Crawfish Creole

Info
Cook Time:

Serves: 4-6

Ingredients

 * 4 to 6 lb. live crawfish


 * 3/4 C. margarine or butter


 * 1 lb. frozen, peeled, & cooked crawfish tails


 * 1 (16 oz.) can tomatoes cut up


 * 2 T. snipped parsley


 * 1 C. chopped onion


 * 1/2 tsp. paprika


 * 1/2 C. chopped green pepper


 * 1/4 to 1/2 tsp. ground red pepper


 * 1/2 C. chopped celery


 * 1 bay leaf


 * 4 cloves garlic, minced


 * Hot cooked rice

Directions
1.If using live crawfish, prepare as directed on other side. If using frozen crawfish tails, thaw and drain.

2.In skillet, cook onion, green pepper, celery and garlic in hot margarine or butter about 3 minutes or until tender. Add undrained tomatoes, parsley, paprika, red pepper and bay leaf. Bring to boil; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is of the consistency of tomato sauce. Add crawfish meat. Cook and stir until heated through. Remove bay leaf. Serve over hot cooked rice.

Source

 * Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe