| 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.
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