Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 pounds white potatoes, peeled and diced
- 4 Tablespoons butter
- 1 pound cooked crawfish tails
- 1 teaspoon minced garlic
- 1 Tablespoon chopped chives
- Salt and white pepper
- 1/2 to 1 cup heavy cream
Preparation:
Place the potatoes in a pot and cover with water. Season the water with salt. Bring the potatoes up to a boil and reduce to a simmer. Simmer the potatoes until fork tender, about 8-10 minutes. Remove from the heat and drain.
Place the drained potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes.
In a saute pan, melt the butter. Saute the potatoes in the melted butter for 2 minutes. Stir in the garlic and chives.
Season the crawfish with Essence. Using a hand-held masher, mash the potatoes with the remaining butter. Fold in the crawfish tails and continue mashing. Add in enough cream to the desired texture. Season the mashed potatoes with salt and white pepper.
Spoon the two sauces on the bottom of the plate. Using a knife, swirl the 2 sauces together. Mound the potatoes in the center of the sauce. Lay the crawfish directly on top of the potatoes. Garnish with fried herb salad, parsley, and peppers.
Yield: 4 servings
• Emeril's Essence Creole Seasoning Spice Mix
Recipe Source: Emeril Lagasse
Reprinted with permission.
Place the drained potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes.
In a saute pan, melt the butter. Saute the potatoes in the melted butter for 2 minutes. Stir in the garlic and chives.
Season the crawfish with Essence. Using a hand-held masher, mash the potatoes with the remaining butter. Fold in the crawfish tails and continue mashing. Add in enough cream to the desired texture. Season the mashed potatoes with salt and white pepper.
Spoon the two sauces on the bottom of the plate. Using a knife, swirl the 2 sauces together. Mound the potatoes in the center of the sauce. Lay the crawfish directly on top of the potatoes. Garnish with fried herb salad, parsley, and peppers.
Yield: 4 servings
• Emeril's Essence Creole Seasoning Spice Mix
Recipe Source: Emeril Lagasse
Reprinted with permission.
