½ c chopped onion
green bell pepper
¼ c chopped fresh parsley
3 garlic cloves
4 large green onions
3 bay leaves
butter or oil
3 cans tomato sauce
1 can petite chopped tomatoes
1T chili powder
3 c prepare knorr chicken stock or chicken bouillon cubes stock
( taste before adding to sauce)
Individually saute celery, green bell pepper, garlic cloves and onion in melted butter or warmed oil to desired tenderness. Important not to overcook. When cooked place aside on plate separately. Reserve 1/3 for the next preparation. In 6 quart stock pot add all of the above ingredients except reserve. Cook on medium heat,stirring until heated. Once heated, lower stove to low and stir as needed but don’t allow sauce to stick or burn. Cover and simmer 2-3 hours. Add ½ of chopped green onion and parsley to sauce 30 minutes prior to end of cooking time.Transfer pot from hot burner to cool burner. Allow to cool. Remove bay leaves. Pour cooled sauce in blender, ½ full and blend and pause transfer to a bowl and continue until all of s is blended to your desired texture and return to pot. Heat again on low stove setting and continue to stir. Remember don’t allow to stick or burn.
2 c deveined crawfish tail meat
½ c crawfish claw
3 c plain or italian bread crumbs
cleaned crawfish heads
2 green onions
black, red or white pepper
cooking spray oil
Heat oven 325
Clean crawfish heads by removing everything from cavity including eyes and whiskers. Don’t rinse.
Chop crawfish tail meat and place in large mixing bowl. Refrigerate while preparing the remaining ingredients. Beat eggs and add milk until well mixed. Add bread crumbs, reserved seasoning, pepper, salt and mix while gradually adding egg and milk until well mixed. Add chopped crawfish tails and continue mixing until well mixed. If not the consistency you desire add more milk, bread crumbs, or chopped crawfish tails. Stuff crawfish heads with mixture.
Spray cooking oil on cookie sheet and place stuffed crawfish on cookie sheet. Bake 18 minutes.
After removing stuffed crawfish heads from oven, slowly add to sauce using a cooking spatula and add crawfish claws to sauce. Cook for 15 minutes. Serve with white or saffron rice, french bread and garnish with chopped green onions.
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.
4 green tomatoes, sliced 1/4 inch thick slices
cajun seasoning, to taste
1/4 cup all-purpose flour
2 eggs, beaten
2 cups cornmeal, for breading (coarse or stone ground works best)
1/2-1 cup vegetable oil
1/2 lb crawfish tails or 1/2 lb shrimp, cooked
1 cup prepared remoulade sauce, Remoulade Sauce
Ingredients for Remoulade Sauce
1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 cloves garlic, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper
Directions for Remoulade Sauce
1. Whisk together all ingredients
2. Cover and chill 1 hour
1. Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
2. If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
3. Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
4. Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
5. Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
6. Dip the slices in the beaten eggs and then coat with cornmeal.
7. Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
8. To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.
1 lb. crawfish tailmeat
1 lb. large shrimp, peeled, deveined, butterflied
24 small clams, scrubbed
24 mussels, debearded
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-oz.) can diced tomatoes
1/2 cup fresh basil leaves
Warm crusty bread
Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp, crawfish and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes.