Crawfish With Fried Green Tomatoes
This is a delicious recipe with Louisiana crawfish, fried green tomato slices and a creamy vegetable sauce.
- 1 cup heavy whipping cream
- 1 teaspoon garlic, chopped
- 2 ounces *tasso, finely chopped
- 1 teaspoon butter
- 1/4 cup mixed green, red and yellowbell peppers, finely chopped
- 1/4 cup half-moon leek slices
- 1 teaspoon Creole seasoning
- 8 ounces crawfish tails
- 2 tablespoons brandy
- 1 teaspoon fresh thyme, chopped
- 1/2 cup green onions, chopped
- 1 teaspoon butter, chilled
Fried Green Tomatoes:
- 1 cup all-purpose flour
- 1 to 2 teaspoons Creole seasoning
- 1 egg
- 1 cup milk
- 1 cup seasoned bread crumbs
- 2 large green tomatoes
- Vegetable oil for frying
- 4 sprigs of fresh thyme
- 4 boiled crawfish (optional)
- 1/2 cup salt
- 1/4 cup granulated garlic
- 1/4 cup granulated onion
- 2 tablespoons paprika
- 4 teaspoons cayenne pepper
- 1 teaspoon black pepper
- For the Creole seasoning, combine the salt, granulated garlic,
granulated onion, paprika, cayenne pepper and black pepper in a small
bowl and mix well. Spoon into an airtight storage container. Makes 1 1/4
- For the crawfish, cook the cream in a small saucepan over
medium heat until reduced by half. Sauté the garlic and tasso in 1
teaspoon butter in a large saucepan over medium heat until the tasso
begins to brown. Add the bell peppers, leeks and Creole seasoning. Sauté
until the vegetables are tender-crisp.
- Add the crawfish tails and
brandy. Ignite the brandy and allow the flames to subside. Stir in the
reduced cream, thyme and green onions.
- Reduce the heat and add the
chilled butter, whisking constantly until thickened. Keep warm over low
- For the tomatoes, mix the flour with the Creole seasoning
in a bowl. Whisk the egg and milk in a bowl. Pour the bread crumbs into
- Cut each tomato into 1/2-inch thick slices, discarding the end
pieces. Coat the slices with the seasoned flour. Dip in the egg wash and
press into the bread crumbs to coat evenly.
- Heat the vegetable
oil in a skillet and add the tomato slices. Fry until golden brown on
both sides. Drain on paper towels.
- To serve, place a slice of
green tomato in the center of each of 4 serving plates. Spoon the
crawfish sauce over the slices and top with the remaining slices.
Garnish with a sprig of fresh thyme and a boiled crawfish.
is a spicy, peppery version of smoked pork made from the shoulder butt
of a pig and a specialty of Louisiana cuisine.
Recipe and Photo Courtesy of
Louisiana Seafood and
Dickie Brennan’s Palace Café: The Flavor of New Orleans
Name of Chef: Dickie Brennan with Leslie Brennan and Gus Martin
Cajun Recipes-Cajun and Creole Recipes