Crawfish tails are simmered in a mixture of butter, onion, bell pepper, garlic and Creole seasonings then garnished with green onions and chopped parsley.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
A basic gumbo made with smoked sausage, bell pepper, onion, celery and gumbo file.
This is a quick and "lean" version of the popular Louisiana dish. Ingredients include brown rice, turkey sausage, boneless, skinless chicken breasts, celery, bell peppers and onions.