Ingredients
½ to 1 c canola oil
1 c chopped celery
½ c chopped green bell pepper
Several sprigs fresh green curly leaf parsley, chopped
2-4 green onions, tops and bottoms, chopped
2 c chopped onions
Salt and pepper to taste
2 lbs crawfish tails (I use frozen, already cooked and
cleaned, if you have more crawfish, feel free to add)
1 can cream of shrimp soup
6-8 oz tomato juice
Tabasco to taste
What To Do
Sauté all vegetables in canola oil until soft. I start with ½ cup, add more oil ONLY if needed. Since crawfish fat is extremely hard to find add the shrimp soup and tomato juice. When all other ingredients are added and heated through thoroughly, add crawfish and heat through very carefully as to not toughen the crawfish. At the very last, season to taste with some salt, pepper, and Tabasco. Serve over rice, and garnish with some fresh chopped parsley. Better if made a day ahead, gives flavors time to blend even more. Heat through slowly if made ahead.
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Ann – I just love watching you cook, love your food too. Could you please publish the video of your crawfish episode, thank you!
Hi Chris, The video is now available at http://www.annhollowell.com/crazy-for-crawfish-2
Enjoy!