This pre-boucherie dish from southern Louisiana showcases that regions specialty, fresh crawfish.
- 12 tbsp. butter
- 1 small yellow onion, peeled and diced
- 1 small red bell pepper, cored, seeded, and diced
- 1 small green bell pepper, cored, seeded, and diced
- 3 cloves garlic, peeled and chopped
- 2 tbsp. flour
- 2 1⁄4 cups evaporated milk
- 2 1⁄2 tsp. Season-All or other seasoned salt
- 7-10 dashes Tabasco sauce
- 1 1-lb. package peeled, cleaned, and cooked crawfish tails
- 10 eggs
Melt 6 tbsp. of the butter in a medium saucepan over medium heat. Add half the onions, bell peppers, and garlic and cook, stirring often with a wooden spoon, until soft, 8-10 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in 2 cups of the milk and simmer, stirring often, until thick, 6-8 minutes. Add 1 tsp. of the Season-All, salt to taste, and 3-4 dashes Tabasco. Keep sauce warm over low heat.
Melt the remaining 6 tbsp. butter in a large skillet over medium heat. Add the remaining half of the onions, bell peppers, and garlic and cook, stirring often, until soft, 8-10 minutes. Add crawfish and juices from package, then add eggs. Season with the remaining 1 1⁄2 tsp. Season-All and 4-6 dashes Tabasco and cook, stirring often until eggs are just set, 3-5 minutes. Add the remaining 1⁄4 cup milk and cook until thickened, about 1 minute. Spoon sauce over eggs.