Skip to main content

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Tortilla Snacks

3 (8 oz) pkg cream cheese, softened 1 pt sour cream 1 TBS picante sauce 10 green onions, chopped 1 lime 1-4 canned jalapenos, chopped (do not use fresh) Mix.  Spread over flour tortillas.  Roll up and refrigerate for a couple of hours.  Cut into 1" pieces and serve with picante sauce.
Post a Comment
Read more

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.
Post a Comment
Read more

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.
Post a Comment
Read more