Cajun French: la chadiere en fonte (la shō-dee-air en font) – cast iron pot
Crawfish boils are a staple of south Louisiana. Any given weekend during the Spring and into the Summer, pots are boiling and “mudbugs” are crawling. Once boiled and eaten, generally there are crawfish remaining. For us that is part of the boil, leftover boiled crawfish for future dishes. This past weekend was no different, we had a boil and had boiled crawfish leftover. In fact we had enough crawfish left to prepare three dishes; one of which was a potato crawfish Galette. Unfortunately, we did not have potatoes left over so we used new potatoes purchased from the Acadiana Farmers Market in Lafayette (another blog post). This is an easy dish to prepare, slicing the potatoes is the most time consuming part.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 9 new potatoes, thinly sliced
- 2 cups peeled boiled crawfish
- 15 cloves garlic, smashed
- 1 medium onion, chopped
- Olive oil
- Salt
- Cayenne pepper
- Parmesan cheese
Grease large cast iron skillet with olive oil
Thinly slice potatoes
Arrange potatoes in an overlapping spiral around edge of skillet
Salt each layer of potatoes
Continue circling potatoes until almost all are used
Place one layer in middle of skillet
Any leftover potatoes, place around edge
Sprinkle cayenne pepper over potatoes
Drizzle potatoes with olive oil
Place skillet in preheated 350 oven for approximately one hour or until potatoes are done
While potatoes are baking
Heat 1 Tbl olive oil in cast iron skillet
Sauté onions and garlic until tender
Add crawfish and heat
When potatoes are cooked, remove skillet from oven
Turn oven to broil
Place crawfish mixture in center of potatoes
Press down crawfish mixture
Sprinkle parmesan cheese over the top of Galette
Place under broiler and broil until potatoes start to crisp, approximately 8 minutes
Remove from broiler and let sit for a few minutes
Cut and serve
Garnish with fresh chives
If using potatoes from the crawfish boil, do not season
Bake potatoes only until hot
