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Crawfish Jambalaya
1 Lb. Hot Sausage
1/2 C. Onion
1/2 C. Green Onion
1/2 C. Bell Pepper
1 Can Beef Boullion
1 Can French Onion Soup
1 Sm. Can Tomato Sauce
1 Stick Butter Or Margarine, Cut Into Tablespoons
1 Lb. Crawfish Tails
2 C. Uncle Ben's Long Grain Rice
Brown sausage in a pan. Saute onion, green onion, and bell pepper in a separate pan until onions are soft. Add sausage to onions and saute together for a minute or two. Add bouillon, onion soup, and tomato sauce. Pour mixture into a Dutch oven; add butter, crawfish tails and rice. Bake for 1 hour at 350 degrees. Serve immediately.
Crawfish Stew
Comments: Here is a recipe for a great soup with true Creole flavor. It takes time to make, but most delicious Louisiana dishes do.
3 pounds fresh crawfish tailmeat
* cup salt
3/4 cup flour
1 lemon, sliced
3/4 cup salad oil
Salt & pepper, to taste
1/3 total Crawfish tails
1 bell pepper, minced
2 large onions, minced
4 cloves garlic, minced
2 stalks celery, minced
3 quarts hot water
* cup parsley, minced
1 T Worcestershire sauce
* cup green onions, minced
1 bay leaf, optional
Combine flour and salad oil over low heat, stirring constantly to make a brown roux (or ready-made roux). Add onions, celery, bell pepper and garlic. Cook until wilted. Add hot water and blend well. Season with salt, pepper, and lemon slices; add crawfish fat and bay leaf. Cook for 1 hour. Remove bay leaf. Add crawfish tails, cover pot and cook another 15 minutes. Add stuffed heads (see next recipe), green onions and parsley. Cook another 10 minutes and serve over steaming rice.
Crawfish Mushroom Omelet
Ingredients
5 Ounces Of Evaporated Skim Milk
1/2 Cup Nonfat Cottage Cheese
2 Tablespoons Nonfat Cream Cheese
1 Cup Chopped Onions
1 Cup De-Fatted Seafood Stock
2-1/2 Cups Sliced Fresh Mushrooms
Salt, Pepper, & Cayenne Pepper to Taste
8 Ounces Peeled Crawfish Tails (About 2 Pounds
Whole Crawfish)
4 (8-Ounce) Cartons Egg Substitute
Vegetable-Oil Cooking Spray
Place the creamy mixture ingredients in a blender and puree
until smooth and creamy. Preheat a 10-inch skillet,
preferably nonstick, over high heat to 350 degrees, about 4
minutes. Add the onions and cook until they start to brown,
about 3 to
Smoked Catfish & Crawfish Terrine
4 (5-7 Ounce) Catfish Fillets, Smoked
1 Cup Cooked Crawfish Tails
1 Cup Mayonnaise
1/2 Cup Sour Cream
1 Tablespoons Diced Garlic
1/4 Cup Diced Red Bell Pepper
1/4 Cup Diced Yellow Bell Pepper
1 Tablespoons Lemon Juice
1/2 Oz. Sherry Wine
1 Tablespoons Worcestershire Sauce
Salt & Black Pepper
Louisiana Gold Pepper Sauce
2 Packages Unflavored Gelatin, Dissolved In 1/4 Cup
Cold Water
Coarsely chop smoked catfish and crawfish and place in a 2
quart mixing bowl. Add all remaining ingredients, blending
well to incorporate seasonings into the mixture. Adjust salt
and pepper, if necessary, and pour mixture into a terrine
mold. Place in refrigerator, covered, overnight. When
serving, remove from mold and garnish with French bread
or garlic croutons. To enhance the presentation of the
terrine, you may wish to color two cups of mayonnaise, one
with red food coloring and one with green. Using a pastry
bag with a star tip, pipe colored mayonnaise around the
base of the terrine. You may also wish to garnish the top of
the terrine with a small amount of the colored mayonnaise
and a fresh tomato rose.
NOTE: You may substitute shrimp, lobster, or crab for the
catfish.
