• 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

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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

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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

Video of Cooking Demonstration Available

• 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

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

Click for Video of Cooking Demonstration

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

Click for Video of Cooking Demonstration

• 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

Photo by Matthew Noel for Louisiana Kitchen & Culture