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La Belle Cuisine

Frank Davis's Creole Crawfish

1/2 stick [4 tablespoons] butter plus
3 tablespoons butter
1 cup small-diced white onions
1 cup sliced green onions
1/2 cup small-diced celery
1/2 cup small-diced bell pepper
4 cloves minced garlic
1 large can tomato puree (16 oz.)
2 cups chicken stock
3 bay leaves
2 tablespoons Dijon mustard
2 tablespoons wine and pepper
Worcestershire sauce
4 tablespoons all-purpose flour
2 pounds crawfish tails with fat
1/2 cup minced parsley
Juice of 1/2 lemon
Salt and cayenne pepper to taste

Melt the half-stick of butter of medium high heat in a heavy 12-inch skillet. Sauté the onions, green onions, celery, bell pepper, and garlic until tender (about 5 minutes).
Transfer the vegetable mixture to a 6-quart Dutch oven, pour in the tomato puree, and mix everything together well. Stir in the chicken stock, bay
leaves, mustard and Worcestershire sauce. Cover the Dutch oven, set it
on the stove, turn the burner to low, and simmer the sauce mix for about
40 minutes. Stir occasionally.
Mix flour into the crawfish tails. Using the same 12-inch skillet, melt the remaining butter over high heat, and quickly stir-fry the crawfish tails for about 2-3 minutes.
When sauce is ready, stir in the parsley and lemon juice, season to taste
with salt and cayenne pepper, and add the sautéed crawfish tails. Set the
heat to medium-high and cook only when the sauce begins to bubble.

Recipe courtesy of Louisiana Seafood Promotion & Marketing Board
 

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