crawfish is the winner recipes.

Discussion in 'Recipes' started by snorton938, May 24, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    me oh my !! by a 2 to 1 margin, crawfish beat out old shrimps to rule the forum. so now we must pay tribute (still think ya'll are wrong but that's ok....i already did a shrimps recipe thread..... :D ) do we boil these little babys? (don't forget to purge 'em).....

    Louisiana Boiled Crawfish


    1 Sack live crawfish (36-42lbs)
    16oz (1 can) salt
    16oz Liquid Crawfish Crab and Shrimp Boil Concentrate
    1 dozen lemons, cut in half
    1 dozen ears of corn, cut in half
    3-5lbs small, red potatoes washed but not peeled
    6 cloves of garlic, cut in half and cleaned
    Water to cover 1/2 to 2/3 of the pot
    (use a Large boiling pot)

    Bring water to a boil.
    Add seasonings, allow to boil at least 5 minutes,
    Add crawfish to water at a rolling boil.
    Cook 10-15 minutes or until crawfish start to float.
    Allow to soak at least 15-20 minutes (the longer they soak, the spicier and more flavorful they will be!).
    Remove from water and enjoy!

    You can add anything else you want to the boil...sausages, hot dogs, turkey necks, chicken legs, other vegetables...use your imagination!
    Cooking water can be used over and over, adding seasonings when the batches begin to loose flavor. Do not use water that has been cooled completely though - start a new pot!
    .......snort agrees....get dogs in crawfish boil spells yummmmmmyyyy...... :D :D
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    ok.....let's start the recipes......

    crawfish bread

    1/4 cup Melted butter or margarine
    2 cup Sifted all-purpose flour
    3 large eggs
    1 teaspoon Salt
    1 1/2 teaspoon Baking powder
    1 cup Milk
    1/2 teaspoon Thyme
    1/2 teaspoon Chopped garlic
    1/4 cup Chopped green onions
    1/4 cup Chopped parsley
    10 ounce Cooked crawfish tails --- chopped into pieces

    Preheat oven to 375º. Oil and flour a 9x13x2" pan.
    In bowl mix margarine, flour and eggs. Remove lumps. Add remaining ingredients and combine.
    Place batter in prepared pan and bake for 30 to 40 minutes until done.

    crawfish cornbread

    1 1/2 c Cornmeal
    1/2 c Cooking oil
    1/2 tsp Baking soda
    1 Tsp Salt
    1 can Cream style corn
    2 Eggs
    1/2 lb Cheese, grated
    1 c Onion, chopped
    1 lb Crawfish tails
    2 Jalapeno peppers, chopped

    Mix all ingredients except crawfish. Blend until moist. Add crawfish and stir well. Pour into greased 9x13 baking dish and bake at 375 degrees for 30 minutes or until golden brown.

    crawfish wontons


    1/2 c Butter
    2 c Spanish onions -- dice fine
    1 c Celery -- dice fine
    1/2 c Green onion tops -- slice thin
    3 lb Crawfish tails -- peeled
    2 ts Granulated garlic
    1 t Black pepper
    3/4 ts Chili powder
    1/4 ts Cayenne pepper
    10 oz Can Rotel tomatoes w/chiles
    1 1/2 c Heavy cream
    1/8 c Chicken broth
    1/3 c Blond roux -- recipe follows -below
    8 oz Pk pasteurized process -cheese spread
    1 pk Wonton skins
    3 Eggs -- beaten
    Oil for deep-frying

    3 tb Butter
    3 tb Flour


    BLOND ROUX-Melt butter over medium heat.
    Add flour and cook and stir until roux is the color of a golden blond


    Melt butter and saute onion and celery for 8 to 10 minutes or until tender.
    Add green onion and crawfish and saute for 5 minutes.
    Add garlic, peppers, chili powder and cook for 1 minute.
    Add tomatoes, cream and chicken broth; bring just to a boil and stir in roux.
    Cook and stir until thickened.
    Reduce heat to low and add cheese; stir until melted.
    Cool in fridge for 1 hour.
    Lay 4 wonton skins on a clean, dry surface.
    Brush outer edges of each with beaten egg.
    Place 1 tb filling in center; pull each of the 4 corners over filling and pinch edges together to seal.
    Place on waxed paper and repeat with remaining skins.
    Refrigerate until ready to fry.
    Heat enough oil for deep-frying to 350~.
    Fry wontons, a few at a time, for 3 minutes or until golden brown.
    Drain on paper towels and serve immediately.

