CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
St. Louis |
Jill, Reg 2 |
4 |
Servings |
INGREDIENTS
3 |
lb |
Crayfish |
|
|
Water |
1/4 |
c |
Salad Oil |
1/3 |
c |
All-Purpose Flour |
1/4 |
c |
Onion; Chopped |
1/4 |
c |
Celery; Chopped |
1/4 |
c |
Green Pepper; Chopped |
1 |
ts |
Salt |
1/2 |
ts |
Ground Red Pepper |
1/2 |
ts |
Basil |
1/2 |
ts |
Thyme Leaves |
2 |
c |
Hot Cooked Rice |
INSTRUCTIONS
Rinse crayfish with running cold water. In 8-qt. saucepan over high heat,
heat 4 qts. water to boiling. Add crayfish; reheat to boiling. Reduce heat
to medium; cook 5 minutes. Drain and cool crayfish 10 minutes or until easy
to handle. Remove tail meat from crayfish; set aside. In 3-qt. saucepan
over medium-high heat, heat oil until hot. Stir in flour; cook, stirring
frequently, until dark brown, about 5 minutes. Reduce heat to medium; stir
in next 7 ingredients; cook 1 minute. Gradually, stir in 3/4 c water; cook;
stirring constantly. When sauce thickens and boils, reduce heat to low;
cover, simmer until vegetables are tender. Add crayfish meat. Heat crayfish
mixture through. Spoon rice onto deep platter; arrange crayfish mixture
around rice.
REG 2 SHARED BY Jill Proehl, St. Louis, MO - jpxtwo@swbell.net
Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 121
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
25, 1998
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”