Crawfish Au Gele’
1 c. chopped bell pepper
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. vegetable oil
1-2 cloves garlic, minced
4 cans Healthy Choice® Tomato with Garden Herbs soup
2 c. cooked rice
1 I/2 lbs. chopped Louisiana crawfish tailmeat
Salt to taste
Hot pepper sauce to taste
1/2 c. chopped green onions
4 env. unflavored gelatin
2/3 c. dry white wine
Parsley, whole boiled crawfish
Saute’ bell peppers, onion and celery in vegetable oil until soft but not brown. Add garlic and saute’ 1 minute longer. Add soup, rice, crawfish tailmeat, salt, hot sauce and green onions. Stir and check seasoning. Remove from heat. In a separate bowl, mix gelatin with wine. Stir and allow to soften 2-3 minutes. Add to the warm crawfish mixture. Stir and pour into a greased spring form pan. Place in refrigerator and chill thoroughly, preferably overnight. At serving time, unmold onto platter and garnish with parsley and whole boiled crawfish. Serve with crackers.