Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine |
⅓ cup | All-purpose flour |
1 cup | Onions -- chopped |
1 cup | Celery -- chopped |
1 cup | Bell pepper -- chopped |
20 millilitres | Garlic -- minced |
1 pounds | Cooked crawfish tails |
2 cups | Chicken broth |
¼ cup | Parsley -- chopped |
1 teaspoon | Salt |
⅛ teaspoon | Black and red pepper |
\N \N | Tabasco |
3 cups | Cooked rice |
Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10-15 mins. Add veggies and cook until crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20 minutes. Serve over rice. (wrv) Recipe By :
File