Crawfish Cardinale

Crawfish Cardinale

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
  • 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
  1. 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.



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