Crawfish in Red Sauce recipe

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Ingredients

3 tablespoons vegetable oil
1 tablespoon minced garlic
1 large onion, chopped
¼ cup chopped green bell pepper
¼ cup chopped celery
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes, undrained and chopped
½ (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

Nutrition Info

214.1 calories
carbohydrate: 5.5 g
cholesterol: 242.8 mg
fat: 6.5 g
fiber: 1.3 g
protein: 32.1 g
saturatedFat: 1 g
servingSize: -
sodium: 432 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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!

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