(AKA Crawdaddies)
1 lb cooked crayfish tails
1/4c all purpose flour
1/4 c butter
1 c finely chipped onions
1 c finely chopped celery
1/2 c finely chipped green sweet pepper
3garlic cloves, minced
1 tb butter
3/4 c water
1/2 c sliced green onion
1/4 c nnipped fresh parsley
1/2 - 3/4 tsp salt
1/4 - 1/2 tsp ground red papper (cayenne)
1/4 tsp ground black pepper
Hot cooked rice.
Cook crayfish. STOP.
In a 3 qu pan stir in flour and 1/4 c butter, till smooth, over medium high heat for 3 minutes-stirring constantly.
Reduce heat to medium, cook and stir for 7 minutes, 'til reddish brown roux is formed.
Add onion, celery, sweet pepper and garlic, cook and stir for 5 minutes more.
add 1 TB butter, stir 'til melted, stir in water, green onion, parsley, salt and both red and black pepper.
Bring to a boil, add Crayfish
Return to a Boil.
(Yeah buddy)
Simmer (what?) uncooked for 5 minutes.
Serve with hot rice, if in the south (what?) good with grits.
I will have mine with GRITS.
You have got to be kidding me.
G.R.I.T.S.
Girls Raised In The South.
Please don't call me late for supper.
I learned how to make a rue from my Granny the Ho. Fried chicken, biscuits and gravy too.
ReplyDeleteImportant skills for us GRITS
Never having seen a crayfish tail you got me wondering what they look like. Is that why you added the picture above the video? I can see rolling them in flour and dipping them in butter but wouldn't boiling them be a bit over the top?
ReplyDeleteAnd rice or grits? Either would be a bit sloppy on the sheets wouldn't it?
You are late for supper. WHERE THE HELL AM I GOING TO GET CRAYFISH IN NEBRASKA...ASSHOLE! I do have grits though.
ReplyDeletePENo...sounds like good eatin'
ReplyDeleteWalkin' Man...I'll take your advice 'bout the boilin' and rice on the sheets. Tell you the truth ain't nothin' better that GRITS on the sheets, with et tu fay cookin' up in the kitchen.
Jadedj...get that fat daddie Ben Nelson to ship 'em to ya'.
Shit. That's why I can't find a man since movin' to Bubbaville. They didn't teach us how to make biskits up in Pennsyltucky.
ReplyDeleteHe's to busy doing drug czars.
ReplyDeletemake that "too". I hate it when I do that...and intell is going to be all over me like flies on a hound dawggy.
ReplyDeleteYou're ok, jaded. I make exceptions for comments.
ReplyDeleteIntelli...biskits and gravy, boy howdy, with bacon. Lickin' my chops.
ReplyDeleteJadedJ...so that should read 'He's to busy doing drug czars, too."?
Intelli...one has to make exceptions for most of JJ's foibles. I mean, he is just to lovable. One just wants to pick him up and squeezzze.
You're a charmer P...and you keep your squeezin to yourself too, boy.
ReplyDeleteThat recipe looks fabulous and I'm giving it a try. On grits of course. I'm looking forward to meeting you and the fabulous Mr. Charleston when you come to Atlanta later in the year for the race. I might even cook ya'll some good southern grub.
ReplyDeletethe recipe is tantalizing.... with promises of sweet tasting delights.... and the photo, well, more of the same, I guess; the pairing is exactly what I have come to expect and admire.
ReplyDelete