Chef Susan Spicer
Bayona
New Orleans Saints

Crawfish Curry
3 tablespoons peanut oil
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 teaspoon minced garlic
3 tablespoons all-purpose flour
4 cups shrimp stock (see page 139) or low-sodium chicken or vegetable broth
One 6-ounce can pineapple juice
2 tablespoons mild or hot curry paste (see Notes), or more to taste
1 pound crawfish tails or peeled and deveined large shrimp
1 green apple, peeled, cored, and diced
2 zucchini, diced
Salt
Ground cayenne (optional)
4 cups hot cooked basmati rice
Toppings:
Sliced onions, fried until crisp
Chopped nuts
Chutney
Chopped hard-cooked egg
Toasted coconut
Lime pickle (see Notes)
Pappadum, deep-fried or crisped on a dry griddle (see Notes)


In a 2- to 3-quart saucepan, heat 1 tablespoon of the oil over medium heat. Add the onion, peppers, and garlic and sauté for 5 to 10 minutes, stirring frequently, until lightly browned. Sprinkle the flour over the vegetables, stir, and cook for 2 minutes, then whisk in the stock, pineapple juice, and curry paste. Bring to a boil, whisking, then lower the heat and simmer for about 20 minutes, or until the sauce is slightly thickened.
Meanwhile, in a large sauté pan, heat the remaining 2 tablespoons oil. Add the crawfish, apple, and zucchini and sauté for about 3 minutes, until the zucchini is just starting to soften, then transfer the mixture to the sauce and simmer for about 5 more minutes, until the crawfish are bright pink and opaque. Season with salt and cayenne, or add a bit more curry paste if necessary. Serve with the rice and any or all of the toppings.
Notes: Indian curry paste is available in jars in Indian markets-one popular brand is Patak's-but you can also make your own by puréeing curry spices (cumin, coriander, and turmeric especially) or premixed mild or hot curry powder with chopped onion, garlic, and a bit of red bell pepper.
Jars of tangy, usually spicy lime pickle are also available in Indian markets. Try it as a topping for dal or hard-cooked eggs.
Pappadum are very thin pancakes that can be found in Indian markets and in the international foods section of good supermarkets. Premade pappadum come in dozens of flavors-spiced with cumin, cracked pepper, green chiles, garlic, fennel, and combinations. To prepare pappadum, heat a heavy griddle or skillet until it is very hot; add a pappadum and cook for about 1 minute, pushing down on it gently with a metal spoon or spatula, until bubbles form in the pappadum and it's browned in spots, then flip it over and briefly brown the other side. You can also deep-fry them in hot oil until bubbly and crisp.