Super Bowl Snacks New Orleans Style: Bayou Bakery Crawfish Tamale

10:46 PM, Feb 1, 2013   |    comments
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ARLINGTON, VA (WUSA) -- If you're looking for a New Orleans style appetizer Chef David Guas from Bayou Bakery, Coffee Bar &  Eatery has an idea for you.

Chef Guas stopped by WUSA*9 and served up some Crawfish Tamales with Holy Hell hot sauce.

Tamale Filling

2 tablespoons Canola oil
2 tablespoons Unsalted butter
.75 cups Onions, chopped
.5 cups Bell pepper, diced
.5 cups Celery, diced
2 cloves Garlic, minced
1 pound Louisiana Crawfish tail meat
2 teaspoons Kosher salt
.5 teaspoons Cayenne
2 tablespoons Flour

In a medium sauté pan, heat oil and butter together over medium-high heat. Add onions, bell pepper, celery and garlic to the pan and stir until translucent. Add crawfish meat, and season with salt and cayenne. Continue to sauté for another five minutes. Sprinkle in flour and reduce heat to low. Continue to cook for 5 minutes until flour cooks out.

Spoon onto a baking sheet and place in refrigerator to allow filling to cool.


4 cups Instant masa
1 teaspoon Garlic powder
2.5 teaspoons Kosher salt
2.5 - 3 cups Water

Place all dry ingredients in a mixing bowl, then add water slowly by hand until a ball forms. Mixture should be wet, but still able to be formed into a ball.

Holy Hell Hot Sauce

2 tablespoons Cooking oil
1 cup Onion, chopped
.25 cups Bell pepper, diced
.25 cups Celery, diced
1 clove Garlic, minced
4 to 5 each Roma tomatoes, diced
2 cloves Garlic minced
2 cups Shrimp stock
2 tablespoons Cornstarch
2 tablespoons Cold water
To taste Kosher salt
To taste Henry Family Farm's ghost pepper hot sauce

Heat oil in a medium sauté pan over medium heat. Add onions, bell pepper, celery and garlic and sauté until translucent. Add tomatoes and stock.

In a separate dish, mix the cornstarch with cold water. Stir cornstarch slurry in pan and reduce heat to medium-low. Season with salt, and as much hot sauce as you can handle! [Add sauce a few drops at a time, tasting along the way and adding more if needed.]

To assemble tamales, soak corn husks in hot water for 15 to 20 minutes, until they are pliable. Remove from water and reserve.

Take one and peel thin strips pulling down with the grain. Reserve strips.

Press half a cup of tamale mix on the open corn husk and, using your fingers, press out to 3inch by 4inch rectangles. Scoop about three tablespoons of the crawfish filling into the center and roll each side of the tamale up around the crawfish filling to enclose it.

Roll the whole thing by tucking the bottom husk in and rolling until tight. Using the reserved strips, tie off the top open part of the husk.

Place the tamales into a steamer, cover and cook for 35 to 45 minutes. Cover with hot sauce as desired.


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