Instructions:
Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter. (See roux photo, page 10 of source book linked below). Add the chopped onion, celery, and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt, and paprika and cook for two minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil. Add the crawfish tails, green onions, and parsley. Simmer for about 5 minutes, stirring occasionally. Serve over steamed rice. Source: Gumbo Shop : A New Orleans Restaurant Cookbook
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