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Ingredients Jump to Instructions ↓

  1. 1 Butter

  2. 2 cups 125g / 4.4oz Chopped onions

  3. 1 cup 110g / 3.9oz Chopped celery

  4. 1/2 cup 73g / 2.6oz Chopped green bell peppers

  5. 1 lb 454g / 16oz Peeled crawfish tails

  6. 2 teaspoons 10ml Minced garlic

  7. 2 Bay leaves

  8. 1 tablespoon 15ml Flour

  9. 1 cup 237ml Water

  10. 1 teaspoon 5ml Salt

  11. 1 Cayenne pepper

  12. 2 tablespoons 30ml Finely-chopped parsley

  13. 3 tablespoons 45ml Chopped green onions Hot steamed rice - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saute pan over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add to the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over hot steamed rice. This recipe yields 4 servings.

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