| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh peeled crawfish tails |
| 1/2 |
|
Stick butter |
| 1 |
lg |
Onion; chopped fine |
|
|
Red & black pepper to taste |
|
|
Crawfish fat; if available |
| 1/3 |
c |
Green onion tops; chopped |
| 2 |
tb |
Parsley; chopped |
|
|
Cooked rice |
INSTRUCTIONS
Place first four ingredients in to a COLD BLACK pot. Partly cover pot and
cook over low-medium fire for about 25 minutes. Reduce heat to low and add
crawfish fat, green onion tops and parsley. Cover and cook over low heat
for only 10 minutes. Pour into serving dish immediately and serve with hot
rice.
Note: Don't add salt while cooking--butter usually adds enough.
Overcooking toughens crawfish and makes a "watery" gravy. A little water
(1/2 cup) mixed with 1 teaspoon roux may be added with the crawfish fat to
make extra gravy.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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