Saute crawfish in 1/3 cup butter with celery and onions for 10 minutes. Pour wine over and allow to simmer 20 minutes. Arrange on hot serving dish. Pour off remaining liquid. Retain one cup. Strain. Mix enough butter with cupful of liquid until it is the consistency of mayonnaise. Pour over crawfish and sprinkle with minced parsley. Garnish with lemon wedges and parsley.
Serves 6.
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Cajun Country -- New Iberia, Louisiana