- 1/4 cup vegetable oil
- 2 pounds crawfish tails
- 1 bell pepper
- 6 ribs celery
- 2 onions
- 1 15-ounce can tomato sauce with bits
- 1 8-ounce can mushroom stems and pieces
- 6 green onions
- 2 12-ounce cans shoe peg corn
- 2 sprigs parsley
- 1 rounded teaspoon salt
- 1/4 teaspoon hot sauce
Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Saut?for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, saut?the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.