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Started By
Message
re: Dishes to Make with Crawfish
Posted on 1/26/12 at 12:32 pm to Got_Dat_Purp
Posted on 1/26/12 at 12:32 pm to Got_Dat_Purp
This one really good.
Crawfish Cornbread
Need:
1 - 16 oz package precooked crawfish tails - thaw in package under cool running water, only open package when you are ready to add to mixture. You want to be sure that any liquid makes it into the batter
3 – Seeded and chopped jalapeno peppers – remove all of the white membrane
1/2 green or red bell pepper, diced 1/8 inch dice
1 - Can cream style corn
1 - Large Chopped onion
1 1/2 - cups white cornmeal
1 - cup Self-Rising Flour
1 - teaspoon Baking Powder
1/2 - teaspoon baking soda
1 - teaspoon salt
1 pound sharp cheddar cheese grated
1 cup buttermilk
water as needed, maybe 1/4 cup +-
1 Teaspoon Slap Ya Mamma Creole Seasoning
12” Cast Iron Skillet preheated with two tablespoons bacon drippings
Preheat oven to 375 degrees. Preheat skillet with oil. The oil needs to be sizzling hot, but not smoking. Test with a drop of water. It should sizzle, but not explode when it hits the heated oil.
Mix all of the dry ingredients in a large bowl. Then add cheese, peppers, corn, crawfish tails, buttermilk and mix well. Add water as needed to make a thick batter.
Pour the batter into skillet scrape bowl to make certain all of the batter is in the skillet. Allow to sizzle for a half minute then put in oven. Bake in center of your oven until the top is brown (20-30 minutes +-).
Remove bread from skillet while hot and place on a plate. I put a table knife under the bread to keep the bread from getting soggy from moisture that the bread will yield as it begins to cool. Cut in wedges while hot. Slice open and put a pat of butter (or two) between the slices.
Crawfish Cornbread
Need:
1 - 16 oz package precooked crawfish tails - thaw in package under cool running water, only open package when you are ready to add to mixture. You want to be sure that any liquid makes it into the batter
3 – Seeded and chopped jalapeno peppers – remove all of the white membrane
1/2 green or red bell pepper, diced 1/8 inch dice
1 - Can cream style corn
1 - Large Chopped onion
1 1/2 - cups white cornmeal
1 - cup Self-Rising Flour
1 - teaspoon Baking Powder
1/2 - teaspoon baking soda
1 - teaspoon salt
1 pound sharp cheddar cheese grated
1 cup buttermilk
water as needed, maybe 1/4 cup +-
1 Teaspoon Slap Ya Mamma Creole Seasoning
12” Cast Iron Skillet preheated with two tablespoons bacon drippings
Preheat oven to 375 degrees. Preheat skillet with oil. The oil needs to be sizzling hot, but not smoking. Test with a drop of water. It should sizzle, but not explode when it hits the heated oil.
Mix all of the dry ingredients in a large bowl. Then add cheese, peppers, corn, crawfish tails, buttermilk and mix well. Add water as needed to make a thick batter.
Pour the batter into skillet scrape bowl to make certain all of the batter is in the skillet. Allow to sizzle for a half minute then put in oven. Bake in center of your oven until the top is brown (20-30 minutes +-).
Remove bread from skillet while hot and place on a plate. I put a table knife under the bread to keep the bread from getting soggy from moisture that the bread will yield as it begins to cool. Cut in wedges while hot. Slice open and put a pat of butter (or two) between the slices.
0
Posted on 1/26/12 at 12:36 pm to Got_Dat_Purp
Another:
CRAWFISH CARBONEAUX
This dish has crawfish tails, sausage, wine, butter and heavy cream. How could it not be good?
You may substitute shrimp, or unbreaded chicken tenders for the crawfish. If using chicken, brown the chicken with the sausage. If using shrimp (peeled fresh or precooked) , add them before the heavy cream.
We have also made this with scallops, browned when the butter was added, then removed while the vegetables were being sautéed. You may substitute cooked bacon chips for the sausage.
INGREDIENTS:
3 cups cooked angel hair pasta. Cook for three minutes in boiling, salted water, just before adding it to the completed crawfish sauce.
