Crawfish with Caribbean Rice & Beans
MERMAN'S REVENGE RECIPE
CRAWFISH WITH CARIBBEAN RICE & BEANS
Tender crawfish in a creamy Blackened sauce served over coconut Caribbean rice and beans, then finished with a drizzle of Bangin' Sauce.
LET'S COOK
DIRECTIONS
SAUTÉ THE VEGETABLES
Heat a little olive oil in a pot. Add the onion and bell pepper and cook until they begin to soften. Add the garlic and sauté briefly.
BUILD THE BEANS
Stir in the cooked beans, fresh thyme and Scotch bonnet pepper. Pierce the Scotch bonnet only if you want more heat.
SEASON & ADD LIQUID
Season with Blackened Seasoning, then add the chicken broth and coconut milk. Stir and bring to a boil.
COOK THE RICE
Stir in the jasmine rice. Reduce the heat, cover and cook until the rice is tender and the liquid has been absorbed.
START THE CRAWFISH PAN
Heat a little olive oil in a separate skillet. Add the red onion, red pepper and fresh garlic. Add butter and stir until melted.
BUILD THE CREAMY SAUCE
Season with Blackened Seasoning. Add a splash of white wine and the cream, then bring to a simmer.
ADD THE CRAWFISH
Stir the precooked crawfish into the simmering sauce and cook briefly until heated through. Add lemon zest if desired.
THICKEN THE SAUCE
Mix 2 tablespoons water with 1 teaspoon flour until smooth. Slowly stir the mixture into the sauce and simmer until thickened.
ASSEMBLE & SERVE
Spoon the Caribbean rice and beans onto plates, top with crawfish and creamy sauce, add the fresh garnish and finish with Merman's Revenge Bangin' Sauce .
MADE WITH
BLACKENED SEASONING
Blackened Seasoning ties together both the coconut rice and beans and the creamy crawfish sauce.
EXPLORE BLACKENED →
MADE WITH
BANGIN' SAUCE
A finishing drizzle of Bangin' Sauce adds one last layer of flavor to the crawfish and rice.
EXPLORE BANGIN' SAUCE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
CONTROL THE HEAT
Piercing the Scotch bonnet increases the heat, so adjust it to your preference.
MAKE A SMOOTH SLURRY
Mix the flour and water until smooth before adding it to the crawfish sauce.
CRAWFISH ONLY NEEDS WARMING
The crawfish is already cooked, so add it near the end and heat it briefly in the sauce.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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