It's my favorite food time of the year, Crawfish season. The weather is starting to get nicer (we are just getting over a history making snow storm.) Time to get out the boiling pots and boil some mudbugs. As much as I like boiled crawfish, I love to make dishes with crawfish tails. Here comes two recipes this week with the star of the season.
2 tablespoons butter
1 cup onions, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
3 cloves garlic, minced
8 Roma tomatoes, seeded and chopped
6 cups seafood stock
1 pound crawfish tails
1/2 cup fresh lemon juice
1/2 cup fresh parsley, minced
1 tablespoon fresh basil, chopped
1 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 1/2 teaspoons with Creole seasoning
1/4 cup heavy cream
In a large Dutch oven, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add celery and bell peppers. Cook until softened, 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Add tomatoes, seafood stock, and crawfish. Bring to a boil. Add lemon juice, parsley, basil, hot sauce, Worcestershire sauce, and Creole seasoning. Reduce to a simmer, and simmer 26 to 30 minutes. Stir in cream. Serve immediately.
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!