crawfish

  • 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

Galatoire's Crawfish Maison

Click image to enlarge.

Course: 

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

 Broussard's Bouillabaisse

Click image to enlarge.

Course: 
  • 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

Crawfish Etouffee

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Course: 
  • 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

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.

 

Course: 
  • 1 stick unsalted butter
  • 1 cup finely chopped onions
  • 1 cup canned green chiles, chopped
  • 3/4 cup green bell peppers, finely chopped
  • 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic 
  • 1/2 teaspoon minced garlic
  • 3 cups heavy cream
  • 1 cup dairy sour cream
  • 8 cups grated Monterey Jack cheese
  • 2 pounds peeled crawfish tails
  • 2/3 cup green onions, finely chopped
  • 1/2 cup cooking oil
  • 20 6-inch corn tortillas

Crawfish Enchiladas Con Queso

Crawfish Enchiladas Con Queso

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  • 8 tablespoons butter
  • 1 pound blanched Louisiana crawfish tails
  • 1/2 cup diced shallots
  • 1 cup Champagne
  • 2 cups heavy cream
  • 4 medium pastry shells 

Chef comments: “Louisiana crawfish are a treasure,” says Lazone. Brennan's has several crawfish recipes in its cookbook Breakfast at Brennan's and Dinner, Too. “When crawfish are in season, we feature lunch specials with crawfish étouffée, Crawfish Champagne, Crawfish Samantha, or Crawfish Sardou. One of my favorites is Crawfish Champagne because it is unusual, and I like the pairing of crawfish with Champagne. It is also an easy dish to prepare (it has only 5 ingredients) and makes a nice presentation in a warm pastry shell. I think Crawfish Champagne shows the versatility of crawfish.” 

Course: 
  • 2 tablespoons unsalted butterChef John Folse
  • 3/4 pound diced mushrooms
  • 1/4 cup minced shallots
  • 1/2 pound crawfish tails
  • salt and cracked black pepper, to taste
  • 2 tablespoons sour cream
  • 1 tablespoon minced tarragon
  • 12 slices sugar-cured ham
  • 12 eggs

Chef comments:

“The unique rich taste of Louisiana crawfish imparts unique flavor to Louisiana dishes that simply cannot be duplicated with other seafood,” says John. “Additionally, the varieties of dishes that come about at the hand of the chef using crawfish are as numerous as the cooks creating these dishes. Once crawfish season arrives, there comes a natural desire to incorporate crawfish in our recipes. Their versatility guarantees creativity at the hands of the cook. This wonderful regional shellfish can make any recipe better. The dish below includes all the ingredients necessary to create a complete meal. These baked eggs are simple to prepare and are a perfect breakfast-in-bed dish. ”

Course: 

White Grits

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup Anson Mill white stone-ground organic grits
  • 1/2 cup Mascarpone cheese
  • 2 tablespoons butter

Crawfish Stock

  • 1 rib celery, quartered
  • 1 carrot, peeled and quartered
  • 1 onion, peeled and quartered
  • 1 sprig thyme
  • 1 head garlic, split in half
  • 2 pounds Louisiana crawfish shells
  • 1 gallon water (or just enough to cover shells)

Sautéed Crawfish and Sauce

  • 2 tablespoons extra virgin olive oil
  • 30 large Louisiana crawfish tails
  • Creole spice, to taste
  • salt, to taste
  • 6 tablespoons Jacob’s Andouille sausage, diced small
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 2 tablespoons small diced Piquillo pepper
  • 1 tablespoon chopped thyme
  • 1 quart crawfish stock
  • 2 tablespoons unsalted butter
  • 2 cups diced tomatoes
  • 1 tablespoon chopped chives
  • 1 teaspoon fresh lemon juice
  • 1/2 cup chervil pluches (small 3-leafed sprigs of chervil), for garnish

Crawfish and Andouille Grits

Crawfish and Andouille Grits

Click image to enlarge

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