1/2 Crawfish Etouffee And 1/2 Fried Tails Recipe
Make 1/2 Crawfish Etouffee And 1/2 Fried Tails Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crawfish Etouffee
Fried Tails
Method
Crawfish Etouffee
- 1
- 2
Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until the mixture is fragrant.
- 3
Incorporate Crawfish and Broth
Add the crawfish tails, chicken broth, Cajun seasoning, salt, and black pepper. Stir well to combine.
- 4
Simmer
Bring the mixture to a simmer and reduce heat to low. Let it cook for about 20 minutes, stirring occasionally.
- 5
Finish with Green Onions
Remove from heat and stir in the chopped green onions. Serve the etouffee over cooked white rice.
Fried Tails
- 6
Prepare Breading
In a shallow bowl, mix together the flour, cornmeal, Cajun seasoning, salt, and black pepper.
- 7
- 8
Dredge the Crawfish Tails
Dip each crawfish tail first into the wet mixture, then coat thoroughly with the dry breading mixture. Ensure they are well covered.
- 9
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 10
Fry Crawfish Tails
Carefully add the breaded crawfish tails to the hot oil in batches, frying until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- 11
Serve
Serve the fried crawfish tails alongside the crawfish etouffee for a delicious combination.
