Best 20 Crawfish Recipes

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LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

  • Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  • While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

Steps:

  • In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

LOUISIANA CRAWFISH BISQUE



Louisiana Crawfish Bisque image

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 6

Number Of Ingredients 12

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

CRAWFISH BOIL



Crawfish Boil image

Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like-these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don't forget the paper towels!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

10 pounds live crawfish (18/22 pp size)
2 cups kosher salt
1 1/2 pounds crab and crawfish boil seasoning, such as Zatarain's
1 1/2 pounds smoked sausage, such as andouille or kielbasa, sliced into 2-inch pieces
4 ears corn, broken into 3-inch pieces
2 large onions, peeled and quartered
3 lemons, juiced, rinds reserved
2 heads garlic, cut in half crosswise
1 stick (8 tablespoons) unsalted butter
1 bunch fresh thyme
4 fresh bay leaves
3 pounds small red potatoes
6 to 8 pounds ice cubes
Seafood boil seasoning, such as Old Bay, for serving

Steps:

  • Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
  • Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
  • Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
  • Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

EASY CRAWFISH ETOUFFEE



Easy Crawfish Etouffee image

There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

Provided by Luby Luby Luby

Categories     Crawfish

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

Steps:

  • In dutch oven melt butter over medium heat.
  • Add onions, bell pepper, celery and garlic.
  • Saute vegetables until soft, about 30 to 45 minutes.
  • Add Crawfish tails and seasonings.
  • Cover and simmer for 10 minutes.
  • Add the mushroom sauce, let it simmer for 5 minutes.
  • Add to crawfish mixture, cover and simmer for 10 more minutes.
  • Serve on hot rice.

LOUISIANA CRAWFISH YA-YA PASTA



Louisiana Crawfish Ya-Ya Pasta image

This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!

Provided by Janessa

Categories     Seafood     Shellfish     Crawfish

Time 45m

Yield 4

Number Of Ingredients 12

¾ (12 ounce) package egg noodles
½ cup butter
½ cup chopped onion
¼ cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup heavy cream
⅓ cup sliced fresh mushrooms
¾ cup shredded Cheddar cheese, divided
⅓ cup sliced green onions

Steps:

  • Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
  • Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g

CRAWFISH AND CREAM OVER PASTA



Crawfish and Cream over Pasta image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 23

1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails* (See Cook's Note)
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
  • In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
  • Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
  • Combine all ingredients thoroughly.

CRAWFISH CORNBREAD



Crawfish Cornbread image

A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.

Provided by JERKIE3

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 15

1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
1 (4 ounce) jar diced pimentos, drained
⅓ cup vegetable oil
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
⅓ cup chopped jalapeno pepper
1 pound peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
  • Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 18.6 g, Cholesterol 81.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 533.8 mg, Sugar 2.6 g

CRAWFISH CHOWDER



Crawfish Chowder image

I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Steps:

  • Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
  • In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g

CRAWFISH FETTUCCINE I



Crawfish Fettuccine I image

One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.

Provided by CYNTHIA2

Categories     Seafood     Shellfish     Crawfish

Time 1h30m

Yield 8

Number Of Ingredients 13

6 tablespoons butter
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 pound peeled crawfish tails
1 (8 ounce) package processed cheese food
1 cup half-and-half cream
2 teaspoons Cajun seasoning
1 pinch cayenne pepper, or to taste
1 pound dry fettuccine pasta
½ cup grated Parmesan cheese

Steps:

  • Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
  • Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
  • Bake in a preheated oven for 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 489.8 calories, Carbohydrate 48.9 g, Cholesterol 121.5 mg, Fat 22.6 g, Fiber 2.8 g, Protein 24 g, SaturatedFat 13.1 g, Sodium 681.8 mg, Sugar 5.8 g

CAJUN CRAWFISH AND SHRIMP ETOUFFE



Cajun Crawfish and Shrimp Etouffe image

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Steps:

  • Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
  • Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
  • Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

PRUDHOMME'S SHRIMP OR CRAWFISH ETOUFFEE



Prudhomme's Shrimp or Crawfish Etouffee image

I love Prudhomme's recipe but sometimes he uses a LOT of fat,I would use half the amount of butter,(or 1/4 lb) called for in this recipe. I make seafood broth by simmering crawfish or shrimp shells,onion,garlic,parsley and anchovy paste and enough water to cover for about an hour.Add a small bottle of clam juice and let it sit...

Provided by Leanne D.

Categories     Seafood

Number Of Ingredients 18

1/4 c chopped onions
1/4 c celery
1/4 c chopped green bell peppers
7 tablespoons vegetable oil
3/4 c flour
2 tablespoons seafood seasoning
3 c seafood stock
1/2 lb unsalted butter
2 pounds uncooked medium shrimp or crawfish
1 c very finely diced green onions
4 c hot cooked white rice
SEAFOOD SEASONING
2 t. salt
2 t. cayenne
1 t. white pepper
1 t. black pepper
1 t. dried sweet basil leaves
1/2 t. dried thyme leaves

Steps:

  • 1. Peel the shrimp or crawfish and use the shells to make the stock.Combine the onions, celery and bell peppers in a bowl and set aside. Throughly combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the seafood seasoning.with a wooden spoon. Continue stirring until cool, about 5 minutes. Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp or crawfish and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining seafood seasoning , stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.