1 – 12 ounce package frozen crawfish tails (thawed) or 1-2 cups boiled and peeled tails.
1 stick (1/4 pound) unsalted butter
1 ounce dry white wine (chardonnay)
1Tabespoon garlic, chopped
1 Tablespoon lemon juice
1/4 cup chopped green onions
2 cups heavy cream
1/4 cup sliced fresh mushrooms
1/4 cup diced red or green bell pepper, or mixed
1/2 cup deseeded, diced tomatoes
1 Tablespoon chopped parsley
1/2 cup diced andouille or hickory smoked pork sausage (may substitute cooked bacon pieces)
salt and black pepper – to taste
Preparation:
In a sauté pan, over medium high heat, lightly brown the andouille sausage and then remove it from the pan. Remove oil with a paper towel, but do not deglaze. Add butter to the pan and sauté the green onions, mushrooms and garlic over medium high heat. When all of the vegetables are tender, deglaze the pan with white wine and lemon juice and add the tomatoes, crawfish and sausage. Continue cooking until the volume of liquid has been reduced by one half.
CRAWFISH CARBONEAUX
This dish has crawfish tails, sausage, wine, butter and heavy cream. How could it not be good?
You may substitute shrimp, or unbreaded chicken tenders for the crawfish. If using chicken, brown the chicken with the sausage. If using shrimp (peeled fresh or precooked) , add them before the heavy cream.
We have also made this with scallops, browned when the butter was added, then removed while the vegetables were being sautéed. You may substitute cooked bacon chips for the sausage.
INGREDIENTS:
3 cups cooked angel hair pasta. Cook for three minutes in boiling, salted water, just before adding it to the completed crawfish sauce.
1 – 12 ounce package frozen crawfish tails (thawed) or 1-2 cups boiled and peeled tails.
1 stick (1/4 pound) unsalted butter
1 ounce dry white wine (chardonnay)
1Tabespoon garlic, chopped
1 Tablespoon lemon juice
1/4 cup chopped green onions
2 cups heavy cream
1/4 cup sliced fresh mushrooms
1/4 cup diced red or green bell pepper, or mixed
1/2 cup deseeded, diced tomatoes
1 Tablespoon chopped parsley
1/2 cup diced andouille or hickory smoked pork sausage (may substitute cooked bacon pieces)
salt and black pepper – to taste
Preparation:
In a sauté pan, over medium high heat, lightly brown the andouille sausage and then remove it from the pan. Remove oil with a paper towel, but do not deglaze. Add butter to the pan and sauté the green onions, mushrooms and garlic over medium high heat. When all of the vegetables are tender, deglaze the pan with white wine and lemon juice and add the tomatoes, crawfish and sausage. Continue cooking until the volume of liquid has been reduced by one half.
Posted on 1/26/12 at 7:54 pm to MeridianDog
Crawfish Tamales
This is a streamlined, low-fat version of the classic Mexican tamale.
In place of the traditional lard and corn flour mixture, this version calls for coarsely ground cornmeal cooked in broth with all the remaining ingredients stirred in.
It's fast, simple and healthy! Serve with some typical accompaniments such as a slightly warmed green chile salsa, guacamole or simple diced tomatoes.
Ingredients:
Dried corn husks (about 4 oz.)
1 Tbsp. vegetable oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
2 cans (14 1/2 oz. each) chicken broth
1 cup polenta (coarse-ground cornmeal)
1 cup corn kernels
1 can (4 oz.) chopped mild chiles
1 can (2 1/4 oz.) sliced black olives, drained
12 ounces cooked crawfish tails, coarsely chopped, or salad shrimp
1/4 cup chopped cilantro
Cooking Instructions:
Soak the corn husks in water while preparing the filling.
Heat the oil in a large saucepan, add the onion and cook over medium heat until tender, 6 to 8 minutes Add the garlic, cumin and oregano and stir until fragrant, about 30 seconds. Stir in the broth, polenta, corn, chiles and olives and bring to a boil. Reduce the heat to a simmer and stir until the mixture has thickened and the liquid has been absorbed, about 15 minutes. Take the pan from the heat and stir in the shrimp and cilantro.
