- Total Time
Cajun seasoning gives this freshwater crustacean a “fiery” taste. It’s the perfect Mardi Gras crowd pleaser, especially when served over hot rice.
olive oil2 tsp
green pepper(s)1 medium, chopped
uncooked onion(s)½ cup(s), chopped
uncooked celery2 rib(s), medium, chopped
garlic clove(s)2 clove(s), medium, minced
uncooked crayfish16 oz, or 1 pound, tails only
cayenne pepper¼ tsp, or 1 tsp Cajun seasoning
table salt½ tsp
black pepper¼ tsp
uncooked scallion(s)2 medium, chopped
fresh parsley1 Tbsp, fresh, chopped
- Heat oil in a large skillet over medium heat. Add pepper, onion, celery and garlic; cook, stirring occasionally, until soft, about 5 minutes.
- Add crayfish, cayenne pepper or Cajun seasoning, salt and black pepper; stir to coat. Cook until crayfish are bright pink and cooked through, about 5 minutes.
- Remove from heat and stir in scallions and parsley. Yields about 1 cup per serving.