Ingredient:
- 1/4 cup vegetable oil
- 2 pounds crawfish tails
- 1 bell pepper
- 6 ribs celery
- 2 onions
- 1 15-ounce can tomato sauce with bits
- 1 8-ounce can mushroom stems and pieces
- 6 green onions
- 2 12-ounce cans shoe peg corn
- 2 sprigs parsley
- 1 rounded teaspoon salt
- 1/4 teaspoon hot sauce
Direction:
Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Saut?for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, saut?the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.
Serves: 10
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Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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