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CRAWFISH RECIPES

We have cleaned peeled crawfish just ask.

Kajun Crawfish Cornbread

Ingredients

1 cup cornmeal

1 can cream-style corn

1 onion, finely chopped

1/2 pound shredded cheddar cheese

1/3 cup oil

2 eggs

1 jalapeno peppers with seeds removed, finely chopped

1 tea. salt

1/2 tea. baking soda

2 pound chop crawfish tail meat

          1/2 tea. paprika

Combine all ingredients together, put in greased pan, and bake at 375 degrees for 30 minutes or until done. Use toothpick in the center to test. Cool before cutting into squares.

Kajun Crawfish Jambalaya

6 tablespoon butter or margarine
1/2 cup chopped bell pepper
1/2 cup smoked sausage
1/3 cup celery
1/2 cup green onions with tops
1 medium onion, chopped
1 clove garlic, minced
1 can chopped mushrooms
1 1/4 cup water
3 cups raw rice
1 can chicken broth
1 can Rotel tomatoes
1 pound crawfish tails, cleaned
Salt, red and black pepper to taste

Melt butter and cook bell pepper, celery, green onions, onion, and garlic until done in rice cooker, stirring frequently. Add the water, rice, chicken broth, tomatoes, crawfish tails, sausage, seasoning and mushrooms to the rice cooker; mix together. Cook until rice is done. Serve 5

Kajun Fried Rice

2 Cups Long Grain Rice
1/2 tea paprika
1 Onion
1 Bell Pepper
1 Clove Garlic
1/2 Cup of Green Onions
1/4 Cup Parsley leaves and stems from parsley leaves (separate stems from leaves)
2 Cups Crawfish without Fat (washed)

Cook the long grain rice in separate pot. In sauce pan sauté' onions, bell pepper, garlic and parsley stems in oil until tender and golden brown. After all is tender and browned, add washed crawfish, paprika, green onions and parsley leaves. Sauté' for another 5 minutes. Mix cooked rice and crawfish mixture together. Serve Hot.

Crawfish Burger
 

• 2 lbs cleaned crawfish tails
• 2 cups onions, diced
• 2 cups celery, diced
• 1 cup bell pepper, diced
• 3 tea garlic, diced
• 3 eggs, beaten
• 1 tea paprika
• 1 cup seasoned breadcrumbs
• 1/2 cup parsley, chopped
• 1/2 cup vegetable oil
• 2 cups unseasoned flour
  Grind crawfish, onions, celery, bell pepper, paprika and garlic in a meat grinder. Once ground, add eggs, breadcrumbs, 1/2 cup at a time, to absorb any excess liquid. Add parsley. Mold all ingredients into hamburger-style patties. In a 10-inchcast iron skillet add vegetable oil and heat over medium-high heat. Dust each crawfish patty with flour and sauté in skillet until golden brown on both sides. Remove, drain well and prepare as you would any hamburger. NOTE: DO NOT use import crawfish because of fat.

Crawfish Pasta in Red Butter Sauce

8 oz egg noodles                                         1/2 cup sun dried tomatoes, chopped
Boiling salted water                                     2 tea paprika
4 tea butter or margarine                             2 tea basil
1 1/2 tea minced garlic                               1/2 tea black pepper
1 cup thinly sliced red bell pepper               1 cup grated Monterey jack cheese
1 lbs crawfish tail meat                                  1 cup grated Parmesan cheese
1 cup whipping cream

Drop noodle into boiling salted water and cook for 10 min. or until done and drain. While noodles cook, melt butter in saucepan and sauté' garlic and red pepper for
1-2 min. Add crawfish and sauté' 2-3 min. longer. Whisk in cream, tomatoes,
paprika, basil and pepper until blended. Stir in grated cheeses and heat, stirring,
until cheese is melted, but not boiling. Toss hot noodles with crawfish sauce and
serve with French bread. Service 6.

Crawfish Etouffee

1 pound crawfish tails or shrimp           1 onion chopped
1 bell pepper chopped                         2 stalks celery (chopped fine)
2 tbsp butter or canola oil                    1 can cream of mushroom soup
1 can cream of celery soup                  1 can Rotel tomatoes spicy
2 cans water                                       1/2 cup parsley
1/2 cup green onions (onion tops)        4 tbsp catsup
1 pod of garlic                                     black pepper - to taste

In medium saucepan over medium heat, sauté in the butter the onion, bell pepper, celery and garlic until onions have wilted. Add the Rotel tomatoes and stir until tomatoes are heated.

Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to form a thick gravy. Remember, your crawfish  will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish.

Rinse the crawfish in a colander. Add crawfish to the mixture along with the parsley and green onions. Cook no more than 10 minutes. In the last couple of minutes of cooking, add a catsup. Serve over rice. Serve 4

Crawfish Bisque

• 2 pounds cleaned crawfish tails
• 60 cleaned crawfish heads
• 1½ cups minced onions
• 1 cup minced celery
• ½ cup minced bell pepper
• 2 tbsps minced garlic
• ½ cup chopped parsley
• 3 eggs, beaten
• 2 cups seasoned Italian bread crumbs
• salt and pepper to taste

You will need 60 cleaned crawfish heads for this dish. Save the insides of the head for the stock. The heads may be frozen for an extended period of time. Prior to using, you may wish to soak the heads overnight in cold soda water. Preheat oven to 350 degrees. Grind crawfish tails, onions, celery, bell pepper, garlic and parsley in a home-style meat grinder or food processor. Once ground, add eggs and enough bread crumbs to hold the mixture together but not that the stuffing becomes too bready. Begin with 1 cup. Season to taste using salt and pepper. Stuff equal amounts into the 60 crawfish heads. Bake for 20 minutes or until lightly browned to fully cook the seasonings in the crawfish heads. Remove and set aside. Now the sauce.

