The Cajun cuisine and jazz music, curlicue cast-iron balconies and clip-clop of horse-drawn carriages – and those beignets! Ah . . . the siren songs of New Orleans. While an in-person visit isn’t doable just yet, Chef Greg Scott makes it possible for Georgetownians to travel the 751 miles from the comfort of their own kitchen to The Big Easy through indulging in the flavors, colors and culture of Louisiana.
Scott owns Broussard’s Delta Kitchen in downtown Georgetown, a fine dining restaurant with a laidback vibe he named for his beloved Granny, Verna Broussard, who lived on the shores of Lake Borgne. Here, in this Louisiana idyll about 60 miles east of New Orleans, the chef spent many a childhood summer, gathered with the family and cooking at Granny’s knee.
“She was a really good cook and people were always coming to eat,” said Scott, who inherited his granny’s recipes when she passed away.
Scott credits Verna Broussard for teaching him not only how to cook, but how to “keep a passion for the traditions, the music and the foods of the Creoles.”
The chef invites you to put on some jazz music, open up a good quality Sauvignon Blanc and enjoy this recipe, an iconic New Orleans dish and one of the signature dishes on the menu at Broussard’s Delta Kitchen.
“In New Orleans, this dish is available on every corner and everyone does it differently – and everyone knows theirs is the best,” said Scott. “This, of course, is really the best there is.”
Crawfish Monica Recipe
1 Tbsp salt
1 Tbsp dry basil
1 Tbsp dry oregano
1.5 Tbsp dry thyme
1.5 Tbsp. Spanish paprika (usually simply labeled as paprika)
NOTE: Do not substitute Hungarian paprika – it is much too hot.
1/4 tsp Cayenne pepper
1/2 tsp white pepper
1/4 tsp black pepper
12 oz crawfish tail meat
3 green onions, green part only sliced 1/8 inch
2 Roma tomatoes, diced 1/4 inch
2 Tbsp unsalted butter
1 Tbsp minced garlic
5 oz white wine
3 oz heavy cream
5 oz uncooked fettuccini
1/4 cup shredded parmesan
1 tsp chopped parsley
1 Tbsp red bell peppers, diced 1/4 inch
Cook pasta according to package directions. Cool. Set aside.
In a 12-inch skillet over medium high heat, add butter, 1.5 tsp spice mix, garlic and half of green onions.
Sauté until onions and garlic slightly brown, about 2 minutes.
Add crawfish tails, half of tomatoes and 1 tsp spice mix. Sauté 3-4 minutes. Add wine and cook till reduced by half.
Add cream, pasta, remaining tomatoes and half of cheese. Continue cooking for 3-4 minutes, or until cream has reduces by about half, tossing every minute or so. Do not allow to reduce until thick. This is supposed to be a fairly light wine sauce with a bit of cream.
Divide onto two plates and top with remaining cheese and green onions, then with bell peppers and parsley.
Opened in May of 2019, Broussard’s Delta Kitchen is on a mission to “bring the Creole culture, food, good times and love of St. Bernard and Orleans Parish” to diners. The restaurant is currently open for curbside pickup and delivery. Information here. See Broussard’s menu here. Call 502-642-4193.