8 pounds fresh crawfish, washed
8 tablespoons butter
6 medium onions, chopped
1/2 cup celery, chopped
1/2 teaspoon tomato paste
1/2 cup water
1/2 teaspoon cornstarch
Salt, pepper and cayenne to taste
2 tablespoons green onions, chopped
2 tablespoons parsley, minced
Place crawfish in large container of boiling water.
Remove from heat and let stand for 5 minutes.
Drain, remove heads, peel and devein.
In large saucepan, melt butter.
Add onions, celery and tomato paste.
Cook until tender, then add crawfish tails.
In a small bowl, combine water and corn starch.
Stir into onion mixture, stirring constantly.
Add salt, pepper and cayenne.
Bring to a boil and cook 10 minutes.
Add green onions and parsley.
Serve over rice or pasta.
Contact Noah at: