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
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...
We have a nice harvest of lemons this year, so it was time to make Lemon Curd! I removed the zest and juiced one of our softball-sized lemon...