Blackened Crawfish Supreme
- 4 Tbsp. unsalted butter
- 1/2 cup seafood stock
heaping Tbsp. Paul Prudhomme’s Blackened Redfish Magic
- 8 oz. cooked and
peeled Louisiana crawfish tails
- 1/2 cup cooked rice
- Heat stock and butter on high heat in sauté pan until
butter melts. Add blackened seasoning and crawfish tails. Cook over high heat
for 2 minutes. Remove crawfish from pan and place on warm plate with rice.
- Return stock to heat for 1 minute or until stock starts to thicken slightly.
Remove and pour one-quarter of the stock over crawfish and rice.
the rest to heat. Reduce until thickened. Be careful not to burn. Spoon on top
of rice and crawfish, making sure to serve all of the blackened seasoning as
part of the dish.
Recipe is courtesy of LouisianaSeafood.com. Photo is
courtesy of David Crews, Ducks Nest Restaurant.