April 12, 2011 at 10:56am
Sautee 1 lb crawfish tails with 1 bell pepper, 3 stalks of celery, 1 large onion, 2 cloves of garlic, with Tony's extra hot seasoning and a drop of liquid crab boil. Buy a bag of masa mix from a mexican grocery. Mix the masa the way the recipe on the bag says. Soak some corn shucks in water till soft. Spread about a 1/2 cup of masa on the shuck. Place about 1/4 cup of crawfish mix on the masa. Put a small amount of pepper jack cheese on it, then roll it up. Place the tamales in a metal collander over water with a lid and steam for 1 hour and 20 minutes. I like to season the dry masa mix that I buy just as I would fish fry. Bon Menge.