So here is my recipe.
ingredients:
3 valdalia onions
4 to 5 stalks of celery
1 jalapeño pepper
5 pieces of green onion
4 bay leaves
3 pieces of garlic
1/2 of a green bell pepper
Tony Chachere's seasoning
Red pepper
Zatarain's Shrimp and Crab Boil Seasoning
2 cans of cream of celery soup
2 cans of Rotel
Louisiana Crystal hot sauce
2 sticks of butter
1 Table spoon of virgin olive oil (don't get any ideas Noah)
2 cups of rice
2 lbs of crawfish tails
First cut up all of your vegetables except for your garlic
Place 1/3 stick of butter and the olive oil in the pot. Turn heat to about 75%. Wait until the pot is very hot (the olive oil keeps the butter from burning) and throw in all vegetables and bay leaves except for the garlic and two pieces of green onion. You want to throw the garlic in last so it doesn't become bitter.
Brown all of the vegetables.
Now after the vegetables are browned, you can throw in the cream of celery and Rotel. Some people use cream of mushroom instead of cream of celery. It is simply a matter of preference.
Now turn down your temperature to slightly above simmer and let everything cook together for about 1 hour.
Now this is when I throw in the rest of the butter. It may sound like overkill but it taste great and only gives it a rich feel. When I was a kid in Louisiana the grocery stores used to sell crawfish fat(which is what we substituted for butter) but the Feds said the bacteria content was too high and was banned from being sold legally.
Now let this cook for about 20 minutes.
It is time to add your crawfish and garlic. The reason being is that you are going to cook it for another 15 minutes. Crawfish cooked more than 15 minutes on simmer will become very tough and the garlic will give off a bitter taste.
Now serve over rice and French bread and more butter makes it more better.
enjoy inside
or outside
As far as spices that I mentioned before...........you are on your own. Add them when and how much as you see fit.
Also, I know it may be hard to find crawfish for some of you guys but if you do find it never buy the Chinese kind, it sucks. You can substitute crawfish with shrimp or chicken and it still tastes pretty awesome.
Noah are you going to send me that $20.00 to my paypal account for posting all of this sh*t? You promised. I know you went to LSU and begged me for this recipe. If you loose your piss colored star you can always just come up with a new user name.
ingredients:
3 valdalia onions
4 to 5 stalks of celery
1 jalapeño pepper
5 pieces of green onion
4 bay leaves
3 pieces of garlic
1/2 of a green bell pepper
Tony Chachere's seasoning
Red pepper
Zatarain's Shrimp and Crab Boil Seasoning
2 cans of cream of celery soup
2 cans of Rotel
Louisiana Crystal hot sauce
2 sticks of butter
1 Table spoon of virgin olive oil (don't get any ideas Noah)
2 cups of rice
2 lbs of crawfish tails
First cut up all of your vegetables except for your garlic
Place 1/3 stick of butter and the olive oil in the pot. Turn heat to about 75%. Wait until the pot is very hot (the olive oil keeps the butter from burning) and throw in all vegetables and bay leaves except for the garlic and two pieces of green onion. You want to throw the garlic in last so it doesn't become bitter.
Brown all of the vegetables.
Now after the vegetables are browned, you can throw in the cream of celery and Rotel. Some people use cream of mushroom instead of cream of celery. It is simply a matter of preference.
Now turn down your temperature to slightly above simmer and let everything cook together for about 1 hour.
Now this is when I throw in the rest of the butter. It may sound like overkill but it taste great and only gives it a rich feel. When I was a kid in Louisiana the grocery stores used to sell crawfish fat(which is what we substituted for butter) but the Feds said the bacteria content was too high and was banned from being sold legally.
Now let this cook for about 20 minutes.
It is time to add your crawfish and garlic. The reason being is that you are going to cook it for another 15 minutes. Crawfish cooked more than 15 minutes on simmer will become very tough and the garlic will give off a bitter taste.
Now serve over rice and French bread and more butter makes it more better.
enjoy inside
or outside
As far as spices that I mentioned before...........you are on your own. Add them when and how much as you see fit.
Also, I know it may be hard to find crawfish for some of you guys but if you do find it never buy the Chinese kind, it sucks. You can substitute crawfish with shrimp or chicken and it still tastes pretty awesome.
Noah are you going to send me that $20.00 to my paypal account for posting all of this sh*t? You promised. I know you went to LSU and begged me for this recipe. If you loose your piss colored star you can always just come up with a new user name.
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in a can and throw in butter salt pepper and garlic powder. place can in fire for a while and enjoy. beer makes everything good.
