BAHAMIAN MINCED CRAWFISH
Oh man! After a plate of this you will feel like you have died and gone to heaven. I tell you Bahamian home cooked meals are truly a delight.
I remember growing up when we would have this meal. My mom and my grandmother would call on the whole house to share in the chore. We utilize the whole crawfish in this instance.
| Ingredients: |
|
| 2 |
Med. |
Large crawfish |
| 1 |
Med. |
Onion |
| 1 |
Med. |
Green pepper |
| 1 |
Med. |
Tomato |
| ½ tsp |
Thyme |
| 1 |
tbsp |
Tomato paste (diced) |
| 1 |
|
Hot pepper |
| Salt and pepper to taste |
| 1 clove |
Garlic (diced) |
| ¼ cup |
Cooking oil |
| water |
|
| 1 teaspoon |
Lemon juice |
Preparation:
Remove legs and feelers from the crawfish and place whole crawfish, legs and feelers into a large pot with enough water to cover the bottom (about 1 ½”) cover crawfish with a damp towel. Place lid on pot and allow to book over medium heat for 30 minutes. Remove from heat and allow to for 25 minutes before opening lid and removing towel. Split crawfish in half. Remove all meat from the shell including the head, legs and feelers. And all you do don’t forget the ‘fat’ from the head. Cut the meat into chunks and then shred or mince. In a large frying pan over medium heat add cooking oil, crawfish, onions, green pepper, garlic and thyme; sauté until tender and crawfish is slightly browned. Add tomatoes, tomato paste, salt and hot pepper cook for 5 minutes stirring continuously. Add a dash of water, reduce heat and allow to simmer for 10 minutes.
Serving Suggestions:
Server over white rice or peas ‘n rice with coleslaw and plantain on the side or with a few slices of Johnny cake.
