1 large onion, cut in 1/2" pieces
2 large green bell peppers, cut in 1/2" pieces
1 bunch Italian parsley, chopped
4 bay leaves
1 large garlic clove, crushed
2 teaspoons white pepper
1 tablespoon cayenne pepper
1 pound crawfish tails with fat (frozen, thawed)
3 tablespoons hot paprika
2 cups cooking sherry
1/2 gallon water
6 cups cooked white rice
1 cup Dark Roux (use a mix or make your own with the Dark Roux recipe)
1. Cut veggies to ½-inch size. Mix with parsley and all spices except paprika. Crush garlic and add to mixture. Mix paprika and crawfish tails and set aside.
2. In 3-gallon pot, melt butter and sauté 1 half of veggies until onions turn slightly transparent. Add sherry, 1/2 gallon of water, rest of veggies, and crawfish. Bring to a boil and throw in the roux, cook 3 minutes.
3. Let sit for 15 minutes. Serve over a mountain of rice.
Originally posted 1/08/08
Select the "Table of Contents" tab above for the complete list of recipes. Alternately, select a "Category" tab below, or use the "Index" in the left column to search by ingredient. *WP* in the title indicates the recipe is from our Weight Management Plan. Main Dishes average 300-350 calories & Desserts average 100-150 calories.
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*WP* in the title indicates this is part of our "Weight Management Plan". Main Dishes average 300-350 calories. Desserts average 100-150 calories. Someday, I may get around to updating all the recipes to include the Nutritional Information. Don't hold your breath...