Sautéed Creole Crawfish
Yield 4 servings
Although crawfish are local to Louisiana, you can buy them online frozen if you're hankering for a little Creole taste. They cook quickly and the flavors of shallots, green onions, and green or red peppers will send you to a spot of seafood heaven you won't want to miss.
- 1 lb. crawfish tail meat, fresh or frozen
- 1 large shallot, minced
- 3 green onions, sliced thin
- 4 T red or green bell pepper, minced
- 1 T Creole seasoning, see Note
- Splash of crawfish/seafood stock (optional)
- Splash of white wine (optional)
- 2 T olive oil
- 2 T butter
- Salt and Pepper
Warm skillet; then warm olive oil and butter.
Add shallots, stirring to keep from burning.
When shallots are transparent, add bell pepper and Creole seasoning; stir for 2-3 minutes
Add green onions, stir for 1 minute
Add crawfish tails along with splash of seafood stock and/or wine; stir for 1-2 minutes
Remove from heat and serve over zucchini noodles, pasta, rice, or alongside a simple butter lettuce salad.
There are many brands of Creole seasoning, such as Tony Chachere's, Zatarain's and Louisiana Creole Seasoning. Your best effort, though, is to make your own. This way, you avoid additives such as flavor enhancers, MSG, sugar, etc.
Here's a recipe for Emeril's Essence Creole Seasoning.
Yields 3/4 cup; store in an air tight container for up to 3 months.
- 2 1/2 T sweet paprika
- 2 T salt
- 2 T garlic powder
- 1 T freshly ground black pepper (to taste: I am not in favor of a heavy black pepper overtaste)
- 1 T onion powder
- 1 T cayenne (optional or to taste)
- 1 T dried oregano
- 1 T dried thyme
Courses Lunch, Dinner