Drain the corn husks and dry them well with paper towels. Start with the largest husks (5 to 6 inches across) first. Spoon about 1/4 cup of the filling lengthwise down the center of one husk Fold both sides over to snugly encase the filling. Fold the tamale ends underneath or tie the ends shut using strips of husks (tear several husks into 1/4-inch-wide strips). You can make the tamales up to one day in advance, refrigerating them in an airtight container.
To steam, arrange the tamales on a steamer rack or in a steaming basket, with at least an inch between them so steam can circulate. If necessary, stack the tamales, arranging them crosswise for steam circulation. Set the steamer rack or basket over a few inches of boiling water, cover and steam until the tamales are heated through, 10 to 15 minutes. Serve the tamales in the corn husks, allowing each diner to open and enjoy.
Servings per recipe: 6 to 8
This is a streamlined, low-fat version of the classic Mexican tamale.
In place of the traditional lard and corn flour mixture, this version calls for coarsely ground cornmeal cooked in broth with all the remaining ingredients stirred in.
It's fast, simple and healthy! Serve with some typical accompaniments such as a slightly warmed green chile salsa, guacamole or simple diced tomatoes.
Ingredients:
Dried corn husks (about 4 oz.)
1 Tbsp. vegetable oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
2 cans (14 1/2 oz. each) chicken broth
1 cup polenta (coarse-ground cornmeal)
1 cup corn kernels
1 can (4 oz.) chopped mild chiles
1 can (2 1/4 oz.) sliced black olives, drained
12 ounces cooked crawfish tails, coarsely chopped, or salad shrimp
1/4 cup chopped cilantro
Cooking Instructions:
Soak the corn husks in water while preparing the filling.
Heat the oil in a large saucepan, add the onion and cook over medium heat until tender, 6 to 8 minutes Add the garlic, cumin and oregano and stir until fragrant, about 30 seconds. Stir in the broth, polenta, corn, chiles and olives and bring to a boil. Reduce the heat to a simmer and stir until the mixture has thickened and the liquid has been absorbed, about 15 minutes. Take the pan from the heat and stir in the shrimp and cilantro.
Drain the corn husks and dry them well with paper towels. Start with the largest husks (5 to 6 inches across) first. Spoon about 1/4 cup of the filling lengthwise down the center of one husk Fold both sides over to snugly encase the filling. Fold the tamale ends underneath or tie the ends shut using strips of husks (tear several husks into 1/4-inch-wide strips). You can make the tamales up to one day in advance, refrigerating them in an airtight container.
To steam, arrange the tamales on a steamer rack or in a steaming basket, with at least an inch between them so steam can circulate. If necessary, stack the tamales, arranging them crosswise for steam circulation. Set the steamer rack or basket over a few inches of boiling water, cover and steam until the tamales are heated through, 10 to 15 minutes. Serve the tamales in the corn husks, allowing each diner to open and enjoy.
Servings per recipe: 6 to 8
Posted on 1/26/12 at 7:56 pm to Stadium Rat
Crawfish Dumplings
filling:
2 tablespoons olive oil
1 cup onions, minced
1/2 cup green onions, finely chopped
2 tablespoons celery
1 tablespoon bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon salt (optional)
1/4 teaspoon black pepper
2 tablespoons parsley, minced
2 pounds boiled, seasoned and peeled crawfish tails and fat, minced
1/4 cup bread crumbs
1/2 cup crawfish stock (for stick, boil crawfish heads, claws and peelings from the tails in 4 1uarts water for 30 minutes and strain)
1 egg, beaten
To make filling, saute onions, green onions, celery, bell pepper and garlic in olive oil until the vegetables are limp. Add the crawfish tails and fat, salt, pepper and the stock. Mix well and simmer over low heat for 15 minutes. Add parsley and bread crumbs. Mix well, remove from the heat and let cool. When cool, add egg and mix thoroughly.
