17-18 sets of livers & gizzards 2 small cans mushrooms 3/4 lb ground meat 1 egg 4 med. onions chopped 4 green onions chopped 2 med. bell peppers chopped 1/2 cp parsley chopped 4 ribs of celery chopped 1 cp cooking oil salt and pepper to taste 2 1/2 lbs cooked rice
Lightly cook livers in a little butter to hold together. (if you do not like livers, replace with an equal amount of ground meat) chop up livers and gizzards into small pieces or put in food chopper. Brown all meats n oil. Saute onions, peppers and celery in meat mixture. Add water to cover 1 inch, and simmer 2 1/2 to 3 hours in covered pan. Add mushrooms (optional) and simmer about 15-20 minutes. Pour onto paper towel to absorb excess oil. Add to 2 1/2 cooked hot rice. Add parsley, green onions and raw egg, mixing thoroughly. Season to taste with salt and pepper. May be
used as a stuffing or side dish. Also other meats maybe added such as raw shrimp, then steamed for about 10 minutes for shrimp to cook.
The meat mixture may be cooked and frozen ahead of time.Heat and add to the hot rice, parsley, green onions and egg right before serving.
1 lb fresh, peeled crawfish tails 1 bell pepper, chopped fine 1 stick butter or oleo 1 pod garlic chopped fine 2 med. onions chopped fine 3 green onion chopped 3 ribs celery chopped fine Salt and red pepper to taste 1 Tbsp chopped parsley (Optional: 1 can cream of mushroom soup, and 1/2 cp sliced fresh mushrooms)
Melt butter in pot, add onions, bell peppers, celery, and garlic; saute until tender. Add mushroom soup if desired, ( many just get an extra carton of crawfish fat obtained at the meat counter, but I use the soup instead to cut fat grams) Simmer for 15 minutes. Add crawfish tails and cook another 15 minutes. Season with salt and red pepper to taste, and add fresh mushrooms, green onions and parsley about 5 minutes before serving.
Serve over cooked rice.
2 lb peeled crawfish tails 1 bell pepper chopped fine 2/3 cp flour 2 ribs celery chopped fine 1/2 cp cooking oil 1 Tbsp parsley chopped fine 2 med. onions chopped fine salt and pepper to taste 2 cp water 2-3 garlic pods chopped fine
Make light roux, color of peanut butter with flour and oil (see roux recipe) , adding onions, bell peppers, celery and garlic as instructed., Add water and let simmer about one hour with cover on pot. Add crawfish tails and simmer about 20 minutes. Add more water to obtain desired gravy consistency if needed. Salt and pepper to desired taste.
Serve over hot cooked rice, garnishing on top with the parsley and green onions.