• 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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• 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