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

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Preheat the oven to 350 degrees

  • TOMATO-SAFFRON CREAM SAUCE:
  • 1 tablespoon softened unsalted butter plus
  • 3 tablespoons butter melted
  • 12 ounces cooked crawfish tails chilled
  • 10 ounces boneless skinless salmon fillet cut 1/2" cubes, and chilled
  • 1/3 cup finely-chopped shallots
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped dill
  • 1/2 teaspoon freshly-ground white pepper
  • 1/2 teaspoon Essence (see Bayou Blast recipe)
  • 3 large egg whites chilled
  • 1 teaspoon salt
  • 2 cups cold heavy cream divided
  • 20 ounces baby spinach leaves blanched, drained
  • 2 tablespoons olive oil
  • 1/2 cup finely-chopped yellow onions
  • 1 teaspoon saffron
  • 2 tablespoons white wine
  • 2 teaspoons minced garlic
  • 2 1/2 cups chopped seeded tomatoes
  • 2 sprigs thyme
  • 3/4 teaspoon salt
  • 1 tablespoon tomato paste
  • 1/2 cup fish stock plus
  • 2 tablespoons fish stock
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley
  • GARNISH & ACCOMPANIMENT:
  • Fresh chives garnish
  • Hot toast points accompaniment
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Place the potatoes in a large saucepan and cover with water by 1 inch

  • 2 pounds Yukon Gold potatoes well scrubbed, and quartered
  • 13 ounces butter - (3 sticks plus 2 tbspns) divided as called
  • 3/4 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 pound morel mushrooms wiped clean and sliced in half lengthwise if large
  • 1/2 pound fiddlehead ferns rinsed
  • 3 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 2 1/4 teaspoons salt
  • 2 teaspoons freshly-ground black pepper
  • 1 cup dark chicken stock
  • 1/2 pound crawfish tails
  • 6 salmon fillets - (6 oz ea)
  • 1/2 cup diced pancetta
  • 2 tablespoons minced shallots
  • 1 1/2 pounds whole ramps woody stems
  • removed, rinsed
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Bagel Dough: Combine the water, yeast, and 3 tablespoons of the sugar in a large bowl

  • BAGEL DOUGH:
  • 2 cups warm water about 110 degrees
  • 2 packets active dry yeast - (1/4 oz ea)
  • 4 tablespoons granulated sugar divided
  • 5 cups all-purpose flour - (to 6)
  • 2 teaspoons salt
  • 2 teaspoons vegetable oil
  • 2 tablespoons yellow cornmeal
  • 1 large egg yolk beaten with
  • 1 tablespoon water
  • CRAWFISH BAGELS:
  • 1 teaspoon vegetable oil
  • 2 tablespoons yellow cornmeal
  • 8 ounces cooked crawfish tails chopped
  • 1 teaspoon Essence (see Bayou Blast recipe)
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped green onions
  • 2 tablespoons finely-chopped red bell peppers
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cayenne
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 cup grated Parmesan
  • 1/2 cup grated white cheddar
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In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil

  • STOCK:
  • 3 gallons water
  • 2/3 cup salt
  • 1 tablespoon whole black peppercorns
  • 2 packages dry crab boil
  • 1 cup liquid crab boil
  • 1 tablespoon hot sauce
  • 1 tablespoon Essence (see Bayou Blast recipe)
  • 2 bay leaves
  • CRAWFISH, VEGETABLES, SAUSAGE:
  • 12 new potatoes
  • 3 ears corn cut into thirds
  • 3 artichokes
  • 1 foot andouille cut 8 equal links
  • 3 lemons halved
  • 2 yellow onions peeled, quartered
  • 2 heads garlic halved
  • 6 pounds live crawfish
  • 6 pounds large head on shrimp
  • 1 pound asparagus ends trimmed
  • 1 cup melted butter as an accompaniment
  • Beer as an accompaniment
  • French bread as an accompaniment
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Preheat the oven to 350 degrees

  • GARNISH:
  • 1 tablespoon unsalted butter
  • 1 pound cooked crawfish tails
  • 1/2 pound halibut or sole
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper
  • 1/4 teaspoon cayenne
  • 2 teaspoons minced garlic
  • 2 cups heavy cream
  • 2 tablespoons dry white wine
  • 3 egg whites
  • 1/4 cup minced green onions
  • 1 tablespoon minced fresh dill
  • Fresh watercress rinsed, spun dry
  • HOMEMADE HERB MAYONNAISE:
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 1/4 cups vegetable oil (or mild olive oil)
  • 2 teaspoons chopped tarragon
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped dill
  • 2 teaspoons chopped basil
  • French bread croutons accompaniment
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In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well