LOUISIANA CRAWFISH CASSEROLE



Louisiana Crawfish Casserole image

I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.

Provided by mailbelle

Categories     Crawfish

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb crawfish tail
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel tomatoes & chilies
1 1/2 cups rice, cooked
1/3 cup butter, melted
1/4 cup chopped bell pepper
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
1 cup chopped celery
salt and pepper
1/2 cup grated monterey jack cheese
1 cup grated cheddar cheese

Steps:

  • Mix all ingredients except cheeses and pour into a large greased casserole.
  • Cover and bake at 350 degrees for 45 minutes.
  • Uncover and sprinkle cheeses over casserole.
  • Return to oven and bake for 15 minutes more.

Nutrition Facts : Calories 386, Fat 18.2, SaturatedFat 10, Cholesterol 102.1, Sodium 953.1, Carbohydrate 37, Fiber 1.3, Sugar 2.3, Protein 18.6

CRAWFISH AND CORN SOUP



Crawfish and Corn Soup image

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

Provided by LucyF

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13

½ cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
¼ cup chopped green onion
4 cups milk
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
¼ teaspoon Creole seasoning
½ teaspoon Worcestershire sauce
1 dash pepper sauce (such as Frank's Red Hot®)
salt to taste
1 pound crawfish, peeled

Steps:

  • Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
  • Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.2 g, Cholesterol 82 mg, Fat 12.9 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 7.5 g, Sodium 749.9 mg, Sugar 9.8 g

CORN CRAB & CRAWFISH BISQUE OR CHOWDER



Corn Crab & Crawfish Bisque or Chowder image

This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp. This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are...

Provided by Donna Graffagnino

Categories     Cream Soups

Time 1h30m

Number Of Ingredients 19

2 lb russet potatoes, peeled and cubed (only for chowder)
1/2 lb bacon, fried crisp, drained and crumbled
1/2 c + 2 tbsp. flour
16 oz homemade or low sodium canned chicken broth
2 can(s) creamed corn
1 can(s) whole kernel corn, drained
1 bunch green onions, sliced thin and divided
1 small onion, minced
1 celery stalk, minced
1 tsp garlic, minced
1/2 bell pepper, diced
1 c heavy cream
1 c milk
1/4 c sherry
1/2 tsp lea & perrin worchestershire sauce
1 lb crawfish tails w/fat (louisiana crawfish - don't use chinese)
1 lb lump or special claw crabmeat, picked through for shells
1/2 tsp cayenne pepper (or more to taste)
salt, & white pepper, to taste

Steps:

  • 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
  • 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
  • 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
  • 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
  • 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.

CRAWFISH CHOWDER



Crawfish Chowder image

When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.

Provided by Dreamgoddess

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

3 slices bacon
1 tablespoon butter
1/2 cup onion
1/2 cup celery
1/2 cup green onion, chopped
1 1/2 cups shrimp stock
1 (15 1/4 ounce) can corn, drained
1 (14 3/4 ounce) can creamed corn
1 large potato, diced and cooked
1 lb crawfish tail, cooked and peeled
1/2-1 lb shrimp, cooked and shelled (optional)
2 cups heavy whipping cream
1 teaspoon creole seasoning
1/2 teaspoon salt
1/2 teaspoon butter
1/8 teaspoon cayenne
fresh parsley

Steps:

  • Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
  • Put the bacon grease in a dutch oven.
  • Add in the butter, onions, celery and green onion; saute until soft.
  • Add the shrimp stock, corn and potatoes.
  • Bring to a boil and then simmer until the potatoes are tender.
  • Add in the crawfish (and shrimp is using).
  • Simmer until heated through.
  • Add in the whipping cream and seasonings.
  • Simmer about 10 minutes for the flavors to meld.
  • Just before you get ready to serve, add in the butter, cayenne and parsley.
  • Ladle into bowls and sprinkle each serving with the crumbled bacon.

Nutrition Facts : Calories 819.8, Fat 53.4, SaturatedFat 30.9, Cholesterol 297.3, Sodium 828.1, Carbohydrate 65.9, Fiber 6.9, Sugar 10.8, Protein 28.1

DEEP-SOUTH SHRIMP AND CRAWFISH STEW



Deep-South Shrimp and Crawfish Stew image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 26