Dumplings:
1 1/3 cup all-purpose flour
2 eggs
2 tablespoons water
1 teaspoon salt
1 egg, beaten
2 tablespoons water
On a large pastry board, make a well in the center of the flour and into this drop the eggs and barely mix with the remaining ingredients. Work the mixture until it can be rolled into a ball and comes clean from your hands. Knead dough for about 6 minutes, then cover it with a towel and let it stand for 10 minutes. It will be easier to roll if you divide the dough in half. Roll the dough, pulling it as you wrap it around the rolling pin, stretching it a little more each time. Continue to sprinkle it with flour between each rolling to keep the dough from sticking to the rolling pin. Repeat this until the dough is paper thin and translucent. Next if you have a dumpling press, you can use it or you can cut the dough into 2 sheets. On one sheet put a teaspoon of the filling in little mounds about 2 inches apart. Beat the egg and water together. Brush all around and between the mounds of filling with a pastry brush, just enough to make it moist. Cover the first sheet with the second sheet and gently press it around the ounds of filling and along the edges. Cut the dough into squares with a mound of filling in the center of each one. Use a fork to crimp all around the edges. LLet them dry for about 1 1/2 to 2 hours in a cool place. While the dumplings ae drying, prepare the crawfish sauce.
Crawfish sauce:
3 tablespoons olive oil
1 cup onions, chopped
1/4 cup bell pepper, chopped
1/2 cup green onions, chopped
1/4 cup celery, chopped
3 cloves garlic, minced
2 15-ounce cans whole tomatoes, drained and chopped (reserve liquid)
2 8-ounce cans tomato sauce
1/2 cup water
2 tablespoons flour
2 tablespoons olive oil
3 cups crawfish stock
1/4 cup fresh parsley, chopped
1/2 pound boiled, seasoned and peeled crawfish tails and fat, minced (you can use leftover boiled crawfish)
In a large skillet, heat 3 tablespoons olive oil and saute next 5 ingredients until the onions and peppers are limp. Next add chopped canned tomatoes and saute for about another 5 minutes. When this is done, add the tomato sauce and water, using the water to rinse the sauce from the cans. Allow it to simmer, stirring occasionally to make sure it does not scorch. The next step is to make a roux. In another smaller skillet, heat 2 tablespoons olive oil and stir in 2 tablespoons flour. It should be pasty. You may have to add a little more flour or oil to get the right consistency. On a medium fire, stirring constantly, brown the roux. Be careful not to burn it. Roux is done whe it is about the color of peanut butter. Now carefully add this to the simmering sauce. Deglaze the skillet with some of the stock and add this along with the rest of the crawfish stock and reserved liquid from the tomatoes to the pan. Let this come to a boil, cover and simmer on low heat for about 30 minutes. Next add crawfish tails and fat, return to a boil, lower heat and simmer for another 30 minutes stirring occasionally to prevent sticking. During the last 15 minutes of cooking, stir in the parsley. When the dumplings are dry, drop them into a pot of boiling water and simmer for 15 minutes. Remove to a warm serving platter, ladle hot crawfish sauce over them and serve immediately.
serves 6
filling:
2 tablespoons olive oil
1 cup onions, minced
1/2 cup green onions, finely chopped
2 tablespoons celery
1 tablespoon bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon salt (optional)
1/4 teaspoon black pepper
2 tablespoons parsley, minced
2 pounds boiled, seasoned and peeled crawfish tails and fat, minced
1/4 cup bread crumbs
1/2 cup crawfish stock (for stick, boil crawfish heads, claws and peelings from the tails in 4 1uarts water for 30 minutes and strain)
1 egg, beaten
To make filling, saute onions, green onions, celery, bell pepper and garlic in olive oil until the vegetables are limp. Add the crawfish tails and fat, salt, pepper and the stock. Mix well and simmer over low heat for 15 minutes. Add parsley and bread crumbs. Mix well, remove from the heat and let cool. When cool, add egg and mix thoroughly.
