I got to watch TV! Not a glimpse of a show or a few minutes of a commercial but I actually got to sit down and watch like an hour of TV the other morning and I think it was meant to be because the second I flipped the channel to the Today show with Hoda and Kathie Lee I see in front of me none other than the chef for Brennan’s of Houston (satellite location of Commander’s in New Orleans) (I live in Houston- see how it was meant to be?) Add to that was the fact he was making crawfish shortcakes (I’m from Louisiana- cooking crawfish is second nature to us- again see how it was meant to be?) I was mesmerized as he began discussing the ingredients that went into this exotic crawfish dish, a little beer, some hot sauce, dashes of Worcestershire and garlic. Everything was looking and sounding great until I realized he wasn’t telling me how much of anything- not 1 cup or 2 tablespoons-nothing! Shame on him! I was left up to my own “cooking” intutiton to guess and “guess” is what I did!
I don’t use the name fearless for no reason. That night I set out to make crawfish shortcakes and although I have not tried Brennan’s version I can promise you mine is absolutely amazing! The idea behind the crawfish shortcakes is to sort of a re-creation of the dish called Shrimp and Grits but instead using crawfish and biscuits/shortcakes. I used a simple buttermilk shortcake/biscuit recipe but added in a little more salt and garlic powder and cut out the dough into nice size thick rounds. The crawfish got to bathe in a irresistible rich combination of toasted garlic, red pepper flakes, Shiner Dark Beer, Worcestershire, hot sauce, butter, cream and a touch of oregano and thyme.
My Little Helper!
Top the buttery toasty shortcakes with this rich dark sauce and crawfish and you will be swooning! In the words of Cajun Chef Ryan, “This will tantalize your taste buds and wow your friends.”
FUN NOTE: If you get a chance I would love for you to stop by the food blog Orgasmischef. Maureen, the author of Orgasmichef, did a wonderfully sweet feature on Kitchen Belleicious the other day and I would love to thank her with as many comment as possible! Click here to view the feature. I appreciate each and every one of you, especially during these last few weeks. If you have noticed I haven’t posted as much as I usual do because my son Connor who had RSV has continued to get sick (we are on our third sickness now) since the initial hospital visitation. I am just trying to keep my head above water so to speak and take care of my precious boy but still tend to the blog (my passion). I will be back soon with so many recipes it will have your head spinning! LOL!
- For the Crawfish/Sauce:
- 1 lb of crawfish tails
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic, minced
- 4 TBSP oil
- 2 shallots, minced
- 1 TBSP oregano
- 1 TBSP thyme
- 1 tsp cajun seasoning
- ¾ cup dark beer
- 1 lemon, juiced
- ¼ cup Worcestershire sauce
- 3 TBSP sugar cane vinegar
- 4 TBSP hot sauce
- ½ cup heavy cream
- For the Shortcakes:
- 2 cups AP flour, plus more for rolling
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp garlic powder
- 1 stick cubed unsalted butter, COLD! ( I like to cut mine into cubes then place in the freezer for about 5 minutes before using)
- ¾ cup buttermilk
- Saute the shallots, garlic, red pepper flakes, thyme and oregano in the oil over medium to high heat for 3-4 minutes (until slightly toasted). Add in the beer, hot sauce, vinegar and lemon juice. Season with salt, pepper and cajun seasoning. Bring to a boil, add in the cream then reduce to simmer for another 5-7 minutes, until liquid is reduced and slightly thick. Add in the crawfish and cover for 10 minutes (the crawfish will cook during this time).
- Meanwhile, make your shortcakes.Preheat your oven to 425 degrees. Sift together your dry ingredients (this includes the salt and garlic) then using your hands (who needs a pastry blender!) cut in the chilled butter until your mixtures resembles small peas. Using a fork stir in the buttermilk and mix until just combined(very important to NOT overmix). Turn out the dough onto a lightly floured surface and gently fold then gather about three times until the dough comes together. Now roll the dough out using your rolling pin to approx ½ inch thick. Cut out the biscuits using a biscuit cutter and place them on a large baking sheet as close together as you can get them. Bake until slightly golden brown, about 20 minutes.
