Best 7 Creole Crawfish Recipes

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**Creole Crawfish: A Symphony of Flavors from the Bayou**

In the heart of Louisiana, where the Mississippi River meets the Gulf of Mexico, lies a culinary treasure that embodies the vibrant spirit of Creole cuisine: crawfish. These succulent crustaceans, also known as crayfish, are the stars of countless traditional dishes, each boasting a unique blend of spices, herbs, and fresh ingredients. From the classic Creole crawfish boil, where crawfish are boiled in a flavorful broth, to étouffée, a rich and savory stew, and the ever-popular crawfish pie, the possibilities are endless.

**Recipes:**

1. **Classic Creole Crawfish Boil:** This quintessential recipe showcases the essence of Louisiana cooking. Crawfish are boiled in a seasoned broth infused with aromatic vegetables, zesty lemons, and a medley of spices, resulting in a vibrant and flavorful dish that's perfect for a lively gathering.

2. **Crawfish Étouffée:** Experience the depths of Creole cuisine with this delectable stew. Crawfish are smothered in a rich, flavorful sauce made with onions, bell peppers, celery, and tomatoes. Simmered to perfection, the crawfish absorb the essence of the aromatic sauce, creating a dish that is both comforting and satisfying.

3. **Crawfish Pie:** Indulge in a taste of Southern comfort food with this classic crawfish pie. A flaky, buttery crust encases a generous filling of tender crawfish, vegetables, and a creamy sauce, creating a harmonious blend of textures and flavors. This savory pie is a true crowd-pleaser, perfect for special occasions or everyday enjoyment.

4. **Crawfish Monica:** A unique and flavorful dish that combines the best of Italian and Cajun cuisine. Crawfish tails are sautéed with trinity (onions, celery, and bell peppers), garlic, and spices, then simmered in a creamy tomato sauce. Served over pasta or rice, this dish offers a delightful fusion of flavors that will tantalize your taste buds.

5. **Crawfish Bisque:** This creamy and comforting soup is a true delicacy. Crawfish shells are simmered in a flavorful broth to create a rich, flavorful base. Then, tender crawfish meat, vegetables, and a touch of cream are added, resulting in a velvety smooth bisque that is perfect for a chilly day or an elegant dinner party.

Check out the recipes below so you can choose the best recipe for yourself!

CREOLE CRAWFISH ETOUFFEE



Creole Crawfish Etouffee image

Provided by Virginia Willis

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 stalk celery, diced
1 onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
3/4 cup chicken stock or reduced-fat low-sodium chicken broth
1 tablespoon tomato paste
1 pound shelled crawfish tails
2 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
Cooked rice, for serving
2 scallions, white and pale green parts only, chopped

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
  • Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.

SHRIMP AND CRAWFISH CREOLE



Shrimp and Crawfish Creole image

This is an easy and fun recipe and semi-quick to cook. There are so many different ways of preparing this dish, and this is how my grandmother taught me. Bon Appétit!

Provided by Chef ArronA

Categories     Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb small shrimp (frozen ok)
1 lb crawfish tail
1 large onion, chopped
1 large bell pepper, chopped
1 stalk celery, chopped
1 bunch parsley sprig, chopped
1 bunch green onion, chopped
1 (6 ounce) can tomato paste
2 (14 ounce) cans tomato sauce
1/2 cup butter
2 garlic cloves, chopped

Steps:

  • In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
  • Add shrimp and crawfish, cover and cook over med.
  • heat until shrimp and crawfish are cooked down and pink.
  • Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
  • Add parsley and green onions.
  • Cook another 5 minute.
  • serve over hot rice.

FRIED ASPARAGUS WITH CRAB AND CRAWFISH IN CREOLE HONEY BUTTER



Fried Asparagus With Crab and Crawfish in Creole Honey Butter image

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate.

Provided by Molly53

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
4 ounces crawfish (tail meat, cooked)
4 ounces crabmeat (fresh)
1 teaspoon garlic, peeled and minced
1 tablespoon shallot, peeled and minced
2 tablespoons red bell peppers, minced
1 teaspoon fresh basil, minced
1/4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
1 tablespoon lemon juice (fresh is best)
1 tablespoon honey
3 tablespoons creole mustard
1/4 cup heavy cream or 1/4 cup whipping cream
2 tablespoons green onions or 2 tablespoons scallions, chopped
4 tablespoons unsalted butter, cold
salt, pepper and cayenne, to taste
1 egg
1 egg white
1 1/2 cups beer (one 12 ounce can)
1 3/4 cups flour
1 teaspoon baking powder
vegetable oil, for frying (about 4 cups)
salt, pepper and cayenne, to taste
16 asparagus spears, trimmed and cut into 4-inch lengths

Steps:

  • For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
  • Add next five ingredients and simmer until reduced by half.
  • Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
  • Season to taste and keep warm until served.
  • For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
  • Heat the oil in a heavy bottomed pan to 325°F.
  • Dip the asparagus pieces in batter and fry until golden.
  • Remove and drain on paper towels.
  • To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.

