For four folks or three Cajuns (we really like dis stuff):
2 lbs. Louisiana crawfish tails
2 sticks of butter
2 medium onions
1 small bell pepper
1 rib of celery
2 cloves of garlic
2 bay leaves
1 tablespoon of Tony Chacheres’s creole seasoning or equivalent
1/2 teaspoon of Cayenne pepper, 1 teaspoon if from Louisiana
1 heaping tablespoon of corn starch dissolved in cool water
• Melt butter in an alloy or steel pan. Cast iron turns the tails blue. Blue seafood is an unacceptable color for most folks.
• While butter is melting, not burning, chop all your vegetables.
• Add vegetables and sauté until they start to become clear.
• Add dry seasoning.
• Add tails and only cook for 10 minutes under medium heat; they are 90 percent water and will just about disappear on you.
• Add corn starch dissolved in cool water to thicken (tighten’ if Cajun) to desired consistency.
• Serve over Mid-South grown rice.
• Despite current beliefs not every Cajun dish starts with a roux.
• Serve with a bottle of your favorite Louisiana hot sauce; there are a lot of displaced Cajuns across this great land, and one is never quite certain of his ancestry.