- Top shortcakes with the crawfish mixture and sauce. Serve and ENJOY a job well done!
It was totally meant to be! I love your little helper, I have so much fun when the kiddo bakes with me.
From chicken and biscuits to the new Crawfish and Biscuits,,,,,yum! I cant wait to make this I know my family will love this dish as we are trying to get in as ,uch crawfish as we can during the crawfish season. Looks amazing
Hope Connor get better! Bless your heart
Actually Kelli- you just brought something to my attention- i have never cooked chicken and biscuits before. Oh the Shame my southern grandmother would have for me! LOL! Need to try that soon. hope your doing well
What an amazing list of ingredients – the photos would make anyone hungry!
This sounds amazing Jessica…the perfect combination of ingredient to make this crawfish lover very happy. 🙂
Hope you had a good weekend!
Your little helper is simply too cute 🙂
thanks Kiran!
What a great blog! I just discovered you (thanks to Maureen @ Orgasmic Chef). And this is a totally fun recipe – never occurred to me to make crawfish shortcakes! Bet shrimp would taste great, too. Anyway, thanks for this. And I’ve bookmarked you, so I’ll be back.
I am so glad you stopped by. Thank you for your sweets words. I shall be by your site later today!
Before today i had never even heard of Crawfish Shortcakes…and now I want some:)
Congratulations on your recognition at ‘Orgasmischief’. I loved the article and agree with Maureen that you are truly an amazing chef in the kitchen. The dishes that you introduce to me are just amazing!! I love the crawfish shortcakes that you had to use approximate measures, although it has turned out absolutely delicious!!
I’ve never been a huge crawfish fan, but you certainly are making me one with this dish. This looks amazing
You’re awesome Jessica! Your crawfish shortcakes look perfect! This is something that will make my hubby so happy!
Shortcake and crawfish? Interesting concept/combination. Off to learn more about you on the Orgasmic Chef
Oh, I am sorry Connor is sick again…that stinks! Sending get well wishes for him.
You rocked this dish! No way could I make ups something so fabulous…both the biscuits and crawfish sound amazing!!!
You are constantly astounding me with your creativity! I never would have even thought to make savory shortcakes like this, but these look wonderful!
I’m trying to find the words but I’m utterly speechless. This is awesome. Wicked Awesome.
well then let’s call it even because i was speechless over that dish you made yesterday:)
Oh my goodness…this looks so delicious! I’m going to try this with shrimps (no crawfish here)
Sounds so good! Crawfish are one of my favorite things when they are in season!
A savory, seafood shortcake?? Tremendously tasty idea!
I do wish you all the best for your son, I’m sending positive thoughts your way.
I’ve never quite understood the biscuits and gravy thing (blame it on me being Canadian!) but that crawfish sounds incredible! You won’t mind if I put it on greens, would you? Can I substitute shrimp as I doubt I could get crawfish up here!
Oh you easily substitute the crawfish with shrimp.in fact that is a great idea. You might need however to double the recipe for the sauce as the shrimp are much larger than the crawfish and will suck up more liquid. You need some good sauce to clean the plate with using your shortcake:)
I love having helpers in the kitchen, yours is adorable! I have never had crawfish, but this sure looks good.
You helper is adorable, this looks great too! Hope you are having a great week! 🙂
shortcakes in a gravy? this sounds intriguing to me. i’ve never seen anything like this and this is so interesting. It’s always nice to see new things like this, you cant be wrong, this must be so tasty!! are you sure the chef was doing a cooking show? LOL! i cant imagine if you were to get ready a pen and paper to write down the recipe and that’s it..end of the show! glad that you managed to do it your own way!
