| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Peeled crawfish tails |
| 1 |
|
Stick margarine |
| 1 |
md |
Onion, chopped |
| 1/2 |
|
Green bell pepper chopped |
| 1 |
tb |
Worcestersire sauce |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Paprika |
| 1 |
tb |
Chopped onion tops |
| 2 |
c |
Water |
|
|
Tonys seasoning |
INSTRUCTIONS
from Tony Chachere cookbook
Use shrimp if you can't get crawfish.
Melt margarine in aluminum Dutch oven ( don't use iron pot as black iron
pot will cause crawfish to darken) Season crawfish tails generously with
Tonys. Add paprika to margarine. Saute crawfish tails about 5 min. Remove
crawfish and set aside.
To pot add onions, bell pepper and garlic. Saute well at least 10 min.
Return crawfish tails to pot and add 2 cups water and worcestershire sauce.
Stir and simmer slowly about 40 minutes. Check for taste, add more
seasoning if necessary. Add mixture of cornstarch and water slowly until
slightly thickened. Serve with rice and garnish wit onion tops and parsley.
Serves 4. Also put in pie crust and cover. Makes a great pie, with or with
out rice. I have had it both ways. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by sandy courrege <sandy@aisp.net> on Apr 23, 1997
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”