Chef Lawrence’s Louisiana inspired recipe for smothered catfish brings together a creamy, crawfish-laced tomato sauce layered with meaty, Cajun catfish.
Crawfish Cornbread Dressing
Preheat oven to 400 degrees. In a large dutch oven over medium heat, melt 1 tablespoon of the butter. Add onions, bell pepper, and celery, and cook for 10 minutes, stirring occasionally. After 10 minutes, they should be lightly browned—since we aren’t braising this dish, you want [...]
Husk and clean corn. Cut tops of kernels off cobs then, using the back of the knife, scrape the sweet corn milk from cobs. Set aside.
Chef Marc Krampe came up with this recipe after salt-roasting some Gulf shrimp. The chilies in this add a bit of smokiness because as they roast they begin to smoke and infuse into the crawfish. The anchos have a sweeter smoke than the others. The majority of the [...]
In a large sauté pan, melt butter. Sauté crawfish tails in butter for 2 minutes. Season with Essence.