Here’s a great little menu you can put together that doesn’t take too much time.
A 4th of July Feast from the Bayou
Ingredients – Crawfish Pie (Jambalaya below this one)
1 medium onion
2 stalks celery
1 bell pepper
2 sticks of butter (plus 2 Tbsp)
2 cups flour (plus 2 Tbsp)
4 oz Andouille sausage
1 lb crawfish
1/4 cup jarred tomato sauce
1 tsp hot sauce (or more!)
sea salt to taste
Method
Cut onion, celery and bell pepper into 1/4″ dice. In a food processor, place 2 cups flour and 2 sticks of (chopped) butter. Buzz until it resembles small peas. Add 1/4 cup water slowly with the processor on until the dough forms a ball. Remove, shape like a disc and chill for 30 minutes. In a medium saucepan, place 2 TB butter. Heat to medium high. Saute onion, celery and bell pepper until soft. Sprinkle remaining 2 TB flour over veggies and stir. Remove casing from sausage (if any) and chop finely. Add to pot.
Add tomato sauce, hot sauce and sea salt. When it thickens slightly, add shelled crawfish tails. Allow to simmer for 2 minutes and remove from heat. Allow to cool slightly.
Heat oven to 400 degrees F. Cut pastry in half and roll out into two circles about 1/4″ thick. Place one in a 9 inch pie plate and crimp the edges. Fill with crawfish mixture. Now you can top with the other circle and crimp the edges. (If you like, brush top with egg wash.) Bake until pie crust is golden.
Ingredients – Jambalaya
2 TB butter
1 medium onion
2 stalks celery
1 bell pepper
1 TB cajun seasoning
2 cloves of garlic
1 bay leaf
1/4 to 1/2 tsp cayenne (to taste)
sea salt to taste
1 cup of Jasmine rice ( yes, I use Jasmine because it doesn’t get clumpy)
3 cups of chicken stock
4 oz Andouille sausage
Method
Chop onion, celery and bell pepper into 1/4″ dice. Heat medium saucepan to medium high. Add butter. Add vegetables and cajun seasoning. Saute until translucent. Mince garlic and add to pot along with bay leaf, cayenne and sea salt. Chop sausage finely. Add sausage and rice. Stir. Add stock and simmer until rice absorbs stock. Eat! A 4th of July Feast from the Bayou!
