Melt butter in a large heavy pot (iron preferred).Blend flour and stir over medium-low heat until roux is dark brown.Add onions, celery and jalapeno pepper; cook until tender and crisp. Stir in wate ...
Soak dem til bubbles form circle in tub.(Purge in clean water for 10 minutes.)Empty out dat water, throws somoe in dare an do dat 5 times.(Purge crawfish five times.)Salts em down when you wet em th ...
Mix all ingredients, except butter, and place in rice cooker. Pour melted butter over all.Do not add water.Cook as you would rice.Do not open and stir.After chime sounds on cooker, continue steaming ...
Melt butter, add flour and stir until lightly cooked.Add onion, garlic, parsley and green onion until clear.Add crawfish and cook over a low fire for about 10 minutes.Add wine and simmer until blend ...
Melt the butter in cast-iron skillet.Add flour and brown, stirring constantly.Add chopped onion, pepper and celery; cook until transparent.Add crawfish tails and fat.Add about 2 to 2 1/2 cups water. ...
Heat skillet; add oil.Add onions, celery and peppers and cook until translucent.Add garlic, crawfish, salt, pepper, crawfish fat and water and let cook to desired thickness. ...
Saute crawfish tails in margarine, about 5 minutes.Remove crawfish tails, add onions, celery, bell pepper and garlic to margarine and saute for 10 minutes.Season crawfish and add to mixture, along w ...
In heavy pot, melt margarine; saute seasoning mix, green onions and garlic until soft.Stir in Tony's seasoning, sugar and tomato paste.Cook on low for 20 minutes, stirring occasionally. Dissolve cor ...
Melt butter in large heavy skillet.Saute vegetables in butter for 30 minutes.Add seasonings to taste, then crawfish tails and fat.Saute for a minute and stir in flour.Continue sauteing for 3 minutes ...
Saute seasonings; add other ingredients (except crawfish). Cook a few minutes.Add crawfish, salt and pepper.Cook about 15 to 20 minutes.Serve over rice. ...