Louisiana Crawfish and Chorizo with Ciabatta Bread

Breakfast/Brunch
Main Course

Recipe courtesy of Executive Chef Holly Goetting, Charley G's Seafood and Grill

Serves 2

Ingredients: 
  • 5oz. fresh Louisiana crawfish tails
  • 1 link cooked chorizo, sliced into 10 pieces
  • 1T. olive oil
  • 1 shallot, minced
  • 1t. garlic, minced
  • 1t. sliced green onions
  • 1t. chopped parsley
  • 2 Roma tomatoes, large dice 
  • 1c. shrimp stock
  • 1 pinch saffron
  • 1T. butter
  • salt & pepper
  • 1 loaf ciabatta bread, sliced and toasted

 
Method: 

In a sauté skillet on high heat add in olive oil and chorizo.  Cook for 2 minutes then add shallots, garlic, green onions, parsley, and tomatoes.  Heat stirring continuously for another minute until shallots and garlic are wilted. 

Add crawfish, shrimp stock and saffron.  Bring to a simmer for 2 to 3 minutes until the saffron has bloomed and liquid turns to a bright yellow.  Turn off heat and add in butter and salt and pepper.  

Serve immediately with crispy ciabatta bread.  Enjoy! 

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