This is a twist on Shrimp Creole. Since we are in the middle of crawfish season, I have been thinking of ways to use leftover crawfish tails. Since I am fresh off of a trip to New Orleans, I figure Crawfish Creole is a good recipe to try.
1 tablespoon Vegetable Oil
1 Medium Onion chopped
1 cup Celery chopped
¼ cup Green Onions chopped
1 small Green Bell Pepper thinly sliced
3 cloves Garlic minced
1 dash Cayenne Pepper
1 dash Thyme
1 teaspoon Creole Seasoning Blend
2 Bay Leaves
1 can (14.5 ounce) Whole Peeled Tomatoes drained and crushed
3 ounces Tomato Paste
3 pounds Crawfish Tails.
Cooked Rice
Heat oil in a heavy skillet over medium heat. Sauté onions, celery,
green onions, bell pepper, garlic, thyme, cayenne, Creole seasoning,
and bay leaves for a few minutes, until the vegetables are tender. Add
tomatoes and tomato paste and simmer for 15 minutes. Add crawfish
and simmer for 5 minutes. Serve over cooked rice
