Crawfish On The Rocks Recipe
Servings: 6
Ingredients
- 1/4 c. Peanut oil
- 1/4 lb Butter
- 2 c. Onions, finely minced
- 3/4 c. Celery, finely minced
- 1/2 c. Bell pepper, finely minced
- 1/2 c. Fresh parsley, minced
- 4 x Garlic cloves, finely chopped
- 1/4 c. Green onions, finely sliced
- 3 c. Evaporated lowfat milk
- 1/2 c. Madeira wine
- 1 c. Campbell's chicken broth
- 1 lb Cream cheese, chunked
- 3 lb Crawfish tails and fat
- 1 tsp Salt
- 1 tsp Black pepper
- 1/2 tsp Granulated garlic
- 1/2 tsp Cayenne pepper
- 2 can Crescent dinner rolls
Directions
- First, put the peanut oil and the butter in a heavy 12-inch skillet and heat it down over medium heat till it just begins to foam. Then stir in the onions, celery, bell pepper, parsley, garlic, and green onions and cook them for about 12 to 15 min till they soften completely. While the minced vegetables are simmering, preheat your oven to 350 degrees.
- When the vegetables are ready, pour in the evaporated lowfat milk, Madeira wine, and chicken broth, mix them together thoroughly, and bring the mix to a slow boil. Then drop in the cream cheese chunks and, with the heat still set at medium, stir till the cheese melts and the sauce turns smooth and silky. For the most part, this should take you about 5 min.
- At this point, fold the crawfish tails into the warm sauce in the skillet, stir everything together thoroughly, and cook the mix for 3 min.
- When uniformly blended, sprinkle on and stir in the salt, black pepper, granulated garlic, and cayenne. Then take the pan off the fire and allow the mix to cold slightly.
- Actually, if you want to develop the maximum flavor in the seafood mix, I recommend which you make the dish one day, cover it and place it in the refrigerator overnight, and reheat it the next day just before you serve it. Just be careful not to recook - you do not want the crawfish tails to turn into rubber bands! Truthfully, though, this is so good which'll probably never happen.
- Then 14 min before you're ready to eat, unroll the dinner rolls into triangles. And with a chef's knife, cut out 1/2 inch squares. Then bake the squares for about 12 to 14 min in the oven. These are your "rocks" and you want them to puff and turn a rich, toasty-brown color.
- When you're ready to eat, drop the "rocks" into a soupbowl, generously ladle the crawfish over the top, and serve piping warm alongside a cool salad made with sliced tomatoes, advocado chunks, minced onions, artichoke hearts, hearts of palm, and a dressing made from the artichoke marinade.
- This dish can be served family style as an everday meal or possibly as the entree for the most elegant, sophisticated dinner party.
- Chef's Note: 1-If you want to make the mix kinda spicy, instead of using just the cream cheese and the cayenne, you can drop in a couple of Tbsp. of jalapeno peppers. 2-If you want to enhance the overall seafood flavor in the crawfish, instead of using salt, black pepper, cayenne, and granulated garlic, substitute 2 tsp. of my Frank Davis Seafood Seasoning. If it is not available where you shop, you can order it much to spoon over the puff pastry, simply add in a little more chicken stock and Madeira wine mixed half and half. Ideally, you want it the consistency of a medium stew! 4-Finally, experiment with different mixtures. In addition to crawfish tails, make the basic sauce and substitute shrimp, crabmeat, broiled oysters, Italian sausage and mozzarella, smoked turkey, minced chicken or possibly ham and bacon. The variations you can come up with are endless.
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