    crawfish etouffee

    1 stick butter
    2 tablespoons flour
    1/4 cup green pepper, chopped
    1lb crawfish (peeled, cooked tails plus fat)
    1 clove garlic, minced
    2 green onions, chopped
    3/4 cup onion, chopped
    1/4 cup parsley, minced
    1/2 teaspoon salt
    1/8 teaspoon red pepper

    Melt butter and stir in flour. Add onion, garlic and green pepper and 1/4 cup water. Cook approximately 30 minutes. Add fat and crawfish tails, and cook additional 15 minutes. Add all other ingredients and simmer 30 minutes. Serve over hot steamed rice.
    Serves 6

    crawfish and eggplant casserole bake

    2 medium size egg plants
    1lb crawfish tails
    1 large onion, chopped
    1 stalk celery, chopped
    1 clove garlic, minced
    1 tablespoon oil
    1/2 cup water
    Cajun Seasonings to taste

    Soak peeled and cut up eggplants in salted water while preparing the rest of the recipe. Sauté' crawfish and vegetable in small amount of oil. Drain eggplant and add to the crawfish mixture along with 1/2 cup water. Cover and cook until eggplant is tender. Season to taste with Cajun Seasonings. Preheat oven to 350*. Put mixture in baking dish (spray with cooking spray first) until water is baked out (about 20-30 minutes). Sprinkle with bread crumbs and return to oven until crumbs are slightly browned. Enjoy!

    crawfish pie

    3/4 medium bell pepper, chopped
    2 ribs celery, chopped
    1 large onion, chopped
    3/4 tablespoon butter
    6 tablespoons crawfish fat (optional)
    1 1/2 lbs peeled crawfish tails
    1/2 cup chopped green onions
    1/2 cup minced parsley
    1 1/2 teaspoon salt
    1/2 teaspoon red pepper
    1/8 teaspoon black pepper
    1/2 teaspoon garlic powder
    Dough or crust for double crust pie

    Sauté bell pepper, onion and celery in butter until tender; add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Thicken if necessary with cornstarch; let cook long enough to thicken gravy. Cool slightly (this is a good time to roll out your crust if making it from scratch!) Place half of the pie crust dough in a 9 inch pie pan. Fill with the cooled filling. Place top crust on pie, moisten edges, and seal. Cut two or three one inch long slits on top of crust. Bake 10 minutes at 450*; lower oven to 375* and cook for 35 minutes longer or until crust is golden brown.
    Individual pies can be made by using muffin pan with large cups.

    crawfish mold

    1 c Chopped parsley
    1 c Cream cheese
    1/2 c Dry white wine
    1tsp Salt, to taste
    1 Tsp Lemon juice
    1 lb Catfish meat, cooked
    1 tsp Louisiana hot sauce
    1 lb Crawfish meat, cooked
    1 T Lea & Perrins

    Chop catfish and crawfish in food processor.
    Add wine, parsley, lemon juice, and salt.
    Mix real well.
    Add hot sauce and Lea & Perrins Worcestershire sauce.
    Mix well.
    Add cream cheese.
    Mix well.
    Refrigerate overnight in a mold.
    Serve with crackers or on a bed of lettuce.

    You can use shrimp of crawfish aren't available. (snort agrees.... :D )
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    crawfish monica.....crawfish monica.....i want my crawfish!!

    Crawfish Monica Recipe

    This is a very simple and elegant dish, and will impress your guests in a big way. It's also one of the most popular dishes served at the New Orleans Jazz and Heritage Festival; the line at the Crawfish Monica booth is one of longest on the Fairgrounds. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat. (or as snort will tell you.....add them all !!!!! :D :D :D :D :D )

    1 lb. crawfish tails, boiled and peeled; OR (snort says and :D )
    1 lb. shrimp, peeled; OR (snort says and :D )
    1 lb. lump crabmeat; OR (snort says and :D )
    1 lb. oysters, drained and quartered.
    1 stick butter (Do not use margarine.)
    1 pint half-and-half (Look, relax. Just don't eat this every day..)
    3 - 10 cloves garlic, chopped (to your taste)
    1-2 tbs Creole Seasoning
    1 lb. cooked fresh pasta (Rotelli is preferred, use your favorite shape.)

    Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 -10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately.
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    more, more, more crawfish recipes......

    Cajun Crawfish Casserole Recipe

    2 c Crawfish tails -- chop
    4 Hard-cooked eggs -- chop
    1/2 c Celery -- chop fine
    1/2 c Bell pepper -- chopped
    1 c Toasted bread crumbs
    1/2 Stick butter -- melted
    1 c Yellow squash; boil --
    1/4 c Half-and-half
    4 tb Shallots -- chop fine
    1 tb Garlic -- chop fine
    1 ts Salt
    1/2 ts White pepper
    1/4 ts Red pepper
    1 c Cracker crumbs -- crumble
    1/4 c Parsley -- chop fine

    Combine everything in a large bowl, except cracker crumbs and
    parsley. Mix well. Butter insides of a 1-1/2-qt casserole and spoon
    the mix into it. Sprinkle the cracker crumbs over the top and garnish
    the surface with the parsley. Bake the dish for about 20-25 minutes
    in a 400~ oven. Serve hot.

    This Cajun Crawfish Casserole Dish Is One Of The Best I have Ever Tried.

    Crawfish Jambalaya Recipe

    1 1/2 c Water (snort recommends stock)
    1 1/4 c Long grain rice (raw)
    1 c Onion, chopped fine
    1 lb Crawfish tails
    1 tb Flour
    1/2 c Chopped bell pepper
    1/2 c Chopped celery
    1/2 c Chopped green onion tops
    1/2 c Chopped parsley (2ts.flakes)
    1/2 ts Black pepper
    1/4 c Crawfish fat
    1/4 ts Red pepper, or to taste
    2 1/2 ts Salt
    2 tb Salad oil

    Brown flour in oil to a golden brown. Add onions.
    Stir constantly until onions are almost cooked.
    Add 1 1/2 cups cold water (or stock) and simmer for 1/2 hr.

    Add crawfish tails and fat.
    Cook until crawfish turns pink.
    Add abt. 2 cups of water (or stock) and bring to a boil.
    When water is rapidly boiling, add remainder of ingredients.
    Stir to blend and cook on low heat covered for abt. 1/2 hr. or until rice is

    Five minutes before serving, use a 2 prong fork and fluff up jambalaya
    so that rice will have a tendency to fall apart.

    4 Servings

    Crawfish Bisque Recipe


    1 c Cooking oil
    2 lg Onions
    4 Ribs celery
    4 Cloves garlic
    2 1/2 c Ground crawfish tails
    9 c Hot water
    5 ts Salt
    2 c Flour (about)
    6 Green onions
    1/4 Bell pepper
    10 Sprigs of parsley
    1/2 Of crawfish fat
    2 ts Red pepper
    4 ts (heaping) Tomato paste


    Rest of ground crawfish tail
    3 Ribs celery
    1/4 Bell pepper
    4 Cloves garlic
    10 Sprigs parsley
    2 c Dry bread crumbs (or more)
    2 ts Red pepper
    2 lg Onions
    6 Green onions
    Rest of crawfish fat
    1/4 c Cooking oil
    2 Eggs, beaten
    4 ts Salt

    Use 1 sack crawfish (about 40 lbs.) Scald crawfish in almost
    boiling water for about 15 min. Drain and cool. Peel crawfish and
    save the fat in a separate bowl. Clean abt. 200 heads to stuff.
    To make gravy: Grind onions, celery bell pepper, garlic and parsley.
    Make roux with oil and flour. Stir constantly until browned. Add
    ground seasonings. Cook on low fire abt. 30 min. Add tomato paste and
    crawfish fat. Cook abt. 30 min more. Add hot water and let cook on
    low fire. Add ground crawfish tails, add salt and pepper. Cook on
    high fire abt. 20 min. Add baked crawfish heads. Cook on low fire
    abt. 1 hr. More hot water may be added if too thick. Stir carefully.
    Serve in soup bowls over rice.
    To make stuffing for heads: Grind onions, celery, bell pepper,
    garlic and parsley. Fry crawfish and ground seasonings in hot cooking
    oil; cool. Add cawfish fat and eggs. Mix in bread crumbs, salt and
    pepper. Stuff heads. Dip the stuffed part of head in flour and place
    on cookie sheet. Bake for 20 min in 400 F. oven.

    next one is a very simple gumbo recipe....don't have to go crazy with ingredients to make a good gumbo.....

