Brewer’s Crabfingers Course: Appetizers 2 sticks (16 tablespoons) butter, softened 1/4 cup Worcestershire sauce 1 sprig rosemary 2 tablespoons chopped garlic Pinch of cayenne pepper, more or less to taste 1 tablespoon black pepper Juice of half a lemon Pinch of Cajun or Creole seasoning 2 to 4 dashes Louisiana-style hot sauce Pinch of paprika 1 pound Louisiana crab fingers 1/2 cup Abita Amber beer Read more about Brewer’s Crabfingers Add new comment
Simple Crawfish Etouffee Course: Main Course 1/2 cup butter 1/4 cup flour 3 cups chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 2 teaspoon minced garlic 1/2 teaspoontsp basil 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/4 teaspoon cayenne pepper 1 teaspoon salt (or to taste) 1 teaspoon paprika 1/2 teaspoon Tabasco sauce 1 1/4 cup shrimp stock or chicken stock 1 lb peeled crawfish tails 1/2 cup thinly sliced green onions 1 tablespoon chopped parsley Crawfish Etouffee Click image to enlarge Read more about Simple Crawfish Etouffee Add new comment