Another gem from Chef Susan Spicer at Bayona, in the French Quarter of New Orleans. She's a master at combining local ingredients with techniques and flavors from other parts of the world; here Louisiana meets Thailand and India in a sweet, tangy dish that you don't have to be too adventurous to love.
3 tablespoons peanut oil
1 medium yellow onion, chopped
1 red bell pepper
1 gren bell pepper
1 teaspoon garlic, finely chopped
2 zucchini, 1/4 inch dice
1 green apple, peeled, cored and diced
3 tablespoons flour
1 quart of shrimp stock or crawfish stock
6 ounces pineapple juice
2 tablespoons curry paste
1 pound crawfish tails, or substitute raw shrimp if crawfish are not available
For the mango chutney:
1 teaspoon peanut or canola oil
1/2 red onion, diced
1 tablespoon fresh ginger, mincced
1 Granny Smith apple, peeled, cored and diced
1 mango, peeled, seeded and diced
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup raisins
Crispy fried onions
The mango chutney: Sauté onion and ginger in the oil, then add the diced apple and let it pick up some color. Add the mango, sugar, vinegar and raisins, then bring to a boil. Reduce the heat and simmer for 5-10 minutes. Let cool.
The curry: In a 2-3 quart saucepot, sauté the onion, peppers and garlic in peanut oil over medium heat for 5-10 minutes, stirring frequently. Sprinkle with the flour, then stir and cook for 2 more minutes. Whisk in the stock, pineapple juice and curry paste. Bring to a boil, whisking all the while, then turn down the heat and simmer for 15-20 minutes, longer if it needs further thickening.
Shortly before serving, sauté the crawfish or shrimp with the apple in a large sauté pan with a little bit of peanut oil. Cook for about 5 minutes, then add the curry base and simmer for 5 more minutes. Season with salt and red pepper, or you may add a bit more curry paste if you like. Serve hot over long grain or jasmine rice, and your choice of the suggested condiments.
YIELD: 4-12 portions, depending on how much of an oinker y'all wanna be