Ingredients
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1/2 cup butter
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1 large yellow onion, minced
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1 large bell pepper, minced
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2 stalks celery, minced
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2 stalks parsley, minced
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1 tablespoon minced garlic
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon white pepper
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1/4 teaspoon ground cayenne pepper
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cooked rice
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1 can mushroom, cream sauce
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some spring onion (as pleased)
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1 (1 lb) bag peeled crayfish tail, not drained
Instructions
- In dutch oven melt butter over medium heat.
- Add onions, bell pepper, celery and garlic.
- Saute vegetables until soft, about 30 to 45 minutes.
- Add Crawfish tails and seasonings.
- Cover and simmer for 10 minutes.
- Add the mushroom sauce, let it simmer for 5 minutes.
- Add to crawfish mixture, cover and simmer for 10 more minutes.
- Serve on hot rice.