Crawfish and Brussels Sprouts

Side Dish

Recipe courtesy of Chef Colt Patin, C.E.C., Louisiana Culinary Institute

Serves 4

  • 1 pounds Brussels Sprouts
  • 1/2 ounce olive oil
  • 1/2 pound crawfish tails
  • Cajun Seasoning
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 rib of celery, chopped
  • 1 cup chicken stock or water
  • 2 ounces white wine
  • 2 ounces unsalted butter


Brussels Sprouts

Brussels Sprouts

Click image to enlarge



To prepare the Brussels sprouts, first cut off the bottom end and peel off the first layer of leaves, then cook them in boiling salted water for 3 - 4 minutes or until you are able to stick a small knife in the bottom with little resistance.

In a medium skillet heat olive oil add the onion, celery, garlic, and Brussels sprouts. Cook for a couple of minutes then add crawfish tails and deglaze with white wine. Add chicken stock and bring to a simmer. Cook until the stock is almost gone. Add the butter and serve when butter is melted.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive