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Discussion Starter · #1 ·
We had a good mess left over from the weekend boil. My niece volunteered to peel. Hard to resist...

Start with a roux, 1 stick butter and 1/2 C flour.
Sautee 2 C onion, 1 C bell pepper, 1 C celery (all chopped) in roux for a few minutes. Add minced garlic for another minute or 2.
Add 4 C stock, preferably seafood, but chicken stock works.
Add plenty of salt free creole seasoning, bring to a boil and then simmer awhile.
Add 2 lb. crawfish tails with fat and some wild green onions from the yard...
1078171


Rice optional... :p
 

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don't forget the rice. i can smell it from here.
jack
 

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after seeing your post, rick, i dug out some frozen shrimp etoufee and said "booyah".
jack
 
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