Ingredients :
- 2 lb peeled crawfish tails
- 1 stick butter
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 1 cup chopped onion
- 2 cup cold water
- 2 tsp cornstarch (or 4 tspn tapioca flour)
- 1/4 cup chopped green onions and parsley
- 1 salt, pepper, and red pepper to taste
- 2 cup cooked rice
Method :
- Season crawfish tails with salt, pepper and red pepper and set aside.
- Melt butter in pot.
- Saute" celery, bell pepper and onions.
- Add 1-1/2 cups water and crawfish and bring to a boil.
- Turn heat down to simmer and cook for 30 minutes, stirring occasionally.
- Dissolve starch in remaining 1/2 cup water and add to mixture stirring until fully incorporated.
- Add green onions and parsley and simmer for 10 minutes.
- Serve over cooked rice.
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