- Feb 3, 2009
- 5,316
- 139
Here is a recipe i promised i would post.
Ingrediants:
1 lb peeled crawfish tails
1 stick butter or margerine
1 med onion (diced)
1/2 bellpepper (diced)
2 cloves garlic ( minced fine)
1 tblsp worcestershire
1 tblsp paprika
2 tblsp cornstarch
1 tblsp chopped green onion tops
2 cups water
If you can't get crawfish you can use shrimp.
melt butter or margerine in a stock pot ( DO NOT USE CAST IRON!!!)
Iron pots will cause the crawfish to turn an ugly grey color.
season crawfish or shrimp w/ you favorite cajun seasoning or old bay.
Add paprika to margerine and sautee tails or shrimp for about 5 min.
Remove crawfish and set aside. To pot add onions ,bell pepper and garlic.
Sautee vegetables for at least 10 min. Return craw fish tails to pot and add 2 cups water and add worcestershire. Lower heat and simmer for 40 min ,Stirring frequently. Check seasoning and reseason if needed.
Add water to cornstarch to make slurry and add a little at a time untill slightly thickened.
Serve over rice and garnish w/ green onion tops.
This recipe only serves 4 light eaters so usually i make this X 4.
As with most cajun food this is allways better the second day.
Ingrediants:
1 lb peeled crawfish tails
1 stick butter or margerine
1 med onion (diced)
1/2 bellpepper (diced)
2 cloves garlic ( minced fine)
1 tblsp worcestershire
1 tblsp paprika
2 tblsp cornstarch
1 tblsp chopped green onion tops
2 cups water
If you can't get crawfish you can use shrimp.
melt butter or margerine in a stock pot ( DO NOT USE CAST IRON!!!)
Iron pots will cause the crawfish to turn an ugly grey color.
season crawfish or shrimp w/ you favorite cajun seasoning or old bay.
Add paprika to margerine and sautee tails or shrimp for about 5 min.
Remove crawfish and set aside. To pot add onions ,bell pepper and garlic.
Sautee vegetables for at least 10 min. Return craw fish tails to pot and add 2 cups water and add worcestershire. Lower heat and simmer for 40 min ,Stirring frequently. Check seasoning and reseason if needed.
Add water to cornstarch to make slurry and add a little at a time untill slightly thickened.
Serve over rice and garnish w/ green onion tops.
This recipe only serves 4 light eaters so usually i make this X 4.
As with most cajun food this is allways better the second day.
