• Tommy Centola

“Barbecue” Crawfish

Updated: Jan 4

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the kitchen of Pascal’s Manale. It was an attempt to recreate a dish that a customer had in Chicago. While it did not match that dish, the preparation has caught on. Here is a different spin on Barbecue Shrimp.

2 tablespoons Olive Oil

1 stick Butter

1 tablespoon fresh Parsley, minced

1 tablespoons dried Basil

1/2 teaspoon Salt

4 cloves Garlic, minced

1 tablespoon Lemon Juice

1/2 teaspoon Black pepper

1 pound Crawfish Tails

Melt the butter in a large skillet over low heat. Add the remaining ingredients, except for the crawfish, and mix well. Sauté, stirring occasionally, for 5 minutes. Add the crawfish and mix well again. Continue to cook and stir 5 minutes longer. Serve over your favorite pasta or rice with French bread on the side.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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