| 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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