Abe'S Crayfish Etouffee

• 30 lb. live crayfish
• 1/4 c. oil
• 5 medium onions, minced
• green onion tops, chopped
• 1/4 green pepper, chopped
• parsley
• crayfish fat or 1 stick butter
• cayenne pepper
• salt
• Worcestershire sauce

1. Wash thoroughly and cull crayfish.
2. To approximately 10 gallons of boiling water, add crayfish and scald for 5 minutes or until half cooked.
3. This is very important!
4. If they are not scalded long enough, they will break up and become mealy.
5. Cook and peel, separating fat from the tails.
6. Heat oil in pot.
7. Add minced onions, green onion tops, green pepper and parsley.
8. Saute.
9. Add crayfish fat or butter and cook over low heat until fat comes to the top, stirring constantly.
10. Add tails, cayenne pepper, salt and Worcestershire sauce to taste.
11. Add a small amount of hot water until etouffee is of desired consistency.
12. Simmer 30 minutes. Serve over hot rice.
13. Serves 6 to 8.

live crayfish, oil, onions, green onion, green pepper, parsley, crayfish, cayenne pepper, salt, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598862 (may not work)