Cajun Crawfish Eggs

Name: Cajun Crawfish Eggs
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 12 tbsp. butter; 1 small yellow onion, peeled and diced; 1 small red bell pepper, cored, seeded, and diced; 1 small green bell pepper, cored, seeded, and diced; 3 cloves garlic, peeled and chopped; 2 tbsp. flour; 2 1 ⁄ 4 cups evaporated milk; 2 1 ⁄ 2 tsp. Season-All or other seasoned salt; Salt; 7-10 dashes Tabasco sauce; 1 1-lb. package peeled, cleaned, and cooked crawfish tails; 10 eggs

Serves
serves 6

CHRIS GRANGER

This pre-boucherie dish from southern Louisiana showcases that regions specialty, fresh crawfish.

Ingredients

12 tbsp. butter
1 small yellow onion, peeled and diced
1 small red bell pepper, cored, seeded, and diced
1 small green bell pepper, cored, seeded, and diced
3 cloves garlic, peeled and chopped
2 tbsp. flour
2 ¹⁄₄ cups evaporated milk
2 ¹⁄₂ tsp. Season-All or other seasoned salt
Salt
7-10 dashes Tabasco sauce
1 1-lb. package peeled, cleaned, and cooked crawfish tails
10 eggs

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Instructions

Step 1

Melt 6 tbsp. of the butter in a medium saucepan over medium heat. Add half the onions, bell peppers, and garlic and cook, stirring often with a wooden spoon, until soft, 8-10 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in 2 cups of the milk and simmer, stirring often, until thick, 6-8 minutes. Add 1 tsp. of the Season-All, salt to taste, and 3-4 dashes Tabasco. Keep sauce warm over low heat.

Step 2

Melt the remaining 6 tbsp. butter in a large skillet over medium heat. Add the remaining half of the onions, bell peppers, and garlic and cook, stirring often, until soft, 8-10 minutes. Add crawfish and juices from package, then add eggs. Season with the remaining 1 1⁄2 tsp. Season-All and 4-6 dashes Tabasco and cook, stirring often until eggs are just set, 3-5 minutes. Add the remaining 1⁄4 cup milk and cook until thickened, about 1 minute. Spoon sauce over eggs.