| 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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