Crawfish 2

3 pounds crawfish tails, peeled
2-1/2 sticks of butter (10 oz)
3 medium onions, chopped
2 medium bell peppers, chopped
5 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 teaspoons crab and shrimp boil powder
1 teaspoon red pepper
2 cans cream of shrimp soup
Juice of 1 lemon
1/2 cup onion tops, chopped
1/2 cup parsley, chopped
Tony Chachere seasoning to taste

Place crawfish tails in glass bowl. Reserve fat from crawfish. If crawfish was purchased in plastic bags, you may leave the fat in the individual bags. Season crawfish generously with Tony's, 1 tablespoon of Worcestershire sauce and 1 teaspoon of crab and shrimp boil powder. Place in refrigerator until ready for cooking about 40 minutes. Melt butter in Dutch oven on medium heat. Add onions, bell pepper and garlic. Saute at least 22 minutes. Low heat and add 1 tablespoon Worcestershire, 1 teaspoon crab and shrimp boil, 1 teaspoon red pepper, 2 cans of shrimp soup, juice of lemon, and Tony's to taste. To reserved crawfish fat (in plastic bags), add 1/2 cup of water to one bag. Shake well and pour into other bags to remove all fat, then pour into pot. Simmer for 20 minutes. Stir and check for taste. Add seasonings, if necessary. Add crawfish tails and cook for 20 minutes.

Serves 10.

Return To:

Cajun Country -- New Iberia, Louisiana