No Meat Friday’s: Lenten Season
Happy Friday + Happy Lenten season!
Wether you’re Catholic or not, tons of people participate in this season of penitence and renewal.
On Fridays, there’s no meat on the plate so we’ll be giving you new seafood recipes every Friday for lent!
Crawfish Etouffee
This southern staple can be served over fried catfish or with rice. Add shrimp if you’re feeling extra jazzy.
What you’ll need:
1 pound crawfish tails, cleaned and rinsed
1/4 cup all-purpose flour
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1/2 cup chopped green onions
2 bay leaves
1 cup butter
1 cup seafood stock
Dry seasonings to taste:
Tony’s
Salt
Pepper
Onion powder
Garlic powder
How to:
In a skillet, sauté the holy trinity with butter on medium heat.
Add in flour slowly and stir with seafood stock until rich in color.
Season with dry seasonings to taste.
Toss in crawfish tails and continue to simmer over low heat for 10-15 minutes.
Serve over fried catfish or rice with green onions.