• 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

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• 2 cups peeled crawfish tails
• 1 loaf French bread
• 1/2 stick butter
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/4 cup diced red bell peppers
• 1 tablespoon minced garlic
• 1/2 teaspoon dry mustard
• 1/2 cup mayonnaise
• 1/3 cup mozzarella cheese
• 1/3 cup Cheddar cheese

• 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.

• 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

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• 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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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

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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

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• 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

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• 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

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This recipe was credited to Donald Link accidentally; it is actually a recipe developed by Marcelle Vienvenue's mother. Per Marcelle: 

This is a classic etouffee (etouffee means to smother in French) from south Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and flour) that’s added to thicken it up a bit.  My mother was of the opinion that if you used a roux, then it became a roux. This is her recipe.

• 1/4 pound (1 stick) unsalted butter
• 2 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 2 pounds peeled crawfish tails
• 1 tablespoon flour or cornstarch dissolved in 1/2 cup water
• Salt and cayenne to taste
• 2 tablespoons chopped green onions
• 1 tablespoon fresh parsley leaves, chopped
• salt and cayenne pepper to taste
• 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)

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