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Crawfish in Red Sauce

By: ds114  
"This is crawfish time and this is made with left over crawfish tails. A rich tomato sauce, spicy and served over noodles or rice. Serve over fresh cooked spaghetti or rice. If desired sprinkle with cheese. I have added cooked ham or sausage to this!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 62 people have saved this

Prep Time:
25 Min
Cook Time:
50 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 3 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 large onion, chopped
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 1 (8 ounce) can tomato sauce
  • 1 (14.5 ounce) can whole peeled tomatoes, undrained and chopped
  • 1/2 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • salt and pepper to taste
  • 5 pounds cooked and peeled whole crawfish tails

Directions

  1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic, onion, bell pepper, and celery. Cook and stir until the onion is translucent and the celery is tender, about 10 minutes. Stir in the tomato sauce, chopped tomatoes with their juice, and diced tomatoes; season to taste with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes.
  2. Stir in the crawfish tails, and simmer until hot, 5 to 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 214 | Total Fat: 6.5g | Cholesterol: 243mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2009 by Jan.O 
I made this with Crawfish tails and shrimp also. It is rich and has a definite "Nahlins"... MORE

 
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