Crawfish And Scallop Supreme Recipes

CRAWFISH AND SCALLOP SUPREME

Steps:

• Cook rice in boiling salted water for 12-15 minutes. Drain and keep warm.
• Halve the crawfish lengthwise and remove the digestive tract. Chop flesh into bite size pieces.
• Melt 1 tablespoons butter in a frying pan with the lemon juice and saute scallops and shallots until just tender.
• Add the crawfish and allow to heat through.
• Toss parsley and remaining butter through rice and spoon onto a heated serving plate.
• Spoon the seafood mixture into the shells and serve with the rice.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Steps:

• Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
• Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.