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

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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)

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* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection

  • FOR THE SAUCE:
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • Salt to taste
  • Cayenne to taste
  • 1 pound Louisiana crawfish tails
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 1 large egg
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 8 double-cut veal loin chops - (to 10), 2 1/2"
  • to 3" thick, 12 to 14 oz ea
  • Creole seasoning see * Note
  • 1/2 cup vegetable oil
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 tablespoon garlic
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 pound Louisiana crawfish tails
  • 1/2 cup dry red wine
  • 2 cups demi-glace
  • 6 cups Creamy Stone-Ground Grits (see recipe), warm
  • 2 tablespoons chopped green onions, green part only
4/5 (1 Votes)

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Blend cheese sauces, sherry and blackening spice

  • 10 ounces cooked shell pasta
  • 4 ounces crawfish tails
  • 3 ounces cheese sauce
  • 3 ounces alfredo sauce
  • 1/2 ounce pale dry sherry
  • 1 teaspoon blackening spice
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons bread crumbs
4/5 (1 Votes)

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Jambalaya Mac & Cheese with Crawfish & Andouille Two Ways Author: Mac & Cheese Chick Recipe type: Entree, Side Dish

  • 16 ounces elbow macaroni or other dried pasta
  • 3 tablespoons bacon fat, divided (butter works in a pinch)
  • 6 tablespoons flour
  • 1 pound cooked crawfish tail meat
  • 1 pound pork andouille sausage
  • 1 white onion, minced (about 1 cup)
  • 2 tablespoons garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 14.5 ounce can whole peeled tomatoes, drained and crushed
  • 1 pound sharp Cheddar cheese, shredded (about 3 cups)
  • 3 cups fat-free milk
  • 2 tablespoons Creole seasoning
  • 1 tablespoon hot sauce
  • 1 tablespoon seasoned salt
  • 1 tablespoon seasoned pepper
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon fresh parsley, chopped
0/5 (0 Votes)

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1. Stir together the first five ingredients in a small bowl

  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup vegetable oil
  • 1 cup (4 oz.) all-purpose flour
  • 1 poblano chile, seeds removed, diced
  • 3 celery stalks, diced
  • 1 medium-size yellow onion, diced
  • 3 garlic cloves, chopped
  • 1 jalapeno chile, seeds removed (if desired), diced
  • 2 cups seafood stock
  • 2 pounds frozen peeled crawfish tails, thawed and rinsed
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 8 cups cooked white long-grain rice
  • 1/2 cup sliced scallions, white and light green parts only
  • 2 teaspoons hot sauce, plus more for serving
0/5 (0 Votes)

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In a very large pot bring water, crawfish boil, salt, and hot sauce/cayenne (or both) to a vigorous boil

  • 4 lbs of crawfish
  • 1.5 gallons water
  • 1 package crawfish boil (prepackaged seasoning)
  • 1/4 cup salt
  • 4-6 ears corn
  • 6-8 small onions
  • 1 head garlic
  • 2 lemons, halved
  • 6-8 baby artichokes
  • 1.5 pounds red potatoes
  • hot sauce or cayenne pepper to taste
0/5 (0 Votes)

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Combine the chicken, water and crab boil in a large pot and marinate chicken overnight or at least 16 hours

  • 2 3 1/2 to 4 pound chickens (8 pieces each)
  • 2 quarts cold water
  • 4 tablespoons Zatarain's Crawfish, Shrimp and Crab Boil (available in the specialty section of some grocery stores and online)
  • 3 cups flour (divided)
  • 3 teaspoons salt (divided)
  • 1 1/2 teaspoons black pepper (divided)
  • 1 teaspoon Creole seasoning (various brands are available in the specialty section of some grocery stores and online)
0/5 (0 Votes)

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Saute onions, green pepper, celery and garlic in butter

  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 2 stalks celery chopped
  • 6 cloves garlic chopped or minced
  • 1 stick butter
  • 1 lb fettuccine noodles cooked/drained
  • 1 can cream of mushroom soup
  • 1 cup milk
  • Cajun seasoning & salt to taste
  • 2 pounds crawfish tails
  • 1 (16 oz) can Rotel green chilis
  • 1 pound Velveeta cheese sliced
0/5 (0 Votes)

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Preheat the oven to 350 degrees F

  • 2 cups yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon Creole or Cajun seasoning
  • 6 eggs
  • 2/3 cup vegetable oil
  • 1 yellow onion, finely diced
  • 8 ounces cheddar cheese, grated
  • 1 (12-ounce) bag frozen corn, thawed
  • 2 pounds crawfish tail meat, finely chopped
  • 1 (4-ounce) can diced jalapenos
0/5 (0 Votes)

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Melt butter in a large pot

  • 1 bunch green onions, tops & bottoms
  • 1/2 onion
  • 1 bell pepper
  • 2 stalks celery
  • 2 large garlic cloves
  • 1 stick butter
  • 2 cans Cream of Mushroom Soup
  • 1 soup can water
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. red pepper
  • 1 tsp. paprika
  • 2 lbs. or pkgs. crawfish tails
0/5 (0 Votes)

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Crawfish Etoufee

  • 1 lb crawfish tails
  • crawfish fat- ( you can use liquid from pack of crawfish tails)
  • 1 to 1/2 stick butter
  • 1/2 tsp flour
  • 1 med onion chopped fine
  • 1 tbsp bell pepper, chopped fine
  • green onion tops, chopped
  • parsley, chopped
  • salt and pepper to taste
  • cayenne papper to taste
  • 2 or 3 pods garlic chopped
0/5 (0 Votes)

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CRAWFISH CORNBREAD

  • 6 EGGS
  • 2 MED CHOPPED ONIONS
  • 2 BOXES JIFFY CORNBREAD MIX
  • 2 15 OZ CANS CREAM STYLE CORN
  • 2 POUNDS CRAWFISH TAILS *
  • 1/2 CUP SEEDED AND CHOPPED JALAPENO PEPPERS
  • 16 OZ GRATED CHEDDAR CHEESE
  • 2/3 CUP OIL
0/5 (0 Votes)

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CRAWFISH CORNBREAD Crawfish Etouffee In Puff Pastry