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Corn and Crawfish Waffles

Makes about 8 waffles

Waffles

• 1 cup drained hominy
• 1/2 cup cornmeal
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda

SAUCE

• 1/2 cup Tasso ham, diced finely (or chorizo or andouille sausage)
• 1/4 cup butter or bacon grease
• 1/4 cup flour
• 1/2 onion, cut in 1/4-inch dice
• 1/8 cup green bell pepper, cut in 1/4-inch dice
• 1/8 cup celery, cut in 1/4-inch dice
• 1/2 tablespoon fresh thyme
• 1 tablespoon fresh oregano
• 1/2 tablespoon garlic, minced
• 1/2 cup diced tomato
• Dash cayenne pepper, to taste
• 1 cup clam juice
• 1/2 pound smoked gouda, shredded
• 1/4 cup heavy cream
• 1 pound cooked crawfish tail meat (or shrimp)
• Salt and pepper, to taste

Preheat a waffle iron. Puree hominy in a food processor, then place in a bowl. Add cornmeal, buttermilk, eggs and butter. Process again. Sift together flour, salt and baking soda and then fold into hominy mixture. Pour batter into lightly greased waffle iron and cook 4 to 5 minutes, or until crisp.

In a stockpot, cook ham or sausage in butter (or bacon grease) over medium heat, until meat is cooked and the fat is rendered. Drain off excess fat into a bowl and set ham or sausage aside. Return drained fat to stockpot and whisk in flour to make a roux. The consistency should be like wet sand; add a little more flour, if needed.

Cook roux, stirring constantly with a wooden spoon, until it turns reddish brown. Immediately add onion, bell pepper, celery, thyme, oregano, garlic, tomato and cayenne. Stir until vegetables are coated with roux. Reduce heat to low and cook for 5 minutes, stirring occasionally to prevent scorching. Add clam juice and bring to a simmer, stirring and occasionally scraping pot, until sauce thickens. Add cheese and heavy cream and cook over low heat until melted. Add cooked crawfish tail meat, season with salt and pepper, dump over waffles and eat. put in book link here

(Adapted from “The Ramos House Cafe” by John Humphreys.)

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