|
1 lb peeled crawfish
4 cups cooked rice
2 tsp olive oil
4 cloves garlic, minced
1 onion, chopped
1/2 cups celery, chopped
1/2 cups green pepper, chopped
1 stick margarine
1 cup green onion, chopped
2 tbs parsley flakes
1 tsp red pepper
salt
Sauté green pepper, garlic, onion, and celery in
margarine in Dutch oven. Add olive oil.
Cook uncovered for 40 minutes over low heat. Add peeled crawfish tails
and cook for another 10 minutes. Add green onions, seasoning, and rice. Mix well. If mixture seems a bit dry,
add more margarine.
|
