3 scallions, white and green parts, sliced
Juice of 1/2 lemon
Kosher salt
4 tablespoons unsalted butter
2 teaspoons Creole seasoning
2 teaspoons fresh thyme leaves, chopped
3 stalks celery, diced
2 bay leaves
1 large onion, diced
1 medium green bell pepper, diced
2 tablespoons tomato paste
1 pound crawfish tails
2 tablespoons flour
1 1/2 cups fish stock or water
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
Louisiana-style hot sauce, to taste
1/4 cup fresh parsley leaves, roughly chopped
Hot cooked white rice, for serving
Using frozen crawfish tails makes this recipe fast and easy, but if you can get live crawfish, the flavor can't be beat. Cook the live crawfish in a large pot of boiling water for about 15 minutes, separate the tails and extract the meat. Use some of the boiling liquid in place of the fish stock or water.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.