Discover new ways to use crawfish in your recipes - 233 recipes
More Crawfish recipes
CRAWFISH CHEESECAKE

By akselden
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
Crawfish Pasta

By jenhanner
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
Crawfish Etouffee

By martsalmon
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
Crawfish Fettucine

By cutowskicr
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
Crawfish Etouffee

By cutowskicr
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
Crawfish Bisque With Stuffed Heads

By davidgoodman
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
Creole Crawfish Boil

By á-170456
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
Mini-Crawfish Pies

By á-174942
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
Crawfish And Dirty Rice

By á-170456
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
Crawfish Étouffée

By á-174942
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
Crawfish, Oysters And Scallops Bordelaise In Puff Pastry

By á-170456
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
Crawfish-Corn Maque Choux

By á-170456
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
Any burning questions? Our chefs answer!