CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
1 |
lb |
Cleaned crawfish tails |
1 |
|
Stick corn oil margarine |
1 |
lg |
Onion; chopped fine |
2 |
|
Ribs celery; chopped fine |
1 |
md |
Bell pepper; chop fine |
1 |
|
Recipe golden roux (below) |
2 |
ts |
Salt |
1/4 |
ts |
Red cayenne pepper |
1 |
ts |
Paprika |
1/2 |
c |
Water |
1/2 |
|
Stick corn oil margarine |
4 |
tb |
Flour |
INSTRUCTIONS
GOLDEN ROUX
Saut. onions, celery and bell pepper in margarine; add salt and paprika.
Add golden roux. Stir until well blended. Add crawfish tails; cook ten
minutes on medium-high heat, stirring often. Add water and simmer 30
minutes. Add additional water if too thick. Serve hot over rice. Serves 4.
To make golden roux: Melt margarine in a cast iron skillet over low
temperature. Blend in flour; cook until golden color, stirring
occasionally. Takes about 15 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus welcomes you back”