Since fresh crawfish are only availble for a few months, we may as well explore as many recipes as possible.
1 pound package crawfish tails
4 thick bacon slices, chopped
2 large shallots, thinly sliced
2 garlic cloves, minced
3 tablespoons red wine vinegar
1 tablespoon honey
Creole seasoning and hot sauce
10 ounces baby spinach
3/4 cup toasted pecans
1 cup shaved Parmesan cheese
Hot buttered French bread
Drain crawfish tails, reserve meat and two tablespoons liquid separately.
Heat a skillet over medium-high heat. Add chopped bacon; fry for five minutes or until nicely browned and crisp, stirring often. Remove bacon with slotted spoon, drain on paper towels and reserve. Drain fat drippings, reserving three tablespoons in skillet.
Add shallots and garlic; saue two minutes. Add crawfish tails; sauté three minutes. Deglaze with reserved crawfish liquid and simmer until liquid is almost evaporated.
Remove from heat; add red wine vinegar and honey, and stir vigorously until blended well. Taste; adjust seasoning with Creole seasoning and hot sauce. Let stand for two minutes.
Gently pour warm mixture over spinach in a large bowl, toss well. Divide mixture onto four serving plates. Garnish each plate evenly with toasted pecans and reserved crispy bacon. Serve immediately with French bread.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
