|
Post by April B. on Feb 11, 2003 13:22:17 GMT -6
1 pound of peeled crawfish tails and fat 1 stick of butter 1 onion, chopped 1/2 green bell pepper, chopped 2 cloves garlic, minced 2 tablespoons paprika 1/2 cup tablespoon finely chopped parsley and onion tops 2 cups chicken broth salt, pepper, hot sauce to taste Melt butter and fat from crawfish in a thick aluminum pot. DO NOT USE black iron pot as this will discolor the crawfish. Season crawfish tails and add to butter and cook for approx. 3 minutes...remove the crawfish and set aside. Add chopped onions, bell pepper and garlic to pot. Saute well for at least 10 minutes. Return crawfish tails to pot and add 2 cups broth. Stir and cook slowly about 40 minutes. Add more broth if needed or you can substitute water. Just before serving sprinkle with the onion tops and parsley. Serve on boiled rice along with a salad and hot french bread.
If you want a thick sauce you can mix a little corn starch with the broth. ALSO, you can substitute shrimp if crawfish are not available.
|
|