2 tablespoons salted corn oil margarine
2 tablespoon minced celery
1/4 cup minced onion
1 clove garlic, minced
2 tablespoons minced fresh tomato
1/4 cup all purpose flour
1 cup bottled clam juice
1 pound peeled crawfish tails
1/2 bay leaf
2 tablespoons minced Italian parsley or
1 teaspoon dried parsley
1/4 teaspoon cayenne pepper
2 cups cooked linguine noodles
Melt margarine in heavy saucepan. Sauté celery, onion, garlic and tomato until wilted. Sprinkle flour over vegetable mixture and blend. Blend in clam juice slowly, add crawfish, bay leaf, parsley and pepper. Simmer covered pot, over low heat for 20 minutes, stirring occasionally. Remove bay leaf. Serve over linguine.
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