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

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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 (2 Votes)

By

In a skillet over high heat melt butter

  • 1/2 cup butter
  • 1 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 1/4 cups canned Rotel tomatoes
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons granulated garlic
  • 1 teaspoon chili powder
  • 1 pound crawfish tails
  • 3 cups heavy cream
  • 4 tablespoons Blonde Roux
  • 8 ounces Velveeta Cheese, shredded
  • 12 (6-inch) flour tortillas
  • 8 ounces Cheddar cheese, shredded
4.4/5 (5 Votes)

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

  • 2 pounds crawfish (rinse off fat)
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cans cream of mushroom soup
  • 2 cans golden mushroom soup
  • 1 or 2 cans Rotel tomatoes (depends how hot you like it)
  • Several squirts of Worcestershire sauce
  • Chunk butter
  • 1 tablespoon parsley flakes
  • Salt and pepper, to taste
4/5 (2 Votes)

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Bored with the same old Thanksgiving sides? Add zest to your plate with this Cajun-style cornbread stuffing, which ...

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

By

Emeril, Modified ~ The original recipe uses grouper & adds tasso or smoked sausage to the sauce

  • 1/4 cup plus 2 TB olive oil
  • 1 cup chopped yellow onions
  • Essence to taste
  • 1 lb crawfish tails, peeled & deveined
  • 1 cup peeled, seeded, & chopped fresh or canned tomatoes
  • 1 TB minced garlic (about 3 medium-size cloves)
  • Salt & pepper to taste
  • 2 cups heavy cream or half & half or combo of both
  • 1 TB Worcestershire sauce
  • 1 TB hot sauce, such LA Hot Sauce or Crystal Hot Sauce
  • 1/4 cup chopped green onions, green parts only
  • 4 fish fillets
  • 2 tsp chopped fresh parsley
4/5 (1 Votes)

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1. Preheat oven to 350 degrees

  • 1/4 cup olive oil
  • 1/4 cup butter (1/2 stick)
  • 1 cup chopped green onions (tops and bottoms)
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 4 cloves finely chopped garlic
  • 1/4 cup white wine
  • 1 pound peeled Louisiana crawfish tails, with fat
  • 8 ounces cream cheese, cut into small squares
  • Cajun seasoning, to taste
  • 1 (11-ounce) roll refrigerated French bread dough
  • 8 ounces shredded mozzarella cheese
4/5 (1 Votes)

By

Saute' diced onions, celery & bell pepper in butter about 10 mins

  • 2 lb crawfish tail
  • 1 (10 3/4 ounce) cans cream of mushroom soup (shrimp or celery)
  • 1 (10 ounce) cans Rotel tomatoes & chilies
  • 2 cups uncooked rice
  • 1/4 cup butter, melted
  • 1 cup chopped green onions
  • 1 lge bell pepper
  • 1 lge chopped onion
  • 5 garlic toes, minced
  • 1/3 cup chopped fresh parsley
  • 1 cup chopped celery
  • salt,pepper & creole seasoning
  • Splash of liquid crab boil
  • 1 cup Italian bread crumbs (optional)
  • 2 Tbs melted butter (optional)
  • 1/2 cup grated monterey jack cheese
  • 1 cup grated cheddar cheese
4/5 (1 Votes)

By

Directions cook pasta according the the directions on the package

  • 1 lb crawfish tail
  • 1/2 cup butter
  • 1 pint half-and-half
  • 5 garlic cloves, chopped
  • 1/2 bunch parsley
  • 2 tablespoons creole seasoning ( I use Tony's chachere's creole seasoning)
  • cayenne pepper ( to taste)
  • 1 lb rotini pasta
4/5 (1 Votes)

By

Mom and I called this Trailer Park Feticini because Maurye did not like the cans of soup

  • 4 chicken breast
  • 2 large onions
  • 1 large bell pepper
  • 1/2 lb jalapeno cheese
  • 1 lb Velveeta
  • 1 can cream of chicken
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1/4 cup milk
  • 1 lb egg noodles, prepared as directed
  • 1 stick butter
4/5 (1 Votes)

By

melt butter is saucepan over med

  • 3 tbsp. unsalted butter
  • 4 tbsp. all purpose flour
  • 1 c heavy cream
  • 2 c half & half
  • 1/2 pd peeled crawfish tails
  • 1 tbsp. minced garlic
  • bunch green onions
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbsp. Tony Chachere's seasoning mix
  • white pepper & salt to taste
4/5 (1 Votes)

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1. Rinse crawfish in lots of clean water, drain and rinse again

  • 1 45lb sack of live crawfish
  • 8 lemons
  • 2 (26 oz)boxes of table salt
  • 6 large onions, pealed
  • 3 (4oz) bottles crab oil
  • 1 (3 oz) bottle red pepper
  • 1 Tbsp olive oil
4/5 (1 Votes)

By

Crawfish Bordelaise Sauce

  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1 teaspoon creole seasoning
  • 1/2 cup dry red wine
  • 1/4 pound crawfish tails
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper
  • 1 1/2 cups Veal or Beef Glaze (thickened veal or beef stock)
  • 2 tablespoons unsalted butter, at room temperature.
  • 1 tablespoon chopped green onions
4/5 (1 Votes)

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Crawfish Bordelaise Sauce Crawfish Monica