Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

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

1 pound crawfish tails
vegetable spray
½ cup chopped onions
½ cup chopped celery
¼ cup chopped bell peppers
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, drained
2 tbsps basil
1 tbsp thyme
¼ cup sliced green onions
¼ cup chopped parsley
1 cup defatted chicken stock, unsalted
salt substitute to taste
black pepper to taste
Louisiana Gold Pepper Sauce to taste

Spray a large sauté pan with vegetable spray then place over medium-high heat. Add onions, celery, bell peppers and 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. Add basil, thyme, green onions and parsley. Fold in crawfish tails and allow to simmer an additional 5–10 minutes. Add stock as needed to retain volume. Season to taste using salt substitute, pepper and Louisiana Gold. Serve hot in chafing dish with French bread croutons or over Rotini pasta.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295