"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crawfish and Rice Fiesta Recipe

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This recipe for Crawfish and Rice Fiesta, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Laborde
Added: Thursday, August 27, 2009


2 tbsp vegetable oil
2 tbsp flour
1 large onion, chopped
1/3 tsp garlic juice
1/4 cup chopped green pepper
1 cup chopped can Rotel tomatoes
1 cup water
cayenne pepper
1 tsp salt
1 tsp Accent
2 cups crawfish
1 can cream of mushroom soup
1/4 cup chopped green onion tops
2 tbsp chopped parsley
3 cup cooked rice
lemon wedges

In an electric skillet , combine oil and flour. Set skillet to 325 and lightly brown cooking oil and flour, stirring frequently. When brown, add onion, garlic juice, green pepper, tomatoes, water and seasonings. Heat to boiling; simmer for 5 minutes, stirring occasionally. Add crawfish, cream of mushroom soup, onion tops and parsley to skillet. Cook 5 minutes, stirring occasionally. Add cooked rice; stir well and remove from heat. Serve hot.

Personal Notes:
Personal Notes:
Garnish with lemon wedges and parsley if desired.




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