Crawfish Etouffee no. 1
1 Cup Vegetable Oil
1 Cup All-Purpose Flour
4 Cups Chopped Onions
2 Cups Chopped Celery
1 Cup Chopped Green Peppers
1 Tablespoon Minced Garlic
2 Teaspoons Creole Seasoning Blend
4 Cups Hot Seafood Stock
2 Pounds Peeled Crawfish Tails Or Peeled And
Deveined Shrimp
4 Cups Hot Cooked Rice
Sliced Green Onions For Garnish (Optional)
Snipped Fresh Parsley For Garnish (Optional)
Heat oil in large skillet over medium-high heat. Add flour and
stir constantly to make dark, chocolate-colored roux. Stir in
onions, celery, peppers, garlic and seasoning blend. Heat
seafood stock in large saucepan or Dutch oven; stir in roux
gradually until well blended. Cook over medium heat 20
minutes. Add crawfish; cook an additional 10 minutes. Serve
over hot rice. Garnish with onions and parsley, if desired.
Crawfish Etouffee no. 2
1 Bunch Green Onions
1 Medium Yellow Onion
1 Half-Cup Chopped Celery (With Leaves)
1 Half-Cup Chopped Parsley
2 Tablespoon. Oil
1 Stick (1/4 Lb.) Butter
4 Tablespoon Flour
1 Lb. Peeled Crawfish Tails (With Fat, If Available)
2-3 Large Cloves Garlic, Minced
Salt And Pepper (Black And Red)
Chop onions. Save tops of green onions for later. Melt butter
and combine with oil in heavy skillet over medium heat. Add
flour, stir. Cook roux, stirring frequently to avoid burning, until
light brown. Add onions, celery and parsley. Cook til onions
are clear. Add crawfish, stir, season with garlic, salt and
peppers. Add enough water (or stock) to make a rather thick
soupy mixture. Cover and simmer over low heat about 15
minutes. Stir in chopped green onion tops. Serve over rice.
Crawfish Etouffee no. 3
1 Small Bell Pepper, Diced
1/3 Cup Olive Oil
4 Tablespoons Of Butter
1/4 Cup Flour
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Can Of Tomatoes
1/4 Cup Of Beer
Sprinkle of Cajun Spice
1/2 Teaspoon Basil
1/4 Teaspoon Thyme
1 Bay Leaf
Nutmeg To Taste
Freshly Ground Black Pepper
1 Pound Crawfish, Peeled
Roux: Heat oil in a heavy skillet until hot. Gradually stir in the
flour and stir constantly until the mixture turns brown. Be very
careful you don't burn roux.
Saut* the onions, garlic, celery, and Bell pepper in the roux
for five minutes.
Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to
a boil, stirring constantly. Reduce the heat and simmer for
fifteen minutes or until it thickens to a sauce.
Add the crawfish, and simmer for an additional five minutes
or until the crawfish/shrimp are cooked. Remove the bay leaf
and serve. You can use shrimp or lobster as the meat
instead of crawfish.
For the inexperienced, making the roux can be tricky ... be
certain stir the roux constantly or it will burn. "You can't stir
the roux too much" Cook roux until it turns brown or darker.
Serve over cooked rice.
Crawfish Fried Rice
2 Cups Long Grain Rice
1 Onion
1 Bell Pepper
1 Clove Garlic
1/2 Cup of Green Onions
1/4 Cup Parsley leaves and stems from parsley leaves (seperate stems from leaves)
2 Cups Crawfish without Fat (washed)
Cook the long grain rice in seperate pot. In sauce pan saute' onions, bell pepper, garlic and parsley stems in oil until tender and golden brown. After all is tender and browned, add washed crawfish, green onions and parsley leaves. Saute' for another 5 minutes. Mix cooked rice and crawfish mixture together. Serve Hot.
Marilyn Vidrine
Church Point, LA
Crawfish-Broccoli Casserole
1 Onion, chopped
1/2 Cup Green Onions Tops
1 Bell pepper, chopped
1 Celery stalk, chopped
1 lb. Crawfish
1 Can Cream of Mushroom Soup
2 Cups Cooked Rice
1/2 Cup Parsley leaves, chopped
1/2 Cup Bread Crumbs
Sautee onion, bell pepper and celery until tender. Add crawfish and cream of mushroom soup and cook for about 20 minutes, adding water if necessary. Add cooked rice, onion tops and parsley and pour in casserole dish. Dot with butter and top with bread crumbs. Bake at 350 degrees for 20 minutes.
Marilyn Vidrine
Church Point, Louisiana
Crawfish-Broccoli Casserole
2 lbs. Crawfish
1 lg. Jar Jalapeno Cheese Whiz
1 lg. Onion
3 stalks Celery
2 pks. frozen broccoli
2 1/2 c. Cooked Rice
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 stick margarine
On a low fire melt cheese whiz and combine with both cans of soup. In a seperate pan sautee onion and celery in margarine until tender. Add broccoli and crawfish to the cheese and soup mixture stirring for about 3 minutes. Mix everything together, placing in a casserole dish and bake 45 minutes @ 350 degrees.
