You can buy
crawfish live or already cooked and shelled. Most people use the cooked tails. They’re
so much easier to cook with and don’t usually cost more despite the labor. If you
do want to try the whole ones, figure you’ll get a half pound of cooked, shelled
tails from every pound of live crawfish. Shrimp work beautifully for this recipe,
too. Serves 8.
12 oz. butter,
chopped (including the tops)
2 small green
peppers, diced fine
2 lb. cooked,
shelled crawfish tails
2 to 3 Tbs.
2 Tbs. Worcestershire
In a frying
pan, melt 2 Tbs. of the butter and sauté the scallions, peppers, and crawfish tails
with the Creole seasoning and Worcestershire sauce until warm, about 2 minutes.
Add the remaining
butter about 1 Tbs. at a time, shaking the pan and stirring so that the butter softens
and makes a creamy sauce but doesn’t melt completely.