Chef John Folse's Crawfish Jacques - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Crawfish Jacques

Prep Time: 1 Hour
Yields:
4–6 Servings

Comment:
To celebrate Mother's day, members of the WAFB 9 News team are sharing some of their favorite "Mom's recipes" during the month of May. Sports anchor Jacques Doucet has a favorite recipe from his mom, Lyn Doucet, of Bastrop, Louisiana. Lyn made this crawfish dish for many family reunions and it has always been a big hit with her North Louisiana relatives.

Ingredients:

1 pound Louisiana crawfish tails, divided
1/2 pound salted butter
3 large cloves garlic, minced
1 cup chopped onions
1 cup sliced mushrooms
1/2 cup flour
2 cups chicken broth
2 tbsps chopped pimentos
1/2 cup slice green onions
salt and black pepper to taste
granulated garlic to taste
1 tsp Cajun seasoning
3 cups cooked rice

Method: 

In a large pot, heat butter over medium-high heat. Add minced garlic, onions, mushrooms and 1/3 cup crawfish tails and sauté 3–5 minutes or until vegetables are wilted. Add flour to butter mixture and cook until a slight color change takes place, stirring constantly. Add chicken broth and blend well. Reduce heat to low, cover and cook 15 minutes, stirring often. Add pimentos, green onions and remaining crawfish tails, stirring to mix well. Season to taste with salt, black pepper, granulated garlic and Cajun seasoning. Simmer for an additional 10 minutes. To serve, place cooked rice on a large serving platter and top with crawfish sauce.

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