Marilyn Vidrine
Church Point, Louisiana
Crawfish Maquechow (mock-shoe)
12 fresh ears of corn cut
1 lg. onions, chopped
1 lg. bell pepper, chopped
2 pods of garlic, minced
salt and pepper
1 c. onion tops, chopped
1 c. parsley leaves, chopped
1 can Rotel tomatoes, diced
2 lbs. Crawfish tails
1/2 c. salad oil
1 stick butter
Shuck corn away from cob (cut corn away) and have ready.
To cook Corn: In a cast aluminum pot, heat salad oil then add corn and smother-cook until tender.
Smother bell pepper, onions, garlic, celery, parsley and onion tops until tender but NOT brown. Add corn and a small amount of water. Cook covered for about 20 minutes, stirring occassionally, until all ingredients are cooked.
In another aluminum pot, melt butter. Add the crawfish, Rotel tomatoes and the juice. Cook until crawfish are red, about 10-15 minutes. Add corn mixture to this. Season with salt and pepper. Simmer for about 20-30 minutes for flavors to mix well. Serve hot over rice.
Marilyn Vidrine
Church Point, Louisiana
Crawfish & Artichoke Sauce
1/2 cup of chopped onion
1/4 cup of chopped bellpepper
1/4 cup of chopped celery
2oz butter
1/4 pound of crawfish tails
2-1/2oz of canned artichoke hearts, quartered
1oz chicken base
1/4 tblsp of onion powder
1/2 tblsp of red pepper
1/4 tblsp of garlic powder
1/2 tblsp of basil
1/2 tsp of white pepper
1 cup of milk
1oz of blonde roux (two tblsp of butter and one tblsp of flour)
1 slice of american cheese, cut into small pieces.
Saute onion, bellpepper and celery in butter until onion is clear. Add crawfish and artichokes and saute for five minutes. Add chicken base and seasonings and saute for five minutes. Add milk and bring to a simmer. Whip-in blonde roux and simmer for 10 minutes. Remove from heat and stir-in cheese.
Linsey Marshall
LaPlace, Louisiana
Acadiana Profile Magazine
Crawfish Casserole
1 box of Uncle Ben\'s long grain wild rice
2 tblsp of lemon juice
1/2 tblsp worcestershire sauce
1/2 cup of grated cheddar cheese
1 can of cream of mushroom soup
1 pound of crawfish, drained and rinsed
Cracker crumbs
Cook rice as directed. Mix together in a casserole dish the rice, lemon juice, worcestershire sauce, cheddar cheese, mushroom soup and crawfish. Top with cracker crumbs and bake uncovered at 350 degrees for 30 minutes.
Kelsey Chesson
Grand Lake High School 4-H
Grand Lake, LA
Acadiana Profile Magazine
Cajun Crawfish of Shrimp Rice
2 boxes of Mahatma yellow rice
1 stick of margarine
1 large chopped onion
1 diced bellpepper
2 cans of cream of mushroom soup
1 pound of crawfish or shrimp
Cook rice according to directions on package. Set aside. In a large, heavy pot, melt margarine and saute onion and bellpepper. Add soup and one can of water to mixture. Cook on low heat and stir often. Add shrimp or crawfish to mixture and cook until done, about 15-20 minutes. Add rice to mixture, 1/3 of rice at a time. (It may not take all the rice). Season to taste and pour into casserole. Top with bread crumbs and bake uncovered for approximately 20 minutes at 350 degrees
Barbara H. Dietz
Iota, Louisiana
Acadiana Profile Magazine
Crawfish Cornbread
1 pound of crawfish tails
1 cup onion, chopped
1 cup green onion tops, chopped
2 eggs
1/2 cup milk
1 can of cream style corn
1 cup of cornmeal
1 cup of self rising flour
Saute crawfish in a non stick pan with onions and green onions, set aside. Froth together, with wire whisk or hand blender the eggs and milk and then stir in the can of corn. Blend together the cornmeal and the flour slowly adding the liquids, folding gently instead of stirring. This keeps the batter light and fluffy. Fold in crawfish and onions. Spray a sheet cake pan with cooking spray. Pour in the batter and bake at 400 degrees for about 25 minutes or until golden brown.
Shirley LeJeune
Louisiana
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