• Tommy Centola

Crawfish St. Francis

Updated: Jan 4

For Valentine’s Day, I cooked Crabmeat St. Francis for an appetizer. I wondered how it would taste if it were made with crawfish. Last night, I cooked Crawfish St. Francis. It is every bit as good as crabmeat. My wife thinks it is better with the crawfish. Make both and you chose.

3 tablespoons Butter

1 small Green Onion, finely chopped

1 large clove Garlic, finely chopped

3/8 cup Yellow Onions, finely chopped

3/8 cup Celery Hearts, finely chopped

1 sprig fresh Thyme, finely chopped

½ teaspoon Salt

Pinch of Celery Seed

1/8 teaspoon Cayenne Pepper

1/8 teaspoon White Pepper

1/8 teaspoon Black Pepper

2 Bay Leaves

3/8 cup Flour

1 pint Heavy Cream gently boiling

1 cup Seafood Stock gently boiling

1/8 cup Chablis wine

1 tablespoon fresh Parsley chopped

2 Egg Yolks

1 pound Crawfish Tails

Seasoned Bread Crumbs

6 tablespoons melted Butter

6 casserole dishes

In a deep sauté pan, heat the butter. Add the green onion, garlic,

onion, celery heart, and all spices. Stir in the flour and make a

vegetable roux, stirring continuously. Allow to cook over low heat

for 5 minutes. Add the boiling cream, seafood stock and wine. Bring

to a boil. Reduce and simmer 15 minutes, then add the parsley. On

low heat, stir in the yolks. Remove from direct heat and stir well.

Keep warm. Preheat oven to 400 degrees. Divide the crawfish into

the casserole dishes. Cover with approximately ½ cup of sauce

and bake until bubbly and browned, about 12-15 minutes. Sprinkle

breadcrumbs on top and spoon 1 tablespoon melted butter over each

dish. Serve immediately.

Enjoy!!!

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