    Crawfish File Gumbo Recipe

    Yield: 6 Servings

    1 c Shortening (or oil or butter)
    1 c Flour
    1 Onion, minced
    1/4 c Parsley, minced
    3 Pods garlic, minced
    1/4 c Celery leaves, minced
    1 lb Crawfish tails, cleaned
    8 c Water (snort would use a stock)
    1/2 c Crawfish fat
    Seasonings to taste

    Make a roux by cooking shortening and flour together to make a
    golden brown color while stirring constantly. Add onions and cook
    until soft. Add crawfish fat. Stir constantly while cooking over low
    heat until shortening floats on top. Add water and seasonings. Simmer
    over a low heat for 30 min. About 1/2 hr. before serving, add garlic
    and crawfish tails and let simmer for 25 min. longer. Add parsley,
    green onion tops, celery leaves and simmer 5 min. longer. Just before
    serving, add about 3/4 tsp. file powder, if desired. Serve in soup
    plates with hot steamed rice and Tabasco sauce, if desired.

    crawfish and chili? why not !!!

    Crawfish Chili Recipe

    2 lb Lean ground beef
    2 lb Crawfish tails
    1 ts Garlic, chopped fine
    2 ts Salt
    1 tb Soy sauce
    1 ts Cayenne pepper
    1 ts Dried mint
    1 tb Dried parsley
    3 tb Chili powder
    1 cn (8 oz) tomato sauce
    1 c Dry white wine (snort likes this cooks style.... :D :D :D )
    Water (or stock....start with 1/4 can always add more)
    1 ts Lemon or lime juice
    1 c Chopped onions
    Bacon drippings

    Brown meat in bacon drippings. Combine all other ingredients
    with meat and bring to a boil. Simmer for a few hours.
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    here's a few easy ones from the louisiana crawfish company.....

    Crawfish New Orleans

    Not only are crawfish great as a meal all by themselves, but they are useful in making a variety of sauces. Here at LACRAWCO, this sauce is a favorite topping on our steaks and grilled fish. We hope you enjoy it as much as we do.

    Sauté crawfish tails in mushrooms, green onions, white wine, and butter, adding Tony Chachere's seasoning to your taste. Add a dash of worchestershire sauce, lemon juice, red hot sauce and salt. Reduce down until mushrooms wilt and serve over your choice of meat or fish.

    Fried Crawfish

    1 lb. crawfish
    salt and pepper
    2 eggs

    Season cleaned crawfish tails with salt and pepper. Dip each one in mixture of beaten eggs and a little milk that has been salted. Then dip in flour that has been seasoned with salt and a little pepper. Deep fry in hot oil & enjoy!

    Beer, Cheese & Crawfish Soup

    Sautee two onions chopped fine in butter in stock pot
    Add 2 lbs crawfish tails
    Add 3 pints heavy cream and 2 pints clam juice
    Add 2 quarts cheddar cheese sauce and bring to a boil
    Add 2 tbls of lobster base
    Add 1 tbl nutmeg
    Add 1 tbl white pepper
    Add 1 tbl garlic powder
    Add cayenne pepper to taste
    Add 1 quart of favorite beer

    Simmer slowly for 30 minutes

    here's another etouffee recipe.....

    Crawfish Etouffee

    makes approx. 1 gallon, 12-14 1-cup servings

    1 lb. crawfish tails
    crawfish fat
    1/2 tbsp. flour (add some cayenne pepper to taste w/flour)
    1 medium onion, chopped fine
    1 to 1 1/2 sticks butter or oleo salt and pepper to taste
    1 tbsp. bell pepper, chopped fine
    green onion tops, chopped
    parsley, chopped
    salt and pepper to taste
    cayenne pepper to taste
    2 or 3 pods garlic, chopped fine

    Melt butter or oleo in skillet. Add flour and salt until blended. Add chopped onion, chopped bell pepper, and garlic, and cook until tender. Add crawfish fat and cook about 10 minutes, stirring occasionally. Add crawfish tails and cover. Let this cook about 15 or 20 minutes on low heat, stirring occasionally. Add salt, pepper and cayenne pepper to taste, green onion tops and parsley. Simmer covered a while until seasonings blend. Serve over rice.
    Yield 2-4 Servings.
    Note: Water may be added after the crawfish fat, but is not neccessary.
    Alligator or shrimp may be substituted for the crawfish.
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    here is one with ritz for me.....

