RCI-SF.001.0160.001

Crawfish Creole

Name: Crawfish Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Louisiana Creole
Ingredients: 4 to 6 lb live crawfish; ¾ cup margarine or butter; 1 lb frozen (peeled, and cooked crawfish tails); 1 unit (16 oz) can tomatoes cut up; 2 Tbsp snipped parsley; 1 cup chopped onion; ½ tsp paprika; ½ cup chopped green pepper; ¼ to ½ tsp ground red pepper; ½ cup chopped celery; 1 unit bay leaf; 4 cloves garlic (minced); 1 unit Hot cooked rice

[http://www.scda.state.sc.us/recipes/seafood.htm Seafood Recipes] by the South Carolina Department o

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

live crawfish
4 to 6 lb
margarine or butter
¾ cup
frozen
peeled, and cooked crawfish tails
1 lb
(16 oz) can tomatoes cut up
1 unit
snipped parsley
2 Tbsp
chopped onion
1 cup
paprika
½ tsp
chopped green pepper
½ cup
ground red pepper
¼ to ½ tsp
chopped celery
½ cup
bay leaf
1 unit
garlic
minced
4 cloves
Hot cooked rice
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Crawfish Creole

Ingredients

Method

What Makes This Variant Distinct