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Makes 4 servings.

• 1 pound peeled crayfish tails, fresh or frozen
• 3 tablespoons butter or margarine
• 1/2 tablespoon all-purpose flour
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 2 tablespoons chopped parsley
• 2 cloves garlic, minced
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 2 cups cooked rice

Thaw crayfish if frozen.

Over medium heat, in a 10-inch skillet, combine butter and flour.

Add onions, celery, green pepper, parsley and garlic.

Sauté vegetables over medium heat, stirring constantly for 5 minutes or until tender.

Add water gradually and continue to stir.

Cook until thick.

Stir in crayfish, lemon juice, salt and cayenne pepper; heat thoroughly.

Serve over rice.

Maryland Dept of Agriculture Seafood & Aquaculture


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