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

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Heat oven to 300 degrees F

  • 3 pound(s) prepared cornbread, cut into 1-inch cubes
  • 6 thick slices smoked bacon, cut into 1/2-inch pieces
  • 3/4 pound(s) andouille sausage, cut into 1/2-inch dice
  • 1 large sweet onion, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup(s) diced celery
  • 2 jalapeño chiles, seeded, chopped
  • 1 tablespoon(s) minced garlic
  • 1 tablespoon(s) fresh thyme leaves
  • 3 cup(s) cooked crawfish tails or small shrimp
  • 4 scallions, sliced
  • 1/4 cup(s) chopped parsley
  • 2 tablespoon(s) Creole spice
  • 2 cup(s) reduced-sodium chicken broth
  • 1 cup(s) heavy cream
  • 2 large eggs
4.5/5 (2 Votes)

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Cook crawfish in pot for 2-3 minutes

  • 1 stick margarine
  • 1 lb. peeled crawfish tails
  • 1 med. onion chopped
  • 2 ribs celery chopped
  • 1/2 bell pepper chopped
  • 1 Tbsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup chicken broth
  • 1 Tbsp. parsley chopped
  • 1 Tbsp. green onion tops chopped
  • Cooked rice
4.5/5 (2 Votes)

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Boil crawfish in a large pot of water

  • 3 pounds crawfish
  • 2 ounces olive oil
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 quarts water
  • 1/2 cup chopped onion
  • 1/2 cup green bell pepper
  • 1 tablespoon tomato paste
  • 3 cups whipping cream
  • 1/2 cup chopped tomato
  • 4 tablespoons brandy - (2 oz)
4.5/5 (2 Votes)

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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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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)

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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)

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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)

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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)

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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
4.1/5 (7 Votes)

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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)

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