Crawfish Special Recipe
Combination of fried crawfish tails and crawfish etouffee. Served over rice.
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Ingredients
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Fried Crawfish Tails
Crawfish Etouffee
Method
Fried Crawfish Tails
- 1
Prepare the Breading
In a bowl, combine the all-purpose flour, cornmeal, Cajun seasoning, salt, and black pepper. Mix well.
- 2
- 3
Bread the Crawfish
Dip the crawfish tails into the wet mixture, then dredge in the breading mixture until fully coated.
- 4
Fry the Crawfish
Heat oil in a deep frying pan over medium-high heat. Fry the crawfish tails in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Crawfish Etouffee
- 5
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped onion, green bell pepper, celery, and minced garlic. Sauté until the vegetables are soft, about 5-7 minutes.
- 6
Add Crawfish and Seasonings
Stir in the crawfish tails, Cajun seasoning, salt, and black pepper. Cook for another 3 minutes.
- 7
Add Liquid Ingredients
Pour in the chicken broth and add the tomato paste. Stir well and bring to a simmer.
- 8
Simmer the Etouffee
Reduce the heat to low and let the etouffee simmer for 15-20 minutes, stirring occasionally until thickened.
- 9
Serve
Serve the crawfish etouffee over cooked white rice and top with fried crawfish tails. Garnish with chopped green onions.
