Preparation:
Sauté in margarine the bell pepper, garlic, onion, and celery. Add some of the crawfish fat for flavor. Cook for about 30 minutes over a low fire.
Add crawfish tails, green onions, 2 tbs chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I sometimes add a small can of stem and pieces mushrooms.
Let this steam for about 5-10 minutes. Add a little margarine or water if too dry. |
