Crawfish Creole

print recipe
email recipe
save recipe
add photo
add review
#39719

serves/makes:

ready in:
30-60 minutes

1 review

ingredients

1 large onion, chopped
1/2 cup celery, chopped
2 tablespoons cooking oil
2 tomatoes, minced
2 cups water
1 pound crawfish tails
1 bell pepper, chopped
1 small bay leaf
seasoning to taste
3 cups cooked rice
1/2 cup green onion, chopped
1/4 cup parsley, minced

directions

Saute the onion and celery in oil.

Add tomatoes. Continue cooking for 5 minutes.

Add water, crawfish, bell pepper, bay leaf and seasoning to taste. Bring to boil. Reduce heat and simmer for one hour.

Add rice, green onion, and parsley. Cover. Remove from heat.

Allow to stand 20 to 30 minutes before serving. Garnish.

added by

luckytrim

nutrition data

361 calories, 9 grams fat, 48 grams carbohydrates, 22 grams protein per serving. This recipe is low in sodium.

reviews & comments

Guest Foodie REVIEW:
November 9, 2013

ACK! Don't boil the crawfish for an hour!!! Add the crawfish during the last 10 minutes of boiling or you'll end up with nasty over cooked seafood.

25 Dinner Ideas Using Ground Beef

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.

17 Unexpected Ways To Cook With Beer

Beer makes batters better, meat more tender, and sauces more flavorful.

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.