Seafood > Native American > Crawfish-Shrimp Pot with Sweet Potatoes >
Crawfish-Shrimp Pot with Sweet Potatoes
1 TBS red-pepper flakes
3 QTS water
1 TBS sea salt
2 LBS crawfish
1 LB jumbo shrimp
2 TBS sunflower oil
1 C yellow onion, chopped
1 sweet potato, cut into 1/2" cubes
2 TBS red chile powder or chipotle chile powder
1 TBS filé powder (gumbo filé powder)
2 C shellfish cooking water
1/2 C fresh or thawed frozen blackberries
1/2 C sliced dandelion greens (sub with arugula or spinach)
In a large cooking pot, combine red-pepper flakes, salt and three quarts water. Bring to a boil over high heat. Add crawfish and shrimp; return to a boil then lower heat. Simmer until shellfish is deep red in color, about ten minutes. Remove foam that may rise to the surface. Remove pot from heat; cover and allow to stand for about ten minutes.
In a large skillet, heat sunflower oil over medium-high. Add chopped the onion; sauté until onions begin to soften, about three minutes. Add cubed sweet potato, chile powder, filé powder and two cups of the shellfish cooking water; bring to a boil. Reduce heat to medium and simmer until sweet potatoes are tender, stirring occasionally, about eight to ten minutes. Stir in blackberries and sliced greens; cook for an addition one or two minutes. Mash blackberries gently; season mixture to taste with sea salt and red-pepper flakes. Spoon vegetables onto a large platter. Strain crawfish and shrimp mixture; arrange on top of vegetables. Garnish with the reserved leaves.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
