Crawfish Creole

Description
Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 4-6

Ingredients

 * 4 to 6 lb live crawfish
 * ¾ cup margarine or butter
 * 1 lb frozen, peeled, and cooked crawfish tails
 * 1 (16 oz) can tomatoes cut up
 * 2 T. snipped parsley
 * 1 cup chopped onion
 * ½ tsp paprika
 * ½ cup chopped green pepper
 * ¼ to ½ tsp. ground red pepper
 * ½ cup chopped celery
 * 1 bay leaf
 * 4 cloves garlic, minced
 * Hot cooked rice

Directions

 * 1) 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.
 * 3) Add undrained tomatoes, parsley, paprika, red pepper and bay leaf.
 * 4) Bring to boil; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is of the consistency of tomato sauce.
 * 5) Add crawfish meat. Cook and stir until heated through.
 * 6) Remove bay leaf. Serve over hot cooked rice.