crawfish

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

Click image to enlarge

 

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

Click image to enlarge

  • 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

Click image to enlarge

 

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 

Click image to enlarge

Peppers:

  • 1 stick butter
  • 1 small sweet onion, minced
  • 1 small green bell pepper, minced
  • 3 garlic cloves, minced
  • 1 cup Louisiana crawfish tails, with fat
  • 2 cups small, peeled Louisiana shrimp
  • 1 cup Louisiana crabmeat, picked
  • ¾ teaspoon salt
  • ½ teaspoon cayenne



Crawfish Cream Sauce

  • 2 tablespoons vegetable oil
  • ¼ cup minced tasso
  • 1 small sweet onion, minced
  • 1 small red bell pepper, minced
  • 2 teaspoons Italian seasoning
  • 1 pound Louisiana Crawfish tails, with fat
  • 1 quart heavy cream
  • salt, pepper, and hot sauce to taste

Seafood Stuffed Peppers with Crawfish Cream Sauce

Click image to enlarge

 

  • ½ cup vegetable oil
  • 1 cup all-purpose flour
  • 4 quarts water
  • 2 or 3 large onions, chopped
  • 2 cloves garlic, chopped
  • ¼ cup finely chopped parsley
  • ½ cup chopped celery
  • salt and pepper to taste
  • 1 pound sliced okra, fresh or frozen
  • 3 pounds boneless skinless chicken, cut into chunks
  • 1 pound smoked pork sausage, sliced
  • 1 pound crawfish tails (optional)
  • hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

Click image to enlarge

Course: 
  • 1½ cups (3 sticks) butter 
  • 3 cups chopped onions 
  • 2 cups chopped green bell peppers 
  • 1 cup chopped celery 
  • ½ cup all-purpose flour 
  • ½ cup chopped fresh parsley 
  • 1½ pounds medium shrimp, peeled and deveined 
  • 1½ pounds peeled crawfish tails 
  • 2 cups half-and-half 
  • 1 pound Velveeta or American cheese, cubed 
  • 2 tablespoons chopped pickled jalapeño peppers 
  • 2 teaspoons chopped garlic 
  • salt 
  • cayenne pepper 
  • 1 pound fettuccine, cooked according to the package directions and drained 
  • 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

Click image to enlarge

 

Course: 
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/2 cup butter
  • 2 10-ounce cans tomatoes with chilies
  • 2 10-ounce cans tomato sauce
  • 1 cup chopped celery
  • salt, black pepper, and cayenne pepper, to taste
  • 1 pound peeled shrimp, ground
  • 1 pound peeled crawfish tails, ground
  • 1 onion, grated
  • 1 bell pepper, minced
  • salt and cayenne pepper to taste

Paste Recipe Title Here

Click image to enlarge

Course: 
  • 5 tablespoons butter, in all
  • 1 cup finely diced red onion
  • 1 cup finely diced celery
  • 4 green onions, white and green parts, finely sliced
  • 4 cloves garlic, finely minced
  • 1 tablespoon Creole seasoning
  • 2 tablespoons lemon juice
  • 3 tablespoons flour
  • 12 ounces cooked Louisiana crawfish tails
  • 8 ounces shredded pepper jack cheese
  • 1 prepared piecrust

Crawfish Pie

Crawfish Pie

Click image to enlarge

Pages

Subscribe to RSS - crawfish