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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I am not Cajun, but I love spicy food. This is my own creation. I had some fresh ingredients and threw them together. Unfortunately, not fresh crawfish. I used frozen cooked. This makes a great Shrimp Etoufee, also. This is not for the faint of heart! If you don't like things spicy, don't try this as written. Use regular peppers and/or substitute salt to taste for Tony's, and increase the basil, thyme, and oregano to taste. Ingredients:
2 (12 ounce) packages crawfish tail meat, fully cooked (or 1 1/2 lbs shrimp) |
2 tablespoons butter |
7 large hot banana peppers, seeded and diced (or 3 bell peppers, any color) |
1 large onion, diced |
1/2 bunch celery |
6 small tomatoes, diced |
1 bulb of garlic, pressed |
8 ounces tomato sauce |
1/2 cup water |
1 tablespoon tony chachere's seasoning (or to taste) |
2 bay leaves |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
2 tablespoons fresh parsley, chopped |
Directions:
1. Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. Add garlic and saute 2 minutes.
2. Add tomato sauce, water and dried seasonings and bring to a boil. Reduce to simmer and add crawfish tails. Return to simmer and cook 3 minutes. Do not overcook crawfish. Add parsley. Remove bay leaves. Serve with rice.
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