NEW ORLEANS — On the second day of Christmas, Benny Grunch and the Bunch discovers a Tujague's recipe for a crawfish that was caught in Arabi. With just a few days until Christmas day, grab ya mawmaw, crack open a six-pack of Dixie and cook up some Louisiana crawfish and goat cheese crepes.
And if you already "ate by ya mamma's," you can head over to Tujague's and get this dish for brunch or dinner.
Guy D. Sockrider, C.E.C. Yield: 6 appetizer servings
Ingredients:
Crepe:
12 crepe shells
8 ounces fresh goat cheese
¾ ounce shallots
pinch of salt
pinch of freshly ground pepper
Sauce:
1 ounce extra virgin olive oil
4 ounces onions, diced
2 ounces green bell pepper, diced
2 ounces tomato strips
½ ounce garlic, finely minced
¾ ounce Chardonnay
¾ ounce flour
¾ ounce creole seasoning
8 ounce fresh Louisiana crawfish tails
2 ounces butter, unsalted
½ ounce salt
¾ quart heavy cream
Procedure:
Cream the goat cheese with the shallots, salt and pepper in a mixer. Divide the filling between the 12 crepe shells and roll the crepes. Heat in a 350-degree oven until the internal temperature is 145 degrees.
Sauté the onions and bell peppers until translucent in the olive oil; add the garlic, creole seasoning and salt. Cook for 2 minutes then add the tomato strips. Deglaze with the Chardonnay and add the heavy cream. Stir until smooth and continue to cook until the sauce clings to the back of a spoon, add the crawfish tails, break the butter into the sauce while stirring. Place two crepes on each plate and pour the sauce over.