Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sauté of Louisiana Crawfish

Judith Hill

Servings: eight.

You can buy crawfish live or already cooked and shelled. Most people use the cooked tails. They’re so much easier to cook with and don’t usually cost more despite the labor. If you do want to try the whole ones, figure you’ll get a half pound of cooked, shelled tails from every pound of live crawfish. Shrimp work beautifully for this recipe, too.

Ingredients

  • 12 oz. butter, softened
  • 6 scallions, chopped (including the tops)
  • 2 small green peppers, diced fine
  • 2 lb. cooked, shelled crawfish tails
  • 2 to 3 Tbs. Creole seasoning
  • 2 Tbs. Worcestershire sauce

Preparation

  • In a frying pan, melt 2 Tbs. of the butter and sauté the scallions, peppers, and crawfish tails with the Creole seasoning and Worcestershire sauce until warm, about 2 minutes. Remove from heat. Add the remaining butter about 1 Tbs. at a time, shaking the pan and stirring so that the butter softens and makes a creamy sauce but doesn’t melt completely. Serve immediately.

Reviews

Rate or Review

Reviews

  • eshams | 01/26/2010

    Absolutely delicious! Dish is always wiped clean whenever I prepare this dish for guests. Easy to prepare. I do cut down a little on the butter though.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks