Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense.
Southern Living JANUARY 2004
Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté, stirring constantly, 5 minutes.
Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.
Stir in green onions and parsley; cook 3 minutes. Serve over rice.
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