| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Bahamian | Bahamian | 1 | Servings |
INGREDIENTS
| 2 | md | Crawfish tails |
| 1 | Onion, finely chopped | |
| 1 1/2 | oz | Tomato paste |
| Thyme | ||
| Salt and pepper | ||
| 1/4 | c | Water |
| 2 | tb | Butter |
INSTRUCTIONS
Boil crawfish talis about 25 min. Cool. Remove shells and chop meat into small pieces. Melt butter in a skillet; add crawfish, onion nd thyme; let brown, stirring occasionally. Add tomato paste, salt, pepper and water. Cook 5 min longer. Serve hot with lemon slices. Good served with white rice. Recipe by: [email protected] Posted to EAT-L Digest 20 Jan 97 by C <[email protected]> on Aug 23, 1980.
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