Crawfish Chimichanga by LaFonda Restaurant - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crawfish Chimichanga by LaFonda Restaurant

September 11, 2006

INGREDIENTS

1 oz vegetable oil/butter
1 yellow onion
1 bellpepper
2 cups of water
2 oz tomato paste
1 green pepper
Salt and red pepper
2 cups of Louisiana Crawfish
Corn starch

PROCEDURE

  • Sautee onions, bell pepper in oil over high heat until onions are caramelized and peppers have a crispy edge.
  • Add two cups of water and tomato paste. Simmer for about 10 minutes.
  • Add green onions, salt and pepper to taste.
  • Add 2 cups of Louisiana crawfish and let simmer for about 15 minutes.
  • Add corn starch to thicken.
  • Wrap stuffing with flour tortilla then deep fry to golden brown.
  • Serve with homemade Spanish rice and guacamole salad.
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