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

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1. For crust: In a medium bowl, combine Parmesan cheese, the bread crumbs and melted butter

  • 1 cup finely shredded Parmesan cheese
  • 1 cup fine dry bread crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green
  • sweet pepper
  • 1/2 cup finely chopped red
  • sweet pepper
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 8-ounce packages cream cheese, softened
  • 4 ounces smoked Gouda cheese, shredded (1 cup)
  • 3 eggs
  • 1 pound fresh or frozen cooked, shelled crawfish tails packaged with juice, or 1 pound cooked, shelled and deveined medium shrimp,
  • coarsely chopped
  • 1/2 cup whipping cream
  • Fresh herb (optional)
  • Caviar (optional)
  • Crackers or toasted baguette slices
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Mix cream in heavy skillet over high heat

  • 4 cup heavy cream
  • 1-1/2 tsp thyme
  • 1-1/2 tsp basil
  • tabasco
  • salt and pepepr
  • 1/2 cup green onions
  • 1/2 cup parsley
  • 1/4 cup parmesan
  • 1 lb #2 vermicelli
  • 2 lb crawfish tails
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Cook Time1 hr 10 min Level Easy Yield 4 to 6 servings

  • Ingredients
  • 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 according to package directions

  • 1/2 cup margarine
  • 1 bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 lb. crawfish tails
  • 1 cup half and half milk
  • 8 oz. jar cheez whiz (Jalapeno)
  • 8 oz. fettucine or spaghetti
  • parmesan cheese, to taste
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Melt butter in large skillet

  • 1 stick of butter
  • 1 cup chopped celery
  • 1/2 cup chopped green onions
  • 1/4 tsp black pepper
  • 1 cup chopped onion
  • 1/2 bell pepper, minced
  • 1/4 cup chopped parsley
  • 2 cloves garlic, minced
  • 1 pound peeled crawfish
  • 4 tbsp flour
  • 1 tsp salt
  • Cayenne to taste
  • 2 cups water
  • 4 chicken bouillon cubes
  • warm rice
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Wash the crawfish under cold running water, then soak in water for at least 10 minutes

  • Stuffing:
  • 5 lb. live crawfish
  • 4 qt. water
  • 2 c. coarsely chopped onion
  • herb bouquet of 3 sprigs parsley, 1 bay leaf, 1/4 tsp. thyme and 6 peppercorns all tied together in cheesecloth
  • 8 tbsp. butter
  • 1 c. finely chopped onion
  • 1/2 c. finely diced carrot
  • 1/2 c. finely diced celery
  • 1 tsp. finely chopped garlic
  • 2 tbsp. finely chopped parsley
  • 3/4 tsp. thyme
  • 8 tbsp. flour
  • 2 tsp. salt
  • 2 tbsp. paprika
  • 2 tbsp. butter
  • 3 tbsp. minced onion
  • 1/2 tsp. finely chopped garlic
  • 1 1/2 c. fresh bread crumbs
  • 1 egg yolk, lightly beaten
  • 3 tbsp. chopped parsley
  • 2 tbsp. sherry
  • 1/2 tsp. salt
  • pinch of cayenne
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Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water

  • 2 lemons halved, plus
  • more for serving
  • 3 bay leaves
  • 2 teaspoons salt
  • 1/4 cup Old bay seasoning (or Zatarains shrimp boil)
  • 4 medium onions quartered
  • 1 head garlic halved
  • 3 pounds red new potatoes (medium to large)
  • 4 ears sweet corn halved
  • 2 pounds smoked sausage (such as andouille or kielbasa)
  • 2 pounds live crawfish - (to 3)
  • Hot pepper sauce for serving
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Preheat oven to 325 degrees

  • CRUST:
  • 8 tablespoons butter cubed and softened
  • 1 package cream cheese - (3 oz) softened
  • 1 cup all-purpose flour
  • FILLING:
  • 6 tablespoons butter sliced
  • 6 tablespoons all-purposes flour
  • 1 large yellow onion diced
  • 4 celery stalks 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 to taste
  • Freshly-ground black pepper to taste
  • 4 cups chicken stock
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Heat butter and oil in a large saucepan

  • GOAT CHEESE SAUCE:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 cup converted rice
  • 2 cups chicken broth
  • 1 cup cooked and deveined crawfish (shrimp are ok, if crawfish are unavailable)
  • 1/2 cup goat cheese
  • 1/4 cup chopped cilantro
  • 1 lemon zested
  • 4 fresh poblanos roasted, peeled, and seeded
  • 1 cup soft goat cheese
  • 1 cup heavy cream or milk
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Melt butter in a large heavy pot

  • 1/2 cup butter
  • 1/3 cup flour
  • 1 cup chopped onions
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 3 garlic cloves minced
  • 1 pound peeled crawfish tails
  • 2 cups chicken broth
  • 1/3 cup chopped fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Cooked rice for serving
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Preheat the oven to 400 degrees

  • 6 prepared puff pastry shells defrosted
  • 1 stick cold unsalted butter cut into tablespoons
  • 1/4 cup minced shallots
  • 1 teaspoon minced garlic
  • 1 pint oysters drained, and 2 tablespoons oyster liquor reserved
  • 1/2 pound crawfish tails
  • 1/2 pound sea scallops
  • 2 teaspoons Essence (see Bayou Blast recipe)
  • 3/4 white Bordeaux
  • 2 tablespoons cognac
  • 1 cup fish stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup finely-diced peeled seeded tomatoes
  • 1/4 cup thinly-sliced green onions
  • 2 teaspoons minced fresh parsley leaves plus
  • Chopped parsley leaves for garnish
  • 1 1/2 teaspoons minced fresh tarragon leaves
  • 12 fresh chives for garnish
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In a large saucepan or skillet, melt the butter over medium-high heat

  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell peppers
  • 1 teaspoon minced garlic
  • 3 teaspoons Essence (see Bayou Blast recipe)
  • 4 cups fresh white corn kernels
  • 1/2 cup chicken stock
  • 8 ounces cooked crawfish tails
  • 1/4 teaspoon salt
  • 2/3 cup heavy cream
  • Rice as accompaniment
  • Chopped green onions for garnish
  • Finely-diced tomatoes for garnish
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Crawfish-Corn Maque Choux CRAWFISH CHEESECAKE