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Ingredients

 

  • 3 pints heavy whipping cream
  • 3 tablespoons fresh basil, chopped
  • 3 tablespoons minced garlic
  • 1 tablespoon all-purpose seasoning
  • 4 tablespoons Rotel tomatoes, chopped
  • 2 teaspoons Tabasco
  • 20 softshell crawfish
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 3 cups all-purpose seasoning, divided
  • 3 cups corn flour
  • Oil for frying
  • 6 tablespoons chopped green onions
  • 3 tablespoons minced parsley

 

Combine first six ingredients. Reduce till creamy; keep warm. Clean crawfish, and remove the eyes and calcium deposits; set aside. Whip eggs, milk, and buttermilk together. Mix regular flour and 1 tablespoon seasoning. Dredge crawfish in seasoned flour. Dip in milk mixture, and then dredge in corn flour seasoned with remaining 1 tablespoon seasoning. Heat oil to 350 degrees. Drop battered crawfish in hot oil, and fry until golden brown. Add green onions and parsley to the cream sauce. Serve crawfish on a bed of sauce.

Office Info:

hide3480 N.E. Evangeline Thrwy. (I-49) • Lafayette, LA 70507

hideCall: 337-896-3247

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Office hours

hideSun-Mon ----------- 7am - 9 pm

hideTues-Thurs -----7:30 am - 9:30 pm

hideFri-Sat --------------7 am - 10:30 pm