crawfish

  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup diced green bell pepper
  • 3/4 cup diced onion
  • 1 tablespoon garlic, finely dice
  • 1/2 ounces green onion, bias cut
  • 2 tablespoons Creole seasoning
  • 1 lb 2 ounces russet (Brabant) potatoes, diced, blanched, and fried
  • 6 ounces Louisiana crawfish tails, fresh
  • 2 each green onion, green part only, bias cut
  • 4 eggs, poached
  • 6 ounces Hollandaise Sauce (recipe here )
  • diced red bell pepper for garnish

Louisiana Crawfish Hash with Poached Eggs

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Course: 

Burger Mix

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • ½ cup very finely diced onion
  • 2 tablespoons very finely diced red bell pepper
  • 2 tablespoons very finely diced yellow bell pepper
  • ¾ teaspoon salt, in all
  • ¼ teaspoon cayenne pepper, in all
  • Emeril’s Original Essence to taste
  • 1 pound Louisiana crawfish tails, peeled
  • ¼ cu1 chopped green onion tops
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 large eggs, in all
  • 1½ cups breadcrumbs, in all
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ⅓ cup flour
  • ½ cup vegetable oil

Toppings

  • 4 onion rolls, halved and toasted
  • Creole tartar sauce, for serving
  • ¼ cup sliced hamburger pickles
  • 1 small tomato, cored and thinly sliced
  • 1 small yellow onion, peeled and thinly sliced
  • 1 cup shredded iceberg lettuce

Emeril's Crawfish Burgers

Crawfish Burgers 

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Seafood Orleans Base

  • 3 ounces butter
  • 1/2 cup red onions, julienne
  • 1/2 cup red bell peppers, julienne
  • 1/2 cup green bell peppers, julienne
  • 1 tablespoon garlic, minced
  • 1/2 pound Louisiana shrimp, 31–35 count, peeled and deveined
  • 3 ounces sherry
  • 1/2 pound Louisiana crawfish tails
  • 1/2 pound Louisiana jumbo lump crab meat
  • 2 tablespoons Creole seasoning
  • 1 cup heavy cream
  • 1/4 cup green onions, tops only sliced thin
  • 1 tablespoon parsley chopped fine

 

Omelet

  • 4 tablespoon butter or margarine
  • 12 eggs, beaten
  • 4 pinches salt
  • 4 orange slices
  • 4 sprigs parsley

New Orleans Seafood  Omelet

New Orleans Seafood  Omelet

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Griddle Cake Mix

  • 3 cups flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 large eggs
  • 1/2 pound butter, melted
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 4 ears roasted sweet corn
  • black pepper and cayenne to taste
  • 1 pound Louisiana crawfish tails, minced

Creole Tomato Aioli

  • 4 Creole tomatoes
  • 2 cups mayonnaise
  • 1 tablespoon paprika
  • black pepper and cayenne to taste

 

Roasted Sweet Corn and Crawfish Griddle Cake

Roasted Sweet Corn and Crawfish Griddle Cake

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Course: 
  • 1 cup olive oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1/2 cup chopped garlic
  • 1 cup flour
  • 1 cup Steen’s cane syrup
  • 1 teaspoon curry powder
  • 2 quarts crawfish stock
  • 14 oz. can of unsweetened pumpkin 
  • 2 cups fresh corn kernels
  • 1 lb. peeled Louisiana crawfish tails  
  • 1 cup heavy cream
  • Salt to taste
  • Pepper to taste

 

Crawfish and Corn Bisque with Curried Pumpkin

 Crawfish and Corn Bisque with Curried Pumpkin

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Course: 
  • 1/4 pound (1 stick) unsalted butter
  • 2 cups yellow onions, chopped
  • 1 cup green bell peppers, chopped
  • 1/2 cup celery, chopped
  • 2 pounds peeled crawfish tails
  • 1 tablespoon cornstarch dissolved in 1/2 cup water
  • Salt and cayenne to taste
  • 2 tablespoon green onions, chopped
  • 1 tablespoon fresh parsley leaves, chopped
  • Cooked long-grain rice

Chef's note: This is a classic etouffee from South Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit. 

Crawfish Stew-Fay (Etouffee)

Crawfish Stew-Fay (Etouffee)

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Course: 
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup very finely diced onion
  • 2 tablespoons very finely diced red bell pepper
  • 2 tablespoons very finely diced yellow bell pepper
  • 3/4 teaspoon salt, in all
  • 1/4 teaspoon cayenne pepper, in all
  • 1 1/2 teaspoons Emeril’s Original Essence, in all
  • 2 pounds peeled Louisiana crawfish tails, in all
  • 2 tablespoons chopped green onion tops
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 large eggs, in all
  • 3/4 cup breadcrumbs, in all
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup flour
  • 2 tablespoons heavy cream
  • 1/2 cup vegetable oil
  • 4 onion rolls, halved and toasted
  • Creole tartar sauce, for serving, optional (recipe here)
  • 1/4 cup sliced hamburger pickles
  • 1 small tomato, cored and thinly sliced
  • 1 small yellow onion, peeled and thinly sliced
  • 1 cup shredded iceberg lettuce

Emeril's Crawfish Burgers

Emeril's Crawfish Burgers

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Course: 
  • 1/2 cup butter
  • 1/4 cup flour
  • 3 cups chopped onion 
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 teaspoon minced garlic
  • 1/2 teaspoontsp basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon paprika
  • 1/2 teaspoon Tabasco sauce
  • 1 1/4 cup shrimp stock or chicken stock
  • 1 lb peeled crawfish tails
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon chopped parsley

Crawfish Etouffee

Crawfish Etouffee

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