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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One of New Orlean's best crawfish dishes. Serve over steamed rice. Ingredients:
1/2 cup butter |
2 cups onions, chopped |
1 cup celery, chopped |
1/2 cup green bell pepper, chopped |
1 lb crawfish tail, peeled |
2 teaspoons garlic, minced |
2 bay leaves |
1 tablespoon flour |
1 cup water |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 tablespoons parsley, finely chopped |
3 tablespoons green onions, chopped |
Directions:
1. In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 minutes.
2. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally.
3. Dissolve the flour in the water. Add the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
4. Stir in the parsley and green onions and continue cooking for 2 minutes.
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