Dumplings:
1 1/3 cup all-purpose flour
2 eggs
2 tablespoons water
1 teaspoon salt
1 egg, beaten
2 tablespoons water
On a large pastry board, make a well in the center of the flour and into this drop the eggs and barely mix with the remaining ingredients. Work the mixture until it can be rolled into a ball and comes clean from your hands. Knead dough for about 6 minutes, then cover it with a towel and let it stand for 10 minutes. It will be easier to roll if you divide the dough in half. Roll the dough, pulling it as you wrap it around the rolling pin, stretching it a little more each time. Continue to sprinkle it with flour between each rolling to keep the dough from sticking to the rolling pin. Repeat this until the dough is paper thin and translucent. Next if you have a dumpling press, you can use it or you can cut the dough into 2 sheets. On one sheet put a teaspoon of the filling in little mounds about 2 inches apart. Beat the egg and water together. Brush all around and between the mounds of filling with a pastry brush, just enough to make it moist. Cover the first sheet with the second sheet and gently press it around the ounds of filling and along the edges. Cut the dough into squares with a mound of filling in the center of each one. Use a fork to crimp all around the edges. LLet them dry for about 1 1/2 to 2 hours in a cool place. While the dumplings ae drying, prepare the crawfish sauce.
Crawfish sauce:
3 tablespoons olive oil
1 cup onions, chopped
1/4 cup bell pepper, chopped
1/2 cup green onions, chopped
1/4 cup celery, chopped
3 cloves garlic, minced
2 15-ounce cans whole tomatoes, drained and chopped (reserve liquid)
2 8-ounce cans tomato sauce
1/2 cup water
2 tablespoons flour
2 tablespoons olive oil
3 cups crawfish stock
1/4 cup fresh parsley, chopped
1/2 pound boiled, seasoned and peeled crawfish tails and fat, minced (you can use leftover boiled crawfish)
In a large skillet, heat 3 tablespoons olive oil and saute next 5 ingredients until the onions and peppers are limp. Next add chopped canned tomatoes and saute for about another 5 minutes. When this is done, add the tomato sauce and water, using the water to rinse the sauce from the cans. Allow it to simmer, stirring occasionally to make sure it does not scorch. The next step is to make a roux. In another smaller skillet, heat 2 tablespoons olive oil and stir in 2 tablespoons flour. It should be pasty. You may have to add a little more flour or oil to get the right consistency. On a medium fire, stirring constantly, brown the roux. Be careful not to burn it. Roux is done whe it is about the color of peanut butter. Now carefully add this to the simmering sauce. Deglaze the skillet with some of the stock and add this along with the rest of the crawfish stock and reserved liquid from the tomatoes to the pan. Let this come to a boil, cover and simmer on low heat for about 30 minutes. Next add crawfish tails and fat, return to a boil, lower heat and simmer for another 30 minutes stirring occasionally to prevent sticking. During the last 15 minutes of cooking, stir in the parsley. When the dumplings are dry, drop them into a pot of boiling water and simmer for 15 minutes. Remove to a warm serving platter, ladle hot crawfish sauce over them and serve immediately.
serves 6
Posted on 1/26/12 at 7:59 pm to Stadium Rat
Crawfish Cheesecake
Everyone loves cheesecake! In this recipe I have made a savory cheesecake seasoned with crawfish and chives. Use this cake as an appetizer or serve it with crackers like a party cheese ball.
INGREDIENTS FOR CRUST:
6 tbsps melted butter
1 egg white
2 cups crushed butter crackers (like Ritz)
METHOD FOR CRUST:
Preheat oven to 350 degrees F. In a small bowl, combine melted butter, egg white and crackers. Press mixture into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250 degrees F.
INGREDIENTS FOR FILLING:
1 lb. crawfish tails, chopped
3 (8 oz.) packages cream cheese, softened
½ cup sour cream
3 tbsps cornstarch
1 tsp salt
1 tsp Zatarain's Creole seasoning
2 tbsps minced onions
2 tbsps minced celery
2 tbsps minced red bell pepper
1/3 cup sliced chives
2 large eggs
METHOD FOR FILLING:
In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, onions, celery, bell pepper and chives. Blend well, scraping down the sides of the bowl. Add eggs and mix well, scraping down the sides of the bowl again. Fold in the chopped crawfish tails. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.
Everyone loves cheesecake! In this recipe I have made a savory cheesecake seasoned with crawfish and chives. Use this cake as an appetizer or serve it with crackers like a party cheese ball.
