Crawfish Au Gele’

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.    

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.