| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1/3 |
c |
All-purpose flour |
| 1 |
c |
Onions — chopped |
| 1 |
c |
Celery — chopped |
| 1 |
c |
Bell pepper — chopped |
| 20 |
ml |
Garlic — minced |
| 1 |
lb |
Cooked crawfish tails |
| 2 |
c |
Chicken broth |
| 1/4 |
c |
Parsley — chopped |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Black and red pepper |
|
|
Tabasco |
| 3 |
c |
Cooked rice |
INSTRUCTIONS
Melt butter in a large pan and blend in flour, stirring over medium-low
heat until roux is dark brown, about 10-15 mins. Add veggies and cook until
crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20
minutes. Serve over rice. (wrv)
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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