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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Another recipe from Louisiana Cookin magazine that I am dying to try. Ingredients:
8 tablespoons butter |
3/4 cup celery, chopped |
1/3 cup bell pepper, chopped |
1 cup onion, chopped |
1 teaspoon garlic, minced |
1 teaspoon creole seasoning |
4 (15 ounce) cans whole kernel corn, drained |
1 lb louisiana crawfish tail |
2 1/2 cups white rice, cooked |
salt, to taste |
cayenne pepper, to taste |
3/4 cup green onion, chopped, white parts only |
Directions:
1. Melt butter over medium heat in a large, heavy bottomed Dutch oven.
2. Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
3. Add corn and cook for 15 minute.
4. Add crawfish tails and cook for an additional 15 minute
5. Gently stir in cooked rice and mix thoroughly.
6. Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.
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