Comment: To cook anything provencale style, it simply means Southern French or Mediterranean. Translated that means fresh, seasonal, and generally healthier. In this provençale recipe, Louisiana crawfish is added to a skillet of vine-ripened tomatoes and fresh vegetables served over orzo pasta for the perfect country French dish.
1 pound Louisiana crawfish tails 12 cherry tomatoes, halved 3/4 pound orzo pasta, cooked 1/2 cup extra-virgin olive oil 1/2 cup diced red Bermuda onions 3/4 cup minced green onions, white and green parts equal 1 tbsp minced garlic 1/4 cup diced red bell pepper 1/4 cup diced yellow bell pepper 1/2 cup sliced black olives salt and black pepper to taste granulated garlic to taste 3/4 cup good quality feta cheese, 1/4-inch diced 1/4 cup chopped basil
NOTE: Since orzo takes only 12 minutes to cook, I will suggest cooking crawfish sauce first.
Once crawfish is added to skillet, cook orzo. In doing so pasta and sauce will be ready at approximately the same time. In a 12-inch skillet, heat olive oil over medium-high heat. Add onions, green onions, minced garlic, bell peppers, and black olives and saute 5 minutes or until wilted. Add tomatoes and crawfish, cook until crawfish is warm then season to taste with salt, pepper, and granulated garlic. Place 2-3 spoonfuls of orzo pasta at bottom of each plate, top with a generous portion of crawfish sauce and garnish with cheese and basil.