BY ERIC McDANIEL
Ok, so Mardi Gras is over, and you’re either still hungover from celebrating, or you’re devastated that you missed out. This recipe will heal you regardless of which side you land. We reached out to Eric McDaniel, head chef of Denver’s newest Cajun restaurant, Magnolia, to gift you with a dish that will give you all the comforts of Nawlins, right in your own kitchen.
8 oz salted butter, plus more for sautéing
1 yellow onion, small dice
1 green bell pepper, small dice
2 stalks celery, small dice
1/2 – 3/4 cup all-purpose flour
1 qt seafood stock, optional
1 lb Louisiana crawfish tail meat, with orange “fat”
2-4 tablespoons of your favorite Cajun seasoning.
In a heavy bottom pot, on medium low-heat, cook the diced onion, bell peppers, and celery for about 10 minutes or until they are “sweating” and translucent. Use a lid when cooking the vegetables so you retain all the moisture. When the vegetables are sweated, add one stick (4 oz) of butter. When the butter is melted, add 1/2 cup of flour, and use a whisk to incorporate the flour into the mix, soaking up the fat in the pot. If there is still fat remaining in the pot, add the additional 1/4 cup of flour. Once flour is incorporated, you have made a blonde roux.
At this point add the crawfish meat, seafood stock, and seasoning and bring to a boil. Reduce to simmer and cook on medium-low heat for about 40 minutes. Now turn the heat off and add the remaining stick (4 oz) of butter. Adjust seasoning to your taste using your favorite Cajun seasoning. We like Slap Ya Mama, Zatarain’s, or Tony Chacherie’s. Be on the lookout for our Magnolia Cajun seasoning coming soon! Serve over rice. Y’all enjoy!