Crawfish

The Back Story
WHAT YOU NEED
 
½ lb. spaghetti
3 tablespoons olive oil
1 small onion, diced
½ medium green bell pepper
1 jalapeño pepper, seeded and minced
1 tablespoon fresh garlic, minced
½ pound ground beef
1 lb. spicy sausage
¾ lb. crawfish tails, whole and cleaned
½ cup black olives 
1 16 oz. jar spaghetti sauce
Kosher salt to taste
Ground black pepper to taste
1 tablespoon dry oregano 
1 cup reduced-fat sour cream
3 green onions, chopped
1½ cups Monterey Jack cheese, grated
1½ cups smoked cheddar cheese, grated 
 
WHAT TO DO
1. Cook spaghetti according to package directions; drain.
 
2. In a large Dutch oven or cast iron skillet, over medium-high heat, add olive oil, onions, bell pepper, jalapeños and garlic. Let ingredients cook until caramelized. Add ground beef, sausage and crawfish. Cook meat until beef is no longer pink. Break up beef into crumbles, about 8-10 minutes. 
 
3. Drain off fat and stir in spaghetti sauce, bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Season to taste; stir occasionally. Add cheese
 
4. Bake at about 350 degrees for 10 minutes or until cheeses have melted. Remove from oven and serve.
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

LOUISIANA-STYLE CRAWFISH ÉTOUFFÉE

Recipe Provided by Restaurant Revolution

Prep Time: 1 Hour

Yields: 6 Servings

Ingredients

·      2 pounds crawfish tails, cleaned

·      ¼ pound butter

·      1 cup diced onions

·      ½ cup diced celery

·      ½ cup diced green bell peppers

·      ½ cup diced red bell peppers

·      2 tbsps minced garlic

·      ½ cup diced tomatoes

·      2 bay leaves

·      1 cup flour

·      ½ cup tomato sauce

·      2 quarts water or shellfish stock

·      1 ounce sherry

·      1 cup sliced green onions

·      ½ cup chopped parsley

·      salt and cayenne pepper to taste

·      granulated garlic to taste

·      Louisiana hot sauce to taste

Method

-      In a 2-gallon saucepot, melt butter over medium-high heat

-      Add onions, celery, bell peppers, minced garlic, tomatoes and bay leaves

-      Sauté 3 to 5 minutes or until vegetables are wilted

-      Whisk in flour and cook, stirring constantly until a white roux is achieved

-       Blend crawfish tails and tomato sauce into mixture

-      Cook 5 minutes, stirring to prevent tomato sauce from scorching

-      Slowly add stock or water until a sauce-like consistency is achieved

-      Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally

-      Additional stock may be needed to retain consistency

-      Remove and discard bay leaves

-      Stir in sherry, green onions and parsley

-      Cook 5 minutes then season to taste with salt, cayenne and granulated garlic

-      Serve over steamed white rice with a few dashes of hot sauce

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions
Sausage Hash Method
- Heat a cast iron skillet under medium heat and start melting the butter
- Add the onions, bell pepper, corn, garlic and sausage and cook for about 5-7 minutes
- Add the Cajun spice, crawfish and BBQ sauce
- Cook hash for another 3 minutes and set aside for grits
 

Grits Method
- In a medium saucepan, heat up the olive oil and add the diced onions
- Cook the onions for about 3 minutes, until translucent
- Add 1 cup of low sodium chicken stock and bring up to a simmer
- Slowly sprinkle in the grits and whisk to avoid any lumps
- Add 1/3 cup of crawfish stock and the cream and continue to whisk, all under low heat
- Allow everything to come together cooking mixture for about 10 minutes
- Add cheese and season to taste with salt and pepper

 

Ingredients
  • 1 tablespoon butter
  • 1 charred corn, sliced off the cob
  • 1 tablespoon diced bell pepper
  • 1 tablespoon diced yellow onion
  • 1 teaspoon minced garlic
  • 1 cooked diced hot link sausage
  • ½ cup cooked crawfish tails
  • 1 tablespoon BBQ sauce
  • 1 teaspoon Cajun spice
  • 1 tablespoon olive oil
  • 1 tablespoon yellow onion, small diced
  • 1 cup low sodium chicken stock
  • 1 cup instant yellow grits
  • 1/3 cup crawfish stock
  • ¼ cup light cream
  • ½ cup shredded white and yellow cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
The Back Story
Sausage Hash Method
- Heat a cast iron skillet under medium heat and start melting the butter
- Add the onions, bell pepper, corn, garlic and sausage and cook for about 5-7 minutes
- Add the Cajun spice, crawfish and BBQ sauce
- Cook hash for another 3 minutes and set aside for grits
 

