Crawfish Creole

==Description==
Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
* Serves: 4 – 6
== Ingredients ==
* 4 to 6 lb live crawfish
* ¾ cup margarine or butter
* 1 lb frozen, peeled, and cooked crawfish tails
* 1 (16 oz) can tomatoes cut up
* 2 Tbsp snipped parsley
* 1 cup chopped onion 
* ½ tsp paprika
* ½ cup chopped green pepper
* ¼ to ½ tsp ground red pepper
* ½ cup chopped celery
* 1 bay leaf
* 4 cloves garlic, minced 
* Hot cooked rice
== Directions ==
# If using frozen crawfish tails, thaw and drain. 
# In skillet, cook onion, green pepper, celery and garlic in hot margarine or butter about 3 minutes or until tender. 
# Add undrained tomatoes, parsley, paprika, red pepper and bay leaf. 
# Bring to boil; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is of the consistency of tomato sauce. 
# Add crawfish meat. Cook and stir until heated through. 
# Remove bay leaf. Serve over hot cooked rice.
__NOTOC__
__NOEDITSECTION__
Category:Creole Meat Dishes
Category:Crayfish Recipes
Category:Green bell pepper Recipes
Category:Rice Recipes
Category:Tomato Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Garlic Recipes