Crayfish Etouffee

1. 1

   In Mazola oil cook onions, celery and bell peppers until soft. Add as much crayfish fat as you have and let cook well.

2. 2

   Add 1 cup water, then add 10 pounds of boiled, peeled and deveined crayfish tails.

3. 3

   Cook about 15 minutes.

4. 4

   Better if made the day before.

5. 5

   When heating, do so very carefully, as tails will cook too much.

6. 6

   Serve over rice.

No additional tips available.