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

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Prepare the shrimp stock. Add all ingredients to a 2 qt

  • ***FOR THE SHRIMP STOCK***
  • The Shells and tails from 2 lb. of Shrimp
  • 1/2 Cup chopped Onion
  • 1/4 Cup chopped Celery
  • 2 Garlic Cloves
  • 1 Lemon sliced
  • 2 Fresh Bay Leaves
  • 3 Sprigs Fresh Thyme
  • 1 tsp. Black Peppercorns
  • ***FOR THE ETOUFFEE***
  • 2 Tbsp Creole Seasoning
  • 4 Tbsp Unsalted Butter
  • 1/2 Cup Onion, Finely Chopped
  • 1/4 Cup Celery, Finely Chopped
  • 1/4 Cup Bell Pepper, Finely Chopped
  • 1/4 Cup Flour
  • 3/4 Cup fresh Tomatoes, diced
  • 1 1/2 Cups Shrimp Stock
  • 2 Tbsp Minced Garlic
  • I bundle of Fresh Thyme
  • 2 tsp Homemade Worcestershire Sauce
  • 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
  • 1/2 Cup Green Onions, thinly sliced
  • 3 Tbsp minced Italian Parsley
  • 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
  • 3 Tbsp Unsalted Butter
  • Salt & Freshly Ground Black Pepper to taste
  • 1 Recipe Creole Boiled Rice
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Mix all ingredients as listed in large mixing bowl

  • 1 cup cornmeal (plain)
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup cooking oil
  • 1 can cream style corn
  • 2 eggs 1/2 pound grated sharp chedder cheese
  • 3 chopped jalapeno peppers
  • 1 cup chopped onions
  • 1 pkg crawfish tails
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Salt and pepper tails. Set aside Melt butter in heavy pot, add flour and stir til golden brown

  • 2-3 lbs crawfish tails
  • 1 c chopped onion
  • 1 c chopped celery
  • 1/2 c green onion tops and parsley tops chopped
  • 3 c cold water 1 can (lg) tomato sauce
  • cayenne pepper to taste (optional)
  • 1/4 lb butter
  • 1 tbsp oil
  • 1 c chopped bellpepper
  • 3 pods garlic (finely chopped)
  • 2 tsp flour (self rising)
  • salt and pepper
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1. bring water to boil 2. add chicken and shrimp base, stir until dissolved

  • 3 gal. 1/4 amt.
  • Chicken Base 4 oz. 1/8 c.
  • to 1Gal (4 cups)
  • water
  • Shrimp base 2 oz 1 Tbls
  • to .5 gal (2 cups)
  • diced ham 1 lb 1/4 lb
  • diced onions 2 cups 1/2c
  • diced red bell pep. 1 c. 1/4c
  • dice green bell pep 1 c 1/4c
  • dice celery 1 c 1/4c
  • butter 4 oz 1/8c
  • corn(frozen whole
  • kernel 2 lbs .5lb
  • dice potatoe 5lbs 1.25lb
  • cornstarch .5lb .125lb
  • heavy whipping
  • cream 2 qt 2 cup
  • Tony's Seasoning 4tsp 1 tsp
  • crawfish 2lbs .5lbs
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Saute vegies in butter until tender and onions are transparent

  • 1 onion chopped fine
  • 1 celery stick chopped
  • 1 bell peppers chopped
  • 1 stick of butter
  • 1 lb of crawfish tails
  • 1/3 lb velvetta
  • 1 lbs fettucinni
  • cajun seasoning
  • 1/12 cup flour
  • parsley
  • minced garlic
  • 1/3 pint of half and half
  • one jalapeno
  • Parmesan cheese
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Melt the butter in a large skillet over medium-high heat

