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Camp Cooking: Sauteed Crawfish Tails
Howdy,
This a perfect meal for cooking over a coleman camp stove where all you have is high heat. On a Coleman camp Stove you can not simmer cook anything. The sauce of this receipe is best if made only three servings at a time. If you want to make more than three servings, do so in separate batches but serve while very hot.
This a perfect meal for cooking over a coleman camp stove where all you have is high heat. On a Coleman camp Stove you can not simmer cook anything. The sauce of this receipe is best if made only three servings at a time. If you want to make more than three servings, do so in separate batches but serve while very hot.
INGREDIENTS
Seasoning mix:
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon ground red pepper(cayenne-optional)
1/2 teaspoon black pepper
1/2 teaspoon dried sweet basil leaves
1/4 teaspoon dry mustard
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon ground red pepper(cayenne-optional)
1/2 teaspoon black pepper
1/2 teaspoon dried sweet basil leaves
1/4 teaspoon dry mustard
The main dish, Crawfish:
1/2 lb (2 sticks) unsalted butter
1/2 cup finely chopped green onions(use just the top 1/3 of the onion)
1 teaspoon minced garlic
1 lb peeled carwfish tails
1 teaspoon Tabasco sauce(optional but without it, well you decide)
1/2 cup seafood stock
1 1/2 cups hot cooked rice
1/2 lb (2 sticks) unsalted butter
1/2 cup finely chopped green onions(use just the top 1/3 of the onion)
1 teaspoon minced garlic
1 lb peeled carwfish tails
1 teaspoon Tabasco sauce(optional but without it, well you decide)
1/2 cup seafood stock
1 1/2 cups hot cooked rice
DIRECTIONS:
Seasoning Mix:
Combine the ingredients in a small bowl and set aside.
Combine the ingredients in a small bowl and set aside.
Main Dish:
Place 1 stick of butter, the onions, and garlic in a large deep skillet(cast iron is preferred but can become heavy). Saute this for one minute over high heat, then turn off heat, completely. Add the crawfish tails, Tabasco, and seasoning mix; turn the high heat back on and saute for almost 3 minutes, stirring occasionally with a wooden spoon. Then add the remaining stick of butter, breaking the butter into chunks in the pan. Then slowly add the seafood stock while moving the skillet back & forth on the buner. shake the skillet hard enough(with oven mits or use a hot pad for each hand), you may have to use both arms, but this step should be done. Shake the pan hard enough to move the ingredients but not hard enough to spill anything. Cook again over high heat for 6 minutes, shaking the pan as much as you can(yes, this builds arm muscle strength) and then serve immediately!
Place 1 stick of butter, the onions, and garlic in a large deep skillet(cast iron is preferred but can become heavy). Saute this for one minute over high heat, then turn off heat, completely. Add the crawfish tails, Tabasco, and seasoning mix; turn the high heat back on and saute for almost 3 minutes, stirring occasionally with a wooden spoon. Then add the remaining stick of butter, breaking the butter into chunks in the pan. Then slowly add the seafood stock while moving the skillet back & forth on the buner. shake the skillet hard enough(with oven mits or use a hot pad for each hand), you may have to use both arms, but this step should be done. Shake the pan hard enough to move the ingredients but not hard enough to spill anything. Cook again over high heat for 6 minutes, shaking the pan as much as you can(yes, this builds arm muscle strength) and then serve immediately!
The Rice:
To serve, mound 1/2 cup of rice in the middle of each plate(warming plates is also a good idea). Encircle the rice wit 1 cup sauteed Crawfish Tails and it's sauce. Enjoy!
To serve, mound 1/2 cup of rice in the middle of each plate(warming plates is also a good idea). Encircle the rice wit 1 cup sauteed Crawfish Tails and it's sauce. Enjoy!
A canvas campateer