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Discover new ways to use crawfish in your recipes - 233 recipes

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This is SO good...probably because it is so fattening! Can be easily cut in 1/2

  • 3 sticks butter
  • 3 large onions -- chopped
  • 2 bell peppers -- chopped
  • 1 can Ro-Tel tomatoes
  • 3 pounds crawfish tails
  • 1 bunch green onion tops
  • 4 cloves garlic
  • parsley (optional)
  • salt & pepper to taste
  • 1 can cream of mushroom soup
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Saute onions, bell pepper, celery, garlic, green onions and parsley in oleo

  • 1 Stick Oleo
  • 1 Large Chopped Onion
  • 1 Med. Chopped Bell Pepper
  • 1 Stalk Chopped Celery
  • 1 - 2 Pounds Shrimp or Crawfish (or use each)
  • 1 Can Cream of Mushroom Soup (Undiluted)
  • 1 Can Cheddar Cheese Soup (Undiluted)
  • 1 Small Can Mushrooms
  • 2 Tsp. Worchestershire Sauce
  • 3 C. Cooked Rice (I use 4-5 Cups)
  • 1 Tsp. Salt
  • 1/4 Tsp. Pepper
  • Dash Red Pepper
  • 1/8 Tsp. Garlic Powder or 1 Clove Garlic Chopped or Pressed
  • 1/2 C. Green Onions
  • 1/3 C/ Chopped Parsley
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Cooks

  • 3 onions, chopped
  • 2 bell peppers
  • 1/4 cup flour
  • 3 cloves garlic minced
  • 1 pint & 1 cup half & half
  • 1 lb. Velveeta cheese with jalapenos
  • (or add 2 Tbsp jalapenos to plain Velveeta)
  • 1 lb. fettuccine noodles, cooked
  • 3 stalks celery, chopped
  • 2 sticks butter
  • 4 tsp parsley flakes
  • 3 lbs crawfish
  • 1 can Parmesan cheese, grated
  • salt & pepper to taste
  • (I add a drained can of Rotel for color)
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Wonderful southern dish!

  • 3 medium onion - chopped
  • 2 mediam bell pepper - chopped
  • 6 celery stalks - chopped
  • 2 cloves garlic - chopped
  • 2 sticks butter
  • 3 lbs. crawfish/shrimp boiled & chopped
  • 1/2 cup green onion - chopped
  • 1 cup parsley - chopped
  • 1/4 teaspoon cayenne pepper
  • 2 cans Cream of Shrimp Soup
  • 1 cup of Cream of Mushroom Soup
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Heat oil in head large pot over medium high heat

  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 6 garlic cloves, chopped
  • 1 6 ounce pkg. crimini (baby bella) mushrooms, sliced
  • 2 cups fresh corn kernels ( about 2 ears)
  • 1 1/2 tbsp. cajun seasoning
  • pinch cayenne pepper
  • 1 12 ounce bottle lager beer
  • 2 14.5 ounce cans diced tomatoes, drained
  • 2 8 ounce bottles clam juice
  • 1/4 stick butter
  • 1/4 cup all purpose flour
  • 2 cups chopped tass ham or andouille sausage (about 12 ounces)
  • 1 pound crawfish or peeled medium shrimp (frozen crawfish tails can be used thawed)
  • 1 tbsp. whole grain mustard
  • hot pepper sauce
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Sauté onions in butter and margarine until clear (about 20 min) Add crawfish and cook 15 to 20 min Dissolve corn

  • 3 lbs crawfish
  • Cooking oil to coat bottom of pot (very little)
  • 1 stick butter
  • 1 stick margarine
  • 3 medium onions
  • 2 to 3 tsp. Cornstarch
  • Paprika
  • Fresh parsley
  • Fresh onion tops
  • 1 cup water (may need a little bit more)
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Sauté onions and butter in soup pot

  • 1 c. chopped green onions
  • 1 stick butter
  • 1 can evaporated milk
  • 1- 8 oz. Cream cheese, softened
  • 2 cans cream of potato soup, family sized
  • 2 cans kernel corn
  • 2 cans lump crabmeat
  • 1 tsp. each of salt and pepper
  • 1 tsp. of Toney’s or Zataraines Seafood Seasoning
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Heat half and half in skillet

  • 2 jars Tostitos cheese dip, mild
  • 1 chopped green onion
  • 2 frozen bags of crawfish tails
  • 1 pint half & half
  • 2 boxes penne pasta, cooked and drained
  • Paul Prudhomme’s Magic Seafood Magic Seasoning (no substitute)
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To prepare a roux, heat oil in saute pan

  • Seasoning mix:
  • 7 tbsp oil
  • 3/4 cup flour (whole wheat)
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 3 cups fish stock or water
  • 12 ounces crawfish tails
  • 1 cup green onions with tops, sliced
  • 4 cups cooked white rice (whole wheat)
  • 2 tsp salt
  • 2 tsp red pepper
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 2 tsp dried basil
  • 1/2 tsp thyme
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Melt butter in a large Dutch oven over medium-high heat

  • 1/4 cup butter or margarine
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium-size green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 large shallot, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon ground red pepper
  • 1 (14 1/2-ounce) can chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 2 pounds cooked, peeled crawfish tails*
  • Hot cooked rice
  • Garnishes: chopped fresh chives, ground red pepper
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Melt butter in Dutch oven over medium heat; add green onions and bell pepper

  • 1/2 cup butter
  • 1 bunch green onions sliced (1 cup)
  • 1 small green bell pepper, diced
  • 1 (1 lb.) packaged frozen cooked, peeled crawfish tails
  • (thawed and undrained)
  • 2 garlic cloves, minced
  • 1 (4 oz.) jar diced pimento, drained
  • 2 tsp. creolel seasoning
  • 1 (8 oz) package cream cheese, softened
  • French bread baguette slices
  • Garnished: sliced green onion, chopped flat leaf parsley
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Heat the oil in a heavy skillet over medium heat

  • 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
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