Serves 8. Recipe is from registered dietitian Cathy Daniel.
2 lbs. crawfish tails
2 cloves garlic, minced
1 large onion, chopped
1 small bell pepper, chopped
Chicken broth as needed
2 tsps. paprika
Salt and pepper to taste
Tony Chachere’s or other Cajun seasoning to taste
2 tbls. cornstarch
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
1. Gently rinse crawfish tails in a colander to remove most of the fat. Set aside.
2. In a large skillet, sauté garlic, onion and bell pepper in chicken broth until soft. Add the crawfish tails, paprika, salt, pepper and Cajun seasoning to taste. Cook for about 10 minutes, adding chicken broth as needed.
3. Dissolve cornstarch in 1/4 to 1/2 cup cold chicken broth and add to the crawfish, stirring to incorporate. Simmer 5 minutes and finish with green onions and parsley. Serve over brown or white steamed rice.