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½ cup onions, chopped
½ cup bell pepper, chopped
¾ tspn garlic powder (or fresh garlic, chopped)
3 1/3 oz tomato paste
¾ cup oil
1¼ cup flour
1¼ tspn black pepper, or to taste
1 tbsp salt, or to taste
¼ tspn cayenne pepper, or to taste
1 quart + 1 1/3 cups boiling water
2 lb crawfish tails
2 tbsp butter
green onions
¼ oz flat leaf parsley, optional
Heat oil to 200°F and add flour and cook on low heat 10 minutes - stirring constantly. Do not brown dark.
Add onions, bell pepper, tomato paste, and garlic powder and cook for 15 minutes. Stir.
Add boiling water, black pepper, cayenne pepper, salt and cook for 20 minutes.
Add crawfish tails and butter (if not fresh packs of crawfish tails). Cook for 20 minutes.
Add green onions and parsley and cook for about 5 minutes.
Serve over rice.
Cooks Note : It is best to have all ingredients prepared and in sequence as needed before starting. You do not have any time to stop once you begin
cooking.
½ cup bell pepper, chopped
¾ tspn garlic powder (or fresh garlic, chopped)
3 1/3 oz tomato paste
¾ cup oil
1¼ cup flour
1¼ tspn black pepper, or to taste
1 tbsp salt, or to taste
¼ tspn cayenne pepper, or to taste
1 quart + 1 1/3 cups boiling water
2 lb crawfish tails
2 tbsp butter
green onions
¼ oz flat leaf parsley, optional
Heat oil to 200°F and add flour and cook on low heat 10 minutes - stirring constantly. Do not brown dark.
Add onions, bell pepper, tomato paste, and garlic powder and cook for 15 minutes. Stir.
Add boiling water, black pepper, cayenne pepper, salt and cook for 20 minutes.
Add crawfish tails and butter (if not fresh packs of crawfish tails). Cook for 20 minutes.
Add green onions and parsley and cook for about 5 minutes.
Serve over rice.
Cooks Note : It is best to have all ingredients prepared and in sequence as needed before starting. You do not have any time to stop once you begin
cooking.