These “open-faced” fajitas present the wealth of the sea with a southwestern kick. Each arrives at the table with a tortilla along with rice, beans, and seafood, and its perfectly possible to fill the tortilla — but more likely the diners will enjoy each part of the dinner separately.
- Oil - 3 tablespoons
- Shrimp - 4 small, peeled
- Soft-shell Crawfish - 2
- Monkfish - two, 1-ounce slices
- Oysters - 2
- Soft-shell crabs - 1/2
- Frog Legs - 1
- Scallop - 1
- Crawfish Tails - 6, cooked
- Mushrooms - 4 (8 ounces assorted seafood, as above, or best selections at the market)
- Oil - 1 tablespoon
- Peppers - 3/4 cup, assorted, sliced
- Onion - 1/2 small, finely chopped
- Tomato - 1 small, diced
- Seafood Spice Blend - 1 to 2 teaspoons
- Salt and freshly ground pepper
- Rice - 1/2 cup, cooked
- Sweet Corn Kernels - 1/4 cup
- Tomato - 1/2, diced
- Green Onions - 2, white and green parts, chopped
- Brown Gravy - 1/2 cup
- Refried Beans or Black Beans - 1/2 cup, slightly crushed
- Flour tortillas - 1, warmed
- Parsley - 3 sprigs, chopped
Heat the oil in a skillet. Place all the seafood except the cooked crawfish in the skillet. Stir with a wooden spoon until browned. Add the cooked crawfish and mushrooms and heat through.
In a separate skillet, combine the oil, peppers, onions, and tomatoes. Sauté 2 to 3 minutes, until the vegetables are softened. Combine with the seafood and season to taste with seafood spice blend, salt, and pepper.
Combine the rice with the corn, tomatoes, and green onions and heat together briefly.
Heat the brown gravy and pour onto a plate. Place the cooked seafood over the gravy. Serve with the rice, beans, and a rolled warm flour tortilla. Sprinkle with finely chopped parsley.