Grits Method
- In a medium saucepan, heat up the olive oil and add the diced onions
- Cook the onions for about 3 minutes, until translucent
- Add 1 cup of low sodium chicken stock and bring up to a simmer
- Slowly sprinkle in the grits and whisk to avoid any lumps
- Add 1/3 cup of crawfish stock and the cream and continue to whisk, all under low heat
- Allow everything to come together cooking mixture for about 10 minutes
- Add cheese and season to taste with salt and pepper

For Complete Ingredients List Click Here

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Charisse Gibson | @Okaycharisse

Charisse Gibson has worked in newsrooms across South Louisiana and South Mississippi. She was named Morning News Anchor of KSLA News 12 This Morning March, 2013. Since joining the #1 Morning Show in the ArkLaTex she started the Family First franchise, featuring stories about the issues families face daily. She made it a priority to serve her community by mentoring children at the Renzi Education and Art Center and speaking at several events that directly affect young, impoverished teens.... (full profile)

Sara Hebert | @Saratoga

By day, Sara is the marketing director for Academy Award and Emmy winning Moonbot Studios in Shreveport, La. I have been cooking since I was a teenager and learned by sitting on a stool next to the amazing women in my family who were all great cooks. My husband Chris and I love southern culture and food and have a podcast/blog called All Y'all: allyallblog.com

Try Sara's grandmother Ma Jane's famous Rice Dressing   ... (full profile)

Instructions

- Sautee' diced onion, celery, and bell pepper in butter. 

- Melt the cheese and mix with vegetables and remaining ingredients. 

- Pour into a large casserole dish. 

- Sprinkle Progresso® Italian Bread Crumbs and bacon bits over the top. 

- Bake at 350 degrees for 35 minutes

Ingredients
  • 1 medium onion diced
  • 2 stalks celery diced
  • 1/2 bell pepper diced
  • 1 lb. crawfish tails, peeled and cleaned
  • 1 can cream of mushroom soup
  • 1 can diced Rotel® tomatoes and chilies
  • 1/4 stick of butter
  • 1 lb. Velveeta® cheese
  • 1 lb. Rotini macaroni, cooked
  • salt to taste
Instructions
Method
- Place vegetables and crabmeat in a bowl, and toss 
- Drizzle vinaigrette over salad, and season with salt pepper
- Top salad with cheese and walnuts
 
Ingredients
  • 2 cups spring salad mix
  • ¼ cup diced red bell pepper
  • ¼ cup fresh crab meat
  • ¼ cup Italian vinaigrette, ready made
  • ¼ cup crumbled feta cheese
  • 1 tomato, chopped
  • 1 tablespoon walnuts, crushed
  • Dash chopped cilantro
  • Red onion slices
  • Salt, pepper and Cajun seasoning to taste
The Back Story

Method

- In a medium pot heat up the olive oil and add the celery and onions

- Let the onions and celery sweat out for about 5 minutes

- Add the brandy to deglaze the pot

- Add the garlic, lemons, peppercorn, tomato paste, Cajun spice, bay leaf and water, parsley, and crawfish

- Allow the stock to simmer under medium heat for at least 30 minutes

- Add Crystal Hot Sauce to taste

- Strain the stock through a fine mesh and discard everything besides the “Crawfish Liquor”

- Let the stock cool and store for future use

For complete ingredients Click Here

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Charisse Gibson | @Okaycharisse

Charisse Gibson has worked in newsrooms across South Louisiana and South Mississippi. She was named Morning News Anchor of KSLA News 12 This Morning March, 2013. Since joining the #1 Morning Show in the ArkLaTex she started the Family First franchise, featuring stories about the issues families face daily. She made it a priority to serve her community by mentoring children at the Renzi Education and Art Center and speaking at several events that directly affect young, impoverished teens.... (full profile)

Sara Hebert | @Saratoga

By day, Sara is the marketing director for Academy Award and Emmy winning Moonbot Studios in Shreveport, La. I have been cooking since I was a teenager and learned by sitting on a stool next to the amazing women in my family who were all great cooks. My husband Chris and I love southern culture and food and have a podcast/blog called All Y'all: allyallblog.com

Try Sara's grandmother Ma Jane's famous Rice Dressing   ... (full profile)

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