CRAWFISH SHORTCAKES WITH WARM REMOULADE SAUCE

20160330_190758Crawfish Shortcakes w a Warm Remoulade Sauce

ANOTHER AWESOME CRAWFISH DISH THAT CAN SERVE AS AN APPETIZER IF MADE SMALL OR AS A MAIN COURSE IF MADE BIGGER.

Either way this is a wonderful recipe to make this crawfish season for something a little different!

Savory Herb Biscuits  (12-14 large)
Chiqui Collier

3 cups White Lily Self-rising Flour
1 teaspoon granulated sugar
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon fresh Rosemary leaves, chopped (optional)
1/4-1/2 teaspoon seafood magic or your favorite Creole seasoning
1 cup shredded cheddar cheese
1-1/2 cups heavy whipping cream (you may need a little more)

In a large bowl, combine all dry ingredients and whisk together to blend well. Make a well in the center and add 1 cup heavy whipping cream and fold into the flour mixture. Add the remaining cream a little at a time until you achieve a moist but firm biscuit dough….just until the dough holds together.

Place dough on a floured surface and pat out (using your fingertips) into a large rectangle. Fold one third of the dough onto the center and overlap with the remaining third of the dough as if you were folding a business letter. Turn dough over onto floured surface and pat out again into a rectangle and repeat the folding process. This time pat the dough out into a one inch thick rectangle. Using a large, sharp, floured knife, divide dough in half horizontally. Now Cut the biscuits into desired pieces to equal 12-14 equal pieces.

Dust off excess flour from the bottoms of the biscuits and place on a parchment lined baking sheet. Brush tops of biscuits with a little more whipping cream and season with fresh cracked black pepper if desired.

Bake in a 375* oven until it is a golden brown, Approximately 14-16 minutes. Serve warm.

 

 

Crawfish Filling
Serves 6-8

1 stick unsalted butter
1 bunch green onions, thinly sliced
1/2 pound thinly sliced white mushrooms
2 cloves finely minced garlic
1/2 teaspoon Seafood Magic or Creole Seasoning
2 pounds Louisiana crawfish tails (you can substitute raw, peeled shrimp or crab)
2 tablespoons ketchup
2 tablespoons creole mustard
1 tablespoon prepared Horseradish
1 tablespoon fresh lemon juice
1 teaspoon Lea & Perrins
1 teaspoon Crystal Hot Sauce
1 1/4 cups Hellman’s Mayonnaise

1 recipe Savory Biscuits (Prepared)

In a large skillet, melt butter. Add green onions and mushrooms and saute’ 2 minutes. Add all remaining ingredients except the mayonnaise. Simmer for 3 minutes. Slowly stir in Mayonnaise. Cook until Mayonnaise is heated through.

Place a split biscuit on a serving plate, top with 1/2 cup Crawfish mixture. Top with remaining biscuit half and a crawfish tail. Garnish with chopped parsley if desired.

Chef’s note: If mixture seems too thick you can add a little white wine or stock to reach desired thickness.

….until next time, Bon Appetit

 

Chiqui

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