crawfish

  • 4 tablespoons olive oil
  • 4 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 2 teaspoons fresh sage, chopped
  • 1 teaspoon chile flakes or to taste
  • ½ pound Louisiana crawfish tails
  • ¼ cup chicken stock
  • ½ cup tomato puree
  • ¼ cup heavy cream
  • 12 ounces pasta of your choice, cooked al dente (save and set aside about 1 cup of the pasta cooking water)
  • 1 tablespoon butter
  • salt and freshly ground black pepper to taste
  • 1 pound hot Creole sausage, grilled or broiled, and sliced

Vaucresson Creole Sausage and Crawfish

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Course: 

This dish is markedly better if the sauce is prepared 1 day in advance, which makes it an excellent choice for a dinner party. The catfish is cooked at the last minute and served over hot cooked rice; the reheated sauce is poured over the top.

Sauce:

  • 4 tablespoons butter
  • 1 medium onion, diced
  • 4 green onions, white parts only, thinly sliced
  • 1 rib celery, diced
  • 1 small bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons cornstarch
  • 1 cup seafood stock
  • 1 pound peeled Louisiana crawfish tails with fat
  • salt, pepper, and cayenne to taste

Catfish:

  • 4 catfish fillets, 6 to 8 ounces each
  • salt and pepper to taste
  • ¼ cup melted butter
  • 1 tablespoon fresh lemon juice
  • 2 cups hot cooked rice
  • thinly sliced green onion tops for garnish

Catfish Evangeline

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  • ⅔ cup chopped onion
  • 1 cup chopped green onions
  • 1 ( 4 ounce) can mild or hot flavored chili peppers
  • ¾ cup chopped green hell pepper
  • ¾ cup chopped red hell pepper
  • 1 cup margarine
  • salt and black pepper to taste
  • cayenne pepper to taste
  • 1 teaspoon oregano
  • 2 cloves chopped garlic
  • 3 cups whipping cream
  • 1 cup sour cream
  • 2½ cups (10 ounces) grated Monterrey Jack Cheese, divided
  • 2 pounds shrimp or crawfish tails
  • 8 to 10 flour tortillas

Shrimp or Crawfish Enchilada Pie

Shrimp or Crawfish Enchilada Pie

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Course: 
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 ribs celery, chopped
  • 4 tablespoons butter, melted
  • ¼ cup sliced green onions
  • ¼ cup diced roasted red peppers
  • 1 tablespoon flour
  • 4 ounces Cheddar cheese, grated
  • 1 5.33 ounce can evaporated milk
  • 1 pound crawfish tails
  • Salt and pepper to taste

Crawfish Au Gratin

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  • ½ cup (120 mil) canola oil
  • ½ cup (65 g) all-purpose flour
  • 3½ pounds (1.6 kg) yellow onions, finely diced
  • ½ cup (70 g) finely diced green bell pepper
  • ⅓ cup (40 g) finely diced celery
  • 1 bay leaf
  • 4 pounds (1.8 kg) crawfish tails, with fat (see Note)
  • ½ teaspoon cracked black pepper, plus more as needed
  • ½ teaspoon cayenne pepper, plus more as needed
  • 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
  • 1 tablespoon kosher salt, plus more as needed
  • 4 cups (1 L) chicken stock or crawfish stock (recipes included in cookbook)
  • ¼ cup (13 g) finely chopped fresh flat-leaf parsley
  • ¼ cup (20 g) finely chopped green onions
  • Biscuits, homemade or store-bought, for serving

Crawfish Stew

Crawfish Stew

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Course: 
  • 4 large white potatoes, baked and cooled
  • ¼ cup sliced green onions
  • ¼ cup chopped bell pepper
  • ¼ cup chopped celery
  • 2 cloves garlic, chopped
  • 3 tablespoons butter
  • 1 cup chopped crawfish tails or shrimp
  • ½ cup sour cream
  • ½ cup shredded mozzarella or Cheddar cheese
  • ½ teapoon lemon juice
  • ½ teapoon hot sauce
  • Grated Parmesan cheese for garnish
  •  

Seafood-Stuffed Baked Potatoes

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Course: 
  • 6    large artichokes
  • 1    cup extra-virgin olive oil, in all
  • ¾    cup diced yellow onion
  • ½    cup corn kernels
  • ½    cup diced green bell pepper
  • 1    pound Louisiana crawfish tails with fat
  • 4    cloves garlic, minced
  • 2    tablespoons minced parsley
  • 4    cups breadcrumbs
  • 1    cup finely grated Parmesan cheese
  • 1    tablespoon Creole seasoning
  •     salt, pepper, and cayenne to taste
  •     chicken stock, if needed for moistening stuffing
  • 6    lemon slices, for garnish

Crawfish-Stuffed Artichokes

Crawfish-Stuffed Artichokes

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  • 3 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups half & half
  • 1 (1-pound) loaf soft French bread
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • ¼ pound tasso or seasoned ham, coarsely chopped
  • 1 pound crawfish tail meat with fat, coarsely chopped
  • 3 green onions, sliced
  • fresh basil, for garnish (optional)

Crawfish Bread Pudding

Crawfish Bread Pudding

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Course: 
  • 1     quart-sized jar seafood boil seasoning
  • 1     cup cayenne pepper, in all
  • 10     pounds yellow onions, unpeeled, halved
  • 1     pound whole garlic pods, cut in half
  • 1    5-pound sack lemons, lemons cut in half
  • 2     sacks live Louisiana crawfish (about 30 to 40 pounds each)
  • 5     pounds new potatoes, scrubbed
  • 15     globe artichokes, trimmed
  • 5     pounds frozen corn on the cob
  • 2     pounds smoked sausage, cut in 6-inch pieces
  • 2     bunches celery stalks
  • 2     pounds whole white mushrooms
  •     Loads of beer for serving

Crawfish Boil 

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