| Comment:
Crawfish and crabmeat and shrimp, oh my!
All tucked into a crusty French loaf with a taste of tasso, too—this
sandwich is hard to top!
Ingredients:
- 1 pound medium (31–35 count) shrimp, peeled and deveined
- 1 pound claw crabmeat
- 1 pound crawfish tails
- 1 cup diced tasso
- ¼ pound butter
- 1 cup diced onions
- ½ cup diced celery
- ½ cup diced green bell peppers
- ½ cup diced red bell peppers
- ½ cup diced tomatoes
- 2 tbsps diced garlic
- 1 jalapeño, minced
- 2 bay leaves
- ½ cup tomato sauce
- 1 cup flour
- 1 quart shellfish stock or water
- 1 ounce sherry
- 1 cup sliced green onions
- ½ cup chopped parsley
- salt and cayenne pepper to taste
- Louisiana hot sauce to taste
- 1 loaf French bread
Method:
Preheat oven to 350°F. In a 2-gallon stockpot, melt butter over
medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic
and bay leaves. Sauté 3–5 minutes or until vegetables
are wilted. Blend shrimp, crabmeat, crawfish, tasso and tomato sauce
into mixture. Whisk flour into vegetable mixture to form a white
roux. Slowly add stock or water, a little at a time, until sauce
consistency is achieved. Continue adding stock as necessary to retain
consistency. Bring to a rolling boil, reduce to simmer and cook
30–40 minutes, stirring occasionally. Add sherry, green onions
and parsley. Cook 5 minutes. Season with salt, cayenne pepper and
hot sauce. Set aside to cool. Slice French bread in half. Scoop
inside out of each half and set aside. Stuff mixture into bottom
half of bread. Replace top half, and wrap loaf in foil. Bake 8–12
minutes. Cut into 3–4 inch slices and serve.
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