Garlic Butter Cajun Crawfish Tails

Ingredients

• 1 lb crawfish tail meat
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• ¼ tsp cayenne, optional
• 1 tbsp fresh lemon juice
• 2 green onions, thinly sliced
• 2 tbsp chopped parsley
• Lemon wedges for serving

Directions

Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.

Add the crawfish tails, Cajun seasoning, smoked paprika and cayenne. Toss gently so the tails stay intact. Cook for only 2–3 minutes, until the crawfish are heated through.

Remove from the heat and finish with fresh lemon juice, green onions and parsley.

Serve immediately as an appetizer, over rice, alongside crusty French bread, or straight from the skillet.

Tip: Crawfish tail meat is already cooked, so you’re warming it—not cooking it again. A quick trip through the skillet keeps those tails plump and tender.