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Crawfish recipes - 232 recipes

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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)

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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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Make a roux. The longer you go the darker it will turn

  • Flour
  • Water
  • Celery
  • Onion
  • Red pepper
  • Garlic
  • Old Bay
  • Cayenne pepper
  • black pepper
  • Tarragon
  • Oregano
  • Salt
  • Canned diced tomatoes
  • Lobster Stock
  • Shrimp
  • Crawfish
4/5 (1 Votes)

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Peel and cube potatoes. Boil potatoes until done but not mushy; drain

  • 1 c. chopped green onions
  • 1 stick butter
  • 1 can evaporated milk
  • 1/2 c. whole milk
  • 1- 8 oz. Cream cheese, softened
  • 7 russet potatoes, cubed
  • 2 cans kernel corn, drained
  • 2 pkgs. Crawfish tails
  • 1 tsp. each of salt and pepper
  • 1 tsp. of Toney’s or Zataraines Seafood Seasoning
  • 1 tsp. Paul Prudhomme’s Seafood Magic Seasoning
4/5 (1 Votes)

By

Bring very large pot of salted water to boil

  • 3-4 pounds of crawfish in their shells
  • 3 tablespoons olive oil
  • 1/4 cup tomato paste
  • 2 large plum tomatoes, chopped (set aside diced tomatoes for garnish)
  • 1/2 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, sliced
  • 2 sprigs fresh tarragon sprigs
  • 2 fresh thyme sprigs
  • 2 fresh Italian parsley sprigs
  • 2 cups whipping cream
  • 1 1/2 pounds fettucine or linguine
4/5 (1 Votes)

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Étouffées are hearty Cajun dishes that begin life with a roux, and the "holy trinity" of onions, bell pepper, and...

  • 6 tbsp butter
  • 4 tbsp flour
  • 2 cups onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup celery, chopped
  • 6 cloves garlic, minced
  • 2 tbsp dry sherry
  • 4 cups crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted)
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp crushed red pepper
  • 4 dashes of your favorite hot sauce
  • 2 tsp Worcestershire sauce
  • 2 lbs Louisiana crawfish tails
  • 1/2 lemon, juiced
  • 1 cup green onions, chopped
  • 1/4 cup chopped parsley
  • steamed white rice
4/5 (1 Votes)

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Cajun Dish great with crawfish when it's crawfish season or shrimp year round

  • 1 lb fresh or frozen cooked crawfish tails (or shrimp)
  • 1/4 cup all purpose flour
  • 1/4 cup cooking oil
  • 2 medium onions finely chopped (approx 1 cup)
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped green sweet pepper (or approx. 1/2 of 3 types of sweet peppers - yellow, orange, red, green)
  • 3 cloves garlic - minced
  • 1 tblsp butter
  • 3/4 cup water
  • 1/2 cup sliced green onion
  • 1/4 cup chopped parsley
  • 1/2 - 3/4 tsp salt (to taste)
  • 1/4 - 1/2 tsp cayenne pepper (to taste)
  • 1/4 tsp black pepper (to taste)
  • Plain cooked rice
4/5 (1 Votes)

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Melt margarine. Add flour, brown lightly

  • 3 pounds crawfish tails
  • 2 sticks margarine
  • 1/2 cup flour
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 green pepper, chopped
  • 2 bunches shallots, chopped (keep tops separate)
  • 1 bunch parsley, chopped
  • 1 cup celery
  • 3 tablespoons tomato sauce
  • salt, cayenne, black pepper to taste
  • 1 recipe flaky French pastry
4/5 (1 Votes)

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Cook linguine according to package directions; drain

  • 1 (8-ounce) package linguine
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1 bunch green onions, finely chopped
  • 1 small onion, minced
  • 4 garlic cloves, minced
  • 1/2 green bell pepper, minced
  • 2 celery ribs, minced
  • 1 chicken bouillon cube
  • 1 pint whipping cream
  • 1 (2-pound) package frozen crawfish tails, thawed*
  • 1 (10-ounce) can diced tomatoes and green chilies, drained
  • 1 tablespoon Creole seasoning
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Dash of Hot sauce (optional)
  • Shredded Parmesan cheese
  • Garnish: chopped fresh parsley
4/5 (1 Votes)

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Make sure your boiling pot is large enough to hold all the crawfish and enough water to cover them at least two inc...

  • 25 pounds live crawfish - (to 30)
  • 2 boxes salt
  • 6 bags crab/crawfish boil
  • 1 small bottle liquid crab boil
  • 6 ears corn broken in half
  • 6 medium onions peeled
  • 10 small red potatoes
  • 2 whole garlic cloves
  • 2 lemons cut in half
  • 4 whole onions
  • 1/3 cup cayenne pepper
4/5 (1 Votes)

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For the Puff Pastry: Preheat the oven to 400 degrees

  • FOR THE PUFF PASTRY:
  • 2 packages frozen puff pastry
  • 1 egg
  • 2 tablespoons milk
  • FOR THE ETOUFFEE:
  • 6 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 4 garlic cloves minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • 2 pounds crawfish tails any fat reserved
  • 2 cups fish or shrimp stock
  • 1 cup diced seeded peeled tomatoes
  • Hot sauce to taste
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons flour
  • 1/4 cup water
  • 1/2 lemon juiced
  • 1 cup chopped green onions
  • 1/4 cup chopped parsley
4/5 (1 Votes)

Any burning questions? Our chefs answer!

Crawfish Etouffee In Puff Pastry Crawfish/Cream Sauce