Nutrition Facts : Calories 576.3, Fat 26.7, SaturatedFat 12.3, Cholesterol 148.1, Sodium 536.7, Carbohydrate 54.9, Fiber 3.3, Sugar 6, Protein 21.3

CREOLE CRAB AND CRAWFISH CAKES



Creole Crab and Crawfish Cakes image

Provided by Food Network

Time 1h2m

Yield 4 to 6 servings or 10 to 12 ca

Number Of Ingredients 26

1 pound crawfish
1 pound crabmeat
3 large eggs
1 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon Creole mustard
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 cup chopped onion
1 cup rice, cooked
1 cup saltines, broken
1/2 cup bread crumbs
1 cup mayonnaise
3 green onions, finely chopped
1 celery stalk, finely chopped
2 tablespoons horseradish, prepared and drained
1 tablespoon chives, finely chopped
1 tablespoon Dijon mustard
1tablespoon fresh lemon juice
1 clove garlic
1/2 teaspoon hot pepper sauce

Steps:

  • In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
  • Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
  • Yield: 1 3/4 cups of sauce

CREOLE SOUP WITH HAM AND CRAWFISH RECIPE



Creole Soup with Ham and Crawfish Recipe image

Provided by karen1

Number Of Ingredients 18

2 tbsp. olive oil
1 large onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
6 garlic cloves, chopped
1 6 ounce pkg. crimini (baby bella) mushrooms, sliced
2 cups fresh corn kernels ( about 2 ears)
1 1/2 tbsp. cajun seasoning
pinch cayenne pepper
1 12 ounce bottle lager beer
2 14.5 ounce cans diced tomatoes, drained
2 8 ounce bottles clam juice
1/4 stick butter
1/4 cup all purpose flour
2 cups chopped tass ham or andouille sausage (about 12 ounces)
1 pound crawfish or peeled medium shrimp (frozen crawfish tails can be used thawed)
1 tbsp. whole grain mustard
hot pepper sauce

Steps:

  • Heat oil in head large pot over medium high heat. Add onion and all bell peppers, sauté until onion is translucent, about 7 minutes. Add garlic, stir 1 minute. Add mushrooms, corn, cajun seasoning and cayenne. Cook 5 minutes stirring occasionally. Add beer, boil 5 minutes. Add tomatoes and clam juice; bring to boil. Meanwhile, melt butter in small skillet over medium heat. Add flour, stir until mixture darkens slightly, about 3 minutes. Whisk butter mixture into soup. Simmer soup until slightly thickened, about 10 minutes. Do Ahead Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm before continuing. Add ham, crawfish, mustard to soup, cook until crawfish is cooked and soup is heated through, stirring often, about 4 minutes. Season to taste with hot pepper sauce, salt and pepper.

CREOLE CRAWFISH



Creole Crawfish image

I found this recipe on the internet probably 10 - 12 years ago. It's great for a quick night dinner and very tasty.

Provided by Phyllis Smith

Categories     Seafood

Time 45m

Number Of Ingredients 9

1 stick butter or margerine
1 can(s) rotel tomatoes
1 can(s) cream of celery soup
1 onion, chopped
4 celery stalks, chopped
1 green bell pepper, chopped
1 lb crawfish talils (with fat)
1 tsp tony chachere's or zatarain's creole seasoning
1 pinch salt and pepper

Steps:

  • 1. Melt butter. Saute Onion, celery and bell pepper until tender.
  • 2. Add thawed crawfish tails and fat, rotel tomatoes and soup.Throw in a bay leaf or two. Heat until bubbly.
  • 3. Add creole seasoning and salt and pepper to your liking. (I skip the salt and pepper and add extra creole seasoning) Simmer for 20-25 minutes. Remove bay leaf.
  • 4. Serve with rice and fresh french bread. My hubby adds Tobasco, but only because he likes it hot.

CREAMY CREOLE CRAWFISH PASTA



Creamy Creole Crawfish Pasta image

I'm so excited because I just found this wonderful recipe which I've been looking for and could not find! Yay, yay!! As a matter of fact, I am making it presently to freeze for Christmas and so I realized I have to share it with all of you great JAP cooks! You'll absolutely love this delicious dish if you enjoy seafood. This...

Provided by Kay Skipper

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 18

1 (12 ounce) package of spaghetti noodles
1 stick butter
1/3 c all purpose flour
1 bunch green onions, finely chopped
1 small onion, diced
4 garlic cloves, minced
1/2 green bell pepper, minced
2 celery ribs, minced
1 chicken boullion
1 pt whipping cream
1 (2 pound) package of crawfish tails, thawed
1 (10 oz.) can original rotel tomatoes with green chilis, drained
1 Tbsp creole seasoning (ex: tony chachere's)
1 Tbsp fresh parsley, chopped
1/4 tsp pepper
hot sauce (optional)
freshly grated parmesan cheese (optional)
fresh parsley sprigs for garnishment, optional

Steps:

  • 1. Cook pasta according to package directions; drain and keep warm.
  • 2. Melt butter in a Dutch Oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended.
  • 3. Add green onions, garlic cloves, onion, green bell pepper, celery. Saute 5 minutes or until tender.
  • 4. Add boullion cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. mmmmmm mmmmm good!

Tips:

  • Fresh is best: When it comes to crawfish, freshness is key. Look for live crawfish that are active and have a healthy appearance.
  • Purge the crawfish: Before cooking, purge the crawfish to remove any mud or debris from their digestive tracts. Place them in a large container filled with cold water and let them soak for about 30 minutes. Change the water a few times during the soaking process.
  • Season the crawfish well: Crawfish has a mild flavor, so it's important to season them well. Use a variety of spices, such as garlic, paprika, cayenne pepper, and thyme.
  • Don't overcook the crawfish: Crawfish cook quickly, so it's important not to overcook them. Overcooked crawfish will be tough and chewy.
  • Serve the crawfish with your favorite sides: Crawfish can be served with a variety of sides, such as corn on the cob, potatoes, and bread.

Conclusion:

Crawfish is a delicious and versatile seafood that can be enjoyed in a variety of ways. Whether you're boiling them, frying them, or grilling them, there's a crawfish recipe out there for everyone. So next time you're looking for a seafood feast, give crawfish a try.

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