How to make it

  • Pepper Vinegar:
  • Using a knife or kitchen scissors, carefully snip open each habanero from the tip to about halfway up, making an X-shaped opening.
  • Layer peppercorns, onion wedges, and snipped habaneros in a sterilized 1 pint mason jar.
  • Wisk salt and vinegar together until salt is dissolved and pour over chilies and onions. Seal tightly and allow to stand at cool room temp for at least three weeks and up to 6 months.
  • ****************
  • Crawfish Sacks:
  • Combine flour and salt in a medium bowl. In a separate bowl, beat egg and add evaporated milk. Blend well and set aside.
  • Cut shortning into flour and salt mixture. Carefully stir in milk and egg mixture just until ingredients are all moist and combined. Do not overmix.
  • Form dough into a flat disk and chill 1-2 hours. Allow to sit out 20 minutes before use.
  • Meanwhile, begin preparing crawfish filling by heating 2 tbsp of butter in a large, heavy skillet over medium-high heat. Add chopped onion, celery, bell pepper, and garlic and cook until tender and translucent--about 3-4 minutes. Remove veggies to a bowl and set aside.
  • Add remaining 2 tsp of butter and flour and cook up a lightly golden roux. Slowly add in white wine and stir well. Allow mixture to come to a low boil and add cooked veggies, crawfish tails, scallions, and stock. Add all spices and seasonings and stir well to combine. Allow everything to come up to a boil once more and remove from heat. Allow to cool before filling.
  • While crawfish mixture is cooling, roll dough (that has been sitting out about 20 minutes after chilling) into 6 inch rounds and heat 2-3 inches of oil in a deep pot or deep fryer to 360 degrees.
  • Spoon 3ish tbsp of crawfish mixture into the center of each round and pull the pastry up around it, pleating where necessary, to form a little sack. A little water and a gentle twist-and-pinch should seal it up just fine. If you like, you can tie long scallion tops around the top for fun.
  • In batches, carefully fry up crawfish sacks until golden brown. Gently transfer to a paper-lined platter and allow to drain and cool 1-2 minutes before serving.
  • Enjoy with pepper vinegar and andouille green beans and tomatoes.
  • ****************
  • Andouille Green Beans and Tomatoes:
  • Heat oil or butter in a heavy skillet or pot large enough to hold beans over medium heat. Saute sausage, onions and garlic until veggies are tender, do not brown.
  • Add green beans, tomatoes, chicken stock, and wine. Cover and simmer over low heat for 1 hour, stirring occaionally. Season to taste with salt and pepper and serve immediately.

Reviews & Comments 5

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    " It was excellent "
    mjcmcook ate it and said...
    These recipes are the
    'REAL DEAL'~ "5"FORK!!!!! for ALL '3'~
    I too, have been to 'JAZZ Fest'~ it doesn't
    get any better than this! (^_^)~
    Thanks for sharing~
    I added the recipe to some of my 'Groups'~
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    wow, wow, wow! I am speechless Boofie! Thumbs up!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Wow wish I had that vinegar recipe when I had a wheel barrel of Habanero peppers this summer.
    This really rocks Boofie, those craw fish sacks sound fantastic.

    Five forks and a smile:)
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and said...
    I am making some of that vinegar tonight. The Crawfish sacks and Andouille/bean sounds great together. I must try these. Thanks for the recipe..... ;-)~
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    I love the recipe for the pepper vinegar.
    Was this review helpful? Yes Flag

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