• 1 pound cleaned crawfish tails
• 1½ cups vegetable oil
• 1½ cups flour
• 1½ cups diced onion
• 1 cup diced celery
• ½ cup diced bell pepper
• 2 tbsps minced garlic
• ¼ cup tomato sauce
• 3 quarts crawfish stock
• 1 cup chopped green onions
• ½ cup chopped parsley
• salt and black pepper to taste

In a pan place the insides taken from the heads. Add 3 quarts of water and boil for 15 minutes. Drain in a colander and set the mixture aside. In a heavy-bottomed pan, heat oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3 to 5 minutes. Add crawfish tails and tomato sauce, blending well into vegetable mixture. Slowly add crawfish stock a little at a time until sauce-like consistency is achieved. Additional stock may be needed during the cooking process. Bring to a rolling boil, reduce to simmer for 30 minutes, stirring occasionally. It is important to stir the dish since the crawfish will settle to the bottom of the pot and may tend to scorch. Add green onions and parsley and season to taste using salt and pepper. Pour over stuffed heads. Serve in a 10-ounce soup bowl over white rice.

Crawfish Pistolettes

2 tablespoons butter
2 tablespoons garlic, minced
1/2 cup onions, chopped
1/2 cup bell peppers, finely chopped
1 teaspoon seasoning salt (or Tony Chachere's Creole Seasoning)
1 lb frozen crawfish tails, thawed
2 teaspoons Worcestershire sauce
1/2 teaspoon minced garlic
1/2 cup parmesan cheese, grated
2 cups evaporated milk
8 pistolette rolls

1. Melt butter in a large saucepan over low heat.
2. Add the garlic, onion and bell pepper and sauté until soft.
3. Add the flour, seasoned salt and crawfish tails, cover and cook on low for 10-15 minutes until well heated.
4. Mix in the Worcestershire sauce, evaporated milk and parmesan cheese and stir.
5. Remove this mixture from the heat and let thicken, stirring occasionally.
6. While this is thickening, hollow out the pistolette rolls.
7. Once hollow, fill the rolls with the crawfish mixture.
8. Bake at 325 degrees for 10-15 minutes (until the rolls are lightly browned and crusty).

Crawfish Omelets

• 1 lb cooked crawfish tails
• ¼ cup butter
• ¼ cup minced red bell pepper
• 1 tbsp chopped garlic
• ½ cup sliced mushrooms
• ¼ cup sliced green onions
• 1 tbsp chopped parsley
• 8 eggs
• ½ cup milk
• salt and cracked black pepper to taste
• 1/2 tsp Worcestershire sauce
  
  In a heavy-bottomed sauté pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and green onions. Sauté three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to sauté an additional five minutes. In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg / milk mixture over crawfish and stir gently. When eggs are set, turn omelets onto a platter. Garnish with fresh parsley.

Crawfish Sauce Piquant

3 pounds crawfish
2 onions, chopped
1 bell pepper, chopped
2 cups celery, chopped
3 cloves garlic, chopped
Salt and pepper, to taste
1 can tomato sauce
1 can water
1 large can whole tomatoes
1/2 cup oil

Sauté onions, bell pepper, celery and garlic in oil. Add tomato sauce and whole tomatoes. Cook on low heat for 45 minutes. Add crawfish and cook for 30 minutes. Serve over rice.
Serves 8.

Crawfish Stuffed Chicken Breasts

8 deboned chicken breasts
1 stick margarine (1/4 lb)
1 large onion, chopped
1 bell pepper, chopped
1 tbsp chopped garlic
1/2 cup celery chopped
1-1/2 lbs. crawfish tails
3-1/2 cup Italian bread crumbs
5 tbsp. parsley
5 tbsp. onion tops
salt, red pepper, black pepper and lemon pepper to taste
heavy aluminum pot
large baking dish.

Preheat oven to 375F. Season deboned chicken breasts to taste. Melt margarine in a pot. Sauté onions, bell pepper and celery until wilted or transparent. Add crawfish and let cook approximately 10 minutes on medium heat. Season to taste. Add bread crumbs to desired texture for stuffing. Put in parsley and onion tops. Fill each breast with stuffing and fold over. Fasten edges with toothpicks or string. Put in baking dish or pan. Bake approximately one hour. After 45 minutes, pull back aluminum foil and allow chicken to brown for last 15 minutes. Remove chicken carefully and place on platter, removing all toothpicks or string. Garnish as desired.

Serves 8.

Crawfish Bar B Q

2 lbs. Louisiana crawfish tail meat
8 oz. sliced fresh mushrooms
2 sticks butter 
8 oz. hickory barbecue sauce
1 bell pepper, chopped 
2 tbsp Cajun / Creole seasoning
2 onions, chopped 
Sliced French bread

Melt butter. Add peppers and onions and sauté until tender. Add mushrooms and barbecue sauce. Cook for 2 minutes. Stir in crawfish and seasoning and simmer for 5 minutes. Serve in bowls over sliced French bread. Serves 6.