Bangin' Bayou Crawfish

cajun seafood gumbo

Eve's Bayou (1997)

Eve’s Bayou is a magical film. Its' look and feel of the Bayou is far from ordinary. If you have not seen this film, I strongly recommend you do so. If you have seen it, revisit this movie as soon as you can. There is a scene where Eve’s aunt Mozelle (Debbie Morgan) tells her the story about her past three lovers, and the story is told through a mirror. This was so innovative and I applaud Director Kasi Lemmons, a black female Director who rocked this film. Enjoy the video trailer below.

My recipe for Bangin' Crawfish Bayou is inspired by the movie Eve’s Bayou. This movie tells the story of people rich in the Cajun culture, and Crawfish and Cajun spices are a part of that history. Lagniappe (lahn-yop) is a Cajun French word meaning "a little something extra" and our dish is just that!

2 tablespoons olive oil
¼ cup each of chopped red, yellow, orange, and green bell peppers (if all colors are in season)
¼ cup chopped red or yellow onion
¼ chopped celery
2 garlic cloves, minced
4 cups chicken broth (or 4 cups of water with 2 teaspoons of Better than Bouillon Chicken Base)
½ cups uncooked rice

1 ½ lb packaged crawfish (or 4 lbs of fresh crawfish-using only tail end meat and rinse clean)
2 tablespoon Louisiana hot sauce
1 ½ teaspoons Cajun seasoning
1 tablespoon Worcestershire sauce
1/4 cup water
1 Tbl flour
Optional: Sprig of fresh Dill for garnish and dash of salt and pepper.

Heat olive oil in a large sauté pan over medium heat. Add peppers, onion, celery and garlic. Sauté for 3 minutes, add chicken broth and rice. Cover, cook for 10 minutes, and then add crawfish, hot sauce, Cajun seasoning and Worcestershire sauce. Stir, cover and cook 5 minutes. In a small bowl, mix well, flour and water, turn heat up to high, add flour and water and cook an additional 3 minutes.

Serve on a large platter (Optional- garnish with a fresh sprig of dill). Serves 6.

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