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Ingredients

 

  • 2 pounds peeled crawfish
  • 1/2 cup flour
  • 1/2 cup cooking oil
  • 2 medium onion, cut fine
  • 1 1/2 tablespoons salt
  • 1/4 bell pepper, chopped fine
  • 1 rib celery, chopped fine parsle
  • 1/2 teaspoon pepper
  • 2 cup water

 

Make roux, color of peanut butter, add onions, bell pepper and celery. Let simmer until fat rises, stirring often. Add 2 cups of water and let simmer about one hour with cover on pot. Season. Then add crawfish and fat. Cook about 20 minutes. Add more water to desired consistency. Serve over rice. (Serves 4).

Office Info:

hide3480 N.E. Evangeline Thrwy. (I-49) • Lafayette, LA 70507

hideCall: 337-896-3247

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hideSun-Mon ----------- 7am - 9 pm

hideTues-Thurs -----7:30 am - 9:30 pm

hideFri-Sat --------------7 am - 10:30 pm