2 ducks (if you’re from Louisiana, freshly shot!)
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/2 cups chopped green bell pepper
6 cloves garlic, minced
2 bay leaves
1 jar of light Roux
2 lbs sliced okra
1 lb. peeled and deveined shrimp
1 lb. deer (or italian) sausage, cut into 1/2 inch slices
3 cups water
Seasoning to taste
Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
Place the water and 3 cups of duck broth into a slow cooker. Add the garlic, onion, celery, bell pepper, bay leaves, and roux. Cook on high until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Season to taste. Cook until thickened, about 30 minutes. Serve over rice.
The delicious fun does not end with the crawfish boil. After everyone is full and you all start to clean up, you realize that there are all kinds of leftovers… corn, potatoes, carrots, and more. If you are like me, you hate to throw out anything. Don’t.
The best thing about these leftovers are the flavors that are now boiled in. Cut the corn off the cob and add it to a vegetable recipe later that week. Or take the potatoes and corn and make them into a potato salad (the best seasoned potato salad you will ever make). Or cook down the potatoes in a pot full of water to make a potato soup and throw in all the leftover vegetables – delicious. The possibilities are endless. What is your favorite thing to do with leftovers from the boil?
“This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal.” — Randy Brown
• 6 tablespoons butter
• 1 onion, chopped
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 3 cups half-and-half cream
• 1 teaspoon salt
• 1 1/2 pounds peeled crawfish tails
• 1 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper, or to taste
1. Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
2. Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.
2 lbs. Fruge’s cajuncrawfish.com tail meat
2 tsp. cajun seasoning (preferably Fruge Seafood Boil)
1 pkg.pistolette rolls (up to 20 rolls)
3 c. oil (frying)
1/2 lb. cheese (cubed)
1 c. evap. milk
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 c. butter
1-1/2 tsp.minced garlic
1/4 c. green onions (chopped)
1/2 c. bell peppers (chopped)
1 c. onions (chopped, finely)
Melt 1/4 cup of butter in a saucepan over medium heat. Once melted, remove a 1/2 teaspoon and put in a separate skillet, place aside. Back to the saucepan (with the remainder of the butter) stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has turned translucent. Add evap. milk and bring to a simmer. Stir in the cheese until melted. Reduce the heat to low, and keep the sauce warm. in the large skillet that you had put aside with the melted butter, put on medium heat and add the crawfish tails. Add salt, pepper, garlic powder, and seasoning. Cook and stir until the tails are hot and beginning to curl. Combine both pans and cook for an additional 5 minute.
Heat oil in a another large skillet (350°). Place the pistolettes in oil and cook while turning to all sides until golden brown. Remove to cool onto paper towels. Once cooled, open up one end with a slit and make a pocket in roll. Stuff them with the crawfish mixture and serve right away.
We like our crawfish in a boil with all of the fixings. Or, we like a nice sauce-smothered crawfish étouffée. That being said, any recipe with crawfish is good in our book. Let’s take a look at how some other fine folks cook ‘em up.
7 Unique Crawfish Recipes That Will Make Your Mouth Water:
1. Gnocci with Crayfish – This recipe is so good that we’ll forgive them for misspelling CRAWFISH. This fusion of Italian and Cajun is unusual. But, that wouldn’t stop us from chowing down.
2. Crawfish Spinach Pie – You certainly don’t need to be Popeye to find this dish irresistible. Go ahead and put me down for seconds.
3. Crawfish Cheesecake – You may have had of crawfish pie, but have you had crawfish cake? This crawfish cheesecake would make an incredible main dish for any brunch.
4. Crawfish Stew with Cinnamon and Star Anise – This stew sure beats out Dinty Moore and with no flour it’s perfect for the gluten-free crowd. You can add Tabasco if you want to heat it up a bit.
5. Crawchos – That’s right, crawfish nachos (for the win!). When you run out of chips all you need is a straw.
Are you hungry yet? (We have just the remedy).
Can’t wait to give each of these a try in the kitchen!
Do you have a unique recipe for crawfish to share? Please drop it in the comments so we can give it a whirl.
