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Categories:
crawfish tails butter onion celery bell pepper red Tabasco sauce flour water chicken bouillon cubes parsley flakes rice
Viewed: 52 - Published at: 2 years agoIngredients
- 1 lb. crawfish tails
- 1 stick butter
- 1 large onion
- 1 stalk celery
- 1/2 bell pepper
- red and black pepper
- dash of Tabasco sauce
- 2 Tbsp. flour
- 2 c. water
- 4 chicken bouillon cubes
- parsley flakes
- cooked rice
Method
- Melt butter. Saute onion, celery and bell pepper until tender. Add red and black pepper to taste.
- Add dash of Tabasco sauce. Add crawfish tails and juice.
- After sauteing all of this until tender, stir in flour.
- Continue cooking about 3 minutes.
- Add water, bouillon cubes and parsley flakes to taste; simmer 10 to 15 minutes.
- Serve over rice.
