Gaido’s Crawfish Chili

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Gaido's Crawfish Chili

  • 1 oz olive oil
  • 1 tablespoon garlic
  • 2 tablespoons green onion
  • 2 teaspoons chili flake
  • 3 fluid ounces white wine
  • 5 ounces crawfish tails
  • 1.5 ounces unsalted butter
  • T. T salt
  • Small pinch sugar
  • Very small pinch (8 fibers) saffron
  • 2 silver dollar medallions goat cheese
  • 2 half moon shape crostinis

To this day, the legendary Gaido’s in Galveston continues to serve the Crawfish Chili I fell in love with as a child. It’s incredible! Don’t let the name fool you…it’s surprisingly sweet! And it comes topped with gooey goat cheese.


1. Heat Olive Oil in Pan

2. Sweat Green Onion and Garlic (NO COLOR, JUST SWEAT)

3. Add chili flake until a paste-like consistency is formed

4. Add crawfish tails and W. wine. Reduce by 80%.

5. Mount with butter. Add saffron and season.

6. Place in Chili bowl and torch goat cheese for 3 seconds (no color, just slightly melted).

7. Garnish with green onion tops and crostinis.

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5 Responses to Gaido’s Crawfish Chili

George says: March 27, 2012 at 4:28 pm

This chili must be blazing hot with two teaspoons of red pepper flakes and only three ounces of white wine. It seems to me that there is something missing…like chili powder or other Mexican spice and additional liquid. Would the Chef like to comment????

    Tanji says: March 27, 2012 at 9:58 pm

    He used a Korean pepper which he said has a sweet component to it in addition to the heat. The dish is spicy if you don’t often eat spicy foods. I would suggest adding the amount of spice that best suits your taste. I enjoy spicy foods (not blazing :) and thought this was wonderful. The goat cheese helps tame it as well.


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