2 12 oz. packages of Louisiana crawfish tails, defrosted if frozen
2 sticks butter (1 c.)
2 t. fresh garlic, minced or pressed through a garlic press (about 2 cloves)
1 T. green onions, chopped finely
1 T. fresh chopped parsley
1 t. fresh lemon juice, more to taste
1 t. Louisianna hot sauce
1/4 t. cajun or creole seasoning salt
1/4 t. freshly cracked black pepper
If frozen, defrost the packages of crawfish tails. Empty into a
bowl and check for any pieces of crawfish that were not properly
deveined (devein them by removing the brown band along the tail if
visible) or look for any pieces of shell. When you're pleased with the
crawfish tails reserve them for cooking.
In a sauté pan, melt the
butter over low to medium heat. Add the minced garlic in and stir until
fragrant. Add the green onions and cook 30 seconds. Add all of the
crawfish tails and fold them into the butter mixture.
the crawfish 1-2 minutes, just until hot. Finish with the cajun
seasoning, fresh parsley, Louisianna hot sauce, and lemon juice. Add
pepper. Taste for seasoning.
Remove from heat and serve in small bowls with rice, pasta, or crusty garlic bread.
Recipe courtesy of The Urban Cowgirl