Slap Ya Mama Cajun Seasoning adds just the right level of heat to these tasty sandwiches.
Crawfish Sliders
Makes about 24
Ingredients
- 2 (16-ounce) packages cooked crawfish tails
- 2 pounds peeled and deveined large fresh shrimp
- 1 pound unsalted butter, softened and cut into tablespoon-size pieces
- 4 cloves finely chopped or finely grated garlic
- 2 bunches green onions, thinly sliced
- ½ bunch fresh parsley, picked and chopped
- 1 jalapeño, minced
- Slap Ya Mama Original Cajun Seasoning
- Zest of 1 lemon
- 10 cracks of black pepper
- Slap Ya Mama Pepper Sauce
- 1 tablespoon salt
- Peanut oil
- Toasted Hawaiian rolls
- Crawfish Dip
- To serve: Bibb lettuce, sliced tomatoes, sliced red onion
Instructions
- Set a colander over a large bowl. Empty crawfish tails and liquid into colander and squeeze gently until most of the liquid goes through the colander. Reserve tails; pour liquid into a small pot. Heat pot over high heat until liquid is reduced by half.
- In a work bowl of a food processor, add shrimp. With the processor running, slowly add tempered butter pieces until mixture is smooth, scraping the side of the bowl periodically. Add reduced crawfish liquid, and process until a smooth paste forms.
- Roughly chop half of the reserved crawfish tails.
- Transfer shrimp paste to a large bowl, and add chopped and whole crawfish tails. Add garlic, green onions, parsley, jalapeño, Slap Ya Mama Original Cajun Seasoning, lemon zest, black pepper, Slap Ya Mama Pepper Sauce, and 1 tablespoon salt, and fold the mixture together (preferably with your hands).
- Heat a large cast-iron skillet over high heat. Add oil to coat bottom of skillet. Put one small ball of crawfish mixture into pan; you’ll be using this one to taste for seasoning. Once sizzling, reduce heat to medium. Cook, turning occasionally, until browned. Test seasoning and repeat, if needed. Using a ⅓-cup scoop, scoop crawfish mixture into balls.
- Increase heat to high, and add oil, if necessary, to coat pan. Add balls to pan, and press slightly with a flat spatula. Reduce heat to medium-high, and cook, turning occasionally, until browned on both sides. Dress rolls with Crawfish Dip, add a patty, and dress as desired with tomato, onion, lettuce.
