Hey Yall, it is springtime here in south Louisiana and that means it has warmed up a good bit and crawfish season is in full swing. Cajuns and Creoles alike have been combining flavors that they had on hand and creating wonderful dishes. In this dish we combine ripe green bell peppers from the garden, crawfish from our bayous and swamps and the rich smokey flavor of andouille.
12 oz peeled crawfish tails with fat
1/2 lb cajun pork sausage
1/2 lb andouille, cubed
2 tbs olive oil
3 large bell peppers, tops removed and diced
1 onion, diced
3 cloves garlic, finley chopped
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp creole seasoning
1tsp hot sauce
1 1/2 cups medium grain rice
2 1/4 cups of water
In a large pot heat 2 tbs of olive oil, once thoroughly heated add the cajun pork sausage and begin to sear and brown. Throughout the browning, chop the sausage so that it breaks in to tiny pieces. Once the sausage has browned, add the cubed andouille and all the vegetables and cook until the vegatables have completely softened, and the andouille has rendered and become slightly browned. Now add your seasonings, the rice, water and crawfish tails. Bring everything to a boil and then reduce to a simmer. Cover the pot and simmer for 20 minutes. After simmering, let the mixture stand covered for about 10 minutes and then stuff the 3 bell peppers. Place the stuffed peppers in a sauce pot with about 1/2 in of water in the bottom. Bring the water to a boil and then reduce to a light simmer. Cover the pot and let steam for about 30 minutes. After steaming, gently remove the peppers and serve hot. Enjoy!!!!!
This is easier, just watch the video and see how we do it in south Louisiana.
Pitmaster Myron Mixon at the show.
1 week ago