Cajun Crawfish Creole

Get ready to “wow” your guests with Southern cooking. This Cajun Crawfish Creole does nothing but delight. Add the creole recipe to a bowl of our Idahoan® SHREDS Hearty Cut Hash Browns with Sea Salt & Cracked Black Pepper and allow the shreds to soak up spicy notes from the sauce to create a flavorsome and comforting dish that will leave your guests craving more.

TIME

45 minutes

YIELD

DISH TYPE

Entrée

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Cajun Crawfish Creole

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 26

Ingredients

1 carton (2.25 pounds) Idahoan® SHREDS Hearty Cut Hash Browns with Sea Salt & Cracked Black Pepper (prepared according to 10-minute refresh instructions)
3½ quarts hot water (water should be between 180°F to 190°F)
2 tablespoons canola oil
2 tablespoons all-purpose flour
1 whole yellow onion (chopped)
1 whole green bell pepper (chopped)
2 teaspoons minced garlic
1 can (14 ounces) fire-roasted tomatoes
1 can (8 ounces) tomato sauce
1 pound Louisiana crawfish tails (rinsed and drained)
1 bunch scallions (chopped for garnish)

Instructions

Open the carton of Idahoan® SHREDS Hearty Cut Hash Browns with Sea Salt & Cracked Black Pepper, add the hot water to the fill line of the carton, and close. Or if rehydrating the potatoes in a bowl, add the 2 quarts of water, cover, and allow the potatoes to rehydrate for 10 minutes.
In a skillet, heat the canola oil. Add the all-purpose flour, yellow onion, green bell pepper, and garlic and saute until tender.
Add the fire-roasted tomatoes, tomato sauce, and Louisiana crawfish tails. Simmer and hold.
To assemble, place 6 ounces of Idahoan® SHREDS Hearty Cut Hash Browns with Sea Salt & Cracked Black Pepper into a bowl and top with 4 ounces of creaole. Garnish with 1 tablespoon of chopped scallions.