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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense. Ingredients:
1/2 cup butter or margarine |
1 large onion, chopped |
1/4 cup finely chopped celery |
1/4 cup chopped green bell pepper |
2 garlic cloves, minced |
1 pound peeled crawfish tails |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon onion powder |
1/4 teaspoon ground white pepper |
1/2 teaspoon hot sauce |
1 1/2 tablespoons all-purpose flour |
3/4 cup water |
1/2 cup finely chopped green onions |
1/4 cup finely chopped fresh parsley |
hot cooked rice |
Directions:
1. Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté, stirring constantly, 5 minutes.
2. Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
3. Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.
4. Stir in green onions and parsley; cook 3 minutes. Serve over rice.
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