Crawchos photo courtesy of The FeauxCajun Kitchen
1 lb of crawfish tail meat (found at www.cajuncrawfish.com)
1 deep dish pie shell
1/4 c. butter
2 tbs flour
1 c. water
1 c. diced tomatoes
1 c. chopped onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1-1/2 tsp salt
1/2 tsp cayenne
1/4 tsp black pepper
Preheat oven to 400 degrees. Melt butter in skillet and saute onions, bell peppers, celery, salt, cayenne and black pepper until onions are golden. Add tomatoes and cook for 3 minutes, stirring occasionally. Add cajuncrawfish tail meat and cook for 3 minutes, stirring occasionally. Dissolve flour in water and add to skillet, stirring constantly until mixture thickens. Remove from heat and let thicken 20 to 30 minutes. Pour crawfish mixture into 9-inch deep-dish pie shell and bake about 30-40 minutes or until crust is golden brown. Cool for ten minutes and serve. Serves 4 people.
2 tbs olive oil
1 tsp salt
freshly ground black pepper
2 tsp annatto powder
1 tsp ground cumin
1/4 tsp ground cinnamon
3 minced cloves garlic
2 tbs chopped fresh cilantro
1 cup chopped onion
1 chopped green bell pepper
1 tbs chili powder
2 tsp annatto or achiote powder
1/4 tsp crushed red pepper
3 chopped roma (plum) tomatoes
1-1/3 cup whole blanched corn kernels
1 cup black beans (cooked and drained) or any cooked bean
1/4 cup toasted pine nuts
1 thinly sliced red onion
1 tbs fresh lime juice
1 lime (cut into wedges)
1-1/3 cup uncooked white rice
2-3/4 cup water
Throw in your favorite vegetables… green beans, peas, carrots, etc. Also add your favorite meats.
1. In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
2. Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
3. When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.
8 oz. bay scallops
2 cloves (minced) garlic
4 chopped scallions
1 tsp. lemon juice
4 tsp. butter
1 c. sliced mushrooms
4 stalks chopped asparagus
2 tsp. white cooking wine
2 tbsp. Parmesan cheese (or Romano)
Salt and pepper to taste
Saute onions, vegetables and garlic in butter. Add scallops and saute for 2 minutes. Stir in wine, salt, pepper, cheese and lemon. Bring to a boil only for 1 minute. Take away from heat. Sprinkle with shredded cheese (of choice). Cover and let melt. Serve over pasta.
1-2 tbs olive oil
3 finely chopped shallots
1 thinly sliced leek
1 thinly sliced fennel bulb
1 finely chopped carrot
2 finely chopped garlic cloves
2 thinly chopped celery sticks
1 oz. tomato puree
1/4 cup brandy
3/4 cup white wine
1/2 lbs. peeled langoustine (keep shells)
1 pinch cayenne pepper
1 tbs paprika
3.5 cups fish stock
4 chopped tomatoes
double cream (for drizzling)
1 lemon in wedges
Heat a small amount of olive oil in a large pan over a low heat. Add the shallots, leek, fennel, garlic, carrots and celery for about 10 minutes, or until softened.
Stir in the tomato purée and cook for 1-2 minutes, then add the brandy and white wine. Simmer until the volume of the liquid has reduced by half. Add the langoustine shells, cayenne pepper and smoked paprika and cook for a further 2-3 minutes before adding the stock and tomatoes.
Simmer the stock for 40 minutes, then transfer to a food processor and blend as smooth as possible. Strain the mixture through a broad sieve and then a fine sieve, discarding the solids left behind each time.
Return the mixture to a clean pan and bring to the boil. Add the langoustine meat and cook for 4-5 minutes, or until cooked through. Season to taste with salt and freshly ground black pepper.
To serve, ladle the stew into bowls and drizzle some double cream on top. Garnish with chopped parsley and thyme and serve with a wedge of lemon and a piece of crusty bread on the side.
Recipe provided by Allrecipes.com
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup margarine, softened
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups milk
- 24 small chocolate eggs, unwrapped
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
- Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
- Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.