Courtesy of David Crews, Ducks Nest Restaurant.
- 4 Tbsp. unsalted butter
- 1/2 cup seafood stock
- 1 heaping Tbsp. Paul Prudhomme’s Blackened Redfish Magic
- 8 oz. cooked and peeled Louisiana crawfish tails
- 1/2 cup cooked rice
1.) Heat stock and butter on high heat in sauté pan until butter melts. Add blackened seasoning and crawfish tails. Cook over high heat for 2 minutes. Remove crawfish from pan and place on warm plate with rice.
2.) Return stock to heat for 1 minute or until stock starts to thicken slightly. Remove and pour one-quarter of the stock over crawfish and rice.
3.) Return the rest to heat. Reduce until thickened. Be careful not to burn. Spoon on top of rice and crawfish, making sure to serve all of the blackened seasoning as part of the dish.