Ingredients
- 2 garlic (cloves chopped)
- 1 fine
- 1/4 crawfish fat
- 350 gr crawfish meat
- 270 gr crawfish meat
- 240 gr onions (chopped)
- 85 gr butter
- 30 ml water
- 26 gr celery (chopped)
- 18 gr bell pepper (chopped)
- 16 gr green onion tops (chopped)
- 3 gr parsley (minced)
- 3 gr salt
- 1 gr parsley flakes
- 1 gr black pepper
- 1 gr pepper (red)
minutes for seasoning to blend. Serve with hot steamed rice. Serves 4-5 Eugene Cottrell, Shreveport, LA.
