crawfish

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

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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

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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

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Course: 
  • 2 cups cooked Jazzmen Rice
  • 1 bunch green onions, finely chopped
  • 1/2 bunch cilantro, finely chopped
  • 1 roasted poblano pepper, seeded and skinned, finely chopped
  • 1/2 cup piquillo peppers, finely chopped
  • 2 tablespoons baking soda
  • 2 pounds Louisiana crawfish tail meat
  • salt and pepper
  • 2 cups extra virgin olive oil
  • 2 cups water
  • oil for frying
  • 1 cup mayonnaise
  • 1/3 cup Sriracha sauce

Crawfish Fritters with Sriracha Aioli

Crawfish Fritter

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Course: 

Croquettes

  • Olive oil
  • 3 pounds of ham, cooked and diced
  • 1 yellow onion, diced
  • 2 red bell peppers, diced 2 cloves of garlic, crushed
  • 2 tablespoons of tomato paste
  • 1/2 cup of parsley, chopped
  • 1/2 cup of cilantro
  • 1/2 teaspoon of nutmeg
  • 1 teaspoon of cumin
  • 1 teaspoon of Creole seasoning
  • 1/4 teaspoon salt and ground black pepper
  • 1/2 cup of flour
  • 1/2 cup of heavy cream
  • 1/2 cup of thawed frozen crawfish tails or 1/2 cup of cooked small shrimp
  • 1 cup of bread crumbs
  • 1/4 cup of Parmesan cheese
  • 4 eggs
  • Cooking oil

Creamy Salsa Verde

  • 1/4 cup of cilantro
  • 1/4 cup of parsley
  • 1 clove of garlic
  • 1/3 cup of olive oil
  • 1 squeezed lime
  • Salt and ground black pepper to taste

Ham, Shrimp or Crawfish Croquette

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Course: 

For the shrimp

  • 2 quarts water
  • 4 tablespoons liquid crab boil
  • 2 pounds large raw Gulf shrimp

For the dressing

  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar (or stevia)
  • 1 cup extra virgin olive oil (more if needed)
  • Kosher salt
  • Freshly ground black pepper

For the assembly

  • 1 lb jumbo lump, Louisiana blue crab meat
  • 2 cups spring mix lettuce greens
  • 2 cups spinach leaves, stems removed
  • 2 cups chopped iceberg lettuce
  • 1 cup thinly julienned carrots
  • 1 cup cherry tomatoes
  • 1 lb packaged Louisiana crawfish tails
  • 1 lb Louisiana blue crab claws, cooked and shelled
  • 2 lemons, quartered

Louisiana Seafood Salad

Image courtesy of George Graham and AcadianaTable.com 

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Course: 
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped peppers, such as banana, hot pepper, green, or cayenne
  • 1 pound Louisiana crawfish tails with fat
  • 1/4 cup green onion tops, finely chopped
  • 2 tablespoons fresh parsley
  • 2 tablespoons tomato sauce
  • 1 cup water, blended with 1 heaping tablespoon flour
  • salt and pepper to taste
  • hot cooked rice for serving

Crawfish Etouffee

 

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