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

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In a large Dutch oven, melt butter over medium heat

  • 1/2 cup (1 stick) unsalted butter
  • 1 green bell pepper, diced small
  • 1 onion, diced small
  • 2 stalks celery, diced small
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 heaping teaspoon tomato paste
  • 1/2 cup dry white wine
  • 1 pound frozen cooked crawfish tails, thawed
  • 1 cup half and half or heavy cream
  • 1 teaspoon Creole seasoning
  • Red pepper flakes, to taste
  • Kosher salt and freshly ground pepper, to taste
  • 16 ounces penne pasta, cooked according to package directions
  • Chopped parsley, for serving
4.4/5 (7 Votes)

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* 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)

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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)

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1. Bring a large pot of salted water to a boil

  • 1 pound asparagus, ends trimmed and cut into 1 inch pieces
  • 12 ounces fettuccine
  • 8 tablespoons butter, divided
  • 1/2 pound crawfish tail meat
  • 2 cups grated Parmesan cheese, plus more for garnish
  • 1 cup heavy whipping cream
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 tablespoon chopped fresh oregano, plus more for garnish
  • 1 teaspoon chopped fresh thyme,plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
4.3/5 (6 Votes)

By

Preheat oven to 400 degrees

  • 2 boxes Jiffy corn bread mix (eggs, milk)
  • Mexican Velveeta (about 16 oz., cubed)
  • 1 can creamed corn
  • Butter
  • 1 lb. crawfish tails
  • 1 onion
  • 1 bell pepper
  • Garlic
  • Beazell’s Cajun Seasoning
4.3/5 (3 Votes)

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Saute the onion & bell pepper in butter, add rotel & cook to reduce liquid

  • 2 lbs. chopped crawfish
  • 1 can each, cream of celery & cream of mushroom
  • 1 can rotel
  • 1 stick of butter
  • 1 each finely chopped onion & bell pepper
4.3/5 (3 Votes)

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Make a roux with margarine and flour in an aluminum pot

  • Tblsp Margarine
  • 3 Tlssp All Purpose Flour
  • 1 Onion, chopped
  • 1 Bell Pepper, chopped
  • 1 Garlic Clove, chopped
  • 2 Rib Celery, chopped
  • 1 lb. Crawfish Tails
  • Creole Seasonings
  • 1 Tblsp of Chopped Green Onion
4.3/5 (3 Votes)

By

crawfish stuffed filet mignon wiht crawfish sauce bordelaise

  • 2 tablespoons olive oil, in all
  • 1 teaspoon finely minced onions
  • 1 teaspoon finely minced green onions
  • 1 teaspoon finely minced celery
  • 1 teaspoon finely minced green bell peppers
  • 1 teaspoon finely minced garlic
  • 1/4 pound crawfish tails
  • 2 tablespoons shrimp stock
  • 2 tablespoons bread crumbs
  • 1 tablespoon creole seasoning
  • 1 1/2 cups Crawfish Bordelaise Sauce (below)
  • 4 filet mignons (6 to 7 ounces each), well marbled, trimmed
4.3/5 (4 Votes)

By

1.Preheat an oven to 350 degrees F (175 degrees C)

  • Change Servings Makes 4
  • 4 (4 ounce) fillets sea bass
  • kosher salt and ground black pepper to taste
  • 1/2 cup butter
  • 3 tablespoons light olive oil
  • 2 shallots, minced
  • 1/2 teaspoon minced garlic
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • white pepper to taste
  • 1 (16 ounce) package frozen cooked crawfish tails, thawed
  • 1 (6 ounce) can lump crabmeat
4.2/5 (5 Votes)

By

1. Melt butter in a large sauté pan or skillet over medium

  • 2 tablespoons salted butter
  • 1/2 cup diced green bell pepper
  • 1 small yellow onion, diced (about 1 cup)
  • 1/2 cup diced celery
  • 3 garlic cloves, chopped
  • 1 jalapeno chile, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1 pound frozen peeled crawfish tails, thawed according to package directions
  • 8 ounces cream cheese, softened
  • 2 cups grated extra-sharp Cheddar cheese (about 8 oz.)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons Creole mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crackers, toasted baguette slices
3.5/5 (10 Votes)

By

This soup is very creamy and satisfying

  • Serves 6
  • 2 tablespoons and 1-1/4 teaspoons butter
  • 1/4 bunch green onions, chopped
  • 1/4 cup and 2 teaspoons butter
  • 1-1/4 pounds frozen crawfish, cleaned
  • 1-1/4 (10.75 ounce) cans condensed cream of potato soup
  • 5/8 (10.75 ounce) can condensed cream of mushroom soup
  • 5/8 (15.25 ounce) can whole kernel corn, drained
  • 2-1/2 ounces cream cheese, softened
  • 1 cup and 3 tablespoons half-and-half cream
  • 1/4 teaspoon cayenne pepper
4.1/5 (8 Votes)

By

Emeril’s recipe for Crawfish Monica is a guaranteed hit on your dinner table tonight

  • 1 pound linguine, fettuccine, or rotini
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 tablespoons minced garlic
  • 2 teaspoons Emeril’s Essence
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup dry white wine
  • 2 cups half and half
  • 1 tablespoon fresh lemon juice
  • 1/4 cup pasta water
  • 1 pound crawfish tails, peeled & deveined
  • 1/2 cup chopped green onions
  • 1/2 cup chopped parsley
  • 1 cup grated parmesan cheese
4/5 (3 Votes)

Any burning questions? Our chefs answer!

Crawfish Monica Creamy Crawfish Pasta