- Sausage casings (37 millimeter)
- 2 LB peeled crawfish tails (coarsely chopped)
- 2 TSP salt
- 1½ TSP cayenne pepper (or red pepper of your choice)
- ¾ TSP black pepper
- ¼ C vegetable oil
- 1 C onions (chopped)
- ⅛ TSP garlic (finely minced)
- 1 C green onion tops (chopped)
- ¼ C fresh parsley (chopped)
- 3 C hot cooked rice (for best results, use freshly made rice)
- Place the crawfish in a bowl and sprinkle the seasonings on top, mix well and set aside.
- Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
- Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
- Remove from heat and stir in the rice, mixing very well.
- While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a 4″ link is a good size).
Yields 12 servings.