2 teaspoons paprika
2 teaspoons dried thyme, ground to a powder with a mortar and pestle
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried basil, ground to a powder with a mortar and pestle
1 teaspoon chili powder
1 pound crawfish, rinsed well in several changes of cold water and eviscerated
1 pound (31 to 40 size) shrimp, deveined
1 large clove garlic, lightly crushed with the side of a knife blade and minced
4 to 6 scallions, white and tender green parts only
1 bay leaf
1/4 teaspoon ground nutmeg, optional
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
1/2 cup grated Cheddar
1/2 cup grated Gruyere
White pepper
Salt, if needed
1/2 cup panko bread crumbs
1 tablespoon finely chopped fresh parsley leaves (from about 3 large sprigs)
2 tablespoons grated Parmesan
2 tablespoons grated Cheddar
1 teaspoon Irvine Spices Cajun Seasoning
2 teaspoons prepared horseradish
4 hard boiled eggs, peeled while still warm, and chopped

Steps:

  • Bring 4 cups of water to a boil in a medium saucepan.
  • To a 1-gallon plastic bag add paprika, ground thyme, salt, ground black pepper, basil, and chili powder, and shake to combine. Add the crawfish and shrimp to the bag in batches and shake to coat. Add the crawfish and shrimp a little at a time to the boiling water so as not to stop the boil, and let cook until pink and the crawfish is curled. As they are cooked, use a slotted spoon to remove the crawfish and shrimp to a platter and set aside until they are cool enough to handle. Remove the shells from the crawfish and shrimp and add the shells back to the pot of cooking liquid, and allow to reduce by two-thirds. (The shells of crawfish are removed by cracking the tail with both hands and forcing it back out through the curve of the tail.) Reserve the crawfish and shrimp meat until needed. When reduced, strain the cooking liquid into a bowl.
  • For the sauce:
  • In another saucepan, combine the garlic, scallions, bay leaf, nutmeg, if using, and butter over medium heat. Add flour to make a roux and allow it to cook until blond, then begin whisking in the milk. Into the bowl of reduced seafood cooking liquid, whisk the Cheddar and Gruyere cheeses. Add this to the milk mixture and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
  • Preheat oven to 350 degrees F.
  • Make a topping by adding bread crumbs, parsley leaves, Parmesan, Cheddar, Cajun seasoning, horseradish, and hard boiled eggs to a small bowl and combining with a wooden spoon.
  • Fold the crawfish and shrimp into the sauce a little at a time so you can control the amount of sauce to the amount of seafood. (Do not feel compelled to use all of the sauce.) Spread the mixture into a 3 quart casserole dish. Sprinkle with the topping and heat about 5 minutes in the oven until the topping is browned. Serve family style, garnished with parsley sprigs.

CRAWFISH ENCHILADAS



Crawfish Enchiladas image

Make and share this Crawfish Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crawfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

1 tablespoon butter
1 cup chopped green onion
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeno pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup nonfat sour cream
2 cups cooked crawfish tail meat
12 (6 inch) corn tortillas
1/2 cup shredded monterey jack cheese

Steps:

  • Melt butter in a large nonstick skillet over med-high heat.
  • Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
  • Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
  • Gradually add milk, stirring with a whisk.
  • Cook over med heat for about 8 minutes or until thick, stirring constantly.
  • Stir in salt and the next 4 ingredients.
  • Remove from heat; let stand 3 minutes.
  • Add in cheddar cheese and sour cream, stirring until cheese melts.
  • Stir in the crawfish.
  • Add 1 inch of water to a medium skillet; bring to a simmer.
  • Dip 1 tortilla in water using tongs.
  • Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
  • Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
  • Spread remaining crawfish mixture over tortillas.
  • Sprinkle with Monterey jack cheese.
  • Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

CRAWFISH CORN BREAD



Crawfish Corn Bread image

Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana

Provided by Taste of Home

Time 1h5m

Yield 15 servings.

Number Of Ingredients 14

1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1/2 cup canola oil, divided
1 to 2 medium jalapeno peppers, minced
2 cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1 cup whole milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded cheddar cheese
3/4 cup sliced green onions
1 cup crawfish tail meat, cooked

Steps:

  • In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Fat 13g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 458mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE



Louisiana's Best Crawfish Etouffee Recipe image

This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish! Many people think that New Orleans food is spicy hot, but that's not true. Many...

Provided by Donna Graffagnino

Categories     Other Main Dishes

Number Of Ingredients 14

1 stick butter
2 large onions, diced
2 stick celery, chopped small
2 Tbsp garlic, minced
1 1/2 bunch green onions, sliced (reserve some for garnish)
1/2 - 1 bell pepper, diced
5 Tbsp all purpose flour
2 c shrimp or chicken stock, or water
4 chicken bouillon cubes (only if using water instead of stock)
1 lb louisiana crawfish tails and fat (do not use chinese)
1/2 bunch parsley, chopped
1/2 tsp cayenne pepper
salt & black pepper to taste
tobasco or la hot sauce (optional)

Steps:

  • 1. Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
  • 2. Add flour to vegetables to make a paste; saute 5 minutes, but don't brown.
  • 3. If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
  • 4. When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Ahhh, C'est ci bon!
  • 5. *Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit' da Pope. Recipe can be doubled I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added. 1 can diced tomatoes 1 lg can tomato sauce 1 Tbsp sweet basil

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