  • 6 tablespoons butter
  • 4 tablespoons flour
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 6 garlic cloves minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 1/2 cups fish or shrimp stock
  • 1 cup diced peeled seeded tomatoes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • Hot pepper sauce to taste
  • 2 teaspoons Worcestershire sauce
  • 2 pounds crawfish tails, with the fat
  • 1/2 lemon juiced
  • 1 cup chopped green onions
  • 1/4 cup chopped parsley
  • Cooked white rice for serving
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* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection

  • 1/2 pound crawfish tails or small peeled shrimp
  • 1 tablespoon Creole seasoning see * Note
  • 1 tablespoon olive oil plus
  • 2 teaspoons olive oil
  • 1/3 cup chopped green onions
  • 2 teaspoons minced garlic
  • 12 large fresh poblano or New Mexico chiles
  • 2 large corn ears
  • 1/2 teaspoon salt
  • 6 ounces soft fresh goat cheese, such as Montrachet crumbled, and at room temperature, 6 ounces grated Colby or mild che
  • Salsa (optional)
  • Sour cream (optional)
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* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3/4 cup chopped onions
  • 1/4 cup chopped red bell pepper
  • 2 teaspoons chopped garlic
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 5 cups shrimp or chicken stock - (to 6 cups) simmering
  • 1/2 lemon juiced
  • 2 teaspoons salt
  • Freshly-ground black pepper to taste
  • 1/2 cup chopped green onions
  • 2 cups artichoke hearts cooked, trimmed, and quartered
  • 1/2 pound cooked crawfish tails, with fat if possible
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1/2 cup flour
  • 2 tablespoons Creole Seasoning see * Note
  • 1 large egg
  • 1/2 cup milk
  • 1 cup yellow cornmeal
  • 1 medium eggplant cut 1/2" batons
  • 1/2 cup olive oil
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Put the crawfish, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse two or t...

  • 1 pound Louisiana crawfish tails
  • 1 large egg white
  • 2 tablespoons chopped yellow onions
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 teaspoon sesame oil
  • 2 dozen round wrappers
  • 1 recipe Ginger Orange Sauce (see recipe)
  • 1 tablespoon chopped chives
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Preheat the fryer. Heat the olive oil over medium heat in a large skillet

  • PASTRY FOR CRAWFISH PIES:
  • 3 tablespoons olive oil
  • 3/4 cup chopped yellow onions
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon salt
  • 3/4 teaspoon cayenne
  • 1 1/2 pounds peeled crawfish tails
  • 1/2 cup chopped green onions or scallions (green part only)
  • 1 tablespoon chopped garlic
  • 3 tablespoons chopped fresh parsley leaves
  • 1 large egg
  • 3/4 cup fine dried bread crumbs
  • 1 recipe Pastry - (see below)
  • Creole seasoning to taste
  • Oil for frying
  • 3 cups bleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 6 tablespoons vegetable shortening
  • 1 large egg
  • 3/4 cup milk
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Sugared Lemon Juice: In a small cup, place 1 tablespoon of lemon juice and then pour in 1/2 tablespoon granulated ...

  • 1/2 tablespoon granulated sugar
  • 1 tablespoon lemon juice
  • 1/8 cup finely-diced tomatoes
  • 1/4 cup mayonnaise
  • 1/8 cup Zatarain's Creole Mustard
  • 1/2 tablespoon chopped parsley
  • 2 teaspoons ground paprika
  • Popeyes Crispy Crawfish (or Popeyes Popcorn Shrimp)
  • 1/8 head Iceberg lettuce
  • 1 green onion diced on an angle
  • 1/2 tomato cut into wedges
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Curry Sauce: Make a light roux with the butter and flour

  • THAI CURRY SAUCE:
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken stock
  • 1/4 cup coconut milk
  • 1/2 teaspoon salt
  • 3 tablespoons sriracha sauce
  • 1 teaspoon tamarind paste
  • 3 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon fish sauce
  • FOR THE DISH:
  • 1 tablespoon oil
  • 1/4 cup diced tomato
  • 2 tablespoons raisins
  • 1/4 cup onion slivers
  • 1/4 teaspoon garlic
  • 3/4 cup Thai Curry Sauce
  • 1/4 pound fresh crawfish tails
  • 10 ounces cooked angel hair pasta
  • 1/4 cup carrot sticks
  • 1 tablespoon cilantro leaves
  • 2 tablespoons basil slivers
  • Crushed red pepper to taste
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Semolina's Spicy Thai Crawfish Crawfish And Salmon Mousse With Tomato-Saffron Cream Sauce