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Thursday, July 16, 2015

Barbecue Bites: Crawfish Roll


Crawfish roll, photo by Maria Do of Indie Plate


This crawfish roll is our answer to the North's lobster roll. Chef Eusebio Gongora came up with this recipe for a flavorful summer sandwich that's sure to be a hit at your next party.

Of all the things you can do with leftover boiled crawfish tails, this is one of our favorites (and one of the yummiest). Or, if you don't have any spare tails lying around, Indie Plate can hook you up.

Pair this cold sandwich with an ice cold beer to beat the summer heat! Find this recipe and more at hugjayd.com.

Crawfish Roll



1 lb crawfish, cooked from favorite boil
½ cup BBQ Aioli (see recipe here)
1 tsp Slap Ya Mama seasoning
¼ cup green onion, chopped

¼ cup celery, diced
4 soft buttery rolls
2 tbsp BBQ butter (see recipe here)

Preheat oven to 350 degrees. Place 1 tbs of BBQ butter on each roll and toast the buns for 3-4 minutes. In a mixing bowl, combine crawfish, aioli, green onions, celery, and seasoning until all ingredients are incorporated. Fill each roll with the mixture and enjoy.