Crawfish Creola Recipe from Creola Café
May 2014 Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine.
- 1 1/2 sticks unsalted butter
- 1 1/2 tablespoons flour
- 2 tablespoons tomato paste
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped bell peppers (a mixture of red, green, and yellow)
- 3 cloves garlic, chopped
- 1 pound Louisiana crawfish tails with fat
- 1 cup water
- garlic salt, Tony’s Seasoning, and pepper chopped
- green onion and parsley for garnish
- 6 pre-prepared puff pastry shells (such as Pepperidge Farm), heated according to package directions, or rice for serving
Method of Preparation:
Melt butter in a heavy pot or Dutch oven, preferably cast iron, over medium-high heat. Add flour and cook, stirring constantly, until a light brown roux is achieved, about 10 minutes.
Add tomato paste, onion, celery, peppers, and garlic; stir thoroughly and cook until onions are translucent and other vegetables are softened, about eight minutes.
Add crawfish tails, water, garlic powder, Tony’s seasoning, salt, and pepper to taste. Reduce heat to low; cover, and cook until flavors have married and sauce is slightly thickened, about 20 minutes.
Serve in puff pastry shells or with rice. Garnish with chopped green onion and parsley. Serves 6.
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