Crawfish Etouffee with Fried Green Tomatoes

 

Ingredients: 

5 TBSP butter, divided
1 serrano pepper sliced in half, seeds removed
1 shallot, minced
2 cloves of garlic, minced
1 medium tomato, chopped
1 box Tony Chacherie's etouffee mix
2 1/2 cups milk
worcesteshire
cayenne pepper
1 pound, pre boiled crawfish tails

Directions: 

1. Add 2 TBSP butter to a large saute pan or braiser pan. 

2. Add shallot, sliced serrano and 2 cloves of garlic. Stir often for 3-4 minutes or until soft. 

3. Add Tony Chacherie's Etouffee mix. Stir to toast and combine just for 1 min. 

4. Whisk in 2 1/2 cups milk. 4-5 dashes worceteshire, 3 TBSP butter and a pinch of cayenne. 

5. Bring to a simmer. 

6. Rinse 1 pound of crawfish tails in cold water until water runs clear. Add to etouffee.  Add chopped tomatoes

7. Simmer for 10 minutes, stirring occasionally.  

8. Taste for seasoning. Serve with rice or with fried green tomatoes. 

Fried Green tomatoes: 

2 large or 3 medium green tomatoes
1/2 cup flour
1/2 cup cornmeal
1 cup bread crumbs
2 eggs
1/2 cup milk
S&P
Joe's Stuff New Orleans Seasoning
1 Cup canola oil for frying

Directions: 

1. Slice green tomatoes into thick slices. Set on paper towels. Sprinkle with sea salt on both sides and let sit for 30 minutes to pull out some water. 

2. Set up your dredging stations. Mix flour and cornmeal in one pan. Mix eggs and milk in another. Add bread crumbs to a third.  Add Joe's stuff and some S&P to each pan. Mix. 

3. To coat your tomatoes, dip in flour/cornmeal, then egg, then back to flour, egg, breadcrumbs. Press down to coat all sides. Let sit for 10 minutes. 

4. Heat a large cast iron fry pan with canola oil to 350. Fry green tomatoes about 3-4 minute each side. 

5. Drain on paper towels before serving. 

For the ultimate creole dish, serve crawfish etouffee on the bottom of the plate, topped with 2 green tomatoes and a garnish of scallions. 

Wine pairing: 

Condes de Albarei
2020
Galicia, Spain
Albarino