INGREDIENTS FOR CRUST:
6 tbsps melted butter
1 egg white
2 cups crushed butter crackers (like Ritz)
METHOD FOR CRUST:
Preheat oven to 350 degrees F. In a small bowl, combine melted butter, egg white and crackers. Press mixture into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250 degrees F.
INGREDIENTS FOR FILLING:
1 lb. crawfish tails, chopped
3 (8 oz.) packages cream cheese, softened
½ cup sour cream
3 tbsps cornstarch
1 tsp salt
1 tsp Zatarain's Creole seasoning
2 tbsps minced onions
2 tbsps minced celery
2 tbsps minced red bell pepper
1/3 cup sliced chives
2 large eggs
METHOD FOR FILLING:
In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, onions, celery, bell pepper and chives. Blend well, scraping down the sides of the bowl. Add eggs and mix well, scraping down the sides of the bowl again. Fold in the chopped crawfish tails. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.
Posted on 1/26/12 at 8:01 pm to Stadium Rat
Crawfish Dip
1 bunch green onions, chopped
2 (8-oz.) blocks cream cheese
Tony Chachere’s Original Seasoning, to taste
1 stick butter
1 large onion, chopped
1 bell pepper, chopped
1 lb. crawfish tails
1 (10.5-oz.) jar Louisiana brand rémoulade sauce
1. Combine chopped green onions with cream cheese and Tony Chachere’s Original Seasoning to taste. Place in a small mold that has been sprayed with nonstick vegetable spray and refrigerate overnight. (Any small glass baking dish works well as a mold).
2. Melt butter and sauté onions and bell pepper until tender.
3. Add crawfish tails and cook for about 5 minutes. Add Tony Chachere’s Original Seasoning to taste. Let cool and refrigerate overnight. 4. When ready to serve, flip cream cheese mixture onto serving tray and top with crawfish mixture, then top with rémoulade sauce.
5. Serve with crackers or Wheat Thins.
1 bunch green onions, chopped
2 (8-oz.) blocks cream cheese
Tony Chachere’s Original Seasoning, to taste
1 stick butter
1 large onion, chopped
1 bell pepper, chopped
1 lb. crawfish tails
1 (10.5-oz.) jar Louisiana brand rémoulade sauce
1. Combine chopped green onions with cream cheese and Tony Chachere’s Original Seasoning to taste. Place in a small mold that has been sprayed with nonstick vegetable spray and refrigerate overnight. (Any small glass baking dish works well as a mold).
2. Melt butter and sauté onions and bell pepper until tender.
3. Add crawfish tails and cook for about 5 minutes. Add Tony Chachere’s Original Seasoning to taste. Let cool and refrigerate overnight. 4. When ready to serve, flip cream cheese mixture onto serving tray and top with crawfish mixture, then top with rémoulade sauce.
5. Serve with crackers or Wheat Thins.
Posted on 1/26/12 at 8:03 pm to Stadium Rat
Crawfish Risotto
Makes about 6 servings
4 tablespoons butter
½ cup chopped onions
2 garlic cloves, minced
1 pound raw Arborio rice
1 ½ quarts warm chicken stock
1 pound peeled crawfish tails
¼ cup grated Monterey Jack cheese
2 teaspoons Creole seasoning
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped flat-leaf parsley
Heat the butter in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring, until just tender, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the chicken broth, about ½ cup at a time, stirring in between additions until the broth is almost absorbed.
Add the crawfish tails and cook, stirring, for 3 to 4 minutes. Add the Monterey Jack and Creole seasoning and cook, stirring, until the cheese melts completely. When serving, garnish with Parmesan cheese and parsley.
Makes about 6 servings
4 tablespoons butter
½ cup chopped onions
2 garlic cloves, minced
1 pound raw Arborio rice
1 ½ quarts warm chicken stock
1 pound peeled crawfish tails
¼ cup grated Monterey Jack cheese
2 teaspoons Creole seasoning
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped flat-leaf parsley
Heat the butter in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring, until just tender, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the chicken broth, about ½ cup at a time, stirring in between additions until the broth is almost absorbed.
