Ingredients Jump to Instructions ↓

  1. 1/2 stick (4 tablespoons) butter

  2. 1 cup chopped onions

  3. 1/2 cup chopped bell peppers

  4. 1/2 cup chopped celery

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon cayenne

  7. 2 ounces chopped tasso

  8. 1 pound peeled crawfish tails

  9. 1 tablespoon flour

  10. 1 cup water

  11. 20 saltine crackers

  12. 1 cup dried fine bread crumbs

  13. 1 tablespoon Rustic Rub

  14. 1/4 cup vegetable oil

Instructions Jump to Ingredients ↑

  1. Heat the butter in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Cook for 7 to 8 minutes, stirring often, or until lightly browned and soft. Add the tasso and cook for about 2 minutes. Add the crawfish tails and, stirring occasionally, cook for 3 to 4 minutes. Dissolve the flour in the water and add to the crawfish mixture. Stir for about 2 minutes, or until the mixture thickens slightly. Remove from the heat and let cool. † Put the mixture in a food processor and pulse 2 to 3 times to chop. Add the crackers and pulse several times to combine thoroughly. Shape into 3-inch patties. Season the bread crumbs with the rub. Dredge the patties in the bread crumbs. Heat the oil in a large nonstick skillet and panfry the patties, about 2 minutes on each side. † Drain on paper towels and serve hot. † Yield : about 10 patties


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