Gourmet Galley: Tails of summer: Great recipes just in time for crawfish season _lowres

Advocate staff photo by HEATHER MCCLELLAND -- Crawfish Chajitas

Advocate-Tested Recipe

Crawfish Chajitas

Makes 10. This recipe is in my friend’s family cookbook, “Recipes and Remembrances-Cannatella Family Favorites.” It was submitted by Tyrona Devalcourt. It’s a soft tortilla filled with crawfish, onions and peppers topped with cheese, lettuce and salsa.

1 pound crawfish tails

¼ cup butter

2 cloves garlic, minced

1 small onion, sliced thin

½ small bell pepper, sliced thin

¼ teaspoon cumin

½ teaspoon chervil leaves

½ teaspoon Creole seasoning or to taste

¼ teaspoon black pepper or to taste

1 package flour tortillas (10 per pack 8-inch size)

3 cups shredded lettuce

3 cups grated Cheddar cheese

1 cup salsa (mild or hot)

1. Combine crawfish tails, butter, garlic, onion, bell pepper, cumin, chervil leaves, Creole seasoning and black pepper in 1½ -quart, microwavable, casserole dish. Microwave on high for 5 minutes or until tails are tender, stirring once during that time.

2. Heat tortillas according to package directions or microwave the tortillas on damp towel for 1 to 2 minutes or until heated. Place on heated serving plate and cover with warm towel or a heated plate. Cover to keep tortillas warm.

3. To serve: fill tortillas with 1-2 spoonfuls of the tail mixture, lettuce, cheese and salsa. Roll and enjoy.