| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 1 | Servings | |
INGREDIENTS
| Waldine Van Geffen VGHC42A | ||
| 1 | lb | Peeled crawfish tails |
| 3/4 | Stick margarine | |
| 2 | md | Onions — chopped |
| 20 | ml | Garlic — chopped |
| 1/2 | Bell pepper — chopped | |
| 1 | Stalk celery — chop fine | |
| 1 | cn | Cream of shrimp soup |
| 1/2 | c | Water |
| 1/4 | c | Dry white wine or dry |
| Sherry |
INSTRUCTIONS
x Salt x Cayenne x Hot sauce x Green onions; minced for -garnish Iin a heavy black iron pot, melt the margarine and saute the veggies until well-wilted. Add the tails and cook for about 10 minutes. Add the soup, water and wine, stir and simmer for about 1/2 hour. Add the seasonings to taste and cook another 10 minutes. Serve over steamed rice or your favorite pasta and garnish with chopped green onions. (wrv) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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