crawfish

Course: 

Fish

  • 4 5-ounce amberjack filets
  • 2 tablespoons Tony Chachere's Herbs and Spices Seasoning
  • kosher salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Crawfish Vinaigrette

  • 1 tablespoon butter
  • 1/2 pound Louisiana crawfish tails
  • 1/2 teaspoon Tony Chachere's More Spice seasoning
  • 1 tablespoon Creole mustard
  • 1/4 cup rice wine vinegar
  • 1/2 cup olive oil
  • 2 cups washed greens or lettuces of choice
  • 4 small red radishes, thinly sliced

Pan Seared Amberjack with Local Greens and Warm Crawfish Vinaigrette

RECIPE NAME 

Video of Cooking Demonstration Available

Course: 
  • 1 stick butter
  • 1 small onion, chopped
  • 4 green onions, chopped
  • 2 ribs celery, chopped
  • 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 tablespoons minced fresh parsley plus additional for garnish
  • salt and freshly ground black pepper to taste
  • 16 ounces pasta of choice, cooked al dente, drained
  • 1/2 cup grated Parmesan cheese

Pasta with Shrimp or Crawfish

Pasta with Louisiana Crawfish

 

Course: 

Biscuits

  • 3/4 cup baked, pureed, Louisiana sweet potatoes
  • 2 tablespoons brown sugar
  • 1/2 stick butter (4 tablespoons)
  • 4 teaspoons baking powder
  • 1½ cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

Seafood Stew

  • 2 tablespoons vegetable oil
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 tablespoons minced garlic
  • 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
  • 12 Gulf oysters, shucked
  • 2 tablespoons Cajun seasoning
  • 1/2 cup diced mirliton
  • 1/2 cup Abita Amber beer
  • 1 tablespoons Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup shrimp stock
  • 2 pounds Louisiana crawfish tails
  • kosher salt and freshly ground black pepper to taste

 

 

Louisiana Seafood Stew with Sweet Potato Biscuits

Louisiana Seafood Stew with Sweet Potato Biscuits 

Click for Video of Cooking Demonstration

Course: 

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup tightly packed fresh spinach leaves, as needed
  • 1 cup Louisiana crawfish tails, chopped
  • 1 tablespoon blackening seasoning
  • 1/4 teaspoon chopped fresh thyme
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • Bayou Sauce (recipe follows)
  • parsely for garnish

Bayou Sauce

  • olive oil as needed
  • 1 tablespoon chopped sun-dried tomato
  • 1 teaspoon minced shallots
  • 1 teaspoon minced capers
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • juice of half a lemon
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped parsley
  • salt and freshly ground black pepper to taste

 

Crawfish-Stuffed Bayou Chicken

Crawfish-Stuffed Bayou Chicken 

Click for Video of Cooking Demonstration

Course: 

 

  • 4 tablespoons olive oil
  • 2 tablespoons sliced garlic
  • 4 tablespoons minced shallots
  • 1 teaspoons chile flakes
  • 2 teaspoons fresh chopped sage
  • 1/4 cup chopped Andouille sausage
  • 1/2 cup Louisiana crawfish tails
  • 1/4 cup chicken stock
  • 1/2 cup tomato puree
  • 1/4 cup heavy cream
  • 5 cups pasta of your choice, cooked al dente
  • 1 tablespoons butter
  • salt and freshly ground black pepper to taste

Smoked Andouille and Louisiana Crawfish over Pasta

Smoked Andouille and Louisiana Crawfish over Pasta
Photo by Matthew Noel for Louisiana Kitchen & Culture

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