Crawfish. Crayfish. Crawdad. Swamp lobster. Mud bug. Whatever you call them, these little critters are another food favorite among shellfish lovers.
While many are cooked in the shell, some crawfish are parboiled, dressed and frozen for sale. These convenient, processed crawfish are delicious in étouffées, jambalayas, stews and casseroles.
And of course they are delicious fried and sautéed. Since they have been slightly precooked, be careful not to overcook them in the recipe.
Season crawfish tails with salt and black pepper. Set aside. Melt butter in heavy pot over medium heat. Add flour and cook until light brown. Add cayenne, celery, onion, green pepper and garlic. Cook, stirring often, until vegetables are tender but not brown.
Add crawfish and sauté until just tender, about 10 minutes. Add water and green onion. Bring to boil and simmer 5 minutes. Add parsley and wine and cook for 5 minutes. Allow to stand a few minutes. Serve over cooked rice. Serves 4 to 6.
Contributed by Joyce Taylor