COMMENT:
Former LSU football player, Greg Lafleur passed on this recipe to
me. Greg Lafleur is now the Assistant Athletic Director at LSU.
INGREDIENTS:
- 1 lb. Crawfish
- 1/4 cup butter
- 1 cup onions, chopped
- 1 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 1 cup green onion, sliced
- 1 cup mushrooms, sliced
- 1 cup parsley, chopped
- 1 tbsp garlic, minced
- 1 1/2 tbsp Worcestershire
- 4 ounces Velveeta Cheese
- Season to taste with Zatarain's Creole Seasoning
METHOD:
Melt butter. Sauté crawfish, onion, bell pepper, celery,
green onion, mushroom, parsley and garlic until very soft, almost
mushy. Add 32 ounces of water and let cook for 45 minutes. Add Worcestershire
and cheese and stir until melted. Season to taste with Zatarain's
Creole Seasoning. Serve over multi-colored cooked pasta in a deep
dish. |
