| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter; (I used reduced-fat margarine, but it separated and was yucky looking) |
| 1/4 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Finely chopped celery |
| 1 |
md |
Onion; chopped |
| 1 |
lb |
Crawfish tail meat |
|
|
Black pepper |
|
|
Salt |
|
|
White pepper |
|
|
Onion salt |
|
|
Red pepper |
|
|
Hot sauce; (I'm not sure of exact amounts on these seasonings – I'm doing this off the top of my head) |
| 1 1/2 |
tb |
Flour |
| 3/4 |
c |
Water |
|
|
Hot cooked rice |
INSTRUCTIONS
Melt butter in a saucepan over medium heat. Add next three
ingredients, cooking five minutes or until onions are soft. Add
crawfish tail meat and seasonings; cook 5 minutes. Add flour,
gradually add water. Simmer for 20 minutes, covered. Serve over rice.
Posted to EAT-LF Digest by Marianna_Ballard@taylorbigred.com on Sep 7,
1999, converted by MM_Buster v2.0l.
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