- 20 to 30 crayfish tails
- 2 tablespoons apricot jam
- 1 tablespoon crushed garlic
- 1 tablespoon thyme dry or fresh
- 1 lemon zest and juice
- 2 tablespoons butter
- 1 teaspoon paprika
Mix together all ingredients in small pot except the crayfish, heat up for 10 mins and let cool. Clean up crayfish tails, braai on hot coals for for 3 minutes a side, then baste with sauce twice.
Braai for another 10 mins and enjoy.
This uses a mash-up of a classic Marie Rose cocktail sauce and a spicy southern American remoulade dressing. Use small sweet prawns if you can’t get crayfish
- small brioche finger rolls 8
- butter softened for spreading
- watercress 2 handfuls of leaves
- cooked and peeled crayfish tails 200g
REMOULADE COCKTAIL SAUCE
- horseradish cream 1 tbsp
- Dijon mustard 1 tbsp
- tomato ketchup ½ tbsp
- mayonnaise 3 tbsp
- paprika (not smoked) ½ tsp
- Tabasco a few dashes
- celery ½ a stick, finely diced
- spring onions 2, finely chopped
- STEP 1Mix the first six remoulade ingredients, then season really well and stir in the celery and spring onions.
- STEP 2Lightly butter the brioche buns, then fry them cut-side down in a hot pan until golden and crisp. Cool.
- STEP 3Mix the crayfish into the sauce. Pile some watercress into each bun then spoon over the crayfish, add an extra pinch of paprika and eat straight away.
Crayfish Tails in Brine (Gumbo)
- Dutch Oven or large pot
- ⅓ cup oil
- ½ cup mug all-purpose flour
- 1 cup mug finely chopped white onion
- 1 med Green bell pepper seeded as well as cut
- 1 med red bell pepper seeded and also sliced
- 1 cup chopped celery
- 5 cloves garlic diced
- 8 cups water
- 2 tbsp Cajun seasoning
- 28 ounces can diced fire-roasted tomatoes, undrained (optional).
- 1 lb large Louisiana shrimp peeled as well as deveined (tails left on).
- 2 cups cut fresh okra.
- 2 cups prepared Louisiana crawfish tails, undrained.
- In a big Dutch stove, heat some oil over low flame for 5 minutes. Slowly add in the flour and whisk up until fully incorporated. Lower the temperature to a warm to medium-low light and mix until a dark chocolate roux type consistency appears. Repeat for 30 to 40 minutes.
- Add the onitions,, bell peppers and celery and also cook through for 15 minutes until the onions are tender. Add garlic and chef for a further 30 seconds. Then, add 8 mugs water, Cajun flavouring, and tomato. Bring to a boil whilst decreasing the heat, and simmer 1 hour.
- Mix in shrimp, okra, and also crawfish. Bring to a boil; reduce heat, and simmer for 15 mins. Serve with rice. Garnish with parsley and spring onion, if desired.