| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Cajun | Seafood, Cajun, Cathe | 1 | Batch |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | lg | Onion, finely chopped |
| 1 | Bell pepper, finely chopped | |
| 3 | Garlic cloves, finely chopped | |
| 1/2 | c | Celery, finely chopped |
| Green onions (one bunch), finely chopped | ||
| 1 | ts | Lowry's garlic salt |
| 1 | tb | Parsley, dried |
| 1/4 | ts | Red pepper flakes |
| 1/2 | ts | Pepper |
| 3 | ds | Tabasco sauce |
| 1 | lb | Crawfish, cleaned |
| 4 | tb | Flour |
| 2 | c | Chicken broth |
| Rice, cooked (for serving) |
INSTRUCTIONS
Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add chicken broth; mix well and simmer 15 minutes. Serve over hot rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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