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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Yum! Ingredients:
1/2 cup vegetable oil |
1 small onion, chopped |
1/2 small green bell pepper, chopped |
1 celery rib, chopped |
2 lbs crawfish tails, frozen, cooked and peeled thawed |
3 tablespoons all-purpose flour |
1 (1 1/2 ounce) envelope beef stew seasoning |
4 green onions, chopped |
1/4 cup chopped fresh parsley |
3 cups hot water |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground black pepper |
1 dash garlic powder |
hot cooked rice |
fresh parsley sprig (to garnish) |
Directions:
1. Microwave first 4 ingredients in a 13x9-inch microwave-safe dish on HIGH 6 to 8 minutes or until tender.
2. Stir in crawfish; microwave at HIGH 6 minutes.
3. Stir in flour and next 8 ingredients.
4. Microwave, uncovered, on HIGH 15 minutes, stirring twice.
5. Microwave, covered, on MEDIUM (50 % power) 15 minutes, stirring twice.
6. Serve over hot cooked rice; garnish, if desired.
7. You may substitute 4 cups chopped, cooked chicken for crawfish tails if you desire.
8. To prepare on Stove Top: Saute onion, bell pepper, and celery in hot oil in a large saucepan. Stir in crawfish and next 9 ingredients; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes.
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