| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Seafood | 8 | Servings |
INGREDIENTS
| 3 | lb | Crawfish tails; peeled |
| 2 | Sticks butter or margarine | |
| 3 | md | Onions; chopped |
| 1 | md | Bell pepper; chopped |
| Salt & pepper to taste | ||
| 3 | Cloves garlic; minced | |
| 1/2 | c | Parsley; chopped |
| 1 | tb | Plain flour |
| 1 | cn | (8-oz) tomato sauce; optional |
INSTRUCTIONS
Melt butter in a deep, thick aluminum pot. (Do not use a black iron pot.) Add onions, bell pepper and garlic. Saut. until soft, about 5 minutes. Add crawfish, season to taste using salt and black and red peppers. Smother on high fire, stirring constantly, for about 20 minutes. Add flour and continue smothering about 5 minutes more. Add parsley and water, about 10 ozs. more or less as necessary. If using tomato sauce, add now. Cook about 15 minutes more. Serve over hot rice with a tossed salad and hot rolls or French bread. Serves 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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