Ingredients

  • 1/4 cup vegetable oil
  • 2 pounds crawfish tails
  • 1 bell pepper
  • 6 ribs celery
  • 2 onions
  • 1 15-ounce can tomato sauce with bits
  • 1 8-ounce can mushroom stems and pieces
  • 6 green onions
  • 2 12-ounce cans shoe peg corn
  • 2 sprigs parsley
  • 1 rounded teaspoon salt
  • 1/4 teaspoon hot sauce

Directions

Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Sautê for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, sautê the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.

Serves: 10