This recipe is a favorite at Commander's Palace restaurant. The tender gnocchi and fragrant truffle oil elevate the classic Southern crawfish boil with their elegant flavors.
Swap option: Use shrimp instead of crawfish.
- 1 gallon water
- 1/2 cup plus 1 tablespoon Creole seasoning, divided
- 1/4 cup diced sweet potato
- 1/4 cup diced chayote
- 1/4 cup corn kernels
- 1/4 cup diced tomato, with no seeds
- 1/4 cup sliced mushrooms
- 1/4 cup diced onion
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 2 tablespoons minced shallot
- 1/4 cup diced andouille sausage
- 1 pound fresh Louisiana crawfish tails
- 1 pound gnocchi
- 2 cups heavy cream
- 1/2 cup chopped green onion tops
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons truffle oil
1. Place large saucepan with water over high heat and bring to a boil with 1/2 cup of the Creole seasoning. Fill a bowl with ice water.
2. Blanch the sweet potatoes, chayote, corn, tomato, mushrooms and onion accordingly in the water then shock in ice water (each ingredients cook time will vary slightly). Once the vegetables have been chilled, you can combine together for easy storage.
3. Heat a medium sauce pot on the stove over medium high heat. Add the butter, garlic and shallots and toast until golden brown while stirring continuously. Add the andouille and cook for 20 more seconds. Add the remaining vegetables and cook for 2-4 minutes. Add the crawfish and gnocchi and continue to cook for 2 more minutes or until hot and steaming. Pour in heavy cream, bring to a simmer and reduce the cream until a sauce consistency is reached. Stir in the remaining Creole seasoning.
4. Finally, adjust seasoning as necessary and add the green onions, fresh thyme and truffle oil. Ladle the crawfish stew into warm appetizer bowls and enjoy with a full flavored chardonnay.