• 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

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• 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

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• 5oz. fresh Louisiana crawfish tails
• 1 link cooked chorizo, sliced into 10 pieces
• 1T. olive oil
• 1 shallot, minced
• 1t. garlic, minced
• 1t. sliced green onions
• 1t. chopped parsley
• 2 Roma tomatoes, large dice 
• 1c. shrimp stock
• 1 pinch saffron
• 1T. butter
• salt & pepper
• 1 loaf ciabatta bread, sliced and toasted

• 4 tablespoons butter
• 1/2 cup onions, chopped
• 1/2 cup corn
• 1 jalapeño, chopped
• 3/4 cup broccoli, chopped
• 1/2 lb Louisiana crawfish tails, chopped
• 4 oz heavy cream
• 3/4 cup cottage cheese
• 2 eggs, beaten
• 2 1/4 cups corn meal 
• 3 tablespoons cheddar cheese, grated

Louisiana Crawfish Cornbread Muffins 

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• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon Creole mustard or any course, grainy brown mustard
• 1 teaspoon fresh lemon juice
• 1 cup vegetable oil
• 1/4 cup nonpareil capers, drained
• 1/4 cup chopped scallions (green and white parts)
• 1 tablespoon chopped curly parsley
• salt and freshly ground white pepper to taste
• 1 pound jumbo lump crawfish
• 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
• 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

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Bouillabaisse Seafood Ingredients 

• 1 lb peeled, de-veined, raw shrimp
• 1/2 lb fresh fish, trout, pompano etc., cut into 1 inch cubes
• 1 cup raw oysters
• 1/2 lb lump crabmeat
• 1/2 lb raw scallops
• 1/2 lb peeled crawfish tail meat 
• 18 fresh mussels

Other ingredients

• 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 oz saffron
• 1/2 green peppers, chopped
• salt to taste, white pepper to taste
• 1/2 cup olive oil
• 1 tablespoon garlic, chopped
• 3 bay leaves
• 1/4 cup shallots, chopped

Broussard's Bouillabaisse

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• 1 pounds Brussels Sprouts
• 1/2 ounce olive oil
• 1/2 pound crawfish tails
• Cajun Seasoning
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 rib of celery, chopped
• 1 cup chicken stock or water
• 2 ounces white wine
• 2 ounces unsalted butter

Brussels Sprouts

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• 2 tablespoons butter 
• 1 cup chopped yellow onions 
• 1/2 cup chopped celery 
• 1/2 cup chopped red bell peppers 
• 1 teaspoon minced garlic 
• 3 teaspoons Cajun seasoning 
• 8 ea fresh sweet yellow corn cobs
• 8 ounces cooked crawfish tails 
• 1/4 teaspoon salt
• 2/3 cup heavy cream 
• garnish: chopped green onions

• 8 oz butter (2 sticks)
• 3 cups onions, diced
• 1 cup bell pepper, diced
• 1 cup celery, diced
• 2 tablespoons fresh garlic, chopped
• 1 quart rich shrimp stock
• 1 tablespoon red pepper 
• 1 teaspoon black pepper
• 2 tablespoon Randol's all purpose seasoning
• 12 oz blonde roux (6 oz clarified butter + 6 oz flour)
• 2 lbs crawfish, peeled
• 1/2 cup thinly sliced green onions

Note: This recipe won the 2008 Etouffee cook-off.

Crawfish Etouffee

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• 3 tablespoons drained bottled horseradish
• 3 tablespoons Creole mustard
• 6 tablespoons distilled vinegar
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1 teaspoon cayenne
• 1 teaspoon chili sauce (optional)
• 2/3 cup vegetable oil, plus additional for frying
• 4 green onion, chopped fine
• 2 celery ribs, chopped fine
• 1 lb. Crawfish tails, if frozen, thawed and drained
• all-purpose flour seasoned with salt and pepper for dredging
• 3 baked potatoes, sliced cooked and lightly fried in vegetable oil and seasoned w/salt and pepper
• parsley, chopped, optional
• lemon wedges, optional

Fried Crawfish Remoulade

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Note: Photo here shows crawfish with cucumber but easily replaced with potato slices in our recipe. Then covered with the sauce.