This creamy dish is a party-perfect New Orleans classic. Here, we served it in the traditional puff pastry shells, but it is also delicious over fish or rice.
Crawfish Cardinale
Makes 6 Servings
Ingredients
- ¼ cup salted butter
- ½ cup minced shallot
- ¼ cup finely chopped celery
- ¼ cup finely chopped red bell pepper
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups heavy whipping cream
- ¼ cup chopped green onion
- 2 tablespoons cognac, plus more to serve
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 pound frozen cooked crawfish tails, thawed
- 1 (10-ounce) package frozen puff pastry shells, cooked according to package directions
- Garnish: chopped fresh parsley
Instructions
- In a large skillet, melt butter over medium-high heat. Add shallot, celery, bell pepper, and garlic; cook until tender, about 3 minutes. Stir in tomato paste; cook for 1 minute. Stir in flour; cook, stirring constantly, for 2 minutes. Gradually whisk in cream. Add green onion, cognac, lemon zest and juice, thyme, parsley, salt, and cayenne; cook, stirring constantly, until thickened, about 4 minutes. Add crawfish; cook for 2 minutes. Serve over prepared pastry shells. Drizzle with cognac, and garnish with parsley, if desired.
