Sauté of Louisiana Crawfish

By Ti Martin Fine Cooking Issue 01

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.

12 oz. butter, softened

6 scallions, chopped (including the tops)

2 small green peppers, diced fine

2 lb. cooked, shelled crawfish tails

2 to 3 Tbs. Creole seasoning

2 Tbs. Worcestershire sauce

Directions at finecooking.com

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