Sauté of Louisiana Crawfish
The Creole seafood seasoning below is used for many things in New Orleans cookery, not the least of which is boiling crawfish, shrimp, and crabs. The seasoning makes the sauté spicy hot; French bread, torn right from the loaf, helps cool the palate. Use the seasoning to boil the crawfish used for garnish as well.
- Crawfish Sauté
- Unsalted Butter - 9 ounces
- Crawfish Tails - 1 pound, peeled
- Green Onions - 1 cup, chopped
- Creole seafood seasoning (below) - 1 tablespoon
- Worcestershire sauce - 1 tablespoon
- Watercress - 4 sprigs
- Crawfish - 4 whole, boiled
- Creole Seafood Seasoning
- Oregano - 2 tablespoons
- Salt - 1/3 cup plus 1 tablespoon
- Granulated Garlic - 1/4 cup
- Freshly ground black pepper - 1/4 cup
- Cayenne Pepper - 1/3 cup, or to taste
- Thyme - 2 tablespoons
- Paprika - 1/3 cup plus 1 tablespoon
- Granulated Onion - 3 tablespoon
To prepare the sauté: Put all ingredients into a large saucepan and sauté until the mixture is creamy and hot.
To serve: Fill soup bowls with the sauté. Top each with a small mound of watercress and center a whole boiled crawfish on top.
Creole Seafood Seasoning
Combine all ingredients and mix thoroughly. Pour into a large glass jar. Makes 2 cups; keeps indefinitely (eventually, the flavors will fade, but the mixture will not “go bad”).