OK - I'll preface this recipe with the fact it actually does have to be cooked outside of the crock BUT can be done in advance - made in a large batch and then reheated in crock/served from crock for a party or any get together that you are craving some cajun food. I made a large batch of this last week and then was able to pull out and reheat easily on Saturday - the day of our annual Mardi Gras Bash/Crawfish Boil. If you can't get hold of a bag of frozen crawfish tails where you live - use frozen, peeled medium sized shrimp in place of the crawfish tails. Laissez Bon Temps Rouler!
You will need a large pot for this!
5 stalks celery with leaves attached
2 large sweet onions
2 bell peppers
one bunch green onions
5 garlic cloves
2 small cans tomato paste
Seasonings noted below
1lb bag of frozen crawfish tails, thawed
Take the veg and cut into chunks to be able to be whizzed in food processor. Pulse them to a fine consitency just short of making it pulp. In the large pot heat oil and saute veg until tender/slightly browned. Take 2 small cans tomato paste and work into veg. Add several shakes worcestershire sauce and cajun seasoning/hot sauce to suit your taste. Add crawfish tails and cook 15 mins. Turn off heat and let stand 30 mins to let seasonings blend and then serve over rice OR once cooked store in fridge and can be reheated in lined crock on low and served over rice then. If the mixture gets a bit to thick thin with hot water so it stays at a good conistency. This can be doubled or more easily based on your needs.
You will need a large pot for this!
5 stalks celery with leaves attached
2 large sweet onions
2 bell peppers
one bunch green onions
5 garlic cloves
2 small cans tomato paste
Seasonings noted below
1lb bag of frozen crawfish tails, thawed
Take the veg and cut into chunks to be able to be whizzed in food processor. Pulse them to a fine consitency just short of making it pulp. In the large pot heat oil and saute veg until tender/slightly browned. Take 2 small cans tomato paste and work into veg. Add several shakes worcestershire sauce and cajun seasoning/hot sauce to suit your taste. Add crawfish tails and cook 15 mins. Turn off heat and let stand 30 mins to let seasonings blend and then serve over rice OR once cooked store in fridge and can be reheated in lined crock on low and served over rice then. If the mixture gets a bit to thick thin with hot water so it stays at a good conistency. This can be doubled or more easily based on your needs.
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