- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Posted on 9/13/09 at 8:05 pm to liz18lsu
quote:
how do you prepare yours?
It is almost an all day affair. Start with a walnut colored roux and then add onion, green peppers, celery, and garlic. Add some white wine and crawfish fat and let simmer for about a half an hour. Add a little cayenne and salt, along with a little seafood stock, worsteschire sauce, cognac and let simmer for another thirty minutes. Turn off the heat and add green onion tops, crawfish tails, parsley and the juice and zest of one lemon. Let cool and put in the fridge overnight. Gently re-heat the next day over low heat and serve with a salad and crusty buttered french bread.
Popular
Back to top
Follow TigerDroppings for LSU Football News