Crawfish and Brussels Sprouts

Side Dish

Recipe courtesy of Chef Colt Patin, C.E.C., Louisiana Culinary Institute

Serves 4

Ingredients: 
  • 1 pounds Brussels Sprouts
  • 1/2 ounce olive oil
  • 1/2 pound crawfish tails
  • Cajun Seasoning
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 rib of celery, chopped
  • 1 cup chicken stock or water
  • 2 ounces white wine
  • 2 ounces unsalted butter

 

Brussels Sprouts

Brussels Sprouts

Click image to enlarge

 

Method: 

To prepare the Brussels sprouts, first cut off the bottom end and peel off the first layer of leaves, then cook them in boiling salted water for 3 - 4 minutes or until you are able to stick a small knife in the bottom with little resistance.

In a medium skillet heat olive oil add the onion, celery, garlic, and Brussels sprouts. Cook for a couple of minutes then add crawfish tails and deglaze with white wine. Add chicken stock and bring to a simmer. Cook until the stock is almost gone. Add the butter and serve when butter is melted.

Louisiana Recipes Weekly



 

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