Sister Sarah's Magic Crawfish

Now this is the kind of recipe that gets passed around at church suppers and crawfish boils down on the bayou.

Sister Sarah’s magic starts in a heavy black iron pot where onions, garlic, bell pepper, and celery sweat down in melted margarine until they’re good and wilted.

A pound of peeled crawfish tails goes in next, followed by cream of shrimp soup, a splash of white wine, and just enough water to bring it all together into a rich, spoonable sauce.

Let it simmer until the flavors get to know each other real well, then pile it high over steamed rice or buttered pasta.

Finish with a handful of chopped green onions on top and you’re done, cher.

Pro Tips

• A cast iron pot is traditional and holds heat like nothing else, but any heavy-bottomed pot works fine
• Don’t rush the vegetables. Let them cook down slow until they’re soft and sweet before adding the crawfish
• If you can’t find cream of shrimp soup, cream of mushroom with a pinch of Old Bay is a decent stand-in
• A squeeze of lemon right before serving brightens the whole dish