  • * 1 stick (1/4 pound) butter
  • * 4 ounces all-purpose flour
  • * 2 cups chopped onions
  • * 1 cup chopped celery
  • * 1/2 cup chopped bell peppers
  • * 1 pound peeled crawfish tails
  • * 2 bay leaves
  • * 1 to 2 cups chicken stock
  • * 1 teaspoon salt
  • * 1/4 teaspoon cayenne pepper
  • * 2 tablespoons chopped parsley leaves
  • * 3 tablespoons chopped green onions
  • * Cooked white rice, for serving
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1. In a 4 quart heavy gauge saucepan, heat olive oil

  • 2 tbsp. olive oil
  • 1 qt. seafood or chicken stock & clam juice
  • 3 med. potatoes, peeled and diced sm.
  • 1 small turnip, peeled and diced small
  • 1 med. onion, diced
  • 2 stalks celery, diced
  • 2 carrots, sliced
  • 1 (14 oz.) can corn
  • 1 (14 oz.) can creamed corn
  • dash of cumin
  • dash of thyme
  • 4 oz. heavy cream
  • 1 lb. crawfish tails
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Directions Melt the butter in a large skillet over medium heat

  • Ingredients
  • 2 sticks butter
  • 2 large onion, chopped fine
  • 2 green bell pepper, chopped
  • 1 tablespoon all-purpose flour
  • 1 pound peeled crawfish tails
  • 1 (16 ounce) package processed cheese food(velvetta)
  • 1 (8 ounce) pepper jack cheese cut into chuncks
  • 1 cup half-and-half cream
  • 2 teaspoons cayenne pepper
  • 2 TEASPOON SALT
  • 1 pound dry fettuccine pasta
  • 1/2 cup grated Parmesan
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Heat the olive oil in a medium skillet over high heat

  • RECIPE INGREDIENTS
  • 1 cup Hot Sesame Drizzle (see recipe)
  • 2 teaspoons olive oil
  • 1/2 cup finely diced onions
  • 1/2 cup finely diced celery
  • 1 cup, finely shredded napa or white cabbage
  • 2 teaspoons minced garlic
  • 1/2 cup finely grated carrots
  • 1/2 pound (1 cup) peeled crawfish tails
  • 2 tablespoons sesame oil
  • 2 teaspoons untoasted sesame seeds
  • 1 teaspoon salt, and 6 turns freshly ground black pepper
  • 1 teaspoon Emeril's Creole Seasoning (see recipe)
  • 4 large eggs, lightly beaten in 2 separate bowls (2 eggs per bowl)
  • 8 egg roll skins
  • 6 cups vegetable oil
  • 1/4 cup dry mustard, combined with 1/4 cup water
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Shrimp with soups, cheese whiz and spaghetti

  • 1 large package vermicelli spaghetti
  • 1 cup chopped onion
  • 1/2 cup chopped green onion
  • 1 cup chopped celery
  • 2 pounds fresh shrimp or 32 ounces of packaged crawfish tails
  • 1 stick margarine or butter
  • 1 can cream of mushroom soup
  • 1 can cream of shrimp soup
  • 1 can cream of celery soup
  • 1 can diced rotel tomatoes with green chilies
  • 2 jars of cheese whiz (jalapeno or salsa)
  • Cajun seasoning mix
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Sute onions, peppers, celery, garlic in butter

  • 2 medium onions chopped
  • 2 medium bell peppers chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 1 stick butter
  • 2 cans rotel
  • 2 cans mushroom soup
  • 1/2 c. water
  • 2 t worcestershire
  • salt and pepper to taste
  • 2 pds crawfish tails
  • 1 t leamon juice
  • 2 T kithcen bouquet
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vegetable oil 360 degrees for frying crawfish mixed greens etc, mix w/oil & vinagar dressing top w/crawfish

  • 1 egg
  • 1/4 cup milk
  • 3-4 drops hot sauce
  • mix together & soak crawfish in for 10 min's
  • 1/2 cup flour
  • cayenne
  • mix together dipped crawfish dredged in and put in oil
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