Add the crawfish tails and cook, stirring, for 3 to 4 minutes. Add the Monterey Jack and Creole seasoning and cook, stirring, until the cheese melts completely. When serving, garnish with Parmesan cheese and parsley.
Posted on 1/26/12 at 8:04 pm to Stadium Rat
Crawfish Pasta Herbsaint
1/4 cup olive oil
1 large yellow onion, diced
1/2 cup celery, diced
1/2 cup Italian parsley, chopped
2 toes garlic, minced
1 can whole tomatoes
1 8 oz. can tomato sauce
2 lbs. crawfish meat
1/2 cup red sherry
1 1/2 cups water
Creole seasoning, Kosher salt and black pepper to taste
1 lb. cooked pasta
In a large saucepan sauté onion, celery and parsley in olive oil. Cook until golden brown and translucent. Add tomatoes, tomato sauce and water; then season. Cover and simmer for 3 hours, stirring occasionally. Test seasonings and add crawfish and sherry; continue to cook for 30 minutes. Add cooked pasta to sauce and mix well. Serves 8.
1/4 cup olive oil
1 large yellow onion, diced
1/2 cup celery, diced
1/2 cup Italian parsley, chopped
2 toes garlic, minced
1 can whole tomatoes
1 8 oz. can tomato sauce
2 lbs. crawfish meat
1/2 cup red sherry
1 1/2 cups water
Creole seasoning, Kosher salt and black pepper to taste
1 lb. cooked pasta
In a large saucepan sauté onion, celery and parsley in olive oil. Cook until golden brown and translucent. Add tomatoes, tomato sauce and water; then season. Cover and simmer for 3 hours, stirring occasionally. Test seasonings and add crawfish and sherry; continue to cook for 30 minutes. Add cooked pasta to sauce and mix well. Serves 8.
Posted on 1/27/12 at 8:55 am to Stadium Rat
i was inticed by the white bean and crawfish. anybody have a recipe for this?
Posted on 1/27/12 at 10:50 am to bootyswamper
You can make white bean chili with crawfish and if that interests you, I have a recipe in the recipe book in the stickied recipe thread. Just use crawfish rather than chicken and add them just before you put the cheese etc... in. I'm not a big fan of the white bean chili, myself, but people eat the hell out of that recipe.
OR, you can make white beans the usual way and just simmer crawfish in them for a bit before serving. You could use crawfish stock rather than chicken if you have it.
OR, you can make white beans the usual way and just simmer crawfish in them for a bit before serving. You could use crawfish stock rather than chicken if you have it.
Posted on 1/27/12 at 11:16 am to Gris Gris
quote:
Gris Gris
thank you my friend will try both.
Posted on 1/27/12 at 11:26 am to Got_Dat_Purp
I can make a pretty good Crawfish Mac'n'Cheese. Let's see if I can remember it off the top of my head.
12 oz cooked crawfish tails.
Powder crawfish boil
8 oz uncooked Macaroni
8 oz sour cream
8 oz Velveeta (yeah, I know, but trust me)
16 oz cottage cheese
1 egg
Cook macaroni al dente and chill. In large bowl, combine all ingredients. Add in a little powder crab boil to your preference. I don't add much, maybe a teaspoon. Place all everything in to an oven safe container and cover. Bake at 350 for one hour. I usually uncover it for the last 10 minutes to brown and crisp up the top.
12 oz cooked crawfish tails.
Powder crawfish boil
8 oz uncooked Macaroni
8 oz sour cream
8 oz Velveeta (yeah, I know, but trust me)
16 oz cottage cheese
1 egg
Cook macaroni al dente and chill. In large bowl, combine all ingredients. Add in a little powder crab boil to your preference. I don't add much, maybe a teaspoon. Place all everything in to an oven safe container and cover. Bake at 350 for one hour. I usually uncover it for the last 10 minutes to brown and crisp up the top.
Posted on 1/27/12 at 11:28 am to bootyswamper
If you look up white beans and shrimp, you'll find some recipes and you can substitute the shrimp for crawfish.
Here's Emeril's version.
LINK
Here's Emeril's version.
LINK
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