• 24 medium-sized button mushrooms
• 4 ounces peeled Louisiana crawfish tails
• 2 ounces shallots, peeled and coarsely chopped
• 2 garlic cloves, coarsely chopped
• 5 tablespoons butter, divided
• ¼ cup crumbled crisp-cooked bacon
• ½ teaspoon Creole seasoning mix
• ½ teaspoon lemon juice
• ½ teaspoon dried thyme
• ¼ teaspoon lemon zest
• a few drops of Maggi seasoning or 1 teaspoon soy sauce
• 2 ounces finely grated Parmesan cheese
• ¼ cup finely grated fresh breadcrumbs or as needed
• salt, black pepper, cayenne pepper, to taste
• finely grated Parmesan for garnish

Crawfish Stuffed Mushrooms

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Étouffée

• ½ cup (120g) unsalted butter
• 1 cup (160g) diced yellow onion
• ½ cup (75g) diced green bell pepper
• ½ cup (60 g) diced celery
• 1½ teaspoons minced garlic
• 1 pound ( 455 g) Louisiana crawfish tail meat
• 1 tablespoon (8g) all-purpose flour
• ½ cup (120 ml) seafood stock
• ½ teaspoon cayenne pepper
• Kosher salt and freshly ground
• black pepper
• Dash of hot sauce

Eggplant

• 1 large eggplant
• Kosher salt
• Peanut oil, for frying
• 1 cup (120g) all-purpose flour
• 1 tablespoon (8g) Cajun Seasoning Blend (page 231)
• 1 large egg, beaten ½ cup (120 ml) whole milk
• 1 teaspoon hot sauce
• 1 cup (100 g) unseasoned bread crumbs
• ½ cup (50 g) diced green onion tops

Fried Eggplant with Crawfish Etouffee

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• ½ cup butter
• 1 small yellow onion, finely chopped
• 1 cup chopped red pepper
• ½ cup chopped banana or poblano pepper
• 3 green onions, minced, white and green parts separated
• 1 pound Louisiana crawfish tails with fat
• 1 tablespoon Creole seasoning
• 2 cups fresh corn kernels
• 1 cup heavy cream, or more as needed
• salt, black pepper, and cayenne pepper to taste; splash of hot pepper vinegar if desired
• ½ cup chopped flat leaf parsley
• 8 to 10 basil leaves, thinly sliced

Crawfish Maque Choux

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• 4 tablespoons olive oil
• 4 tablespoons minced shallots
• 2 tablespoons minced garlic
• 2 teaspoons fresh sage, chopped
• 1 teaspoon chile flakes or to taste
• ½ pound Louisiana crawfish tails
• ¼ cup chicken stock
• ½ cup tomato puree
• ¼ cup heavy cream
• 12 ounces pasta of your choice, cooked al dente (save and set aside about 1 cup of the pasta cooking water)
• 1 tablespoon butter
• salt and freshly ground black pepper to taste
• 1 pound hot Creole sausage, grilled or broiled, and sliced

Vaucresson Creole Sausage and Crawfish

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This dish is markedly better if the sauce is prepared 1 day in advance, which makes it an excellent choice for a dinner party. The catfish is cooked at the last minute and served over hot cooked rice; the reheated sauce is poured over the top.

Sauce:

• 4 tablespoons butter
• 1 medium onion, diced
• 4 green onions, white parts only, thinly sliced
• 1 rib celery, diced
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons cornstarch
• 1 cup seafood stock
• 1 pound peeled Louisiana crawfish tails with fat
• salt, pepper, and cayenne to taste

Catfish:

• 4 catfish fillets, 6 to 8 ounces each
• salt and pepper to taste
• ¼ cup melted butter
• 1 tablespoon fresh lemon juice
• 2 cups hot cooked rice
• thinly sliced green onion tops for garnish

Catfish Evangeline

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• ⅔ cup chopped onion
• 1 cup chopped green onions
• 1 ( 4 ounce) can mild or hot flavored chili peppers
• ¾ cup chopped green hell pepper
• ¾ cup chopped red hell pepper
• 1 cup margarine
• salt and black pepper to taste
• cayenne pepper to taste
• 1 teaspoon oregano
• 2 cloves chopped garlic
• 3 cups whipping cream
• 1 cup sour cream
• 2½ cups (10 ounces) grated Monterrey Jack Cheese, divided
• 2 pounds shrimp or crawfish tails
• 8 to 10 flour tortillas

Shrimp or Crawfish Enchilada Pie

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• 1 medium onion, diced
• 1 clove garlic, minced
• 2 ribs celery, chopped
• 4 tablespoons butter, melted
• ¼ cup sliced green onions
• ¼ cup diced roasted red peppers
• 1 tablespoon flour
• 4 ounces Cheddar cheese, grated
• 1 5.33 ounce can evaporated milk
• 1 pound crawfish tails
• Salt and pepper to taste

Crawfish Au Gratin

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• 3 cups Crawfish Étouffée (in the cookbook) or Crawfish Stew (in the cookbook; excerpted recipe linked here)
• All-purpose flour, for dusting
• 2 prepared pie crusts (Leaf Lard Pie Dough recipe included in cookbook)
• 1 large egg yolk

Crawfish Hand Pies

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• ½ cup (120 mil) canola oil
• ½ cup (65 g) all-purpose flour
• 3½ pounds (1.6 kg) yellow onions, finely diced
• ½ cup (70 g) finely diced green bell pepper
• ⅓ cup (40 g) finely diced celery
• 1 bay leaf
• 4 pounds (1.8 kg) crawfish tails, with fat (see Note)
• ½ teaspoon cracked black pepper, plus more as needed
• ½ teaspoon cayenne pepper, plus more as needed
• 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
• 1 tablespoon kosher salt, plus more as needed
• 4 cups (1 L) chicken stock or crawfish stock (recipes included in cookbook)
• ¼ cup (13 g) finely chopped fresh flat-leaf parsley
• ¼ cup (20 g) finely chopped green onions
• Biscuits, homemade or store-bought, for serving

Crawfish Stew

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• 4 large white potatoes, baked and cooled
• ¼ cup sliced green onions
• ¼ cup chopped bell pepper
• ¼ cup chopped celery
• 2 cloves garlic, chopped
• 3 tablespoons butter
• 1 cup chopped crawfish tails or shrimp
• ½ cup sour cream
• ½ cup shredded mozzarella or Cheddar cheese
• ½ teapoon lemon juice
• ½ teapoon hot sauce
• Grated Parmesan cheese for garnish
•  

Seafood-Stuffed Baked Potatoes

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