Louisiana Crawfish and Chorizo with Ciabatta Bread
Breakfast/Brunch
Main Course
Recipe courtesy of Executive Chef Holly Goetting, Charley G's Seafood and Grill
Serves 2
Ingredients:
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Method:
In a sauté skillet on high heat add in olive oil and chorizo. Cook for 2 minutes then add shallots, garlic, green onions, parsley, and tomatoes. Heat stirring continuously for another minute until shallots and garlic are wilted.
Add crawfish, shrimp stock and saffron. Bring to a simmer for 2 to 3 minutes until the saffron has bloomed and liquid turns to a bright yellow. Turn off heat and add in butter and salt and pepper.
Serve immediately with crispy ciabatta bread. Enjoy!
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