If you cannot find crawfish, you can make this Cajun favorite with shrimp. It is traditionally served over rice.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 pound fresh or frozen, peeled, cooked crawfish tails (or shrimp)
- 1/4 cup all-purpose flour
- 1/4 cup cooking oil, butter, or margarine
- 2 medium onions, finely chopped (1 cup)
- 1 cup finely chopped celery
- 1/2 cup finely chopped green sweet pepper
- 3 cloves garlic, minced
- 1 Tablespoon butter or margarine
- 3/4 cup water
- 1/2 cup sliced green onion
- 1/4 cup snipped fresh parsley
- 1/2 to 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon ground black pepper
- Hot cooked rice
- Fresh parsley (optional)
Preparation:
Thaw crawfish tails (or shrimp), if frozen.
In a 3-quart heavy saucepan stir together flour and 1/4 cup oil, butter, or margarine until smooth. Cook over medium-high heat for 3 minutes, stirring constantly. Reduce heat to medium. Cook and stir for 5 to 8 minutes more or until a reddish brown roux is formed. Add onion, celery, sweet pepper, and garlic to saucepan. Cook and stir for 5 minutes.
Add 1 tablespoon butter or margarine; stir until melted. Stir in water, green onions, parsley, salt, ground red pepper, and black pepper. Bring to boiling. Add crawfish. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through. Serve with hot cooked rice. Garnish with parsley, if desired.
Yield: 4 servings
Make-Ahead Tip: Prepare roux; cool. Transfer to jar; cover and chill up to 3 days. Transfer to saucepan; heat until melted. Continue recipe as directed.
Nutritional facts per serving: calories: 397, total fat: 18g, saturated fat: 3g, cholesterol: 125mg, sodium: 412mg, carbohydrate: 37g, fiber: 2g, protein: 21g, vitamin A: 11%, vitamin C: 45%, calcium: 7%, iron: 18%
Recipe Source: Better Homes and Gardens New Cook Book by Better Homes and Gardens (Meredith Books)
Reprinted with permission.
In a 3-quart heavy saucepan stir together flour and 1/4 cup oil, butter, or margarine until smooth. Cook over medium-high heat for 3 minutes, stirring constantly. Reduce heat to medium. Cook and stir for 5 to 8 minutes more or until a reddish brown roux is formed. Add onion, celery, sweet pepper, and garlic to saucepan. Cook and stir for 5 minutes.
Add 1 tablespoon butter or margarine; stir until melted. Stir in water, green onions, parsley, salt, ground red pepper, and black pepper. Bring to boiling. Add crawfish. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through. Serve with hot cooked rice. Garnish with parsley, if desired.
Yield: 4 servings
Make-Ahead Tip: Prepare roux; cool. Transfer to jar; cover and chill up to 3 days. Transfer to saucepan; heat until melted. Continue recipe as directed.
Nutritional facts per serving: calories: 397, total fat: 18g, saturated fat: 3g, cholesterol: 125mg, sodium: 412mg, carbohydrate: 37g, fiber: 2g, protein: 21g, vitamin A: 11%, vitamin C: 45%, calcium: 7%, iron: 18%
Recipe Source: Better Homes and Gardens New Cook Book by Better Homes and Gardens (Meredith Books)
Reprinted with permission.
