![]() In the last couple of minutes of cooking, add a large dollop of catsup mainly for coloring but does give a nice taste to your dish. Add crawfish to the mixture along with the parsley and green onions. Rinse the crawfish in a colander to remove the crawfish fat that they were packed in. Easy on the salt if you do decide to use it. Note that the soup provides enough salt for this dish. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Remember, your crawfish or shrimp will give off water in the final steps of the cooking. Stir and then add enough water to dilute the mixture to form a thick gravy. Add the Rotel tomatoes and stir until tomatoes are heated.Īdd the cans of cream of mushroom and cream of celery. ![]() In smaller Dutch oven over medium heat, sauté onion, bell pepper, celery and garlic (optional) until onions have wilted.
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