1-1/2 lb. fish fillets (cajuncrawfish red snapper would be the best), cut into 2-in. pieces
1 lb. of cajuncrawfish tail meat
8 oz. clam juice
1 cup onions, chopped
2 lrg. garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup fresh tomato, chopped
2 tsps. tomato paste
6 tbsp Olive oil
1/2 cup dry white wine
**You can add shrimp or any other kind of seafood to this soup also.
Heat olive oil in heavy large pot over medium-high heat. Add chopped onion and garlic. Saute 3 or 4 minutes. Add parsley and stir a couple more minutes. Add tomato paste and cook for another 10 minutes. Add clam juice, wine and fish. Simmer until fish is cooked through (5-10 minutes). Add in tail meat. Add in seasoning to taste.
1 lb. cajuncrawfish tail meat
1 lb. large raw shrimp (peeled & deveined)
1-1/2 lbs small live clams
1 lb. squid (cleaned and cut into rings)
2-1/2 lbs. chicken parts
6 cups chicken stock
3 cups rice
1/4 cup olive oil
1 med. onion (finely diced)
4 garlic cloves (minced)
2 tsp salt
fresh ground pepper
1/2 tsp paprika
1 lrg. red bell pepper (roasted, peeled, seeded & diced)
1/2 cup green onion
1 cup peas (can be frozen)
1/2 tsp safron thread
Chop chicken into pieces. Combine oil, onion, and garlic in a large skillet. When the onion begins to sizzle, increase heat to 5 or 6. Add the chicken pieces and cook until lightly browned. Add a little salt, paper and paprika as they cook. When all chicken has been browned, add in the squid, peppers, green onion and the remaining salt. Crumble in the saffron. Stir in the rice, cooking for a mint or so to coat it with the oil. Add in warm stock to within an inch of top (you may have left over stock depending on size of pot). Add in remaining seafood. Cook on simmer until the rice is tender (about 20 minutes). Sprinkle the peas in about halfway through cooking. The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid.
Crawfish Pie Filling
- 8 Tbs (1 stick) butter
- 1 cup EACH finely chopped white onions, green bell peppers, celery
- 1 T Creole seasoning
- 1/2 tsp cayenne
- 1 cup fresh tomatoes, chopped
- 2 Tbs cornstarch
- 1/4 cup fish or vegetable stock, warm
- 1lb crawfish tails
- 1/2 cup chopped green onions
- 2Tbs chopped parsley
- Salt and pepper, to taste
- 1 9-inch prepared pie crust (recipe follows)
Cornmeal pie crust
- 1 1/2 cups all-purpose flour
- 1/2 cup white or yellow cornmeal (not stone-ground)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 tablespoons finely chopped sage
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 4 to 5 tablespoons ice water
Preheat the oven to 375 degrees.
Pulse together flour, cornmeal, sugar, and salt and sage in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle in 4 tablespoons ice water and pulse until just incorporated.
If the dough doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and test again.
Roll out the dough into one disk between two sheets of parchment paper to 12-inch round. Peel off top sheet of paper; invert dough into 9-inch-diameter pie dish. Peel off second sheet of paper. Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang.
Roll a rolling pin over the top of pan to trim the overhanging dough. Chill crust for 10 minutes.
Transfer pie crust to the oven and bake for 15 minutes. Remove crust from the oven and let cool until crawfish mixture is prepared.
Melt butter in a large skillet on medium-high heat. Add onions, bell peppers, celery and cook until soft, 8-10 minutes. Add seasoning, cayenne, tomatoes. Dissolve the cornstarch and the stock in a small bowl and add it to the pan. Stir and cook the mixture for 10 minutes. Stir in crawfish, green onions and parsley. Simmer for 5 minutes. Add salt and pepper to taste. Pour the crawfish mixture into the prepared pie crust and bake for 40 minutes or until pie crust edges are golden brown. Cool for 10 minutes before serving.
She writes about her life as a foodie, culinary professional, and everything seasonal & regional for her blog, Nik Snacks. Bite it and write it. That’s what she does. Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. She travels with her grandmother’s cast-iron skillet, ready to cook at a moment’s notice.
