Crawfish Pie

CRAWFISH PIE
Ingredients:
3 Tbsp Butter
3 Tbsp Flour
1/2 Onion, Chopped
1/2 Green Bell Pepper, Chopped
3 Stalks Celery, Chopped
1 Carrot, Chopped small
1/2 Bunch Green Onions, Chopped
1 Shallot, Chopped
2 Cups Chicken Stock
Crawfish Tails
One large or several small pie crusts
Italian Bread Crumbs

Directions: 
Preheat oven 325

Add butter to a hot cast iron skillet. Once hot and melted, add flour and stir constantly until you reach a peanut color roux. Add all vegetables and cook about 5-10 min until soft. Add crawfish tails and seasoning and cook another 2-3 minutes. Add stock and cook until it comes to a boil. Turn off heat and carefully spoon mixture into pie shells. Sprinkle small amount of bread crumbs over top to lightly cover.

Bake 20-25 minutes. Let cool before eating.

Honey Garlic Rosemary Pork Tenderloin

HONEY GARLIC ROSEMARY PORK TENDERLOIN

Ingredients:

1 Lb Pork Tenderloin (if you get a larger tenderloin, just double, etc. your seasoning mix)

2-3 Cloves Garlic, thinly sliced

1 Tsp Garlic, Minced

½ Tsp Sea Salt

2 Tsp Dried Rosemary

¼ Tsp Pepper

1 Tbsp Olive Oil

Honey

Directions:

Preheat oven 350.

In bowl, mix together minced garlic, sea salt, rosemary, pepper and olive oil. Mix well.

Place pork in baking dish fat side down. Cut a few slices along the entire side and stuff in slices of garlic. Mix and spoon half of the mixture from your bowl on top side of pork.

Flip pork over so the fat side is up. Repeat the same process as above with the slices of garlic and then spoon on seasoning. Drizzle entire top of pork with honey.

Place pork in oven uncovered. Cook according to size of tenderloin, approximately 1 ½ hours or until internal temperature reaches 160. Wait a few minutes before slicing.

Dirty Rice

DIRTY RICE

Ingredients

1 Pound Chicken Gizzards (use ground beef if you don't want gizzards, but you won't be disappointed leaving as is)
2 Tbsp Vegetable Oil
2 Tbsp Flour
1 Pound Ground Pork

1/2 Pound Ground Beef
1 Cup Onions, Chopped

3 Garlic Cloves, Minced
1/2 Bell Pepper, Chopped

 1 Stack Celery, Chopped

 4 Cups cooked medium-grain white rice (2 cups dry)
2 Tsp Salt
1/2 Tsp Cayenne
1/4 Cup Green Onions, Chopped
1/4 cup Parsley, Chopped 

Salt, Pepper, Garlic Powder, Tony Chachere, to taste

Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the onions, bell peppers, celery and garlic and cook until vegetables are soft. Add the ground pork and ground beef to the roux and cook for 5 to 6 minutes, stirring occasionally until meat cooked. Break up meat into crumbled pieces. Add the chopped gizzards. Sprinkle with salt, pepper, garlic powder, Tony Chachere. Pour the reserved broth into a 1 cup measuring cup. Add enough water to make a full cup if you don't have enough reserved liquid. Add this to the pot.

Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Adjust seasoning if necessary. 

 

Bacon and Pancetta Potatoes

BACON AND PANCETTA POTOTOES

Ingredients:

4 Thick Slices of Bacon, Roughly Chopped

2 (1/4 Inch Thick) Slices Pancetta, cut into small pieces

3 Medium Russet Potatoes, Peeled and cut into small cubes

1 Garlic Clove, Thinly Sliced

¼ Tsp Salt

¼ Tsp Pepper

2 Tbsp Fresh Thyme Leaves, Coarsley Chopped (1 Tbsp Dried)

Directions:

In large skillet over medium heat, add bacon and pancetta. Cook, stirring occasionally until bacon and pancetta are brown and crispy, about 10 minutes. Using slotted spoon, remove bacon and pancetta from pan onto paper towels to drain. In same skillet, add potatoes and garlic. Season with salt and pepper. Cook until potatoes are golden and cooked, about 20 minutes. Add thyme, cooked bacon and pancetta to skillet and cook another 5 minutes. Season with salt and pepper if needed.

Crawfish Etouffee

CRAWFISH ETOUFFEE

Ingredients:

2 lbs Crawfish Tails, peeled

¼ Lb Butter

1 Cup Tomatoes, diced

2 Bay Leaves

4-8 Cups Chicken Stock

½ Cup Parsley, Chopped

½ Cup Celery, Diced

½ Cup Green Bell Pepper, Diced

½ Cup Red Bell Pepper, Diced

2 Tbsp Garlic, Minced

1 Cup Flour

Salt & Cayenne Pepper to taste

½ Cup Tomato Sauce

1 Cup Green Onions, Chopped

Cooked Rice

Directions:

In large pot, melt butter over med-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Saute 3-5 minutes until soft. Whisk in flour to achieve a white roux. Blend in crawfish and tomato sauce. Cook a few minutes to heat. Slowly add in the stock a cup at a time until a sauce like consistency is achieved. It will probably take about 6 cups, but start with 4 and add a cup after cooking and stirring to get to the consistency you like. Bring to a boil, then reduce to a simmer and cook 30 minutes. Add green onions and parsley. Add salt and Cayenne. Cook about 5 more minutes and then serve over rice.