Sister Sarah's Magic Crawfish
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crawfish tails
peeled |
|
| ¾ | stick |
margarine
|
*
|
| 2 | medium |
onions
chopped |
|
| 2 | tablespoons |
garlic
chopped |
|
| ½ | each |
sweet red bell peppers
|
|
| 1 | each |
celery stalks
chopped |
|
| 1 | can |
soup, cream of shrimp
|
* |
| ½ | cup |
water
|
|
| ¼ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crawfish tails
peeled |
|
| 84.8 | g |
margarine
|
*
|
| 2 | medium |
onions
chopped |
|
| 3E+1 | ml |
garlic
chopped |
|
| 0.5 | each |
sweet red bell peppers
|
|
| 1 | each |
celery stalks
chopped |
|
| 1 | can |
soup, cream of shrimp
|
* |
| 118 | ml |
water
|
|
| 59 | ml |
white wine
|
*
|
Directions
In a heavy black iron pot, melt the margarine and sauté the veggies until well-wilted.
Add the tails and cook for about 10 minutes.
Add the soup, water and wine, stir and simmer for about ½ hour.
Add the seasonings to taste and cook another 10 minutes.
Serve over steamed rice or your favorite pasta and garnish with chopped green onions.
