Yield: 6 Servings
|1½ cup||Onion; chopped|
|1 cup||Green pepper; onion|
|1 cup||Celery; chopped|
|30 millilitres||Garlic; minced|
|2 tablespoons||Crawfish fat|
|2 pounds||Shelled crawfish tails; about 6 to 7 lbs in shell|
|½ \N||Lemon; juice of|
|½ cup||Fresh parsley; chopped|
|½ cup||Green onions; chopped|
|\N \N||Cooked rice|
Date: 18 Mar 96 16:44:26 EST
From: Silvia Carry <74651.2412@...> Recipe By: The Tabasco Cookbook (wrv) In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes. Add the salt, Tabasco and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Add the tails, lemon juice and parsley.
Cook for another 10 to 15 minutes. Just before serving, add the green onions.
For the best flavor, prepare this dish the day before.
Remove from the fridge an hour before serving and reheat just until hot to avoid overcooking the crawfish. Serve over steamed white rice.
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