| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Creole/caju |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
tb |
Flour |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Stalk celery; finely chopped |
| 1 |
|
Bell pepper; finely chopped |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
lb |
Peeled crawfish tails |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/8 |
ts |
Red pepper |
|
|
Tabasco sauce |
|
|
Water |
| 2 |
tb |
Onion tops; chopped |
| 2 |
tb |
Parsley; minced |
|
|
Hot rice |
INSTRUCTIONS
Melt butter and stir in flour until smooth. Saute vegetables slowly in
butter and flour mixture for 30 to 45 minutes. Or about 5 min in the
microwave. Add crawfish tails and seasonings and cook, covered, over low
heat for 15 minutes. Add 1/4 to 1/2 cup hot water to obtain desired
thickness of gravy. Add onion tops and parsley. Cook 5 minutes longer and
serve over hot rice.
NOTES : Linda says: " This is a very traditional South East Texas/
Louisiana dish. I use it for dinner parties because it is so easy and
doubles easily. Make ahead and heat in microwave. If you don't like
crawfish use shrimp."
Recipe by: Camille Mouton
Posted to recipelu-digest Volume 01 Number 412 by Lou Parris
<lbparris@earthlink.net> on Dec 28, 1997
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