Name: Crawfish Etouffée
Yield: Makes 8 servings
Ingredients: 2 pounds peeled crawfish tails; 1 stick (8 tablespoons) butter; 2 cups chopped onions; 1 cup chopped green bell peppers; 1/2 cup chopped celery; 1 tablespoon cornstarch; 1 cup water; Salt and cayenne pepper, to taste; 1/3 cup chopped green onions; 1/4 cup chopped fresh parsley

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photo by Lara Ferroni

Up until the late 1950s, crawfish was eaten only by the fishermen who caught the crustaceans in the Atchafalaya Basin. Now, crawfish is king and is much sought after by both visitors and locals alike. This étouffée is a classic Cajun-style dish.

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