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

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Melt butter. Saute onions, celery, bell pepper and garlic for 12 minutes add flour, blend well

  • 1 1/2 sticks butter
  • 3 stalks celery
  • 1 bunch green onions
  • 1 medium onion
  • 1 bell pepper
  • 3-4 pods garlic
  • 1/3 cup flour
  • 1/2 cup water
  • 2 lbs crawfish tails
  • 4 tbsp. parsley
  • 12 oz. package fettuccine noodles
  • 1 lb. mild mexican velveeta cheese, cubed
  • 1 carton half and half
  • parmesan cheese
0/5 (0 Votes)

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Saute all veggies in butter until soft, 20mins or so Season with Tony's Add tails and 1tbs cornstarch mixed with ...

  • 1 lb crawfish (seasoned withTony's)
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 green pepper, chopped
  • 1 stalk celery, chopped
  • 1 tbs Tomato paste
  • 1 stick butter, unsalted
  • seasoning to taste
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Arrange the first ;pie crust in a glass pie pan

  • 1 stick of butter
  • 2 cups chopped onion
  • 1 cup chopped bell pepper
  • 1 cup celery, finely chopped
  • 2 lb. crawfish tails, with fat
  • 1 t salt
  • 2 t Creole salt
  • 1 cup heavy cream
  • 1/2 cup water
  • 4 T flour
  • 2 homemade or purchased pie crusts
0/5 (0 Votes)

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Preheat the oven to 350 degrees F

  • 1 tablespoon softened unsalted butter, plus 3 tablespoons butter, melted
  • 12 ounces cooked crawfish tails, chilled
  • 10 ounces boneless, skinless salmon fillet, cut into 1/2-inch cubes, chilled
  • 1/3 cup finely chopped shallots
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped dill
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon Essence, recipe follows
  • 3 large egg whites, chilled
  • 1 teaspoon salt
  • 1 cup cold heavy cream, plus 1 cup
  • 20 ounces baby spinach leaves, blanched and drained
  • Tomato-Saffron Cream Sauce, recipe follows
  • Fresh chives, garnish
  • Hot toast points, accompaniment
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Cook spincah according to directions on package

  • 2 packages frozen, chopped spinach
  • 4 tablespoons butter
  • 2 tablespoons diced onions
  • 2 tablespoons flour
  • 1/2 cup evaporated milk
  • 1/2 cup reserved spinach liquor
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon celery salt
  • 3/4 teaspoon garlic salt
  • 6 ounces Monterey Jack cheese, sliced into 1/4 inch cubes
  • 1 tablespoon minced jalapenos
  • salt and cayenne pepper to taste
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Directions 1.Heat butter in a large pot over medium heat

  • Ingredients
  • 1 cup butter
  • 2 bunches green onions, chopped
  • 1/4 cup chopped fresh parsley
  • 2 pounds peeled crawfish tails
  • 2 tablespoons all-purpose flour
  • 2 egg yolks, beaten
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (1 pound) loaf processed cheese food, cubed
  • salt and black pepper to taste
  • hot pepper sauce to taste
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Directions In a heavy bottom pan melt butter and add flour to make a roux

  • 1 stick butter
  • 3/4 cup all-purpose flour
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup diced celery
  • 1 clove garlic, minced
  • 2 cups diced yellow onion
  • 1/2 cup chopped bacon
  • 1/4 cup chopped parsley leaves
  • 1 cup beer
  • 4 cups clam juice
  • 1 bay leaf
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon white pepper
  • 1 pinch cayenne
  • 1 cup half-and-half
  • 1 pound precooked crawfish
  • Cooked rice, for serving
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Cook pasta to al dente according to package directions

  • 1 pound of dry rotini pasta
  • 1/2 cup (a stick) of butter
  • 2 whole green onions, sliced
  • 5 medium cloves of garlic, finely minced, or to taste
  • 2 cups of half and half
  • 1 teaspoon to 2 tablespoons of Cajun seasoning
  • (like Slap Ya Mama) or to taste
  • 1 pound of fresh, cooked or frozen Louisiana crawfish tails, undrained*
  • Sprinkle of parsley, optional
  • Salt and pepper, to taste
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Preheat oven to 350 degrees

  • 1 stick butter, divided
  • 1/2 cup onion, chopped
  • 6 jalapeno peppers, sliced
  • 1/2 bell pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1-1/4 tsp white pepper
  • 3/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1-1/2 cup whipping cream
  • 1/2 cup sour cream
  • 1-1/2 cup grated Monterrey Jack cheese
  • 1 pound crawfish tails
  • 1/2 tsp chili powder
  • 2 green onions, chopped
  • 12 flat tortillas
  • 2-1/2 cup Cheddar Cheese, grated
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Methods/steps Preheat oven to 350 degrees

  • 1/2 stick butter
  • 1 medium onion, finely chopped
  • 4-ounce can of chopped green chiles, drained you may want to chop them finer
  • 1 pound of LA Crawfish Tails, drain fat
  • Â1/2 teaspoon of salt
  • Â1/2 teaspoon of red pepper
  • 4-ounces of Philadelphia cream cheese, cubed
  • 8 flour tortillas (8 inch fajita size)
  • 8-ounce package of shredded Cheddar/Jack cheese
  • 1 half pint of heavy whipping cream
  • Sliced jalapeno peppers
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Traditional jazz festival recipe

  • Options:
  • 3 cups half & half
  • 1/2 pint cream
  • 6 green onions chopped
  • 1 stick butter
  • 1 pm crawfish tails with fat
  • 1 lb pasta rotini is good
  • Salt, pepper to taste
  • 3/4 c Parmesan
  • Thyme
  • 2 cloves garlic
  • Tony Chachere's
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Preparation Melt butter in a large nonstick skillet over medium-high heat

  • 1 tablespoon butter
  • 1 cup chopped green onions
  • 1/2 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped seeded jalapeño pepper
  • 3 garlic cloves, minced
  • 2 teaspoons all-purpose flour
  • 1 cup 1% low-fat milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1/2 cup fat-free sour cream
  • 2 cups cooked crawfish tail meat (about 12 ounces)
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
0/5 (0 Votes)

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