I think I’m slowly turning into a foodie. Which is not necessarily a bad thing at all since I like to eat. But I’m still on a weight-loss journey so I need to watch this new venture closely. It is, or was, crawfish season down here in Georgia. For about the last month or two I’ve had a pound of crawfish almost every weekend. A few days ago I purchase some crawfish tail meat and as determined to do something with them besides dip them in remoulade. And thus, my new favorite dish with my own little twist.
Ingredients
- 1 stick butter, unsalted
- 1 cup onions, chopped
- 1 cup green bell peppers, chopped
- 2 tbsp minced garlic
- 1/4 cup flour
- 2 cups beef broth
- 2 tbsp of tomato paste (Hunts w/ basil, garlic and oregano)
- 1/4 cup fresh parsley
- 1-2 tbsp cajun seasoning
- 1 lb crawfish tails
- 1/2 bunch green onions, chopped
- cooked long grain white or jasmine rice
Instructions
- In a large pot, melt the butter over medium-high heat
- Add onions, bell peppers, garlic, and saute for 30 minutes
- Add cajun seasoning and crawfish, saute for 1 minute
- Stir in flour, saute for 3 minutes
- Add beef stock, tomato paste and and crawfish tails, bring to a boil
- Reduce the heat and simmer until thickened, about 10-15 minutes
- Stir in the parsley and remove from the heat
- Serve over rice and garnish with additional parsley or green onions
- Sprinkle with Crystal’s Hot Sauce for additional seasoning
