Crawfish season is in full swing. If, and that's a big if, you have crawfish leftover from your boil, this week I am sharing a couple of uses for them. This first recipe calls for frozen tails.
1 pound package crawfish tails
Canola oil
1 yellow onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, minced
4 green onions, chopped, divided
8 eggs
1/3 cup half-and-half
Creole seasoning
1 1/2 cups shredded cheddar cheese, divided
2 tablespoons butter
Drain liquid from crawfish tails, saving both separately. Heat 3 tablespoons canola oil in a 12-inch cast-iron skillet over medium-hgh heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until sweateed. Addreserved crawfish liquid and simmer until liquid has almost evaporated. Add crawfish tails and 2 chopped green onions. Sauté 2 minutes, remove from heat and let cool 10 minutes. Crack eggs into a mixing bowl. Add half-and-half and Creole seasoning, and whisk until well blended. Add cooked crawfish mixture, 1/2 cup cheese and remaining green onions. and mix well.
Wipe skillet clean and place over medium heat. Add butter and tilt pan to coat evenly while it melts. Pour crawfish-egg mixture into skilletand cook, without stirring, until eggs are just beginning to set around the edges, about 2 to 3 minutes. Remove from heat and top evenly with remaining cheese. Bake at 400℉ for 10 to 12 minutes or until almost set in center. Heat broiler to high and place oven rack in top position. Broil fritatta just until top is golden brown, about 2 minutes, while watching to prevent buring. Remove from oven. Let stand 5 minutes before slicing.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
