FRANK'S CREOLE CRAWFISH


Ingredients:
1/2 stick butter + 3 tablespoons butter
1 cup small-diced white onions
1 cup sliced green onions
1/2 cup small-diced celery
1/2 cup small-diced bell pepper
4 cloves minced garlic
1 large can tomato puree (16 oz.)
2 cups chicken stock
3 bay leaves
2 tablespoons Dijon mustard
2 tablespoons wine and pepper Worcestershire
4 tablespoons all-purpose flour
2 lbs. Louisiana Crawfish tails with fat
/2 cup minced parsley
juice of 1/2 lemon
salt and cayenne pepper

Chef: Frank Davis

Melt the half-stick of butter of medium high heat in a heavy 12-inch skillet. Sauté the onions, green onions, celery, bell pepper, and garlic until tender (about 5 minutes). Transfer the vegetable mixture to a 6-quart Dutch oven, pour in the tomato puree, and mix everything together well. Stir in the chicken stock, bay leaves, mustard and Worcestershire suace. Cover the Dutch oven, set it on the stove, turn the burner to low, and simmer the sauce mix for about 40 minutes. Stir occasionally. Mix flour into the crawfish tails. Using the same 12-inch skillet, melt the remaining butter over high heat, and quickly stir-fry the crawfish tails for about 2-3 minutes. When sauce is ready, stir in the parsley and lemon juice, season to taste with salt and cayenne pepper, and add the sauteéed crawfish tails. Set the heat to medium-high and cook only when the sauce begins to bubble