Cajun French: l’ecrevisse (l’a-kru-vees) – crawfish
Crawfish is a staple in south Louisiana. It may be a lowly crustacean to most people, but to Cajuns it can bring a dish to new heights. This dish is one of those. Adding crawfish cream sauce on top of smoked salmon is a dish made in heaven. This cream sauce is good on almost anything.
Mais C’est Bon!
Enjoy!!
Crawfish Cream Sauce:
¼ cup finely chopped onions
⅓ cup finely chopped red bell pepper
1 Tbl butter
2 tsp olive oil
¼ to ½ cup white wine
2 cups heavy cream
1# crawfish tails
Cajunville seasoning or other Cajun seasoning
Heat cast iron or other heavy skillet to med high to high
Add butter, melt
Add olive oil
Saute onion and bell pepper until tender
Add white wine to deglaze
Reduce white wine to ½ to ⅔
Add cream, mix
Cook cream until the mixture coats the back of a spoon
Add crawfish season with Cajunville seasoning
Heat thoroughly
Serve over smoked salmon
Greens:
Same recipe used with Sweet Potato Puree
1 cup romaine lettuce
½ cup fresh spinach leaves
½ cup fresh arugula
3 tsp olive oil
¾ tsp cane vinegar or other mild vinegar
½ tsp creole mustard
¼ tsp salt
¼ tsp black pepper
6 pecan halves
Rough chop pecans, place in small bowl
Ribbon cut greens about ¼” wide
Hard pack greens when measuring
Place greens in bowl and set aside
For dressing, combine
3 tsp olive oil
¾ tsp cane vinegar
½ tsp creole mustard
¼ tsp salt
¼ tsp pepper
Set dressing aside
Smoked Salmon:
Brush salmon with olive oil
Season with Cajunville Seasoning
Smoke at 350 until internal temp reaches 137/138
When salmon and sauce are ready, dress the salad
Plate:
Place greens on plate
Place salmon on greens
Spoon sauce over salmon
Enjoy!
