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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Interesting recipe from real cajun recipes...posting for Zaar World Tour 5. Ingredients:
1/2 cup unsalted butter |
1 large onion, chopped |
1/2 cup finely chopped celery |
1 cup chopped green bell pepper |
4 garlic cloves, minced |
2 tomatoes, diced |
2 lbs peeled crawfish tails |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 tablespoon cajun seasoning or 1 tablespoon creole seasoning |
1 teaspoon thyme |
1 teaspoon onion powder |
1/2 teaspoon white pepper |
hot sauce |
3 tablespoons flour |
1 1/2 cups fish stock (use chicken stock if fish stock is not available.) |
1 cup finely chopped green onion |
1 cup chopped fresh parsley |
hot cooked rice |
Directions:
1. Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
2. Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
3. Recommended Sides: Perfect with a warm crusty bread and a salad.
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