Crawfish A La Creole
|All purpose flour||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , chopped to make about 2 cup|
|Snipped parsley||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Live crawfish/1 pound cooked, shelled shrimp||6 Pound, cooked, shelled for about 1 pound meat|
|Bottled hot pepper sauce||1⁄4 Cup (4 tbs)|
|Hot cooked rice||1 1⁄4 Cup (20 tbs)|
In skillet melt butter; blend in flour and cook till lightly browned. (Electric skillet 250°.)
Add onion and green pepper; cook till tender but not brown.
Add tomatoes, parsley, garlic, salt, thyme, bay leaf, and 1/4 cup water.
Cover and simmer 45 minutes.
Stir in crawfish and heat through, about 10 minutes.
Season with hot pepper sauce.
Serve over rice.