Best 20 Louisiana Crawfish Recipes

LOUISIANA CRAWFISH ETOUFFEE

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.

LOUISIANA CRAWFISH BISQUE

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.

LOUISIANA CRAWFISH YA-YA PASTA

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.

LOUISIANA CRAWFISH CASSEROLE

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.

LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE

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

LOUISIANA CRAWFISH BOIL

Steps:

• Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain.
• Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes.
• Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.

LOUISIANA CRAWFISH CAKES

Steps:

• Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.

LOUISIANA CRAWFISH PASTA CASSEROLE

Steps:

• Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes.
• Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
• Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
• Bake in oven at 350° for 25 minutes or until done.

DAVID'S LOUISIANA SHRIMP/CRAWFISH ETOUFFEE

Steps:

• 1. Finish making your blonde roux (pictured) but no darker than this. Once you add the aromatics it will stop the roux from changing color further.
• 2. While roux is still hot and on med-high heat add all of the Holy Trinity (onions, celery, bell pepper) and garlic. Continue to cook until onions, celery and bell peppers are tender. It helps to sweat the aromatics if you sprinkle a few pinches of salt over the top of this before mixing it with a heavy wooden spoon.
• 3. Everything is now tender add 2 cups of stock and stir until smooth, then add two more cups of stock and bay leaves and stir until blended
• 4. Continue at a simmer for about minimum 30-45 minutes before adding your shrimp or crawfish. Cook another 10-15 minutes, now it's ready to serve.
• 5. Finished and ready to serve. You can either serve over rice, pasta of any shape even mashed potatoes. I like to either pour over rice or put a cup of rice on top in the center and garnish with fresh chopped parsley or chopped green onions Serve with fresh or hot french bread

LOUISIANA CRAWFISH CASSEROLE

Steps:

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

FAMOUS LOUISIANA BOILED CRAWFISH

Steps:

• In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat.
• In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill.

LOUISIANA CRAWFISH PIE

Steps:

• In a 12-inch saute pan, heat the oil and butter together.
• Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
• Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
• Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
• Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
• Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
• Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
• Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
• If it appears dry, add more water, 1 teaspoon at a time.
• Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
• Preheat oven to 375°; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
• Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
• Bake the pie for 30 minutes, or until the crust is golden brown.

LOUISIANA CRAWFISH PIE

Steps:

• 1. Preheat oven to 375* In medium saucepan over medium heat sauté the onions, bell pepper, celery and garlic in butter until onions have wilted.
• 2. Add the seasonings, mushroom soup, and liquid crab boil. Stir well. Add the Velveeta cheese and stir until completely melted.
• 3. Add the crawfish/shrimp to the mixture. Bring mixture to a low boil then simmer about 10 minutes. Add the parsley and continue to stir often to prevent scorching.
• 4. Add either the breadcrumbs or cornstarch slurry to thicken up the mixture. You can also add more or less cheese to achieve your desired consistency. The filling should be as firm as pudding, not runny.
• 5. Place pie crust into a pie plate and trim excess dough. Fill crust with mixture then place the second pie crust over the filling.
• 6. Tuck in the excess dough under the bottom crust edge and crimp the edges together. Brush melted butter over the top of the crust.
• 7. Cut 3 or 4 slits in the top of the crust. Place pie on baking sheet and bake at 375* for 30 minutes or until crust is golden brown. Let pie sit for 20 minutes before cutting. Enjoy!
• 8. *Note: Some images borrowed from internet

LOUISIANA CRAWFISH LINGUINE

Steps:

• Cook the pasta in a large pot of well salted boiling water for about 8 minutes. Drain, reserving 1/2 cup of the pasta water. Toss back in pot with olive oil and 1/4 cup pasta water and cover for later.
• In a large saute pan, melt the butter over medium heat and sweat the onions until translucent (5 minutes or so).
• Add the Garlic, paprika, black pepper, oregano, thyme salt, and cayenne. Cook an additional minute.
• Add the broth (or pasta water) and turn heayt up to high. Cook until mostly evaporated, then add the cream and lemon juice and cook until slightly reduced, stirring often.
• Lower heat to medium low and add the crawfish and cook another minute until warmed through.
• Add shallots and parsley, cook another minute, then add pasta and cool until warmed through.
• Remove pot from heat and add the Parmesan and incorporate well.
• Serve in large bowls with a dry white wine.

CRAWFISH LOUISIANA STYLE CASSEROLE

Steps:

• 1. Rinse crawfish tails good, boil your pasta for 3-5 minutes(don't overcook pasta will continue to cook once sauce is added)Saute in pan margarine and chopped green onions,add jar of roasted garlic & parmasan sauce plus 1 jar of milk & half of the cheese sauce,add your favorite seasoning to taste mines(garlic powder, onion powder, red pepper flakes, Tony's Chachere's creole seasonings) can of mushroon soup stir together making sure sauce doesn't stick, add crawfish tails cook for about 15minutes.
• 2. In Casserole Dish add strained Pasta(this dish can go with any pasta)add Crawfish sauce to pasta mixing well together in dish.Sprinkle Parmesan Cheese on the topof casserole allow to bake 20minutes.

LOUISIANA CRAWFISH CASSEROLE

Steps:

• Mix all ingredients except cheeses and put 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

LOUISIANA CRAWFISH BOIL

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.

LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.1/5)

Steps:

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

LOUISIANA CRAWFISH ETOUFFEE RECIPE - (4/5)

Steps:

• Combine the rice and 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 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. Note: Added about a 1/4 cup more of water and 2 more tablespoons of tomato sauce in etouffee.

LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.5/5)

Steps:

• Mix all ingredients except cheeses in greased casserole dish or Dutch Oven, cover and bake at 350 degrees for 45 minutes. Uncover, sprinkle with cheese and cook for 15 more minutes.