Pappadeaux Crawfish Trio Recipe
Start by seasoning your crawfish tails with a mix of salt, black pepper, and cayenne for that authentic Louisiana taste.Use plenty of butter for sautéing onions, bell peppers, and celery until they reach a perfect translucency.My personal trick is adding a bit of crawfish fat for extra depth if you can find it, or just use a little more butter if not.With a touch of Creole seasoning, some fresh herbs, and your favorite bay leaf, this dish will leave everyone asking for seconds!
Ingredients
- 1 lb Crawfish Tails
- 1/4 lb Butter
- 1 cup Onion chopped
- 1 cup Bell Pepper chopped
- 1 cup Celery chopped
- 2 cups Water
- 2 tbsp Creole Seasoning
- 1 tsp Thyme
- 1 tsp Oregano
- 1 Bay Leaf
- 1/2 cup Flour
- 2 cups Fish Stock
- 1/4 cup Tomato Paste
- 1/4 cup Heavy Cream
- 1/4 cup Brandy
- 3 cups Cooked Rice
- 1/2 cup Green Onions sliced
Instructions
- Season the crawfish tails with salt and pepper.
- Heat butter in a pan over medium heat.
- Add onion, bell pepper, and celery.
- Cook until vegetables are translucent.
- Add flour to the pan.
- Stir continuously to create a roux.
- This should take around 5 minutes until it turns light brown.
- Gradually add water while stirring to avoid lumps.
- Add Creole seasoning, thyme, oregano, bay leaf, and crawfish tails.
- Combine well.
- Simmer the mixture for about 15 minutes.
- Stir occasionally.
- Adjust salt and pepper as needed.
- For the bisque, add fish stock, tomato paste, and cream in a separate pan.
- Simmer for 20 minutes.
- Add brandy and bring to a gentle boil.
- To serve, arrange fried crawfish on a plate with rice.
- Add a generous ladle of etouffee and a small bowl of bisque.
- Garnish with green onions.
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