Chef Karen Nielsen,
La Vieille Gare
Louisiana crayfish is available, frozen, year round from local fishmongers. But, the best fresh crayfish are those locally harvested in summer and fall and available from Gimli Fish and Neptune’s. Pea shoots are available at Organza Market.
Ingredients
Étouffée sauce
1 lb fresh crayfish meat
1 Tbsp garlic, minced
1 Tbsp olive oil
1 medium red onion, minced
2 medium tomatoes, minced
1 medium red pepper, diced
1/2 tsp dried chiles
2 Tbsp parsley, chopped
1 Tbsp butter
1/2 tsp cayenne
1 Tbsp hot sauce
Saffron rice
1/4 tsp saffron
2 L water
1/4 tsp salt
2 cups rice
Garnish
12 whole crayfish
handful pea shoots
lemon wedges
Method
Étouffée
- In a saucepan over high heat, sauté onion, tomatoes and red pepper in olive oil. Add chiles, cayenne and hot sauce. Season with salt and pepper to taste. Simmer for about 20 min.
- In a saucepan, sauté crayfish meat, garlic and parsley in butter. Season with salt and pepper to taste.
Saffron rice
- In a medium pot, boil water with saffron until the water becomes bright yellow. Cool.
- Bring 1L of the cooled water with rice to a boil. Reduce heat and simmer, covered, for 12 min.
- Set aside, with lid on, for about 5 min. Fluff with a fork.
Garnish
- In a large pot, boil fresh whole crayfish for about 2 min until a bright red colour.
- Make a ring with the rice around your serving dish. Pour sauce in the centre and top with crayfish meat, pea shoots and whole crayfish. Garnish with lemon wedges and parsley.
Yields 4 servings