Recipe courtesy of Glenda's Creole Kitchen
Total:
50 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 stick margarine
  • 1 cup finely chopped onions
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped bell peppers
  • 1 teaspoon garlic, finely chopped
  • 2 pounds Louisiana crawfish tails
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • Cooked rice, for serving

Directions

Melt the margarine, and then saute the onions, celery, bell peppers and garlic until tender. Add the crawfish tails, garlic powder and cayenne and continue cooking for 20 minutes longer. Serve over rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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