Ingredients
-
1/2 cup butter
-
1 cup onion, chopped
-
1/2 cup bell pepper, chopped
-
1/2 cup celery, chopped
-
2 cups cold water
-
1 tablespoon cornstarch
-
1/4 cup chopped parsley
-
creole seasoning
-
salt, to taste
-
1 pinch thyme
-
1 pinch dried oregano
-
black pepper, freshly ground
-
cayenne pepper
-
1 bay leaf
-
cooked long-grain rice
-
1/4 cup chopped green onion
-
2 lbs crayfish tails
Instructions
- Season the crawfish tails with salt, black pepper and cayenne pepper.
- Heat butter in saute pan until melted.
- Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
- Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
- Bring to a boil, reduce heat to low and simmer for 30 minutes.
- Mix corn starch in the remaining 1/2 cup water.
- Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
- Serve over hot cooked long grain rice.