This recipe is served at the annual Mudbug Festival in Shreveport, LA. Recipe courtesy of Lila’s Creole Catering (318) 518-6764 or (318) 686-2950.
2 pounds peeled crawfish tails
2 sticks (16 tablespoons) butter or margarine
2 cups chopped onions
1 cup chopped green bell peppers
¾ cup chopped celery
2 tablespoon cornstarch
1 10 oz can diced tomatoes (Rotel or other brand)
1 cup water
Salt to taste
½ teaspoon black pepper to taste (you can also use Tony Chachere’s Creole Seasoning in place of salt and pepper)
½ teaspoon cayenne pepper (less if you like it less spicy)
1/3 cup chopped green onions
1/4 cup chopped fresh parsley
Melt the butter or margarine in a large saucepan over medium heat. Add onions, bell peppers, celery, and green onions, and sauté stirring until the vegetables are soft, 5 to 8 minutes. Add the tomatoes and cook, stirring occasionally, about 3 minutes. Season with salt, black pepper, and cayenne.
Dissolve the cornstarch in the water and add to the vegetable mixture. Simmer, stirring occasionally, until the mixture thickens (add more corn starch for a thicker base mixture), 3 to 5 minutes. Then, turn off the burner and add the crawfish tails and parsley flakes to the mixture. Serve immediately over steamed rice.
Learn more about the Mudbug Madness Festival.