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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.


  • 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


  • 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.


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  • 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.

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