Crawfish tails are simmered in a mixture of butter, onion, bell pepper, garlic and Creole seasonings then garnished with green onions and chopped parsley.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
This is a quick and "lean" version of the popular Louisiana dish. Ingredients include brown rice, turkey sausage, boneless, skinless chicken breasts, celery, bell peppers and onions.
This faster version of the traditional Southern dish Quick Hoppin' John uses canned black eyed peas, onion garlic, allspice and cayenne. Served over rice with garnishes. Of course you can cook dried beans rather than using canned. If you do, reserve the liquid for completing the dish.
Cooking time does not include time to cook beans from scratch, if you ch...
Recipe by Chef John Folse. Visit the Chef John Folse & Company website for recipes as well as the chef's own line of professionally prepared foods.