Crayfish

You say crawfish,
I say crayfish.

Although associated with Southern cuisine, crayfish are available all over the country, especially in bigger cities with real meat counters. The recipes here are really good, you should give them a try.

Cajun Crayfish

1 lb large crayfish tails, peeled
1 tbs fresh lime juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp thyme
1/4 tsp salt (optional)
1/4 tsp red pepper
1/8 tsp black pepper
cooking spray

Put the crayfish in a bowl. Pour the lime juice over it and toss it together. Combine the remaining ingredients then add it to the crayfish, coating it well.

Give a large skillet a good shot of the cooking spray. Get it good and hot then add the crayfish. Cook for about 3 minutes, stirring constantly. When the crayfish turns pink, it is done. Chill for at least an hour then serve.

Crayfish with Snow Peas

2 Tbs vegetable oil
1 lb fresh crayfish meat, diced
2 cloves garlic, crushed
1/2 lb fresh snow peas
1 cn (8 oz) water chestnuts
1/4 c white wine (get the good stuff)
1 Tbs soy sauce
1 Tbs ground arrowroot
1/4 cup water
4 cups cooked, hot rice

Heat the oil until it is nice and hot. Add the crayfish and simmer for 2 minutes, stirring constantly. Add the garlic, peas, and water chestnuts and simmer for another 5 minutes.

In a separate bowl, mix the wine, soy sauce, arrowroot, and water. Stir it up until the arrowroot is dissolved. Add this to the hot crayfish mixture and cook it for another 2 minutes. Serve over hot rice.