I think everyone will agree that this winter has been a long and cold one with Louisiana getting an unusual amount of snow flurries, but be assured that warmer weather is on its way. The willow trees and the bald cypress are beginning to sprout some leaves along the waterways of south Louisiana and clumps of clover are dotting the rural roads.
It’s time to enjoy some of our local seafood.
Although the price of live crawfish and peeled crawfish tails are a bit high right now, I’m ready to fork over some bucks for those tasty freshwater crustaceans. If you can’t get crawfish, you can certainly substitute shrimp.
CRAWFISH AND TASSO
Makes 4 servings
- 2 tablespoons vegetable oil
- 1/2 cup chopped yellow onions
- 1/4 cup chopped red bell peppers
- 1/4 cup minced celery
- ½ teaspoon salt
- 1/8 teaspoon cayenne
- 1 teaspoon Tabasco pepper sauce
- 1 cup chopped tasso
- 1 1/2 cups sliced mushrooms
- 1 tablespoon chopped garlic
- 1 pound peeled crawfish tails
- 1/2 cup shrimp stock
- 1/3 cup dry white wine
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley leaves
Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, celery, salt, cayenne, Tabasco and the tasso and sauté over high heat for about 5 minutes, or until wilted and slightly brown. Add the mushrooms, garlic, shrimp, stock and white wine and cook, stirring often, for about 5 minutes. Add the green onions and parsley. Adjust seasonings. Serve over rice or your favorite pasta.