I wish it were a cooking show. It was like a 5 minute cooking segment at the end of the Today Show on NBC. This is such a special dish of Brennans that I don’t think he wanted to give out the exact measurements even if he had time to do it:) no worries- i improvised!
oh, hope your boy gets better very soon and will drop by maureen’s blog later today.
This looks so amazing!! I just checked out the feature on you. What a great post and I definitely left a comment!!
I have not heard of this before- and now I am wondering! why didn’t I know of this earlier? What a lovely recipe with the crawfish and best of all buttery shortcakes!
I could be the little engine that could with this one…I think I can, I think I can, lol….jk:)
Looks fab lady!!
LOL! Your too funny. I feel the same way when I look at your blog- I think I can find pics like this. I think I can!
first of all, incredible marinade for those crawfish!
secondly—all good thoughts to you and your family; I don’t know how you manage it all.
3rd–on my way over to read your feature on Orgasmischief….
take good care
Wow, magnificent sounding dish Belle and I love your little helper – too precious for words.
🙂 Mandy
This is a fabulous dish.
I lived in New Orleans 30 years and have been to Brennans anbd Commanders. This Crawfish dish is on a par with them.
Thanks.
Oh you just made my day!
you little helper is adorable and i can see he is having fun!
First of all I’m so sorry to hear about your son, he is so adorable. I hope he’s on the mend very soon.
Your crawfish shortcakes are so fantastic and look like they are packed with flavor. What a fun dish to serve and so different. Thank you for sharing this recipe.
sorry to hear about your little boy, take your time. glad you had the chance to watch a lttle tv. I hate when they forget to include measurements, but yours I bet are even better than his (smile)!!
Oh Jess, These look divine! I am in LOVE with shortbread right now…I’m making cookies and scones like crazy 🙂 It’s never even crossed my mind to make a meal out of it! Trying this soon! Praying for sweet Connor! Love u!
Oh carey- if only you would send me some of those delicious scones and cookies you are making! Can I order a dozen or so for when you come in a few weeks? LOL!
PS Great Spotlight! She got you spot on! and your pictures look amazing! U are doing a great job 🙂
Gosh! I hope your Connor feels better soon… I will keep him in prayer…
these shortcakes look really good! and I love the pictures… Thanks for sharing!
awww he looks really cute!!! I love how this shortcakes turned out, I’ve never heard about them before but they sure look fantastic
Serendipity! Don’t you love it when things work out like that? I have to admit that I’ve never had crawfish, but this looks so tempting I may have to venture out of my comfort zone. 🙂 I do hope your little one is feeling better soon!
YES to some much-needed t.v. time!!!
i cannot get over how BIG that “little helper” of yours is getting!!
I know Torrie. He will be 3 in 2 weeks. It’s so sad!
Now that I had crawfish I wasn’t surprised, but crawfish is a pet in Japan… you know kids catch and keep it as a pet… I was shocked when I heard people eat it. LOL. But now I consider it’s food! This looks delicious!
You just transported me to Louisiana with these delicious crawfish cakes. I wish we could get crawfish where we live.
You mentioned the Chef of Brennans in Houston. I hope it has reopened. It was one of our favorite places to go when we lived in Houston many years ago and it’s in such a pretty building. I have a sketch of me that was drawn by Texas Tim in the dining room of Brennans years ago. We had it framed and it hangs in our home today. Always transports me back there.
Sam
Sam that is amazing! I love that you have a sketch like that in your home to remember the place by. yes, they rebuilt it after the fire during the hurricane a few years back. It is even better than it was- so much fun to go and the food is of course still incredible! Hope you get back to visit it soon and if you do let me know- would love to meet up!
I got to know about the existence of crawfish through my fellow food blogger and friend jessica (Cajunlicious) otherwise I wouldnt know what u r talking about. unluckily I hadnt had the chance to try your southern delicacy, but I hope to change that soon. Your shortcakes look by the way very tempting! =P
Best. Idea. EVER!
It ís hard to find knowledgeable people in this particular topic, however, you sound like you know what youíre talking about! Thanks