Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Crawfish Cardinal

A staple from my catering days. This can also be spread on slices of French bread, topped with shredded cheese, and baked.

Ingredients

3 Tbsp Unsalted butter
¼ cup Shallots, minced
1 /2 cup Onion, chopped fine
2 tsp Minced garlic
3 Tbsp All-purpose flour
2 Tbsp Tomato paste
2 cups Heavy cream
¼ cup White wine
¼ cup Sherry
1 Tbsp Lemon juice, freshly squeezed
½ tsp Salt
1 tsp Creole seasoning
¼ tsp Black pepper
1 pound Boiled crawfish tails, rough chopped
¼ cup Green onions, chopped
1 Tbsp Parsley, chopped

Instructions

In a large sauté pan, melt butter over medium-high heat. Add shallots, onion and garlic and cook, stirring often, until soft, about three minutes. Add flour and cook for 2 minutes, stirring constantly.

Add tomato paste and cook one more minute. Add the wine and sherry and cook 3-4 minutes. Whisk in the cream, lemon juice, salt, and Creole seasoning and cook for 6-7 more minutes. Stir often to prevent sticking. Add crawfish tails and cook until warmed through, 2 to 3 minutes.

Sprinkle with the green onions and parsley just before serving.

Serve with French bread croutons for dipping.

Yield: 1 quart

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more