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

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Saute onions, green pepper, and garlic in butter

  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 6 cloves garlic chopped or minced
  • 1 stick butter
  • 5 to 6 cups cooked rice
  • 2 pounds crawfish tails
  • 1 (16 oz) can Rotel green chilis
  • 1 pound Velveeta cheese sliced
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This is a continuation of the Crawfish Bisque recipe: After parboiling crawfish as described in the Crawfish Bis...

  • 2 medium onions chopped
  • 1 large bell pepper chopped
  • 1/4 cup cooking oil
  • 1/2 cup flour
  • 3/4 cup water
  • 2 teaspoons salt
  • 1 1/2 teaspoons red pepper
  • 1 1/2 cups bread crumbs
  • 1/4 cup parsley finely chopped
  • 1/4 cup onion tops finely chopped
  • 1/2 stick butter optional
  • flour
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Pick crawfish and wash. Be sure that all crawfish are alive when picking them for cooking

  • 20 pounds live crawfish
  • 1 cup flour
  • 1/2 cup cooking oil
  • 1 large bell pepper chopped
  • 2 large onions chopped
  • 4 1/2 cups boiling water
  • 3 teaspoons salt
  • 2 teaspoons red pepper or 1/2 tsp cayenne
  • 1/2 cup parsley chopped fine
  • 1/2 cup green onion tops chopped fine
  • Baked Stuffed Crawfish Heads see recipe
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To purge crawfish: Cover live crawfish with water

  • 40 pounds live crawfish (1 sack)
  • 1 1/4 cups liquid crab boil
  • 6 cups salt (2 containers)
  • 4 tablespoons cayenne pepper
  • 1 container salt
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Dough: In a food processor or mixer with a dough hook, combine the yeast, sugar and 3/4 cup water

  • Basic Pizza Dough:
  • 1 (1/4-ounce) package active dry yeast
  • 1/2 teaspoon sugar
  • 3/4 cup warm water (108 to 112 degrees F), plus 1 cup warm water
  • 1 tablespoon extra-virgin olive oil
  • 5 cups bread flour (recommended: King Arthur)
  • 1 teaspoon salt
  • Extra-virgin olive oil
  • Sauce:
  • 1 (14-ounce) can tomato sauce
  • 1/4 cup red wine
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon butter
  • Topping:
  • Polenta or cornmeal, for dusting the pizza peel
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup shredded Monterey Jack cheese with jalapeno
  • 1/2 pound andouille sausage cooked with 1 teaspoon crushed fennel seeds
  • 1/2 cup cooked crawfish
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For the crust: In a large bowl, blend together the butter and cream cheese

  • Crust:
  • 8 tablespoons butter, cubed and softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup all-purpose flour
  • Filling:
  • 6 tablespoons butter, sliced
  • 6 tablespoons all-purposes flour
  • 1 large yellow onion, diced
  • 4 stalks celery, diced
  • 2 small carrots, diced
  • 1 bunch scallions, diced
  • 1 green pepper, diced
  • 2 shallots, diced
  • 1 pound frozen crawfish tails, thawed
  • 3 tablespoons Cajun seasoning
  • Kosher salt and freshly ground black pepper
  • 2 cups chicken stock
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Melt the butter in a large saucepan over medium heat

  • 2 * 2 pounds peeled crawfish tails
  • 1 * 1 stick (8 tablespoons) butter
  • 2 * 2 cups chopped onions
  • 1 * 1 cup chopped green bell peppers
  • 1/2 * 1/2 cup chopped celery
  • 1 * 1 tablespoon cornstarch
  • 1 * 1 cup water
  • * Salt and cayenne pepper, to taste
  • 1/3 * 1/3 cup chopped green onions
  • 1/4 * 1/4 cup chopped fresh parsley
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Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole s...

  • 2 Tbsp Creole Seasoning
  • 4 Tbsp Unsalted Butter
  • 1 1/2 Cup Onion, Finely Chopped
  • 1/4 Cup Celery, Finely Chopped
  • 1/2 Cup Bell Pepper, Finely Chopped
  • 2 lbs Crawfish Tail meat
  • 1/4 Cup Flour
  • 1 1/2 to 2 Cups Crawfish Stock
  • 1/4 Cup Minced Garlic
  • 2 Tbsp Fresh Thyme Leaves, chopped
  • 2 tsp Worcestershire Sauce
  • 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
  • 1/2 Cup Green Onions, thinly sliced
  • 2 Tbsp Italian Parsley, minced
  • 3 Tbsp Unsalted Butter
  • Salt & Freshly Ground Black Pepper to taste
  • 1 Tbsp fresh Lemon Juice
  • 1 Recipe Creole Boiled Rice
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2 LBS. CRAWFISH TAILS 1 STICK MARGARINE 1/2 C FLOUR 4 STICKS CELERY, CHOPPED 1 ONION CHOPPED 1 SM BELL PEPPER...

  • 2 LBS. CRAWFISH TAILS
  • 1 STICK MARGARINE
  • 1/2 C FLOUR
  • 4 STICKS CELERY, CHOPPED
  • 1 ONION CHOPPED
  • 1 SM BELL PEPPER, CHOPPED
  • 1 SM CAN TOMATO PASTE
  • 1 TSP. SUGAR
  • 1 TBSP. WORCESTERSHIRE SAUCE
  • 2 QUARTS WARM WATER
  • 1 BUNCH GREEN ONIONS
  • 1 BAY LEAF
  • TONY SANCHEZ CREOLE SEASONING
  • SALT
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In a large saucepan, melt butter

  • 1 package Louisiana Crawfish tails
  • 1/2 cup onions, finely chopped
  • 1/2 cup bell peppers, finely chopped
  • 3 Tbs. butter
  • 1 can Rotel tomatoes
  • 1 tsp. Black pepper (or to taste)
  • Salt
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper (or to taste)
  • Cooked Rice
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In a large saucepan, melt butter

  • 1 package Louisiana Crawfish tails
  • 1/2 cup onions, finely chopped
  • 1/2 cup bell peppers, finely chopped
  • 3 Tbs. butter
  • 1 can Rotel tomatoes
  • 1 tsp. Black pepper (or to taste)
  • Salt
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper (or to taste)
  • Cooked Rice
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Preheat oven to 350 degrees F

  • 1 onion, chopped
  • 1 small bell pepper, chopped
  • 1/4 cup chopped green onions
  • 1/4 cup chopped parsley
  • 4 cup margarine
  • 1 pound peeled crawfish tails, and fat
  • 1 (4-ounce) can mushroom stems and pieces, drained
  • 1/2 cup flour
  • 1/2 cup milk
  • Salt, pepper
  • 1 cup shredded American cheese
  • Cooked rice
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CRAWFISH THERMADOR Crawfish Casserole