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    Crawfish Cardinal

    Crawfish Cardinal and Asparagus

    Crawfish Cardinal or Cardinale. Either way, this dish gets it’s name from the beautiful bird and it’s color from tomato in the sauce.

    This is a favorite Creole recipe from Antoine’s in NOLA. It’s easy to make and you can use leftover crawfish from a boil or begin with uncooked tails. Notice the asparagus for a side. It was magnificent. I’ll post how to make it later.

    • Author: TJ
    Scale

    Ingredients

    Crawfish Cardinal
    • 1-1/2 cups bechamel sauce
    • 1 TBL butter
    • 1/2 cup chopped green onions
    • 1/2 cup white wine
    • 21/2 cups crawfish tails
    • 3 egg yolks
    • 6 TBL tomato paste
    • salt
    • ground white pepper
    • cayenne pepper
    • Serve over rice, on toast points or by itself
    • Pair a nice white wine

    Bechamel Sauce 

    • 11/2 cups scalded milk (hot, but not boiling)
    • 2 TBL butter
    • 2 TBL flour
    • salt
    • ground white pepper

    Instructions

    Bechamel Sauce Instructions

    1. Scald the milk just shy of a boil.
    2. Melt the butter and stir in the flour 1 TBL at a time until it becomes slightly foamy
    3. Stir in the milk and bring to a boil, then turn down to a simmer
    4. Season with a pinch salt and pepper to taste, repeating if necessary until you like it!
    5. Remove from heat and place a pat of butter on top to prevent a film from forming
    6. Set aside off the heat

    Bechamel Sauce

    Crawfish Cardinal Instructions

    1. Saute the green onions in butter until limp
    2. Add the wine and bring to a boil
    3. Add the crawfish and A) If raw, cook until firm, or B) If already pre-cooked, long enough to heat through
    4. Whisk the egg yolks with the warm, not hot bechamel
    5. Once thoroughly combined, pour the mixture into the cooked crawfish
    6. season to taste with salt and pepper, the white for spicy, the cayenne for heat
    7. Add the tomato paste and stir to combine
    8. Continue to simmer for 5-10 more minutes
    9. Taste and adjust final seasoning, then set aside for another 10 to let the flavors meld

    Crawfish in wine Crawfish in Cardinal Sauce

    Notes

    And just one more thing…
    When someone gets word you’re fixin’ to have crawfish you might just hear “Ayeeee, envie”. That means a cajun is happy.

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