I made this as a garnish and flavor intensifier for some crawfish bisque (Cajun stew style, not CREAM style) and have opted to keep it on hand in the freezer. Since then I’ve made crawfish balls, crawfish pies, sausage, melted white cheese on top for a dip, stuffed some pork tenderloins, etc…. with the same base.
Make a peanut butter roux w/ ½ C. of flour and ½ C. of veg oil. Add a trinity, chicken stock, breadcrumbs, garlic, your favorite Cajun spice, salt, pepper, hot sauce, parsley, 1 egg, and minced crawfish meat (one package) that has been minced until smooth in a food processor. Adjust thickness with chicken stock and do what you like.
If you roll in a ball and coat lightly with flour and bake for 350 at 20 min it makes great meatballs. I added one golf ball size crawfish ball to each cup of soup over rice. It was outstanding.
Make a peanut butter roux w/ ½ C. of flour and ½ C. of veg oil. Add a trinity, chicken stock, breadcrumbs, garlic, your favorite Cajun spice, salt, pepper, hot sauce, parsley, 1 egg, and minced crawfish meat (one package) that has been minced until smooth in a food processor. Adjust thickness with chicken stock and do what you like.
If you roll in a ball and coat lightly with flour and bake for 350 at 20 min it makes great meatballs. I added one golf ball size crawfish ball to each cup of soup over rice. It was outstanding.
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