Melt the margarine, and then saute the onions, celery, bell peppers and garlic until tender. Add the crawfish tails, garlic powder and cayenne and continue cooking for 20 minutes longer. Serve over rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Glenda's Creole Kitchen
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!