• Tommy Centola

Crawfish LeRuth Freres

Updated: Jan 4

This is a recipe from LeRuth’s 20th Anniversary Cookbook. The cookbook was created in 1983. It was never sold. It was available at the restaurant for it’s customers. This dish was created by Larry and Lee Leruth. They started to expand their specials after they bought the restaurant from their father, Warren. With crawfish season beginning, this is a great dish for leftover boiled crawfish, if there is such a thing.

1 mediun Onion chopped fine

1 1/2 sticks Butter (6ozs.)

1/4 teaspoon Cayenne Pepper

1 1/2 teaspoon Salt

1 pound Crawfish Tails, peeled and blanched

1 cup Water

2 tablespoons Flour

1/4 cup Water

1/4 cup Parsley chopped

Cooked Rice

Saute onion in butter until soft. Add salt, pepper, crawfish and 1 cup water. Cover and boil for 5 minutes.

Dissolve flour in 1/4 cup water. While stirring, add flour and water mixture to the boiling crawfish. Return to a good boil, then add chopped parsley. Serve over rice.

Enjoy!!!

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