Best 7 Crawfish And Corn Over Smoked Gouda Potatoes Recipes
Indulge in a tantalizing culinary journey with our Crawfish and Corn over Smoked Gouda Potatoes, a harmonious blend of flavors that will delight your taste buds. This delectable dish combines the succulent taste of crawfish with the sweetness of corn, all nestled atop a bed of creamy smoked gouda potatoes.
Our recipe collection features a variety of options to suit your preferences. For those who prefer a classic approach, our traditional crawfish boil recipe delivers an authentic Louisiana experience, brimming with vibrant flavors. If you're seeking a unique twist, try our crawfish étouffée, a rich and flavorful stew that showcases the essence of Cajun cuisine.
For a taste of coastal charm, our Lowcountry crawfish pie offers a delightful combination of seafood and flaky crust. And if you're looking for a lighter option, our crawfish salad, tossed with fresh vegetables and a tangy dressing, provides a refreshing and satisfying meal.
No matter your choice, each recipe promises an unforgettable culinary adventure. So gather your ingredients, fire up the stove, and embark on a delicious expedition into the realm of crawfish and corn over smoked gouda potatoes.
CRAWFISH AND CORN OVER SMOKED GOUDA POTATOES
Categories Fish
Number Of Ingredients 19
Steps:
- 1. To prepare the potatoes, place potato in a saucepan, cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; ad milk, 1/4 tsp salt and 1/4 tsp black pepper. Mash the potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm. 2. To prepare crawfish, melt butter in a large nonstick skillet over medium high heat. Add onions and garlic; saute 5 minutes. Stir in corn, saute 2 minutes. Add 1/2 tsp, paprika, red pepper, thyme, 1/4 tsp black pepper, and crawfish, saute 5 minutes or until thoroughly heated. Remove from heat, and stir in green onions. Serve the crawfish mixture over the mashed potatoes. Garnish with fresh thyme sprigs, if desired.
CRAWFISH AND CORN OVER SMOKED GOUDA POTATOES
Make and share this Crawfish and Corn over Smoked Gouda Potatoes recipe from Food.com.
Provided by gailanng
Categories Crawfish
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potatoes to pan; add milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
- To prepare crawfish, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn; saute 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper, and crawfish; saute 5 minutes or until thoroughly heated. Remove from heat; stir in green onions. Serve crawfish mixture over mashed potatoes. Garnish with thyme sprigs, if desired.
CRAWFISH AND CORN SOUP
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
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
CRAWFISH CORN BREAD
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
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.
HORSERADISH AND SMOKED GOUDA MASHED POTATOES (AKA VAN'S FAVORIT
I got tired (but still love them) of Garlic Mashed Potatoes and wanted to try something new, this is what I came up with. Please keep in mind I am a chef who cook's by feel and taste so all measurements are subjective (guess that's why I don't bake much). Use your math and this recipe can be reduced or multiplied easily. Peel on or peel off? Up to you.
Provided by hipQuest
Categories Potato
Time 40m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender, drain (DO NOT rinse), return to pot and place over LOW heat.
- Add half and half and start mashing.
- Add Smoked Gouda, keep mashing.
- Add horseradish, keep mashing.
- Add butter and stir a bit.
- Serve, the bits of butter should still be melting.
Nutrition Facts : Calories 282.9, Fat 15.4, SaturatedFat 9.8, Cholesterol 53.2, Sodium 302.5, Carbohydrate 26.6, Fiber 3.3, Sugar 2.1, Protein 10.5
CRAWFISH CHOWDER
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
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
LOUISIANA CRAWFISH BOIL
What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.
Provided by IMANKAY
Categories Trusted Brands: Recipes and Tips Sparkle
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
- Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
- Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g
Tips:
- For the best flavor, use fresh crawfish if available. If using frozen crawfish, thaw them completely before cooking.
- Be sure to season the crawfish well with Cajun seasoning before cooking. This will help to give them a delicious flavor.
- When cooking the crawfish, be careful not to overcook them. Overcooked crawfish will be tough and chewy.
- Serve the crawfish and corn over smoked gouda potatoes immediately after cooking. This will ensure that the potatoes are still hot and crispy.
Conclusion:
This crawfish and corn over smoked gouda potatoes is a delicious and easy-to-make dish that is perfect for any occasion. The crawfish are succulent and flavorful, the corn is sweet and juicy, and the potatoes are creamy and cheesy. This dish is sure to be a hit with everyone who tries it.
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