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Ingredients
- 1 tsp olive oil
- 2 small red potatoes diced
- 1 large onion diced
- 1 medium bell pepper diced
- 4 oz mushrooms sliced
- 1 stalk celery diced
- 3 cloves garlic minced
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp dried thyme
- 3/4 cup water
- 1 bay leaf
- 8 oz cooked and peeled crawfish
- 4 oz cooked sausage sliced
- 1 lemon
- 3 green onions diced
- 8 corn tortillas
Instructions
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- Add olive oil to a large skillet and heat over medium-high. Add potatoes, onions, peppers, mushrooms, and celery. Sauté for 5 minutes, then add garlic, paprika, salt, cayenne pepper, and thyme. Stir for 30 seconds.
- Add water and bay leaf. Bring to a boil and reduce heat to a simmer. Simmer for about 7-10 minutes, stirring occasionally.
- Add crawfish and sausage, and stir well to combine. Simmer for another 5-10 minutes until most of the water has absorbed. Remove bay leaf and squeeze in juice from 1/2 lemon. Remove from heat.
- Serve in corn tortillas with lemon slices.
- Notes
- *Nutrition facts calculated with chicken sausage.
- *You can leave out the potatoes if desired. They aren’t necessary but I do love potatoes in my crawfish boil.
Enjoy!!!
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