Crawfish and Shrimp Pot With Spiced Sweet Potatoes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon red-pepper flakes, plus more as needed
- 1tablespoon coarse sea salt, plus more as needed
- 2pounds crawfish
- 1pound head-on jumbo shrimp
- 2tablespoons sunflower oil
- 1cup chopped yellow onion
- 1small orange or purple sweet potato, unpeeled, cut into ½-inch cubes
- 2tablespoons New Mexico red chile powder or chipotle chile powder
- 1tablespoon filé powder
- ½cup fresh or thawed frozen blackberries
- ½packed cup sliced dandelion greens (or other dark greens such as arugula or spinach), plus whole leaves reserved for garnish
Nutritional analysis per serving (4 servings)
406 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 61 grams protein; 1049 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the red-pepper flakes, salt and 3 quarts water to a large pot. Bring to a boil over high heat. Add the crawfish and shrimp, return to a boil, then lower the heat and simmer until the shellfish is deep red, about 10 minutes, skimming off any foam that rises to the surface. Turn off the heat, cover and let stand for 10 minutes.
- Step 2
Meanwhile, prepare the vegetables: In a large skillet, heat the oil over medium-high. Add the onion and sauté until it begins to soften, about 3 minutes. Add the sweet potato, chile powder, filé powder and 2 cups of the shellfish cooking water and bring to a boil. Reduce the heat to medium and simmer until the sweet potatoes are tender, stirring occasionally, 8 to 10 minutes. Stir in the blackberries and sliced greens and cook for 1 to 2 minutes. Using the back of a fork or the tip of a wooden spoon, mash the blackberries gently and season the mixture to taste with coarse sea salt and red-pepper flakes.
- Step 3
Spoon the vegetables onto individual plates or a large platter. Strain the crawfish and shrimp mixture, then arrange the cooked shellfish on top of the vegetables. Garnish with the reserved leaves.
Private Notes
Comments
As a gulf coaster, I love tearing into a bucket of crawfish and watching empty crustaceans pile up in a plastic basket lined with checkerboard paper. This recipe goes easier if you use only easy-peel shrimp. Omit step 1. Proceed to step 2, and several minutes before the end steam or boil your shrimp and throw them in the skillet. Clam juice works well for the stock. End result: delicious, without having to suck on those tiny heads.
Delightful. The amount of food in the recipe is more filling than one would expect. It's spicy, but beautifully tampered by the sweet potato and blackberries. We used jumbo frozen shrimp w/o heads and peeled them before cooking. Our crawfish was from a packet of frozen/cleaned fish. We complemented the meal with steamed asparagus. We used the broth to parboil some calamari and then froze the broth for future use.
As a gulf coaster, I love tearing into a bucket of crawfish and watching empty crustaceans pile up in a plastic basket lined with checkerboard paper. This recipe goes easier if you use only easy-peel shrimp. Omit step 1. Proceed to step 2, and several minutes before the end steam or boil your shrimp and throw them in the skillet. Clam juice works well for the stock. End result: delicious, without having to suck on those tiny heads.
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