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Introduction to the recipe:

A very useful introduction to Cajun and Creole cooking, 脡touff茅e combines the traditional methods of classic French cuisine- such as a simple roux sauce- with some of the ingredients and heat we associate with food from the Southern states. Although traditionally served over white rice as family favourite, a popular evolution of the dish has been to serve the crayfish stew over fries or alligator hotdogs for a contemporary twist-this modern version is very typical of proper New Orleans festival food (thankfully, minus the alligator!)

INGREDIENT LIST

Packet of crayfish tails
1 large sausage
1 brioche sub roll
Small bunch of plat leaf parsley
1 table sour cream
1 tea spoon of cooking oil
1 table spoon of Worcestershire sauce
1 table spoon of apple cider vinegar
1 table spoon of flour
1 large glass of whole milk
1 generous tea spoon of dried oregano
2 table spoons of hot sauce
1 generous tea spoon of agridulce paprika
1 lemon for juicing
1 green bell pepper
1 red onion
2 garlic cloves
1 knob of butter
Salt for seasoning
1 drizzle of German sweet mustard

EQUIPMENT LIST
Baking tray
Food processor
Chopping board
Grill
Large sauce pan

METHOD

Turn on your grill and set the heat to high. Take a baking tray (if this isn鈥檛 non-stick, you can line this with foil) and add the cooking oil to the tray. Take your hot dog sausage and roll this in the oil, pricking the sausage a few times. Grill this on a high heat for 10-12 minutes until the sausage is cooked all the way through.

Roughly chop your bell pepper , red onion and garlic cloves and then place these in a food processor and blitz them until they are finely diced. Separate the mixture so that you have 3/4s ready to cook with, and 1/4 that can be reserved as a garnish.

Place a large sauce pan on the hob at a high heat and melt your knob of butter. Turn the heat down slightly and add 3/4s of the mixture into the hot butter, saut茅ing for a couple of minutes. Add your oregano and paprika next and give this a mix. Stir in the crayfish tails and parsley until they are coated in the mixture, and then add the flour. Once the flour has been added, stir continuously for 2 minutes before adding the milk to create a roux. Remember, add the milk gradually and stir vigorously to avoid any lumps of flour, and also make sure to season the sauce with salt. The sauce should be thick, but pourable, so add more milk until the desired consistency has been achieved.

To complete the 脡touff茅e sauce, add the hot sauce, Worcestershire sauce, apple cider vinegar and lemon juice before removing the sauce from the heat.

To assemble the Dog, cut open the brioche sub roll and placed the cooked sausage in the bun. Ladle the 脡touff茅e over the dog, garnishing with the additional diced mixture, more lemon juice and parsley. To serve, simple squeeze over a drizzle of German sweet mustard and a big dollop of sour cream.

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