Friday, July 4, 2008

Shrimp and Crawfish Stew

2 cups Rice
shrimp
crawfish
frying pan
1 spoon butter
2 spoons salt
1 green onion
1 pepper
tomato sauce

Cook 2 cups of rice and let it get cool. Sautee shrimp and crawfish in frying pan. Add a spoon of butter, 2 spoons of salt, 2 spoons of red pepper, 1 chopped green onion and 1 green pepper. Add 1 can of tomato sauce. Bring to a boil for 30 min. Turn fire off and let the stew cool for 10 min. Add rice and serve.

This recipe is from The Great American Potluck at the Library of Congress website.

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