Crawfish Tapas
Ingredients
- 4 Tbs. butter
- 1/4 cup flour
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup coarsely chopped celery
- 1/4 cup dry white wine
- 1 cup crawfish or shrimp stock, or water
- Pinch dried thyme
- 1 bay leaf
- 1/3 tsp. chopped garlic
- 1 1/2 cups crawfish tails, with fat if possible
- 1/2 cup tomatoes, diced
- 1 Tbs. chopped flat-leaf parsley
- 1/3 cup sliced green onions
- 1/4 tsp. salt
- 1 tsp. salt-free Creole seasoning
- 8 small flour tortillas
- 2 cups pepper jack cheese, shredded
Instructions
- 1
In a large saucepan, melt the butter and heat it to a bubble. Add flour gradually and stir constantly over medium-high heat to make a light brown roux.
- 2
Lower heat to medium and add onion, bell pepper, and celery. Cook until the vegetables soften, while stirring to keep the roux from burning.
- 3
Add the wine, stock, thyme, bay leaf, and garlic, then bring to a boil. Simmer two or three minutes, until thickened.
- 4
Add crawfish tails, tomatoes, parsley, and green onions. Simmer for about eight to ten minutes, until sauce can be picked up with a fork. Adjust seasonings with salt and Creole seasoning.
- 5
Heat a griddle or a black iron skillet over medium-high heat. Grill the tortillas until they brown in spots. Sprinkle cheese over tortillas. Put them on a pan or baking sheet three inches under the heat in a broiler until the cheese melts. Top with the hot crawfish sauce in the center (don't spread it around pizza-style). Cut into four pieces and serve hot.