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.
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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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