Crawfish Etouffee

1 lb peeled crawfish tails and fat
1 stick margarine
1 medium onion, chopped
1/2 bell pepper
2 cloves garlic, minced
1 TBS paprika
1 TBS finely chopped parsley and onion tops
2 c water
salt and pepper to taste

Melt margarine and fat in deep, thick frying pan. Add onions, bell pepper and garlic to pot. Saute for at least 10 minutes. Season crawfish tails with salt, pepper and paprika. Add to other ingredients and add 2 c water. Stir and cook slowly for about 40 minutes (add more water if needed). Serve on boiled rice and sprinkle with onion tops and parsley.

Comments

Hooten Poopies

2 bananas 1 small can frozen orange juice 1 small can (use the OJ can) vodka 1 small can (use the OJ can) triple sec 1/2 large can pineapple juice ice Makes 48oz before ice. Mix in blender.

Shrimp Jeannine

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink. Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.

Broccoli and Rice Casserole

2 boxes of frozen chopped broccoli 1 c rice 1 can cream of chicken soup 1 can cream of mushroom soup 1/4 c celery, chopped 1/4 c onion, chopped 1/4 c mushrooms, chopped or sliced 1/2+ stick of butter 1/2 c Velveeta, melted Cook broccoli and rice according to packages. Melt butter in pan and saute vegetables. Mix all together and spread in pan. Bake at 325 degrees for 15 minutes.

Our Grandmothers' Recipes

Search This Blog