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Crawfish Creole

This crawfish dish is filled with crawfish tailmeat, along with tomatoes, margarine, Cajun/Creole seasonings, and more. Serve this over rice, and you have a feast!




  1. Sauté’ chopped vegetables in margarine until soft.
  2. While vegetables are simmering, make a roux with the flour and oil, stirring until it reaches a caramel color. Add softened vegetables to the
  3. roux.
  4. Add tomatoes and stir. Simmer for 5 minutes.
  5. Add tomato paste and other seasonings. Add water until it reaches desired consistency. Cover and simmer for 15 minutes.
  6. Add crawfish and stir over medium heat for about 3 minutes. Cover and simmer over low heat for 5 minutes. Sprinkle in parsley.
  7. Serve over rice. Freezes very well.

*Note: If you do not have crawfish available in your area, peeled shrimp will work just fine in this recipe.

Recipe is courtesy of Leslie Davis at Louisiana Crawfish and Marketing Board

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