I think I’m slowly turning into a foodie.  Which is not necessarily a bad thing at all since I like to eat.  But I’m still on a weight-loss journey so I need to watch this new venture closely.  It is, or was, crawfish season down here in Georgia.  For about the last month or two I’ve had a pound of crawfish almost every weekend.  A few days ago I purchase some crawfish tail meat and as determined to do something with them besides dip them in remoulade.  And thus, my new favorite dish with my own little twist.



  1. In a large pot, melt the butter over medium-high heat
  2. Add onions, bell peppers, garlic, and saute for 30 minutes
  3. Add cajun seasoning and crawfish, saute for 1 minute
  4. Stir in flour, saute for 3 minutes
  5. Add beef stock, tomato paste and  and crawfish tails, bring to a boil
  6. Reduce the heat and simmer until thickened, about 10-15 minutes
  7. Stir in the parsley and remove from the heat
  8. Serve over rice and garnish with additional parsley or green onions
  9. Sprinkle with Crystal’s Hot Sauce for additional seasoning

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