    Crawfish or Shrimp Jonell
    posted by Seanchia

    1 stick butter
    2 cup chopped onion
    2 chopped bell pepper
    1 teaspoon garlic
    Tony’s Creole Seasoning to taste
    2 lbs. crawfish or shrimp
    1 can cream of mushroom soup
    1 can cream of celery soup
    2 cans Rotel chopped tomatoes
    1/4 – 1/2 teaspoon dried thyme
    4 tablespoons parsley
    1 tablespoon paprika
    Kitchen Bouquet to color
    2 lbs. Velveeta cheese
    24 ounces pasta (spirals hold the suace really well)
    1 sleeve Ritz crackers
    3 tablespoons parmesan cheese, grated
    Olive oil

    Cook pasta in water with 2 tablespoons oil and seasoned with salt and black pepper until just done. Drain and drizzle with olive oil in pot.
    Sauté onions in butter until clear, add pepper and seasoning. Continue to sauté until lightly caramelized. Add garlic and crawfish or shrimp and cook until just done and liquid thickens. Add soups, tomatoes, herbs, spices and Kitchen Bouquet. Simmer briefly to allow flavors to meld. Stir in Velveeta cheese cut into cubes until melted.

    Crush crackers and mix with parmesan cheese and enough olive oil to lightly moisten. (Grated cheddar may be substituted for cracker topping.)

    Mix pasta and sauce and pour into greased baking dish. Top with crumb mixture and bake until bubbly and browned in a 350 degree oven.

    This recipe makes a large amount. You may divide and freeze half without the crumb topping or make two smaller dishes. Use all the crumb topping on the first dish and make another batch when you bake the second dish.
  7. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    acadian crawfish cakes


    1/2 stick butter
    2 cups crawfish tails -- ground
    2 cups cooked long-grain rice
    1/2 cup bell pepper -- chopped
    2 slices bacon -- crisp, crumble
    1 tablespoon parsley -- chop fine
    1/2 cup shallots -- chop fine
    1/4 teaspoon basil
    1 dash thyme
    1 teaspoon salt
    1 dash Tabasco
    3 eggs; well beaten

    Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well. Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the fridge for about 30 minutes, covered. Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2" and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown. Source: The Frank Davis Seafood Notebook

    alligator sausage and crawfish casserole


    1 pound alligator sausage -- crumble
    brown -- drain
    1 pound crawfish tails
    1 pound smoked sausage -- sliced
    2 cups converted long-grain rice
    1 10 ounce ca rotelle tomatoes/w
    1 can onion soup
    1 can beef consomme
    1 bunch green onions -- chopped
    1 pound mushrooms -- sliced
    10 milliliters garlic -- minced
    2 bay leaves
    1 tablespoon creole seasoning
    1 tablespoon black pepper
    1/4 pound butter or margarine

    Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350~ oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and serve. Can serve 10-20.

    justin wilson's way to boil crawfish


    4 boxes salt -- (no size mentioned
    6 pouches crab boil
    24 small potatoes
    9 lemons
    smoked sausage
    8 ounces cayenne pepper
    5 pounds small white onions
    50 pounds live crawfish

    Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help."

    crawfish and egg salad


    3 eggs -- hard boiled
    salt -- if needed
    1 tablespoon Durkee's famous sauce
    2 tablespoons dill pickles -- finely chopped
    1 pound chopped crawfish or shrimp
    1 teaspoon red cayenne pepper
    2 tablespoons mayonnaise
    1 teaspoon Poupon mustard

    To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help"

    Crawfish Maque Choux


    *** STOCK***
    5 pounds live crawfish
    1 ounce garlic*
    1 white onion*
    1/2 bunch celery*
    1 green pepper
    1 pinch cayenne
    1 pinch salt
    1 cup vegetable oil or peanut oil with a high
    -- smoking point
    1 cup flour
    1/2 bunch celery -- small dice
    1 green pepper -- small dice
    1 ounce garlic -- small dice
    1 onion -- small dice
    ***MAQUE CHOUX***
    2 green peppers -- small dice
    1 yellow pepper -- small dice
    1 red pepper -- small dice
    1 ounce garlic -- minced
    3 ounces oil
    3 tablespoons creole seasoning
    3 pounds crawfish tails
    3 cups fresh corn -- shucked
    2 cups sliced -- fresh okra
    2 cups onion -- small dice
    2 bunches green onion -- for garnish
    1/4 pound crisp bacon

