Gexx in Knoxville

This blog is about Gexx, in Knoxville

Day 3 – Completed my first!

Posted by Gexx on May 8, 2008

So last night we made the Crayfish Fra Diavlo. I’ll just say it was good. That’s an understatement, but I don’t care. It was deliciously spicy, and the crayfish and andoulli sausage went well with the three pounds (!!!) of roma tomatoes that I had to peel.

How to peel tomatoes:
Take a big pot of boiling water and toss your tomatoes in ( a few at a
time) when the skin splits, pull them out. Using the split, pull the skin off. This must be done while the tomato is HOT or else the skin does not come off easily. Yes, it burns your fingers, but it’s the easiest way.

I ended up just using crayfish because the seafood store I went to brings in its stock from Louisiana, so they had prepeeled crayfish by the pound. You could use any seafood for the recipe. Most FraDiavlo sauces are full of shrimp, clams, and lobster. So, here it goes.

Crawfish Fra Diavlo

1.5 pounds tails and fat of cooked, shelled, seasoned or unseasoned crawfish,
.25-.5 pounds andoulli sausage (optional)
1/2 cup white wine, Pinot Grigio
3 pounds tomatos, peeled, seeded, diced
1/2 tsp red pepper flakes
3 cloves garlic, diced
1 8oz can of tomato sauce (optional)

1 pound cooked pasta

Sautee the crawfish with garlic in the bottom of a large dutch oven. The fat will melt. Once all of the fat has liquified, drain off about half so that there is only a couple tablespoons left.

Pour wine into pot, let crawfish cook in wine for about 5 minutes.

Put tomatoes, sausage, red pepper flakes in pot, let simmer for atleast half an hour.

Use can of tomato sauce to reach desired consistancy.

Serve over pasta and enjoy.

Just because this one worked out well doesn’t mean I won’t keep experimenting. The local farmer’s market has a local organic farm which sells its livestock and well… some are more unusual.

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