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

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Sauté onion in butter till tender

  • Christy Coleman Spinach, Artichoke and Crawfish Dip
  • 2 boxes frozen chopped spinach, cooked and drained
  • 1 large jar marinated artichoke quarters
  • 1 stick real butter
  • 1 onion chopped
  • 8 oz philly cream cheese
  • 10 oz Monterey Jack
  • ½ carton sour cream
  • 4 oz parmesan cheese
  • ½ pound crawfish tails
  • dash Cajun seasoning, and Worcestershire sauce
5/5 (1 Votes)

By

* Note: To clarify butter, microwave 3/4 cup (1 1/2 sticks) of butter until melted, skim off the foam from the top...

  • 1/2 cup clarified butter see * Note
  • 1/2 cup flour
  • 2 cups cold milk
  • 6 green onions chopped
  • 4 garlic cloves minced
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cayenne pepper
  • 1 teaspoon freshly-ground white pepper
  • 1 teaspoon freshly-ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 cup cooked drained chopped spinach
  • Pastry for a 9" single-crust pie
  • 3 eggs
  • 1 pound cooked crawfish tails shelled (available frozen at some fish markets)
5/5 (1 Votes)

By

Lobster Stock: Heat olive oil in a medium saucepan over medium heat

  • LOBSTER STOCK:
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 small carrot chopped
  • 1 celery stalk chopped
  • Chopped shells of 2 roasted lobsters
  • 1 cup white wine
  • 6 cups water
  • 3 garlic cloves
  • 2 plum tomatoes chopped
  • 1 bay leaf
  • 6 sprigs parsley
  • 3 tablespoons creme fraiche
  • 2 teaspoons chipotle puree
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Fresh chives
  • SAUTEED SHRIMP:
  • 16 medium shrimp shelled, deveined
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • CRAWFISH:
  • 4 quarts water
  • Salt to taste
  • 1 bay leaf
  • 6 sprigs fresh thyme
  • 2 garlic cloves
  • 6 black peppercorns
  • 6 dashes hot pepper sauce
  • 2 pounds crawfish
  • ASSEMBLY:
  • 2 pounds fresh fettucine cooked al dente
  • 1 pound cooked lump crabmeat
  • Fresh chives
5/5 (1 Votes)

By

Cajun Benedict: Cook Andouille sausage by baking in oven at 375 degrees for ten minutes each side

  • HOLLANDAISE:
  • 11 eggs
  • 4 dozen crawfish or crawfish tail meat
  • 4 English muffins
  • 2 Andouille sausage links - (8" ea)
  • 1/2 pound salted sweet cream butter
  • 3 ounces white wine
  • 1 onion
  • 1 red or yellow pepper
  • 1 celery stalk
  • 1/2 ounce Texas Pete or Tabasco red pepper sauce
  • 1/2 ounce lemon juice
5/5 (1 Votes)

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Emeril Lagasse

  • 1 stick butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1 pound peeled crawfish tails
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 1 tablespoon flour
  • 1 cup water
  • 1 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons chopped green onions
4.6/5 (36 Votes)

By

It's springtime, and 'tis the season for crawfish! These little mudbugs make delicious étouffée, or substitute sh...

  • 1 pound crawfish tails or shrimp
  • 1/2 stick butter
  • 1 medium onion, chopped
  • 1/4 bell pepper, diced
  • 1 clove garlic, crushed
  • 1 tablespoon fresh parsley
  • 3 tablespoons onion tops, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 can condensed cream of mushroom soup
  • Salt, black pepper, cayenne, to taste
4.6/5 (33 Votes)

By

From Hazz Fest

  • Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 1 pound linguine or fettucine
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 tablespoons minced garlic
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup dry white wine
  • 2 cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 pound crawfish tails*
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley leaves
  • 1 cup grated Parmesan
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
4.5/5 (40 Votes)

By

Crawfish Dip is great for almost any occasion! It is a great appetizer that will have your guest impressed and comi

  • 1/4 cup butter
  • 1 bunch green onions, sliced about 1 cup
  • 1 small green bell pepper, diced
  • 1 pound crawfish tails
  • 2 cloves garlic, finely chopped
  • 1 4 ounce jar chopped pimiento, drained
  • 2 teaspoon Tony Chachere's seasoning
  • 1 (8 ounce) package cream cheese
  • Small diameter French bread loaves, slice thinly and toasted with butter
4.7/5 (13 Votes)

By

In a heavy bottom pan melt butter and add flour to make a roux

  • 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 or shrimp
  • Cooked rice, for serving
4.5/5 (28 Votes)

By

1. In a large pot, heat oil over medium-low heat

  • 3 T canola oil
  • 1/4 cup flour
  • 6 T butter
  • 1 large onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 yellow bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tsp. salt
  • 4 1/2 tsp. black pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. ground thyme
  • 1 (8 oz) cans tomato sauce
  • 1 3/4 cups seafood or chicken stock
  • 1 cup half and half
  • 1 pound cooked crawfish tail meat
  • 1 bunch green onions, sliced, plus more for garnish
  • 4 cups hot cooked rice
  • 1/2 cup finely chopped parsley
4.6/5 (17 Votes)

By

“This recipe is easy and can be substituted with shrimp when crawfish are out of season

  • For Rice:
  • 3 cups long grain white rice
  • 6 cups water
  • For Etouffee:
  • 3/4 cup butter (1-1/2 sticks butter)
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1/4 cup all-purpose flour
  • 1 pound crawfish tails
  • 2 tablespoons canned tomato sauce
  • 1 cup water, or as needed
  • 6 green onions, chopped
  • salt and pepper to taste
  • 1 1/2 tablespoons Cajun seasoning, or to taste
4.8/5 (4 Votes)

By

Melt butter in a large Dutch oven over medium-high heat

  • 1/4 cup butter or margarine
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium-size green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 large shallot, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon ground red pepper
  • 1 (14 1/2-ounce) can chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 2 pounds cooked, peeled crawfish tails*
  • Hot cooked rice
  • Garnishes: chopped fresh chives, ground red pepper
4.8/5 (4 Votes)

Any burning questions? Our chefs answer!

Crawfish Étouffée Fleurty Spinach Artichoke and Crawfish Dip