Ingredients
- 2 garlic (cloves chopped)
- 1 fine
- 1/4 crawfish fat
- 2 1/2 c crawfish meat
- 1 lb crawfish meat
- 2 c onions (chopped)
- 6 tb butter
- 1/8 c water
- 1/4 c celery (chopped)
- 2 tb bell pepper (chopped)
- 2 tb green onion tops (chopped)
- 2 tb parsley (minced)
- 1 1/4 ts salt
- 1 ts parsley flakes
- 1/4 ts black pepper
- 1/4 ts pepper (red)
minutes for seasoning to blend. Serve with hot steamed rice. Serves 4-5 Eugene Cottrell, Shreveport, LA.
