“Decide who will be the supreme ruler of crawfish in New Orleans! Join us for LRA Greater New Orleans Chapter’s annual event, King of Crawfish. ” – lra.org
- Thursday, March 22, 2018
- 6:00pm – 9:00pm
- Generations Hall
- 310 Andrew Higgins Dr.
- New Orleans, LA 70130
- Tickets
- $35 when purchased online
- $40 at the door
- Ticket includes food tastings, specialty drinks and two voting tickets
- Participating restaurants
Click here for more information about King of Crawfish.
Click here for more information about the Louisiana Restaurant Association.
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Crawfish Biscuits & Gravy
For the Biscuits:
Ingredients:
- 1 1/3 cups all-purpose flour, plus as needed
- 2/3 cup polenta-style yellow cornmeal
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 6 tablespoons unsalted butter, diced
- 3/4 cup buttermilk
Instructions:
Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it’s in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough. Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch square cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet. Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
For the Crawfish “gravy:”
Ingredients:
- 1 (1lb) pack of Louisiana crawfish tails
- 1 lb yellow onion, chopped
- ¼ lb green bell pepper, chopped
- ¼ lb celery, chopped
- ½ TBSP garlic, chopped
- ½ TBSP tomato paste
- ½ cup AP flour
- 2 cups chicken stock
- 1 mirliton boiled whole and pureed
- Salt, pepper and cayenne to taste
- 2 ½ oz butte
Melt butter in a medium skillet. Add onions, celery & bell pepper and cook until translucent. Add garlic & tomato paste and cook for another 2-3 minutes browning the tomato paste. Add flour and incorporate well. Add chicken stock, pureed mirliton, seasonings & crawfish tails and allow to simmer and thicken.
To serve, spoon crawfish & mirliton gravy over biscuits and enjoy!