If it’s time to spice things up on your dinner table, consider doing so with this mouthwatering Crawfish Cardinale recipe from Louisiana Cookin that will leave your taste buds dancing. This delicious Cajun dish is packed full of flavor and is perfect for any occasion. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. So grab your apron and get ready to cook up a storm because this dish is about to become a staple at your dinner table.
Crawfish Cardinale is a classic Louisiana dish that is sure to spice up your dinner table. This dish is made with fresh crawfish, tomatoes, and a variety of spices. The result is a delicious and hearty meal that will leave you wanting more. It is a popular dish throughout the south and is often served as an appetizer or main course. The perfect accompaniment to Crawfish Cardinale is a bowl of hot, steamed rice or delicious fried fish.
Crawfish Cardinale is a Louisiana dish that originated in the city of New Orleans. It is a popular dish during the Lenten season, and is made with crawfish, shrimp, and crabmeat. The dish is usually served over rice, and is often garnished with green onions and parsley. The origin of the dish is unclear, but it is believed to have been invented in the late 19th century. It was originally invented as a Lenten dish as it contains no meat, but rather seafood and vegetables. The traditional recipe consists of crawfish tails, shrimp, crabmeat, green onions and parsley cooked in butter and garlic until the ingredients are tender. The dish can be served over rice, pasta, or fish.
Ingredients
- 1 pound of frozen cooked crawfish tails, thawed
- 1 (10-ounce) package of frozen puff pastry shells, cooked
- ½ cup of minced shallots
- ¼ cup of chopped green onion
- ¼ cup of celery, finely chopped
- ¼ cup of red bell pepper, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of tomato paste
- ½ teaspoon of lemon zest
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of fresh thyme leaves
- 1 tablespoon of chopped fresh parsley
- 2 tablespoons of all-purpose flour
- 3 cups of heavy whipping cream
- ¼ cup of salted butter
- 2 tablespoons of cognac, plus more to serve
- 1 teaspoon of kosher salt
- ⅛ teaspoon of cayenne pepper
- Chopped fresh parsley, for garnish
Directions
- To begin this delicious recipe, you’ll first want to take a large skillet and melt your butter over medium heat. Once the butter is fully melted, you’ll add your shallot, celery, bell pepper, and minced garlic. Cook these vegetables until they’re tender and translucent, which should take approximately 3 minutes.
- At this point, you’ll stir in your tomato paste and cook for one minute. Then, stir in the all-purpose flour and cook the contents of the skillet while stirring constantly. Stir constantly for about 2 minutes and then gradually whisk in your cream.
- Add in your green onions, cognac, lemon zest, lemon juice, thyme, parsley, salt, and cayenne pepper. Cook the contents of the skillet while continuing to stir constantly until everything has thickened, about 4 minutes. Add in your crawfish, and cook for an additional 2 minutes.
- Serve this dish over your prepared pastry shells that you’ve cooked according to the package’s directions, and consider garnishing with a drizzle of cognac and parsley, if desired.
- Enjoy!
Note:
There are many ways to change up this recipe to suit your taste. For a spicier dish, add more cayenne pepper or chili powder to the roux. You can also add other seafood like shrimp or crab meat to the dish. If you want a heartier meal, serve it over rice instead of pasta. No matter how you make it, this Crawfish Cardinale recipe is sure to be a hit.
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