Contributed by Sarah Savoy, who says:
"Some people make this dish with a roux, which makes it a much heavier meal. This is my Dad's recipe. It allows the flavor of the crawfish to take the lead."
Place the 4 ounces of oil in a thick, cast-iron skillet or pot, add the crawfish, salt, pepper, and cayenne and cook over a high heat until the water is gone, stirring frequently. (This can take some time, especially if you are using frozen crawfish, which have a lot of water in them. If using shrimp, do not cook more than 10 minutes.)
- 4 ounces oil
- 2 pounds crawfish tails (or you can use shrimp)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 teaspoons cayenne
- 1 medium onion, chopped
- 1/2 bunch scallions, tops only, chopped
- 1/2 bell pepper, chopped
- 2 teaspoons minced parsley
- 3 tablespoons minced garlic
- 1 small 8-ounce can tomato sauce
- 1 cup (8 ounces) water
About half an hour before serving, prepare some boiled rice. (Note: Please use real rice, the stuff that doesn't boil in a bag. We HATE that stuff!!) Use two cups of rice and three-and- a-half to four cups of water, a little salt, and boil, uncovered, over medium-high heat until the water boils off the top of the rice. Then, turn the heat to medium and continue to cook it, uncovered, until the rice around the rim of the pot starts to look dry. Turn the heat very low, cover, and cook for about seventeen minutes.
Add the onion, scallions, bell pepper, parsley, and garlic to the crawfish, lower the heat to medium-high, and cook 7 minutes stirring frequently.
Add the tomato sauce and cook 5 minutes, stirring frequently. Add water, lower the heat, and simmer 5 minutes. Serve over rice.
YIELD: 8 portions.
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Chuck Taggart email chuck (at) gumbopages (dot) com