1 tablespoon unsalted butter
1/4 cup minced light green leek
1/2 teaspoon chili powder
1 pound thawed crawfish tails with their juices
1 small red bell pepper, finely chopped
1/4 cup mayonnaise
1 small celery rib, finely chopped
1/4 small red onion, finely chopped
1 tablespoon finely chopped seeded dill pickle
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon paprika
1/4 teaspoon celery salt
8 thin slices brioche loaf, crusts removed,
2 tablespoons finely chopped tomato
Basil sprigs, for garnish
1. Melt the butter in a medium sauce-pan. Add the leek and cook over moderate heat until lightly browned, about 6 minutes. Stir in the chili powder and cook until fragrant, about 1 minute. Add the crawfish tails with their juices and the bell pepper and season with salt. Cook until the liquid is evaporated, about 8 minutes. Let cool slightly, then refrigerate until chilled, about 1/2 hour.
2. In a medium bowl, combine the mayonnaise with the celery, red onion, pickle, lemon juice, garlic, paprika and celery salt. Stir in the crawfish and season with salt and cayenne. Cover and refrigerate for up to 1 day.
3. Toast the brioche. Top each triangle with 1 tablespoon of the crawfish salad, garnish with some of the chopped tomato and a basil sprig and serve.
Find complete recipe at http://www.foodandwine.com/recipes/spicy-crawfish-salad-on-brioche
Recipe by DOMINIQUE MACQUET
1 lb. cajuncrawfish.com tail meat
2 tbs Thousand Island dressing
1 tsp mayonnaise
1/4 c green onion (finely chopped)
1/4 c green bell pepper (finely chopped)
1/2 c chopped celery
1 tsp sweet pickle relish
1 tbs creamy garlic dressing
1 tsp salt, or to taste
Dash of red pepper
Combine all together and toss. Serve with tomatoes, or on a bed of lettuce.
1 lb. cajun crawfish tail meat
1 lb. shell pasta
2 tbs. olive oil
6 tbs. butter (unsalted)
1 cup onions (chopped)
2 tbs garlic (minced)
1/2 tsp salt
1/4 tsp cayene
1/4 cup white wine (dry)
2 cups heavy cream
1 tbs. fresh lemon juice
1/2 cup green onions (chopped)
1/2 cup fresh parsley (chopped)
1 cup Parmesan (grated)
Cajun seasoning (to taste)
Cook the pasta in a large pot of boiling salted water until ready. 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, Seasoning, 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. Scoop into serving bowl and top with the remaining 1/2 cup of cheese. Serve.
1 cup cajuncrawfish tailmeat
1 cup peeled Louisiana shrimp (from cajuncrawfish.com)
1 cup crabmeat
1-1/2 cup shredded mozzarella cheese
1/4 cup grated romano cheese
1 or 2 fresh tomatoes (diced)
3 cloves minced garlic
1 pizza dough
Saute garlic in olive oil.
Add seafood, mixing well.
Sprinkle 1/2 cup of the mozzarella on uncooked pizza crust
Put seafood mixture on top of crust
Sprinkle diced tomatoes on top of seafood mixture.
Cover with remaining cheese.
Bake until golden brown and cheese is bubbling.
Cut and serve
“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.” — RHONDA35
1/3 cup vegetable oil
1/4 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
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp – peeled and deveined
1. 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.
2. 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.
3. 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.
“This is a ‘make a day before’ recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.” — KSHARP01
1/2 cup butter
2 pounds crawfish tails, with fat
4 (8 ounce) packages cream cheese, room temperature
1 bunch green onions, chopped
1 cup mayonnaise
1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce, or to taste
1. Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
2. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.
1 lb. alligator meat, cut into strips
All purpose flour
1 cup buttermilk
1 cup hot sauce
Salt and freshly ground black pepper
1 bottle of your favorite dressing for dipping
Lightly season gator fillets with salt and pepper. Roll in flour. Combine buttermilk and hot sauce together. Drop gator strips into the mixture. Remove and roll again in the flour. Place in deep fryer until golden brown (just a couple of minutes). Drain on paper towels. Serve with your choice of dressing. Ours it ranch.