The Cook’s Corner
|Photo provided by LSU AgCenter|
1 tablespoon oil
1 cup chopped onions
1/4 cup chopped bell pepper
2 cloves garlic, minced (optional)
2 tablespoons cornstarch
1/2 cup water
1/2 cup chopped celery
2 pounds peeled crawfish tails
1/2 cup water
2 tablespoons minced green onions
2 tablespoons minced parsley
Heat oil in a pot. Add onions, bell pepper, garlic, and celery. Cook until soft.
Add tails and cook over medium heat for 5 to 10 minutes, stirring often.
Add 1/2 cup water, bring to a boil, and simmer for 15 minutes. Stir occasionally.
Dissolve cornstarch in remaining 1/2 cup water; add to mixture, stirring until smooth.
Add green onions and parsley and simmer 10 minutes, covered.
Serve over hot, fluffy rice.
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