Crawfish O'connor Recipe
Baked in a Brandy infused classic Creole tomato-based sauce. Served with Jasmine Rice
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Ingredients
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Crawfish O'Connor
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion, bell pepper, and celery. Sauté for about 5-7 minutes until vegetables are softened. Stir in minced garlic and cook for an additional minute.
- 3
Make the Sauce
Add the diced tomatoes (with juice), tomato paste, brandy, Cajun seasoning, salt, black pepper, and bay leaves to the skillet. Stir well to combine and bring to a simmer.
- 4
Add Crawfish
Once the sauce is simmering, add the crawfish tails to the skillet. Stir gently and let it cook for about 5-10 minutes until the crawfish are heated through.
- 5
Bake the Dish
Preheat the oven to 350°F (175°C). Transfer the crawfish mixture into a baking dish and bake for 15-20 minutes until bubbly.
- 6
Serve
Serve the Crawfish O'Connor over jasmine rice and garnish with chopped parsley.
