Tuesday, May 6, 2014

Crawfish - Stuffed Mushrooms

I'm inspired to make new creations in my kitchen everyday by magazines, cookbooks, Food Network, Cooking Channel, and many more on the national level each day.  I'm also often inspired by local Little Rock restaurants and chefs too.  Sonny Williams' Steak Room owner Jimmy just joked about me demanding more food pics on Twitter yesterday, but here's the result of the food picture sharing on social media.  He posted a picture of Chef Clay's Boudin Crawfish Stuffed Mushrooms in Creole Butter one night, and it made me wonder how I could come up with my own similar thing in my home kitchen.  Because I want to share cool stuff on my blog, of course....so I came up with these!  I didn't think I would go as far as making my own boudin, but the presence of the crawfish was enough of a twist on stuffed mushrooms, I believed.  My picture got 7 favorites on Twitter! 

Please keep sharing those great food pics, Little Rock chefs and restaurant owners!  The bright lighting in your kitchen condone a pretty good backdrop for the food.  Grab a server that has a Samsung Galaxy S5 or an iPhone 5C and share away.  That's a great way for you to inspire us & encourage us to dine in your Little Rock establishments!  Thanks to Jimmy & Chef Clay for inspiring me to make this great new recipe!  See ya soon at Sonny's...
Ahhh....the joy of cooking!  As soon as I start a pan with butter, garlic, and shallots, my daughter Gianna tells me how good it smells.  EVERY time. 
Crawfish is often priced by the pound about as much as lobster.  When it's in season, I splurge.  When it's not in season, it's very pricey.

Ingredients:
  • 1 large package of mushrooms, cleaned & stems removed
  • 1 lb. of crawfish tails
  • 2 tbsp. butter
  • 1 tbsp. coconut oil
  • 1 medium shallot, thinly sliced
  • 2 - 3 cloves of garlic, minced
  • handful of chopped cilantro
  • some shredded white cheese such as provolone or mozzarella
Directions:
  1. Heat a large pan, then add the butter and oil.  
  2. Add shallots & garlic.  Stir a couple of minutes.
  3. Add the crawfish tails and cook about 5 minutes.  Add cilantro.  Stir to mix ingredients well.  Then remove from heat.
  4. Dip the mushrooms in olive oil to coat.  Stuff them with the crawfish mixture.
  5. Cook in a 375 degree oven about 15 - 20 minutes until the mushrooms look done.
  6. Garnish with some extra cilantro and cheese.

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