New Orleans Crawfish Creole

Course : Cajun
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Ingredients:

1/2 cup onion -- finely chopped
1/2 cup celery -- finely chopped
2 cloves garlic -- crushed
3 tablespoons butter
1 can tomato sauce -- (16 ounces)
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon Louisiana hot sauce
1 pound crawfish tails
1/2 cup bell pepper -- chopped
2 teaspoons cornstarch
2 teaspoons water
 

Preparation / Directions:

Sauté onion, celery, and garlic in butter until tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder, and hot sauce. Simmer uncovered 45 minutes. Add crawfish and bell pepper. Cover and simmer 5 minutes. Mix cornstarch with 2 teaspoons water and add to crawfish mixture. Simmer until mixture thickens. Serve with rice. Serves 6 to 8 Fred, the Northern Cajun


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