The Cook’s Corner
|Photo provided by LSU AgCenter|
1 tablespoon oil
1 cup chopped onions
1/4 cup chopped bell pepper
2 cloves garlic, minced (optional)
2 tablespoons cornstarch
1/2 cup water
1/2 cup chopped celery
2 pounds peeled crawfish tails
1/2 cup water
2 tablespoons minced green onions
2 tablespoons minced parsley
Heat oil in a pot. Add onions, bell pepper, garlic, and celery. Cook until soft.
Add tails and cook over medium heat for 5 to 10 minutes, stirring often.
Add 1/2 cup water, bring to a boil, and simmer for 15 minutes. Stir occasionally.
Dissolve cornstarch in remaining 1/2 cup water; add to mixture, stirring until smooth.
Add green onions and parsley and simmer 10 minutes, covered.
Serve over hot, fluffy rice.
Got a great recipe? Send yours to firstname.lastname@example.org.
Destrehan entered Thanksgiving week with plenty to be thankful for— and now they...
It's been more than 10 years since the Krewe of Lul had a Mardi Gras ball, but that...
Although Marilyn Richoux has been recognized for her many accomplishments in St....
As the Bayou Gauche community mourns the death of resident Bart Dufrene Jr., who...
Following a vote by the St. Charles Parish Council in favor of renewing property...
Ranking as the fourth best performing public school district in Louisiana, St....
Bent's RV is a Full Service RV Dealership in Louisiana.
Rotary Club Thanksgiving baskets called a blessing - 853 views
Roy Clements of Montz didn’t expect the Rotary Club of St. Charles’ Thanksgiving basket of food that came to his family’s door last Wednesday, but he was visibly appreciative of getting it.