Bayou Chicken With Crawfish Topping
Serves 6 to 8. Recipe is from Gloria Hall. 6 to 8 boneless chicken breasts 1 1/2 cups Italian salad dressing 1 stick margarine 1 large onion, chopped 1 bunch green onions, chopped 2 ribs celery, chopped 1 small bell pepper, chopped 2 tbls. chopped parsley 2 cloves garlic, minced 1/2 cup flour 4 tbls. tomato sauce 1/2 cup water Creole seasoning Liquid crab boil 1 lb. cleaned crawfish tails 1. Marinate chicken breasts in Italian salad dressing for 6 to 8 hours -- the longer, the better. Remove from marinade and bake in oven at 400 degrees until well done and golden brown. 2. To prepare crawfish topping, melt margarine in heavy pot over medium heat. Add vegetables and sauté until tender. Stir in flour, but do not brown. Add tomato sauce and water. More of each may be added to get desired consistency and color. 3. Season to taste with Creole seasoning and crab boil. Simmer for 15 minutes. Add crawfish tails and cook on low heat for 15 to 20 minutes. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
