1 lb. Louisiana crawfish tails
1/4 lb. butter
1 cup chopped onions
1 cup chopped bell pepper
1 tbs. chopped garlic
½ cup chopped celery
1 jalapeno pepper
1 tsp. salt
red pepper (½ - 1 tsp.)
|
Saute onions, bell pepper, jalapeno pepper, garlic, and
celery in butter until very tender and dark green. This
may take one hour or longer. Add salt and red pepper.
Add crawfish tails and simmer for 15-30 minutes.
You may also add a few tablespoons of cream of
celery soup or cream to substitute for crawfish fat,
which is difficult to obtain. Shallots, parsley, and a
little lemon juice are also nice additions while the tails
are simmering.
Serve over rice. Add Tabasco sauce or Louisiana Hot Sauce to taste. |
