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re: Spicy Smothered Crawfish and Andouille
Posted on 7/3/14 at 5:27 pm to ccvick1
Posted on 7/3/14 at 5:27 pm to ccvick1
I'm going to give this dish a shot tonight. I wish the recipe had proportions. I'm thinking a whole onion, whole bell, 2 stalks of celery, and two cans of Ro-tel will be the trick. I'm going to add some red wine and some fresh garlic too. I'll report back.
2
Posted on 7/3/14 at 6:35 pm to supadave3
Sorry, no exact measurements but here's what I used.
Just over a half lb of andouille sliced thin
two med. onions
about 1 1/4 cup dice bell pepper
4 ribs celery
3 or 4 fresh bay leaves
6 or 7 toes garlic
two cans Ro Tel
about 1/2 cup water
2 tbsp. chicken base
1 lb crawfish
Simmer everything 30 -45 min and add crawfish and simmer 10 min. longer.
Serve over fresh hot rice.
Just over a half lb of andouille sliced thin
two med. onions
about 1 1/4 cup dice bell pepper
4 ribs celery
3 or 4 fresh bay leaves
6 or 7 toes garlic
two cans Ro Tel
about 1/2 cup water
2 tbsp. chicken base
1 lb crawfish
Simmer everything 30 -45 min and add crawfish and simmer 10 min. longer.
Serve over fresh hot rice.
Posted on 7/3/14 at 7:54 pm to supadave3
So did you cook the vegetables in a different skillet than the meat?
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