First made on March 31, 2016 and it was great. A bit spicy.
1 C (2 sticks) butter – [Original recipe called for 3/4 C and the extra butter made it very rich along with the broth rather than just water.]
1 large onion, chopped
4 cloves garlic, chopped
1/4 C all-purpose flour
1 large green bell pepper, chopped
1 lb. boiled crawfish tails
1 lb. of boiled shrimp – re-seasoned with seasoning used in Shrirmp & Grits recipe
3 T tomato sauce
1 can of chicken broth
6 green onions, chopped
salt and pepper to taste
2 T Best Stop’s Cajun seasoning from Scott, LA. [Very spicy. Warmed up two days later it was too hot for even Kelley. Original recipe called for 1.5 T.]
- Melted the butter in the large red cast-iron, enamel lined, braiser over medium heat. Added the onion and green pepper, and saute until onion is transparent.
- Stir in the garlic, and cook for a minute.
- Stir in the flour until well blended.
- Gradually stir in the tomato sauce and chicken broth.
- Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat.
- Turn off until Tom get’s home.
- Since we were using the crawfish tails and shrimp that were already cooked during our Easter crawfish boil they were added just long enough to warm.
- Served over hot cooked rice with chopped green onions as a garnish.
This recipe was derived from one at AllRecipes.com – Click here.