| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Cajun |
2-rlu, Creole/caju, Seafood, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Butter to cover bottom of pot |
| 2 |
|
Onions; chopped |
| 1 |
|
Clove garlic; diced |
| 1 |
|
Bell pepper; chopped |
| 5 |
|
Ears of fresh corn; cut |
| 1 |
cn |
Ro-tel Tomatoes |
| 2 |
lb |
Crawfish* |
|
|
Parsley; chopped |
|
|
Onion tops; chopped |
INSTRUCTIONS
Place onions, garlic, bell pepper in a medium size heavy pot with butter.
Saute. Add fresh corn with corn milk from corn and season to taste. Stir
well. Cover and let simmer stirring occasionally. Add Ro-tel, a little bit
of water, cover and simmer 1 hour on low heat. Add seafood and cook another
15-20 minutes. Can also add parsley and green onions. You may substitute 2
cans whole kernel corn with 1/3 cup evaporated milk.
*Or shrimp tails or crabmeat.
Submitted by Diane Chatelain and Leonard Fontenot.
NOTES : Using the Ro-tel, unless you use the mild kind, might be too hot.
Might need a mixture of Ro-tel and Cajun-style stewed tomatoes.
Recipe by: Talk About Good II, p. 27
Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
<lbparris@earthlink.net> on Dec 30, 1997
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