Cajun French: le persil (lu pair-see) – parsley
It’s Crawfish time in south Louisiana! Fresh crawfish are abundant this time of year and we try to incorporate them into as many meals as possible. This one is a very simple yet elegant meal and is delicious. The cornbread is made using locally milled cornmeal from Papa Tom and fresh crawfish tails from the Outlaw Katfish Company.
Mais C’est Bon!
Enjoy!!
Ingredients:
Cornbread:
1 cup Papa Tom Cornmeal
1 cup flour
4 tsp baking powder
½ tsp salt
2 eggs, beaten
1 cup soy milk
¼ cup olive oil
¼ cup vegan sour cream
2 Tbl Bocage honey
1 small onion, chopped fine and rinse
Preheat oven to 400 degrees
Mix dry ingredients
Add liquid ingredients and mix well
Do not over mix
Pour mixture into heated greased 10” iron skillet
Bake at 400 degrees until golden, approximately 20 to 25 minutes
Crawfish:
1# peeled crawfish
1 onion and onion tops
1 tsp jalapeno peppers
2-3 Tbl olive oil
Salt
Pepper
Cayenne
Paprika
Parsley, chopped
Heat olive oil in iron skillet to medium
Sauté onions, onion tops and peppers until tender
Add crawfish and sauté until heated
Season to taste
Plate:
Place a slice of cornbread in plate and split open
Place crawfish on top of cornbread
Garnish with parsley
Serve
