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  • Writer's pictureTommy Centola

Crawfish Hash

I always think of hash as a breakfast dish. It is also a great addition to lunch or dinner. Here's a south Louisiana version.

3 tablespoons canola oil, divided

1 pound crawfish tails

Creole seasoning

1 tablespoon butter

2 pounds potatoes, cut into 1/2-dice

Salt and pepper

1/2 cup shredded cheddar cheese

Add 2 tablespoons oil to a skillet set over medium-high heat; add crawfish tails, season with Creole seasonings and cook until steaming and heated through, about 8 minutes. Set aside.

Add remaining tablespoon oil plus butter and potatoes to another skillet set over medium-high heat; sauté until softened and lightly browned, about 12 minutes. Season with salt, pepper and Creole seasoning. Add reserved crawfish tails; cook for an additional 5 minutes., until potatoes are crispy. Add cheese and cook until melted, about 3 minutes. Serve hot.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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