1 lb Louisiana crawfish tails
1 1/2 cups chicken broth
1 stick butter
2 tablespoons flour
1 med chopped onion
1 med chopped green bell pepper
3 chopped green onion
3 cloves minced garlic
Cajun/creole seasoning of choice
Salt/pepper to taste
Melt butter in a skillet and sautee onions, green onion (leaving a small portion to garnish) and peppers until tender, add garlic and stir another minute.
Add flour and stir until lightly brown.
Add broth, Cajun seasoning and salt, pepper to taste. Cover and simmer 5 minutes on med low heat.
Add entire package of crawfish tails (liquid included) Stir, cover and let simmer 8-10 minutes.
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Dirty rice goes well with many a things down south on a lazy Sunday evening. This is my dirty rice paired crawfish etoufee…
Cajun Dirty rice !
1 pound chicken livers
1 pound pork sausage
1 small chopped onion
1 stalk celery chopped
1/2 green pepper chopped
1 tablespoon chopped green onion
Sage
Cajun seasoning
5 cups cooked white rice
Salt pepper to taste
Cook chicken livers and pork sausage in a heated pan coated with a small amount of oil. Season to taste with cajun seasoning, salt, pepper
Add the chopped vegetables and cook until softened. Simmer over low heat for 10 minutes add 1/4 teaspoon sage then fold in the cooked rice .
