Crawfish Quesadilla

Photo from GoNola.com

One of the websites I follow daily is GoNOLA.com. I can't get enough of it, apparently because I like to make myself horribly homesick on a daily basis. It is because of sites like this one that I know more about what is going on in New Orleans than my family and friends who actually live there do.

I can give you the rundown on every festival in New Orleans, every blues performance, but figuring out what to do here in Brooksville is like pulling teeth. Finding a festival or art show or blues bar here is a much larger challenge. But I try anyway.

Anyhow...now that I got that off my chest...it was while reading GoNOLA.com that I came across a crawfish quesadilla at Bywater Bar-B-Que.

The light came on. This was it.

I have not had boiled crawfish for 3 years (that's how long I have been transplanted in Florida) but nothing can stop me from having a crawfish quesadilla. You can buy packaged frozen crawfish tails. I know this. I have seen them in stores and stored that info in the back of my head. I CAN!

The crawfish quesadillas on GoNOLA were at a restaurant and did not include a recipe but my mind instantly knew what I wanted. Crawfish always goes with mushrooms and onions and not the big white onions but green onions.

Half Mooned!

YUM. The drooling has begun.

The crawfish tails are sold in the frozen seafood sections of most large grocery stores. Don't mistake the whole frozen crawfish for tails (an easy mistake if you have never eaten crawfish).

CRAWFISH QUESADILLA RECIPE
Ingredients
1 tbsp olive oil + 1 tbsp butter
1 tsp Old Bay Seasoning or Zatarain's Crab Boil (I used Old Bay)
1 lb crawfish tails defrosted and rinsed very well
1/2 cup sour cream
1 package baby bella mushrooms cut into small pieces
4 green onions cut into thin slices
6 large flour tortillas
Monterey Jack cheese grated

1. In pan, saute mushrooms and onions in 1 tbsp olive oil + 1 tbsp butter until wilted.
2. Add crawfish tails and Old Bay seasoning, stir.
3. Slowly add 1/2 cup sour cream, stir. Cook about 5 minutes.
4. Put flour tortilla on grill (or use Panini maker) fill front half of tortilla with grated Monterey Jack and crawfish mixture.
5. Fold over to make a half moon.
6. Flip to brown both sides or use Panini maker to brown both sides simultaneously.
7. Cut in wedges. 3 per half moon.
8. Serve with margaritas!

It came out a million times better than I could have ever imagined. I was afraid the frozen crawfish tails would taste fishy or worse, muddy, but they were perfect. I am not used to eating frozen crawfish but a transplant must adjust.

You got a quesadilla recipe and half mooned all in a blog.

Thanks for reading and y'all come back now...and bring your mom an 'em!