It’s quite fortuitous that crawfish and Lenten seasons coincide, because the Gulf seafood is a delicious substitute for meat during the time when many choose to temporarily give it up. Because crawfish are their best and biggest during and right before spring, it’s best to take advantage and eat as much during this time as possible, which is why this Crawfish St. Charles recipe from the eminent New Orleans chef Paul Prudhomme is perfect for this time of year. Make this savory concoction of crawfish – or shrimp if you prefer – with a garlicky tomato sauce for a delightful meal with friends and family.
5 tablespoons unsalted butter, in all
1/4 teaspoon chopped garlic
1 tablespoon Chef Paul Prudhomme’s Meat Magic
1 tablespoon Chef Paul Prudhomme’s Salmon Magic
1 pound peeled crawfish or peeled shrimp (21-25 count preferred)
3 tablespoons chopped fresh dill, in all
1 cup chicken stock
1/2 cup diced tomatoes
In a 10-inch skillet over high heat, melt 2 tablespoons of the butter. Add the garlic, Meat Magic and Salmon Magic. Cook, stirring, for about 30 seconds, then add the crawfish (or shrimp). Stir until the seafood is coated with butter and seasonings. Add 2 tablespoons of the dill and stir well. Add the stock. Stir well and bring to a full simmer, then add tomatoes, the remaining dill and the remaining butter. Stir until the butter is melted and emulsified into the sauce.
Serve immediately on pasta or rice or accompanied with warm French bread.
Copyright © 2007 by Paul Prudhomme
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