Broiled Catfish in Creole White Wine Sauce
Creole For The Soul's broiled catfish takes its flavor profile to a new level with the…Get Recipe
A dark roux stew made with onions, bell pepper, garlic, celery and crawfish tails. It is seasoned to perfection and best served on a bed of steamed rice.
4 Tablespoons Margarine
3 Tablespoons All-Purpose Flour
1 Onion, Chopped
1 Whole Clove, Ground
2 Whole Celery, Chopped
1 Pound Crawfish Tails
2 Tablespoons Tony’s Original Creole Seasoning
1 Tablespoon Green Onion, Chopped
1 Bell Pepper, Chopped
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