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Commander’s Saute of Crawfish

The Louisiana crawfish crop is now in full-time motion, running a bit earlier than usual. It promises to be a very good season, and is already supplying mudbugs big and tasty enough to make this superb, buttery dish. It’s equally good as an appetizer served with angel-hair pasta or as a main dish with rice. What makes the dish go is the green onion component: chop them fine, leave out the tough part, and don’t cook so long that they lose their crispness. Serve this over crawfish cakes, rice, pasta, or even inside an omelette.
Crawfish sautee.

  • 2 Tbs. butter
  • 1 lb. fresh boiled crawfish tails, peeled
  • 1 cup chopped green onions
  • 1 Tbs. salt-free Creole seasoning
  • 1/2 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 1/2 cup crawfish stock
  • 2 sticks butter

1. Melt the 2 Tbs. butter in a skillet. To it add the crawfish tails, green onions, seafood seasoning, and Worcestershire sauce. Saute until heated through–about two minutes.

2. Add the crawfish stock and lower the heat to the lowest possible. Cut the remaining butter into the pan, and blend into the other ingredients by agitating the pan until completely combined and creamy-looking.

Serves four.

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