Ingredients
2 medium onions, chopped
½ tsp. minced garlic
2 sticks Country Crock Margarine
2 pounds, peeled Louisiana Crawfish
2 tablespoons All Purpose Flour
1 cup of water
Salt & Cayenne Pepper, to taste
1 tablespoon, dried parsley flakes (or you can use fresh)
Preparation
On a medium/high heat, sauté onions and garlic in margarine until transparent.
Add Crawfish and cook for about 15 minutes (or until the fat [from the margarine] comes to the top of Crawfish) on a medium/low heat. Sprinkle flour evenly over the crawfish, stir well and continue to cook for an additional 10 minutes.
Add water and simmer for about 10 - 15 minutes. Add salt and cayenne pepper, to taste, then add parsley, and cook for an additional 5 minutes.
Serve over hot steamed rice
