crawfish

Course: 
  • 2 tablespoons vegetable oil
  • 1/4 cup onion, diced
  • 1/4 cup red bell pepper, diced
  • 1 tablespoons garlic, minced
  • 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
  • 12 Gulf oysters, shucked
  • 2 tablespoons Cajun seasoning
  • 1/2 cup mirliton, diced
  • 1/2 cup Abita Amber beer
  • 1 tablespoon Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup shrimp stock
  • 2 pounds Louisiana crawfish tails
  • Kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew

 Louisiana Seafood Stew

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Course: 
  • 2 soft ripe avocados, preferably Haas
  • 1 cup Creole Mustard Vinaigrette
  • 1/2 pound jumbo lump Gulf crabmeat
  • 1/2 pound fresh peeled Louisiana crawfish tails
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 heads butter lettuce, torn into bite-sized pieces, washed and dried
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground black pepper
  • 6 hearts of palm, rinsed and dried

Marinated Avocado Crawfish and Crab Salad

Marinated Avocado Crawfish and Crab Salad 

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Course: 
  • 1/2 stick butter
  • ​1 medium onion, chopped
  • ​1/2 green bell pepper, chopped
  • ​2 stalks celery, chopped
  • ​3 cups corn kernels (fresh or frozen)
  • ​2 cloves garlic, minced
  • ​salt, pepper, and Cajun or Creole seasoning to taste
  • 1 (10-ounce) can chopped tomatoes with green chiles (such as Ro-tel)
  • 1/2 cup chicken broth
  • 1½ cups heavy cream or half and half
  • 3 cups Louisiana crawfish tails (about 1 pound, peeled)
  • 2 tablespoons chopped parsley
  • 1/4 cup thinly sliced green onions

​As Shown: served over fried eggplant; click for a recipe.

Crawfish Macque Choux 

Crawfish Macque Choux    

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Broth

  • 1/2 lb Carrots, Chopped
  • 1/2 Cup Tomato Paste
  • 1/2 lb Celery Ribs, Chopped
  • 1 Gallon Shrimp or Fish Stock
  • 1/2 lb Onions, Chopped
  • 2 Cups Tomatoes, Chopped
  • 1/2 Fennel
  • 1/8 ounce Saffron
  • 1/2 Green Peppers, Chopped
  • Salt to Taste
  • 1/2 Cup Olive Oil
  • White Pepper to Taste
  • 1 tablespoon Garlic, Chopped
  • 3 Bay Leaves
  • 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

  • 1 lb Raw Shrimp, peeled, deveined,
  • 1/2 lb Fresh Fish, Trout, Pompano
  • 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
  • 1/2 lb lump crabmeat
  • 1/2 lb Raw Scallops
  • 1/2 lb Peeled Crawfish Tail Meat
  • 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

 Broussard’s Louisiana Bouillabaisse

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  • 1/4 cup butter, plus more (melted) for brushing
  • 2 cups onion, finely chopped
  • 1 cup bell pepper, finely chopped
  • 1 pound peeled Louisiana crawfish tails with fat
  • 1/4 cup green onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon hot sauce
  • 2 loaves frozen bread dough, such as Bridgeford, defrosted
  • 1½ cups mozzarella or Monterey Jack cheese, shredded
  • 1½ cups cheddar cheese, shredded

Jazz Fest Stuffed Crawfish Bread

stuffed crawfish bread 

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Course: 
  • Vegetable oil
  • 4 tablespoons chopped green pepper
  • 4 tablespoons chopped onion
  • 4 tablespoons  chopped celery
  • 1/2 teaspoon black pepper
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1 dash Tabasco
  • 3 oz. Abita Andygator beer
  • 1 lb. crawfish tails
  • 1 to 1 ½ cups dry bread crumbs
  • Flour
  • Egg wash 
  • Corn flour
  • 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

Abita Crawfish Cakes 

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Course: 

Shrimp and Crawfish Corn Dogs

  • 8 ounces medium shrimp, peeled and deveined
  • ​1/2 teaspoon kosher salt
  • 2 tablespoons heavy cream
  • 1 egg
  • ​2 dashes Worcestershire sauce
  • ​1/2 teaspoon hot pepper sauce
  • 3/4 teaspoon Cajun seasoning
  • 4 cups crawfish tails
  • 1/2 cup frozen corn, thawed
  • 1/2 cup green onions, thinly sliced
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup lager beer
  • peanut for frying

Spicy Mustard

  • 1/4 cup whole grain Dijon mustard
  • 1 cup mayonnaise
  • 3 tablespoons finely chopped fresh chives
  • 2 dashes of Worcestershie sauce
  • 2 dashes of hot pepper sauce
  • 2 teaspoons dry mustard
  • Salt and pepper to taste

Shrimp and Crawfish Corn Dogs with Spicy Mustard

corn dogs 

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Course: 
  • 2 tablespoons unsalted butter
  • 1 cup green onion, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 pound Louisiana crawfish tails
  • 1 1/2 teaspoons (2 cloves) garlic, minced
  • 3/4 pound smoked Gouda cheese, shredded or thinly sliced
  • 3/4 cup heavy cream
  • cayenne pepper to taste
  • salt and freshly ground pepper to taste
  • 1/2 cup dry vermouth
  • 18 puff pastry vol au vent shells, heated according to package instructions and kept warm

Crawfish Clemmons

Crawfish Clemmons

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Course: 
  • 1/4 cup salted butter
  • 2 cups onion, finely chopped 
  • 1 cup bell pepper, finely chopped 
  • 2 tablespoons garlic, minced 
  • 1 pound peeled Louisiana crawfish tails with fat
  • 1/3 cup green onion, chopped
  • 2 tablespoons Tabasco sauce
  • 1/2 teaspoon freshly ground black pepper
  • 3 loaves (1 48-ounce package) Bridgeford brand bread dough, defrosted
  • 1 1/2 cups mozzarella or Monterey Jack cheese, shredded 
  • 1 1/2 cups cheddar cheese, shredded 
  • melted butter for brushing
  • 2 loaves frozen French bread dough

Crawfish Stuffed Bread

 

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