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Categories:
butter onions celery green peppers red bell pepper garlic crawfish tails mushrooms lemon juice Tabasco sauce flour water water green onion parsley salt long grain rice
Viewed: 44 - Published at: 8 years agoIngredients
- 1 stick (1/2 c.) butter
- 1 1/2 c. chopped onions
- 1 c. chopped celery
- 1/2 c. chopped green peppers
- 1/2 c. red bell pepper
- 3 Tbsp. minced garlic
- 2 lb. peeled crawfish tails, boiled (plus any fat that comes with them)
- 1/4 c. sliced mushrooms
- 2 tsp. lemon juice
- 1 tsp. Tabasco sauce
- 1 1/2 tsp. flour
- 1 1/2 c. water
- 3/4 c. water
- 3/4 c. chopped green onion tops
- 2 Tbsp. chopped parsley leaves
- salt and pepper to taste
- hot and fluffy long grain rice
Method
- Melt butter in heavy 4 to 5-quart saucepot. Add onions, celery, bell peppers and garlic; cook until soft, about 15 minutes over medium-high heat. Add crawfish, mushrooms, lemon juice and Tabasco. Simmer for 15 minutes, stirring occasionally. Stir in flour, mixing well. Add water, green onions and parsley. Bring to a simmer and continue simmering 10 more minutes. Season with salt and pepper and serve over rice. If prepared ahead, reheat gently just until hot.
