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Crawfish Delite
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
1/2 cup butter, melted
1/4 tsp dried whole thyme
1/4 tsp chili powder
1/2 tsp dried basil
2 tbs all purpose flour
1 tsp tomato paste
1/2 cup seafood stock
1/2 cup dry white wine
10 3/4 ounces cream of mushroom soup
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 tsp Creole seasoning
1/4 tsp hot sauce
2 pounds crawfish tails, peeled
3 cups, shredded cheddar cheese
Saute first four ingredients in butter until tender. Mix in thyme and next four ingredients, stir well and cook 15 minutes over low heat, stirring often. Add seafood stock and wine, cook 10 minutes. Stir in mushroom soup and crawfish tails, cover and simmer 15 minutes. Stir in green onions, parsley and Creole seasoning and hot sauce. Cover and cook 5 minutes. Add cheese and cook for another 3-5 minutes.
Remove from heat; let stand 15 minutes before serving. Serve over rice.
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
1/2 cup butter, melted
1/4 tsp dried whole thyme
1/4 tsp chili powder
1/2 tsp dried basil
2 tbs all purpose flour
1 tsp tomato paste
1/2 cup seafood stock
1/2 cup dry white wine
10 3/4 ounces cream of mushroom soup
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 tsp Creole seasoning
1/4 tsp hot sauce
2 pounds crawfish tails, peeled
3 cups, shredded cheddar cheese
Saute first four ingredients in butter until tender. Mix in thyme and next four ingredients, stir well and cook 15 minutes over low heat, stirring often. Add seafood stock and wine, cook 10 minutes. Stir in mushroom soup and crawfish tails, cover and simmer 15 minutes. Stir in green onions, parsley and Creole seasoning and hot sauce. Cover and cook 5 minutes. Add cheese and cook for another 3-5 minutes.
Remove from heat; let stand 15 minutes before serving. Serve over rice.
