Born and raised in New Orleans, I love love love crawfish....to the point of Forrest Gump shrimp status! I want to make it into anything and everything as many different ways that I can. So be prepared to see LOTS of crawfish dishes from dips to main course meals on here!
This recipe was adapted from the front of a bag of frozen crawfish tails and it is soooooo good that every time I make it I think "why don't I make this more often???"
1 lb crawfish tails peeled
1 large onion chopped
several celery stalks chopped
1 large bell pepper chopped
1/2 stick butter (can be light or your favorite cooking butter substitute)
1 T flour
Cajun spices: Tony's (see soup recipe if you don't know what this is!), thyme, salt, pepper, Crystal or Tabasco, bay leaves, garlic salt etc.
chopped green onion for topping
rice - you can make any rice you like the crawfish will be served over the top
Directions;
Melt the butter and add flour. Brown slightly, till the aroma fills the air. Add onion, celery and bell pepper and any spices you want to use then saute till wilted and soft. Add crawfish tails, if using a bag of frozen tails make sure to add the juice from the bag as well (i even add a little more water to the bag so i get all the "good" stuff!). Lower heat and simmer about 20-30 min or until ready to eat. Serve over rice and top with green onions!! My garlic bread goes really well with this....recipe to follow another day :)
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