crawfish

  • 1 teaspoon salt
  • 1½ teaspoon baking powder
  • 1 cup milk
  • 1/2 cup butter, melted
  • 2 cups all-purpose flour, sifted
  • 3 eggs, large
  • 1 teaspoon fresh thyme, chopped
  • 1/4 cup green onions (scallions), chopped
  • 1/4 cup fresh parsley, chopped
  • 10 ounces crawfish tails, roughly chopped

Chef's note: Crawfish bread can basically be made two ways;many people make a crawfish mixture and spread it on the french bread.  My recipe is different, I make a loaf of bread with all the seasonings and crawfish mixed in before baking.

Louisiana Crawfish Bread

Louisiana Crawfish Bread

Click image to enlarge

Course: 
  • 6 tablespoons butter
  • 1 cup red bell pepper, finely chopped
  • 3/4 cup onion, finely chopped
  • 2 stalks celery, finely chopped
  • 8 cloves garlic, minced
  • 3 cups Italian bread crumbs
  • 1 1/2 cups crawfish tails,peeled and cleaned
  • salt and freshly ground black pepper to taste
  • crushed red pepper to taste
  • 4 red bell peppers, top cut off and seeded (any color pepper works)

Crawfish-Stuffed Bell Peppers

 Crawfish-Stuffed Bell Peppers

Click image to enlarge.

Course: 
  • 1/2 stick butter
  • 1 small onion, minced
  • 1 small green bell pepper, minced
  • 2 celery ribs, minced
  • 1 tablespoon garlic, minced
  • 1 lb Louisiana crawfish tails with fat
  • 1 1/2 cups heavy cream
  • 6 ounces jalapeño cream cheese
  • Creole or Cajun Seasoning e.g. Tony’s or your favorite
  • 1 pound whole wheat corkscrew pasta, cooked to package directions
 

Creamy Crawfish Pasta

Creamy Crawfish PastaClick image to enlarge

Course: 

For the Ragout:

  • 1/4  cup olive oil
  • 1/4  pound morel mushrooms
  • 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
  • 1 cup Shellfish Pan Sauce (recipe follows)
  • 3  tablespoons unsalted butter
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup fresh fava beans, shelled and peeled
  • 1/2  pound peeled Louisiana crawfish tails
  • salt and freshly ground black pepper, to taste
  • 1 cup Parmesan cheese, shaved
  • 6 sprigs fresh chervil

For the Pasta

  • 1 pound or 2 cups semolina flour
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 5 large eggs

For the Shellfish Pan Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup minced fennel
  • 1 teaspoon crushed red pepper flakes
  • leaves from 1 sprig fresh thyme
  • 1 sprig fresh tarragon
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/2 cup dry vermouth
  • 1 cup shellfish stock

 

 

 

 

 

Course: 

For the Crawfish Filling:

  • 1/2 cup butter
  • 1/4 cup flour
  • 1 cup chopped onion
  • 2 teaspoon garlic, minced 
  • 1/3 cup diced bell pepper
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped celery
  • 1/2 tablespoon minced shallot
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • dash cayenne pepper
  • 1/8 teaspoon thyme
  • 2 lbs crawfish tail, fat included
  • 1 oz brandy
  • 2 oz heavy cream

For the Pie:

  • 2½ cups sifted flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cut into small pieces
  • 1/2 cup ice water



Louisiana Crawfish Pie

Click image to enlarge

 

Course: 

 

  • 1 pound fresh pasta 
  • 1 stick butter (do not use margarine)  
  • 1/2 cup chopped onions
  • 3 to 10 cloves garlic, chopped (to your taste)  
  • 1 pound crawfish tails, boiled and peeled 
  • 1 pint half-and-half  
  • 1 to 2 tablespoons Creole seasoning

Note: depending on the size of the crawfish, it takes 3 - 5 pounds whole crawfish to yield 1 pound crawfish tails.

Crawfish and Pasta

Crawfish and Pasta

Click image to enlarge.

Course: 

 

  • 1 stick (8 tablespoons) butter
  • 1 large onion, diced
  • 1 medium bell pepper, diced
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 pound crawfish tails, cooked and peeled 
  • Salt, pepper and hot sauce, to taste 
  • 8 ounces cream cheese, softened Crackers or Melba toast, for serving 

Note: To make this recipe even quicker and easier, you can buy pre-chopped onion and bell peppers at most grocery stores.

 

Crawfish Dip

 

Course: 
  • 12 savory (unsweetened) crêpes
  • 8 ounces fresh, unseasoned goat cheese
  • 3/4 ounce (about 1½ tablespoons) minced shallots
  • Pinch plus 1 tablespoon salt, in all
  • Pinch of freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, diced
  • 1/4 cup green bell pepper,diced
  • 1 tablespoon garlic, finely minced
  • 1/4 cup julienned tomato
  • 1½ tablespoons Chardonnay
  • 1½ tablespoons flour
  • 1½ tablespoons Creole seasoning
  • 1 cup fresh, peeled Louisiana crawfish tails
  • 1/2 stick (4 tablespoons) unsalted butter
  • 3 cups heavy cream

Louisiana Crawfish Crepes with Goat Cheese Filling

 Louisiana Crawfish Crepes with Goat Cheese Filling

Click image to enlarge

Pages

Subscribe to RSS - crawfish