| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Crawfish tails |
| 1/4 |
c |
Oil |
| 1 |
c |
Onion; chopped |
| 2 |
tb |
Crawfish fat or more |
| 2 |
ts |
Cornstarch |
| 1/4 |
c |
Parsley; chopped |
| 1/4 |
lb |
Butter or oleo |
| 1/2 |
c |
Celery; chopped |
| 40 |
ml |
Garlic; chopped fine |
| 2 |
c |
Cold water |
| 1/4 |
c |
Green onion tops; chopped |
|
|
Salt and pepper to taste |
|
|
Cayenne pepper to taste |
|
|
Tabasco sauce to taste |
INSTRUCTIONS
Season crawfish and set aside. Melt oleo, add seasoning, stirring
constantly. Add crawfish and 1 1/2 c. water. Bring to boil, lower heat
and cook slowly 30 min. stirring constantly. Dissolve cornstarch in
remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook
for additional 10 min.
Serves 4-6 Source: Pots, Pans and Pioneers, 15th printing.
Donna Leger, Lafayetta, LA.
Posted to MC-Recipe Digest V1 #196
Date: Tue, 13 Aug 1996 04:29:47 -0400
From: billspa@icanect.net (Bill Spalding)
A Message from our Provider:
“If God is your Copilot – swap seats!”