- 1 stick butter
- 2 lbs peeled Louisiana Crawfish Tails
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 Tbsp cornstarch
- 1 cup water
- Salt and cayenne
- 2 Tbsp chopped green onions
- 2 Tbsp chopped parsley or Zatarains Parsley Flakes
Heat the butter in a large, heavy pot over medium heat. Add the onions, bell peppers, and celery. Cook, stirring often, for about five minutes or until they or wilted. Add the crawfish tails and cook, stirring occasionally, for about 10 minutes. Dissolve the cornstarch in the water and add to the mixture. Reduce heat to medium-low. Simmer, stirring occasionally, for three to four minutes, or until the mixture thickens slightly. Season with salt and cayenne. Add the green onions and parsley. Serve hot over steamed rice. Makes about 8 servings.
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