Sauté of Louisiana Crawfish

Sauté of Louisiana Crawfish
Photo by Judith Hill


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

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 soften...

View full recipe at Fine Cooking


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