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2 lbs. crawfish 2 sticks butter 1 cup bell pepper, chopped 1 cup celery, chopped 1 cup onion, chopped 1 cup potato flakes (more or less) 2 beef bouillon cubes dissolved in 1 cup water 3 cups cooked rice In butter over medium heat, cook bell pepper, onion and celery until clear. Add bouillon cube water, stir in crawfish and cook for 5 minutes. Add potato flakes 1/4 cup at a time while stirring until you reach a medium thick consistancy. You may need to add more bouillon water if you add to much potato flakes. Serve over rice. Serves 4 to 6. |
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