Crawfish Marinara - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crawfish Marinara

(Air date: March 1, 2016. Source: Chef John Folse)

Prep Time: 1 Hour

Yields: 6 Servings

Comment:

When you mix together pieces of Cajun cooking and Italian cuisine, how can it possibly go wrong? Ingredients such as crawfish and fresh herbs alongside marinara, will guarantee a delightful dish!

Ingredients:

1 pound crawfish tails

½ cup chopped onions

½ cup chopped celery

¼ cup chopped bell pepper

¼ cup minced garlic

½ cup sliced mushrooms

1 (8-ounce) can tomato sauce, no salt added

1 (8-ounce) can diced tomatoes, no salt added and drained

2 tbsps chopped basil

1 tbsp chopped thyme

¼ cup sliced green onions

¼ cup chopped parsley

1 cup shellfish or crawfish stock

salt substitute to taste

black pepper to taste

granulated garlic to taste

Method:

Spray a large sauté pan with olive oil spray then place over medium-high heat. Add onions, celery, bell pepper and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add mushrooms, tomato sauce and tomatoes. Bring to a rolling boil then reduce heat to simmer. Allow to cook 10–15 minutes, stirring occasionally. Add basil, thyme, green onions and parsley. Fold in crawfish tails and allow to simmer an additional 5–10 minutes, stirring frequently. Add stock as needed to retain volume. Season to taste using salt substitute, pepper and granulated garlic. Serve hot in chafing dish with French bread croutons or over rotini pasta.

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