Cajun Crawfish Blog

Brown Rice With Sizzling Chicken and Vegetables

Brown Rice Sizzling Chicken






Recipe from USA Rice Federation


3 cups hot cooked brown rice
3 tbsp low-sodium soy sauce
¼ cup water
1 tbsp honey
1 tbsp cornstarch
1½ tbsp canola or corn oil
1 lb boneless chicken breast, cut into 1-inch cubes
2 cloves garlic, minced
1 small white onion, cut into small wedges (about 1/8-inch thick wedges)
3 medium carrots, peeled and thinly sliced diagonally (1 cup total)
1½ cup small broccoli florets
1 medium red bell pepper, cut into 1-inch pieces


Mix soy sauce, water, honey, and cornstarch in a small bowl; set aside. Heat oil in a wok or large skillet. Add minced garlic; sauté about one minute until garlic is golden. Add chicken; cook about 5-6 minutes, then push chicken to the side. Add onions to center of skillet; cook until slightly tender and push to the side. Continue with carrots, broccoli, and peppers separately, placing each in the center of pan, cooking until slightly tender and pushing to the side. Pour soy sauce mixture into center of skillet. Leaving other ingredients at the sides of the pan, stir sauce until it thickens. Mix in with vegetables and chicken. Serve immediately over cooked brown rice.

Rice: All Hands on Deck

Combine and trucks in Fruge Aquafarms rice fieldsThe rice is tall and ready to cut. All hands are on deck. On a farm, all ages can help.
The stalks have been providing shade from the heat for our new crawfish that are being hatched right now.Ian in rice field

Combine at Fruge AquafarmsCombines harvest the upper one-third to one-half of the rice stalk, and then separate the grain from the stalk. The straw is blown back into the fields, while the grain is collected in a large hopper behind the combine.

Mark in tractorWhen the rice harvest is complete, crawfish will again take center stage. Preparations will be made to begin re-flooding the rice fields so the crawfish burrowed beneath them will come out with their babies and begin feeding on the recently cut rice stubble.

Ian & Aiden bringing in the rice

Potato, Corn and Crawfish Soup

Potato, corn and crawfish soup



This weekend we cooked some “Cooked Crawfish”. We boiled our potatoes and corn just like we would do for cooking live crawfish, then we followed the directions for cooked crawfish. Though not as good as live fresh crawfish, “cooked crawfish” are a great substitute for the live when they are out of season. They were truly delicious. As usual, we cooked a lot extra for making other dishes. Once they cooled off, we left them in the ice chest and put a sack of ice on top (leaving the leftovers to peel till the next day).

I took the leftover seasoned potatoes and cut them up. I then put them in a big pot on the stovetop. I filled water to the top and turned on high to boil down. You can also add a little milk or cream, but not necessary. Continue adding water in pot till the potatoes are to the soup consistency that you like (I probably cooked it down for about 3-4 hours. I cut the corn off the cob and threw that in. Depending on how seasoned your potatoes were, you may need to add a little seasoning. While boiling down the potatoes, I put on a good movie, and peel the leftover crawfish (I sneak quite a bit since cold crawfish are really good also). Once the potatoes are the soup consistency that you like, throw in the crawfish tailmeat and you are ready to eat. It is so good!

Recipe: Crawfish, Mango & Rice Salad

Crawfish, mango & rice salad









Salad Ingredients
2.5 cups of yellow rice
1 lb. of tail meat
1 sm. cucumber (peeled and diced into small cubes)
2 mangos, (peeled and diced into small cubes, and not too ripe)
3 tbsp of nuts (roasted cashew nuts)
1 carrot (sliced in slivers)
Mesclun or butter lettuce (torn in pieces)

1 tsp sunflower oil
2 tsp coconut cream
2 sm. limes (juice)
1 tsp chilli oil
1 tsp soy sauce
1 tsp brown sugar

Cook yellow rice as you would a reg. pot of rice.
Mix dressing ingredients together, making sure that the sugar is all dissolved.
MIx salad ingredients all together (cajuncrawfish tail meat is already cooked).
Add dressing to salad.



Sizzlin’ Summer Deals

Sizzlin Summer Savings

Recipe: Fish Soup

Fish soup


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
Dry Oregano

**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.

Recipe: Crawfish (Seafood) Paella

Seafood Paella


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 with Cornmeal Crust

delicious crawfis hpie

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.

Crawfish Tails for PiePulse 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.


Crawfish pie

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.


Food Blogger Nikki Miller-KaNikki Miller-Ka is a food blogger, freelance writer and professional cook based in Winston-Salem, North Carolina.

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.

Recipe: Crawfish Salad Brioche

crawfish salad brioche1 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
Cayenne pepper
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


H is for Holy Trinity

H is for Holy Trinity- Abc's of Cajun Cooking, Celery Onions and Bell pepper

The Cajun Holy Trinity or just Holy Trinity is a term used in Cajun and Creole cooking to describe the group of three essential aromatic vegetables: onion, bell pepper and celery. These three items are the base mixture for most recipes such as gumbo, jambalaya, etouffee, sauces, stews and more.

The Term holy Trinity is appropriate in New Orleans culture where Christianity and Catholicism are so prevalent.
Just as the Father, SOn and Holy Spirit are the core of Christianity, Celery, Onion and Bell Pepper are at the core of Cajun Cooking.

How Many



*Must be ordered by 11am CST for next day