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Prep Time: 15 Minutes Cook Time: 33 Minutes |
Ready In: 48 Minutes Servings: 8 |
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I've been using this recipe for years and have found ways to refine it and make it even simpler without sacrificing taste. BTW, can also be made with shrimp rather than crawfish. Can easily be doubled or halved depending on the number being served. Ingredients:
1 cup butter |
1 large onion, chopped |
1 bell pepper, chopped |
2 stalks celery, chopped |
2 cloves garlic, minced |
1/4 cup parsley, chopped |
1/2 cup green onion top, sliced |
1 (10 1/2 ounce) can cream of celery soup, undiluted |
1 (10 1/2 ounce) can cream of shrimp soup, undiluted |
1 teaspoon liquid crab boil seasoning |
2 tablespoons paprika (for color) |
2 lbs crawfish tails with fat |
Directions:
1. Melt butter in a large saucepan over medium heat.
2. Add next four ingredients and saute until soft, approximately 8 minutes. Add soups, crab boil, paprika, and parsley, stirring well.
3. Continue to simmer on medium heat for approximately 10 minutes, stirring frequently to avoid sticking.
4. Add green onions and crawfish with fat (the fat is crucial to the flavor so don't be tempted to rinse it away).
5. Stir and simmer on low-medium heat for approximately 15 minutes.
6. Adjust seasoning to your preference. If spicier is better, add red pepper to taste.
7. Serve warm over rice. May be garnished with a sprinkle of fresh parsley or sliced green onions.
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