French Quarter Festival is known for many things and food is most certainly one of them. Since I can’t write a recipe for every dish I love at the festival, I narrowed it down to one – Muriel’s crawfish or shrimp and goat cheese crepes. Generously filled with delicious cheese, onion, and garlic, this concoction is sheer genius. And as if the stuffing wasn’t enough, there is then a creamy sauce with tender shrimp or crawfish poured over the top. Pure perfection, I tell you. So if you’re not making it down for French Quarter Fest this year, don’t fret. I’ve got you covered! Just grab an Abita beer, whip up these bad boys and turn on your favorite Irma Thomas song. You can even go outside, coat on some sunscreen, wear your favorite festin’ hat and sprawl out in your prized lawn chair. At least I sure would. Enjoy!
Sauce
1 oz. yellow onion, diced
½ oz. bell pepper, diced
1 oz. tomato, diced
¼ t garlic, chopped
1 t Creole seasoning
4 oz. crawfish tails or 40-50ct
Shrimp
1 oz. white wine
1 oz. unsalted butter
1 t of oil
2 cups of Heavy cream
Salt and pepper to taste
Method
Place oil in sauté pan over medium high heat, add onions and bell pepper, sauté until softened. Add tomato, garlic and Creole seasoning. Sauté 30 seconds then deglaze with wite wine. Add cream and reduce until sauce coats the back of the spoon. Stir in cold butter and crawfish tails and salt to taste. Saute 30 seconds more.
Crepe Stuffing
6 crepes
3 oz. goat cheese
2 oz. cream cheese
½ t shallot, chopped
½ t garlic, chopped
¼ t salt
¼ t pepper
Method
Mix all ingredients together pipe into crepes and roll up.
To Serve
Place Crepes on plate and pour sauce over crepes
Yield 6 crepes. (3 Servings)
