Spice Up Spring Time with Delicious Crawfish Palmetto

administrator — Wed, 16 Mar 2011 21:31:18 +0000

Mmmmm! Crawfish Palmetto!

This dish is so delicious and simple. You fry the catfish fillets while adding lemon juice and Worcestershire sauce. A lovely sauce is also made with tasso, peppers, onions, Italian seasoning and crawfish tails. This sauce is then poured over the fried catfish fillets and then garnished with parsley and green onions.

Here’s all you need to know:

Estimated time: Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

4 tablespoon Olive Oil
1/4 pound Tasso
4 tablespoon Chopped Bell Pepper
4 tablespoon Yellow Bell Pepper
4 tablespoon Red Bell Pepper (Chopped)
1 tablespoon Chopped Onions
1 tablespoon Italian Seasoning
4 tablespoon Mushrooms
1/2 cup Butter
4 Whole Catfish Fillets
1 cup AllPurpose Flour
3 teaspoon Tony Chacheres Original Creole Seasoning
1 teaspoon Lemon Juice
1 teaspoon Worcestershire Sauce
1/2 cup Heavy Cream
1 pound Crawfish tails

Directions:

1: In a saucepan, heat oil; add tasso, peppers, onions, and Italian seasoning.

2: Saute’ until render.

3: Add mushrooms and saute’ for 2 minutes.

4: Remove from heat and set aside.

5: Dredge fish in flour seasoned with Tony Chachere’s Original Creole Seasoning.

6: In a skillet, fry fish in butter until golden brown on both sides, turning once.

7: When done, add lemon juice and Worcestershire sauce.

8: Coat fish well and remove to warm platter.

9: Cover and keep warm.

10: In the same skillet, add cream.

11: Heat and stir well.

12: Add crawfish and vegetable mixture.

13: Cook for 3 minutes

14: Adjust seasoning.

15: Pour over catfish.

See? Quick, easy, healthy and most of all… delicious!

Roux, Part 2…A Yummy, Healthy Alternative

cindy — Thu, 09 Jul 2009 19:29:28 +0000

While traditional roux is a staple in our culture, so is the fact that this rich diet has caused many health related problems. Here at Tony Chachere’s, we have developed a healthy and delicious alternative to the oil based roux. Our product is called Instant Roux Mix, which is a dry mix.

The cool thing with our Instant Roux Mix is its versatility. You can actually make a very traditional dark roux without any oil. From that point, you can add it to any recipe just as you would with any roux. It can also be sprinkled straight into any gravy while cooking.

Here is one of my favorite applications for our Instant Roux Mix that yields one of the best pot roast that is oh so fantastic, simple and affordable…

Cindy’s Simple Chuck Roast

Here are our ingredients:

3 simple ingredients

1 large chuck roast

Tony Chachere’s Instant Roux Mix

Tony Chachere’s Creole Seasoning

Rub down the chuck roast with both roux mix and seasoning to make a thick coating.

Give your roast a thick coating

Place the roast in a slow cooker. Cook on low for 8 to 10 hours until roast falls apart.

Place roast in slow cooker

Drain off liquids into a large measuring cup. Place liquid in freezer for about 1 hour and all the fat will come to the top and solidify. Remove the fat layer. Shred roast and return to slow cooker and pour over fat free gravy.

Shred that fork tender roast

Turn slow cooker to warm to heat through. Roast may be served over rice for rice and gravy or on sub rolls for the best roast beef poboys!

Roast shown here piled on a wheat roll with Baby Swiss

Pick up yourself a can of our Instant Roux Mix for yourself to experience its rich goodness and versatility.

Cindy Adams-Ardoin

Food Scientist