Southern Crawfish

Jambalaya and a crawfish pie and file’ gumbo
‘Cause tonight I’m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-o
Son of a gun, we’ll have big fun on the bayou

It’s that time of year! Time for all things crawfish, crayfish, mudbug and crawdaddy! They are a lot of work for a little bit of taste, but all of the festivals and lore surrounding them are a lot of FUN!

One of the most notable crawfish festivals takes place in Breaux Bridge, Louisanna around the 1st of May. At the festival you can listen to great music, enjoy the beautiful town of Breaux Bridge and, of course, “suck the heads and pinch the tails” of all of those delectable crawfish.

Don’t miss this fun crustacean from the wonderful Gulf Coast!

Today’s Lagniappe:  Tony Chachere’s Crawfish Palmetto
From the fabulous Tony Chachere’s website a delicious crawfish recipe.

4 tablespoon Olive Oil
1/4 pound Tasso
4 tablespoon Chopped Bell Pepper
4 tablespoon Yellow Bell Pepper
4 tablespoon Red Bell Pepper (Chopped)
1 tablespoon Chopped Onions
1 tablespoon Italian Seasoning
4 tablespoon Mushrooms
1/2 cup Butter
4 Whole Catfish Fillets
1 cup AllPurpose Flour
3 teaspoon Tony Chacheres Original Creole Seasoning
1 teaspoon Lemon Juice
1 teaspoon Worcestershire Sauce
1/2 cup Heavy Cream
1 pound Crawfish tails

1: In a saucepan, heat oil; add tasso, peppers, onions, and Italian seasoning.

2: Saute’ until render.

3: Add mushrooms and saute’ for 2 minutes.

4: Remove from heat and set aside.

5: Dredge fish in flour seasoned with Tony Chachere’s Original Creole Seasoning.

6: In a skillet, fry fish in butter until golden brown on both sides, turning once.

7: When done, add lemon juice and Worcestershire sauce.

8: Coat fish well and remove to warm platter.

9: Cover and keep warm.

10: In the same skillet, add cream.

11: Heat and stir well.

12: Add crawfish and vegetable mixture.

13: Cook for 3 minutes

14: Adjust seasoning.

15: Pour over catfish.