Ingredients Jump to Instructions ↓

  1. 1 pound fresh or frozen, peeled, cooked crawfish tails (or shrimp)

  2. 1/4 cup all-purpose flour

  3. 1/4 cup cooking oil, butter, or margarine

  4. 2 medium onions, finely chopped (1 cup)

  5. 1 cup finely chopped celery

  6. 1/2 cup finely chopped green sweet pepper

  7. 3 cloves garlic, minced

  8. 1 Tablespoon butter or margarine

  9. 3/4 cup water

  10. 1/2 cup sliced green onion

  11. 1/4 cup snipped fresh parsley

  12. 1/2 to 3/4 teaspoon salt

  13. 1/4 to 1/2 teaspoon ground red pepper (cayenne)

  14. 1/4 teaspoon ground black pepper Hot cooked rice Fresh parsley

Instructions Jump to Ingredients ↑

  1. Preparation: Thaw crawfish tails (or shrimp ), if frozen. In a 3-quart heavy saucepan stir together flour and 1/4 cup oil, butter, or margarine until smooth. Cook over medium-high heat for 3 minutes, stirring constantly. Reduce heat to medium. Cook and stir for 5 to 8 minutes more or until a reddish brown roux is formed. Add onion, celery, sweet pepper, and garlic to saucepan. Cook and stir for 5 minutes. Add 1 tablespoon butter or margarine; stir until melted. Stir in water, green onions , parsley, salt, ground red pepper, and black pepper. Bring to boiling. Add crawfish. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through. Serve with hot cooked rice . Garnish with parsley, if desired. Yield: 4 servings Make-Ahead Tip: Prepare roux; cool. Transfer to jar; cover and chill up to 3 days. Transfer to saucepan; heat until melted. Continue recipe as directed. Nutritional facts per serving: calories: 397, total fat: 18g, saturated fat: 3g, cholesterol: 125mg, sodium: 412mg, carbohydrate: 37g, fiber: 2g, protein: 21g, vitamin A: 11%, vitamin C: 45%, calcium: 7%, iron: 18% Recipe Source: Better Homes and Gardens New Cook Book by Better Homes and Gardens (Meredith Books) Reprinted with permission.


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