The end of crawfish season is upon us. Time for 2 recipes using crawfish tails.
3 cups uncooked Rice
1/4 cup Butter
1/4 cup Olive Oil
1 pound raw Shirmp
Salt, Creole Seasoning and Black Pepper to taste
1 Onion, chopped
1 Green Bell Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
4 stalks Celery, chopped
5 cloves Garlic, mnced
8 ounces fresh Mushrooms, sliced
1 10-ounce can Rotel Tomatoes
2 Bay Leaves
1 pound Crawfish Tails
1 pound Lump Crabmeat, picked through for shells
1 bunch Green Onions, sliced
1/2 bunch Parsley, minced
Cook the rice according to the package directions. In a large Dutch Oven, melt the butter. Add the olive oil and sauté the shrimp for 5 to 7 minutes. Season the shrimp with salt, Creole seasoning and pepper while they are cooking. Remove the shrimp and set aside.
Sauté the onions, peppers, celery, mushrooms and garlic for 5 to 9 minutes, until vegetables are soft. Add the Rotel and bay leaves. Cook for 10 minutes more. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally. Add the crabmeat, green onions and parsley. Mix in cooked rice, adjust seasonings, and remove from heat. Let stand for 5 minutes before serving.
Good Cookin, Good Eating and Good Living!!!