Follow these steps for perfect results
Crawfish Tails
peeled
Crawfish Fat
Cooking Oil
Green Onions
chopped
Parsley
chopped
Cornstarch
Salt
to taste
Pepper
to taste
Water
Rice
cooked
Chop green onions and parsley.
Heat cooking oil in a pot over medium heat.
Saute green onion tops and parsley for about 10 minutes until softened.
Add crawfish fat to the pot.
Cook crawfish fat on medium heat for about 20 minutes, stirring occasionally.
Add peeled crawfish tails and 1/2 cup of water to the pot.
Bring the mixture to a boil.
Let boil for about 10 minutes.
In a separate small bowl, mix cornstarch in 1/4 cup of cold water to create a slurry.
Add the cornstarch slurry to the crawfish mixture.
Season with salt and pepper to taste.
Cook for 5 minutes, stirring continuously until the sauce thickens.
Serve hot over rice.
Expert advice for the best results
Use good quality crawfish for best flavor.
Adjust spice level to your preference.
Serve with a side of crusty bread.
Everything you need to know before you start
15 minutes
Can be made a day ahead, flavor improves
Serve in a bowl over rice, garnish with chopped parsley.
Serve with a side of crusty bread for soaking up the sauce.
Serve with a green salad.
Acidity cuts through richness
Clean and refreshing
Discover the story behind this recipe
Important part of Cajun cuisine
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