Cajun Crawfish Creole

Ready in 45 minutes
Complexity: Station Chef
Serves 26 People
Entrée

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.

Cajun Crawfish Creole
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. In a skillet, heat the canola oil. Add the all-purpose flour, yellow onion, green bell pepper, and garlic and saute until tender.
  3. Add the fire-roasted tomatoes, tomato sauce, and Louisiana crawfish tails. Simmer and hold.
  4. 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.
Nutrition Information
Calories: 33 Fat: 1g Carbohydrates: 2g Sodium: 38mg Protein: 3g Cholesterol: 20mg

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