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

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Toss crawfish, two tablespoon of wine, 1 tablespoon of basil, salt pepper in a bowl heat oil and sautee and saute...

  • 1 lb crawfish tail
  • 1/2 cup plus 2 talblespoons white wine divided
  • 3 tablespoons basil
  • salt
  • pepper
  • 4 tablespoons olive oil
  • 1/2 cup chopped green onions
  • 3 cloves garlic minced
  • 2 large tomatoes chopped and seeded
  • 1/2 lb dry pasta
  • 1/4 cup Parmesan cheese
0/5 (0 Votes)

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Made popular by the New Orleans Jazz and Heritage Festival, this new classic can be made one of two ways

  • 1 lb Louisiana crawfish tails
  • 1 loaf French bread
  • 1/2 stick butter
  • 1/2 cup onions, diced
  • 1/4 cup red bell peppers, diced
  • 1/2 cup celery, diced
  • 1 tbsp garlic, minced
  • 1/2 tsp Creole or brown mustard
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 cup mayonnaise
  • 1/3 cup Mozzarella cheese, shredded
  • 1/3 cup Cheddar cheese, shredded
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Combine half-and-half and cream in a saucepan and reduce slightly, about 10 minutes

  • Optional seasonings:
  • 1 pint half-and-half
  • 1 cup whipping cream
  • 6 green onions, chopped
  • 1 stick butter
  • 1 pound crawfish tails
  • with fat
  • Salt and pepper to taste
  • thyme, two fresh garlic cloves, cayenne
  • or Tony Chachere's
  • (all together are good)
  • 1 pound cooked rotini or fettuccine, preferably fresh
  • 3/4 cup freshly grated parmesan cheese
0/5 (0 Votes)

By

Heat sauce just to a simmer in a large saute pan

  • Roban Sauce:
  • 1 lb fresh LA crawfish tails (cooked)
  • 1 1/2 lbs cooked shell pasta, such as angel hair or linguine
  • 2 C Roban sauce
  • 1/4 C chopped green onion (green part only)
  • 4 TBS. butter
  • 1 C chopped green onions (green part only)
  • 1 tbs. blackened redfish seasoning or Creole seasoning, such as Tony Chachere's
  • 2 TBS. chopped garlic
  • 1 quart heavy cream
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By

Makes 1 (8" or 9") pie

  • 1/2 stick butter or margarine
  • 1 lg onion, chopped
  • 2 ribs celery, chopped
  • 1/2 bell pepper, chopped
  • 1 lb peeled crawfish tails
  • salt, black & red peppers, to taste
  • 2 tbls cornstarch dissolved in 1/3 cup water
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 unbaked pie crusts
0/5 (0 Votes)

By

Chef John Folse

  • 3 lbs. cleaned crawfish tails
  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups diced onions
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 tbsp. minced garlic
  • 1/2 cup tomato sauce
  • 1 1/2 quarts crawfish stock or water
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 4 tsps salt
  • 2 tsps black pepper
  • Dash of Louisiana Gold Pepper Sauce
0/5 (0 Votes)

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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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

-Purify onion & saute in butter

  • 8 oz. heavy whipping cream
  • 24 oz. half & half
  • 4 green onions
  • 1 med. yellow onion(chopped)
  • stick butter
  • 1 # crawfish
  • 1/2 c parmesan cheese
  • 3/4 c mozzarella cheese (shredded)
  • 3/4 bag rotini curly pasta
  • pinch of tarragon (optional)
  • 2 tbsp. rosemary
  • 1 tsp. ground thyme
  • 2 tbsp. basil if not using tarragon (if using tarragon then 1 tbsp.)
  • 2 tbsp. parsley
  • 1 tbsp. minced garlic
0/5 (0 Votes)

By

-saute butter & green onions, add flour & cook until bubbly

  • 1 stick butter
  • 1 pd. crawfish tails
  • 1 pd. ground up crawfish tails
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can mushrooms
  • 1 bunch green onions
  • 1/4 c flour
  • 1 tbsp. worchesteshire sauce
  • salt, pepper, garlic powder, Tony Chacere's, paprika
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By

Bake in a preheated oven for 55 minutes

  • 1 Pound Crawfish
  • 2 cups Cheddar Cheese
  • 1 Stick Butter (softened)
  • 1 can Cream Corn
  • 1 cup Onions (Chopped)
  • 1/2 ½ cup Green Onions (Chopped)
  • 1/2 ½ cup Bell Pepper (Chopped)
  • 1 package Cornbread mix
  • 3 eggs
  • 1 Tablespoon Baking Soda
  • 2 Tablespoons Tony Chachere’s Seasoning
  • 2 Jalapeno Peppers (Chopped)
0/5 (0 Votes)

By

In a heavy dutch oven, saute the onion, celery, green onions, shallots and garlic in butter

  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1/2 ½ cup green onions, chopped
  • 4 tablespoons shallots, chopped
  • 2 gloves garlic, minced
  • 1 stick butter
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 1 can rotel tomatoes
  • Salt to taste
  • 1 teaspoon pepper
  • A dash of cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 2 pounds crawfish
0/5 (0 Votes)

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