    Crush live crawfish in pot and add cold vegetables. Saute until slightly cooked, about two minutes. Add one gallon cold water. Bring to a boil and skim, simmer for 30 minutes. * All vegetables should be small dice or rough chop. To make the Roux While stock is cooking, make roux. In a heavy gage sauce hot heat up vegetable oil, or any high smoking point oil. When oil comes to smoking point, add 1/2 flour. Stir constantly. Do not let burn. Add other half of flour and stir. Note: Be very careful not to burn yourself. After 5 minutes or so, flour should be dark brown, the color of chocolate. Pull off heat, add vegetables. Vegetables will caramelize and stop cooking, process roux. Put back on heat, slowly add strained stock to roux, constantly stirring. Bring sauce to boil to simmer for 15 minutes, constantly skimming. Season to taste. MAQUE CHOUX In a large saute pot, heat oil. Add garlic and let toast golden brown. Do not let burn. Add corn, peppers, onions, okra, Creole seasoning and cook until tender. Add crawfish tails and saute until hot. Add sauce, taste for seasoning. Serve with steamed rice and garnish with green onions and bacon crisps.

    crawfish mashed potatoes


    2 Pounds white potatoes -- peeled, diced
    4 Tablespoons butter
    1 Teaspoon minced garlic
    1 Tablespoon chopped chives
    1 Pound crawfish tails -- cooked
    1/2 Cup heavy cream -- (1/2 to 1)
    Salt and white pepper

    Place the potatoes in a pot and cover with water. Season the water with salt. Bring the potatoes up to a boil and reduce to a simmer. Simmer the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Place the drained potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted butter for 2 minutes. Stir in the garlic and chives. Season the crawfish with Essence. Using a hand-held masher, mash the potatoes with the remaining butter. Fold in the crawfish and continue mashing. Add in enough cream to the desired texture. Season the mashed potatoes with salt and white pepper. Spoon the twosauces on the bottom of the plate. Using a knife, swirl the 2 sauces together. Mound the potatoes in the center of the sauce. Lay the fish directly on top of the potatoes.

    crawfish stuffing


    1/4 cup butter or margarine
    1 tablespoon flour
    1/2 cup onion -- minced
    1 tablespoon garlic -- minced
    1/2 cup parsley -- chopped
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon cayenne pepper
    1 egg -- beaten
    4 cups white bread -- chopped
    4 cups breadcrumbs
    2 pounds crawfish tails -- chopped

    1. Melt butter in large saucepan; add flour and stir over heat until light brown. 2. Add onion and garlic; sauté. 3. Remove from heat; add parsley, seasonings, egg, chopped bread and crawfish tails and stir until mixed.

    Gabrielle's Crawfish Enchiladas


    ***FOR THE SAUCE***
    1 tablespoon lard or bacon fat
    1 teaspoon chili powder
    1/4 cup onion -- finely chopped
    2 tablespoons green bell pepper -- finely chopped
    2 tablespoons celery -- finely chopped
    1 teaspoon garlic -- finely chopped
    1/4 cup fish stock or clam juice
    3/4 cup whipping cream
    1 1/2 teaspoons corn flour -- or
    1 tablespoon wondra
    1/4 cup cheddar cheese -- shredded
    salt -- to taste
    6 corn tortillas -- 6"
    8 ounces cooked crawfish tails -- chopped coarsely
    1 tablespoon green onion -- chopped
    1/3 cup monterey jack cheese -- shredded

    Prepare the sauce. Melt lard in a medium saucepan, add chili powder, onion, bell pepper, celery and garlic. Cook over medium heat until soft, about 10 minutes. Add corn or instant flour and cook 2 minutes more. Add cream and stock, bring mixture to a boil and stir in cheddar cheese. Stir constantly until melted. Remove sauce from heat and season to taste with salt. Heat oven to 400F, then prepare the enchiladas. Soften tortilla shells by wrapping them in plastic wrap and heating in a microwave oven for 30 to 50 seconds. Combine half of the sauce with the crawfish tails. Fill each tortilla shell with 1/4 cup of this mixture and sprinkle with green onion. Roll shells around filling and fit snugly into a small oven casserole dish. Pour remaining sauce over all and top with shredded Monterey jack. Bake until enchiladas are heated through and cheese is melted and bubbly, about 10 minutes.

