2 pounds pounds cooked shrimp or crawfish tails 1 bell pepper chopped 1 stick butter 2 cups water 1/2 cup green onion tops chopped or scallions 1 tsp minced garlic 1 jalapeno pepper finely chopped 1 medium onion chopped 1 can cream of mushroom soup 1 can cream of celery soup 1 can diced tomatoes 1/2 cup fresh parsley chopped 2 tbsp tomato paste 1 tbsp fresh cilantro finely chopped 1 cup chopped celery 1 tsp cayenne pepper (optional) 2 tbsp Cajun or creole seasoning 1/2 tsp each black pepper and paprika 1 tbsp Old Bay Seasoning
Directions In a medium sauce pan over medium heat melt butter add onion, bell pepper, garlic, green onion, celery, jalapeno, parsley and cilantro. Saute until onions and peppers are tender. Add diced tomatoes and stir until heated. Add cream of mushroom soup, cream of celery soup, tomato paste and 2 cups water, continue to stir until heated again. Add shrimp or crawfish tails and bring back to a soft boil then reduce heat to simmer, stir in cayenne pepper, Cajun or creole seasoning, paprika, old bay seasoning and black pepper. Simmer for 30 to 45 minutes stirring occasionally, making sure not to scorch. Serve over rice
Posted by tina kamal (Member # 13845) on :
thanks but ewww i hate crafish.. never did like it. i always went hungry when my fanily hqad a crawfish boil. hahaqhahah
Posted by Chef Mick (Member # 11209) on :
ok so what do you want then Miss Picky how about this? A Cajun dirty rice recipe? Ingredients:
* 3/4 pound chicken gizzards * 3 1/2 cups hot chicken or beef broth * 2 tablespoons drippings or oil * 4 tablespoons butter, divided * 1/2 pound ground pork * 1/2 cup each chopped onions, celery, green pepper & * 2 cloves garlic, minced * 2 teaspoons salt * 1 teaspoon black pepper * 1 teaspoon paprika * 1/2 teaspoon cayenne pepper * or a dash of Tabasco sauce * 1 1/2 cups long-grain rice * 1/2 pound chicken livers, minced
Simmer the chicken gizzards in broth for 30 minutes. Remove with slotted spoon and grind or chop fine. Heat drippings or oil and 2 tablespoons of the butter in a heavy casserole. Sauté the pork and chopped gizzards over high heat until browned, stirring frequently. Lower heat, add vegetables and seasonings, and cook until vegetables are tender, about 5 minutes. Add rice and reserved broth, quickly bring to a boil, stir once, cover, and lower heat. Simmer 15 minutes.
Saute minced chicken livers in remaining butter for 3 minutes. Toss with the rice, taste for seasoning, and adjust. Cover and put in a low 225° oven for 10 minutes. Fluff with a fork and serve. Posted by tina kamal (Member # 13845) on :
ooooooo yea love me some cajun rice. and fried cat fish and boudin and oooooooo girl my southern fried chicken.oooo dont get me started hun cas i sure can eat some southern food. especially pecan pie and pecan pralines.ooo and red beans and rice.
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