Cooking Louisiana - Andre's Smothered Calamari

Andre's Smothered Calamari

5 lbs. of small squid, chopped into pieces
1 Yellow Onion Chopped
1 tsp. liquid crab boil
salt and pepper to taste
2 cooking spoons of cooking oil (your preference)
3 cloves of garlic, chopped fine.
1 cup of flat leaf parsley chopped

Use a black iron Dutch oven for this dish. 

Add the cooking oil to the Dutch oven, then add the onions and cook until translucent. Add the squid pieces which have been salted and peppered along with the teaspoon of liquid crab boil.

Cook on a low to medium heat (covered) for about 2 to 3 hours until you can cut the pieces of squid with a fork. They will cook to the point they'll melt in your mouth. Add the garlic and parsley the last 15 minutes of cooking. 

This dish was such a delight to eat and my father was a fantastic cook. The key to this dish is cooking it long enough so the squid is fork tender. Remember, cover this dish while cooking.

This dish will easily serve 6.

S. Cheramie Callais
Cut Off, LA














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