    Crawfish Pizza With Chilpotle Pesto Sauce

    1 can chilpotles en adobo
    1 small wedg kraft parmesan cheese -- (i threw away the
    -- wrapper but i
    -- believe it was 2
    -- oz. or so)
    1/4 cup dried oregano leaves -- (or 1 handful
    -- fresh)
    1/4 cup dried basil leaves -- (or 1 handful
    -- fresh)
    6 cloves garlic
    1 lime's juice
    2 tablespoons olive oil
    1 thick boboli pizza crusts
    1 medium onion
    1 red bell pepper -- sliced in 1/4 inch
    -- strips
    1 yellow bell pepper -- " " " " "
    1 pint crawfish tail meat -- (or substitute
    -- steamed shrimp
    -- or crab meat)
    3 fresh mushrooms -- sliced
    1 medium tomato -- sliced in thin
    -- wedges
    mozzarella cheese -- to hold top layer
    -- together

    combine parmesan, garlic, basil, and oregano in food processor, chop until parmesan is all chopped up. Add lime juice and chipotles, blend. Add enough olive oil to make a spreadable paste... Spread pesto 1/4 inch thick across pizza crusts. Throw on onions and crawfish meat. Throw on bell peppers, mushrooms, and tomato. Throw on mozzarella cheese to taste. Bake at 450 deg. F on pizza pan for 9 minutes. Remove pan and bake pizzas on open rack for 3 minutes more to crisp up the crusts.
  8. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    uh's a couple from my buddy's at those reverse engineering demon's of the culinary world......

    Magnolia Bar and Grill Crawfish Etouffe

    Don't miss this Cajun Treat!

    1 lb. cleaned Crawfish Tails
    1 tsp. Salt
    1/4 tsp. Cayenne Pepper
    1 stick Butter
    1 medium Onion, chopped fine
    1 tsp. Flour
    2 thin slices lemon
    1 Tbsp. Tomato Paste
    1 Tbsp. Green Onion
    1 Tbsp. Parsley

    Use a saucepan with a tight fitting lid to "Etouffe". Season crawfish tails with salt and pepper; set aside. Melt butter, add chopped onion, and cook over medium heat until onions are tender. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally. When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer. Serve over steamed rice.

    Pappadeaux Crawfish Bisque

    3 lb. Crawfish
    2 oz Olive Oil
    1 tsp. Paprika
    1/8 tsp. Cayenne Pepper
    2 qt. water
    1/2 C. each, chopped: onion & green bell pepper
    1 Tbsp. Tomato Paste
    3 C. Whipping Cream
    1/2 C. Chopped Tomato
    2 oz Brandy (4 Tbsp.)


    1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat.

    2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Sauté 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes.

    3. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells.

    4. Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

    Servings: 8
  9. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Crawfish Stew by Mary in LA.
    My x mother-in-law taught me how to cook here in the south.

    1/2 green bell peppers (chopped)
    3 tablespoons fat or shortening
    2 small onions (chopped)
    2 stalks celery (chopped)
    1/2 clove minced garlic
    2 tablespoons flour
    1/2 cup tomato sauce
    1/4 teaspoon hot pepper sauce
    1 tablespoon Worcestershire sauce
    cayenne pepper
    1 dash salt
    1 dash pepper
    1 1/2 cups water
    2 lbs crawfish tails (peeled)
    cooked rice

    1. Best thing to use is an IRON POT Heat fat until melted in your iron pot.
    2. Add green peppers, celery, garlic,onions and saute until they are cooked.
    3. Add flour, blending very well, gradually add all seasonings,tomato sauce,water& crawfish tails.
    4. Simmer on very low heat.
    5. In 30 min's it will be done.
    6. You can serve over rice.
    7. I like it just plain with no rice.
  10. tirk

    tirk im the lyrical jessie james

    Feb 4, 2004
    Likes Received:

    Does anyone from here really call them "shrimps"? or crawfishes or fishes or beers?

Share This Page