crawfish and sausage a la creole tacos


1 lb cooked crawfish tails

1 lb smoked sausage, diced

2 Tbsp butter

2 Tbsp olive oil

2 cups onion, finely chopped with some saved for garnish

2 ribs celery, finely chopped

1 small green pepper, finely chopped with some saved for garnish

1 28 oz can diced  tomatoes

2 tbsps tomato paste

2 cups shrimp or seafood stock

2 tbsp Garlic, minced

2 bay leaves

1 tsp fresh thyme

1/2 tsp cayenne

1 tsp Sea Salt

1 tsp black pepper

1 tsp fresh thyme

1 tsp hot sauce

1/2 tbsp Worcestershire Sauce

1/2 cup green onions

3 tbsp flat leaf parsley, minced

1 cup cheddar cheese


In a large sauce pan, over medium heat, melt the butter and add the olive oil. Add the onions, peppers, and celery. Season veggies with salt and cayenne. Cook until soft, 'bout 8 minutes. Stir in the bay leaves, tomatoes, tomato paste and garlic. Bring the mixture to a boil and reduce to a simmer; cook for 15 minutes.

In a small bowl whisk the flour and 1 cup of the stock together and add the mixture to the tomatoes. Add the remaining stock, bring to a boil and cook for 15 minutes. Add the  Worcestershire and hot sauce and cook for 10 minutes. Stir in the green onions and parsley

Place sausage in skillet and brown, about 5 minutes. Add crawfish and crawfish and cook for another 2-3 minutes.

Sprinkle warmed tortilla with cheese and then top with crawfish and sausage mixture. Top with al al creole sauce, more cheese, onion and parsley