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

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NOLA Crawfish-Stuffed Deviled Eggs

  • 8 large eggs
  • 2 tablespoons butter
  • 1/2 small onion, finely diced
  • 1/2 stalk celery, finely diced
  • 1 small jalapeno, finely diced
  • 1/2 small poblano, seeded and finely diced
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • salt & pepper
  • 1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
  • 2 teaspoons fresh chives, minced
  • 1 tablespoon fresh lemon juice (1/2 lemon)
  • 3 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
0/5 (0 Votes)

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Recipe came from a cafe at a casino in Louisiana

  • 4 oz. chicken base to 1 gal water
  • 2 oz shrimp bast to .5 gals. of water
  • 1 lb diced ham
  • 1 lb diced onions
  • 1 cup diced red bell peppers
  • 1 cup diced green bell peppers
  • 1 cup. diced celery
  • 4 oz. butter
  • 2 lbs frozen whole kernel corn
  • 5 lbs dice potatoes
  • .5 lobs cornstarch
  • 2 qts. heavy whipping cream
  • 4 tsp Tony's seasoning
  • 2 lbs crawfish
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In a large saucepan saute in butter the onion, celery, and scallions until tender

  • 2 sticks of butter
  • 1 cup finely chopped white onion
  • 1/2 cup finely chopped celery
  • 1 cup finely chopped scallion
  • 1 tbsp minced garlic
  • 2 tbsp flour
  • 2 cup whole tomatoes
  • 2 cup fish or chicken stock
  • 2 tsp salt
  • 1 tsp pepper
  • Dash cayenne
  • 1 tbsp Worcestershire
  • 1 1/2 cups (about 1 lb) crawfish meat
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from Louisiana Cooking magazine (March 2014)

  • 1 T unsalted butter
  • 1/2 c chopped onion
  • 1 c chopped green bell pepper
  • 2 garlic cloves, minced
  • 4 Roma tomatoes, seeded and chopped
  • 1/2 (16 oz) pkg. crawfish tails
  • 2 c shredded sharp white Cheddar cheese
  • 1 c grated Parmesan cheese
  • 1 1/2 t. salt
  • 1/2 t black pepper
  • 1 loaf French bread, halved lengthwise
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Louisiana Cooking Magazine (March 2014)

  • 1 14.1 oz. package refrigerated piecrusts
  • 1/2 (16 oz) pkg. bacon cut into 1/8 inch pieces
  • 2 c shredded cheese
  • 3 T chopped chives
  • 3 T flour
  • 1 t salt
  • 1/2 t pepper
  • 1/2 c milk
  • 2 eggs
  • 1/2 (16 oz) pkg. crawfish tails, chopped
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Crawfish Maque Choux

  • 6 ears fresh corn, shucked
  • 1 lb bacon, diced
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup garlic, minced
  • 2 cups fresh tomatoes, diced
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp ground oregano
  • 1/2 tsp ground thyme
  • 2 lbs Louisiana crawfish tails
  • 1 cup green onions, sliced
  • 1/2 cup fresh parsley, chopped
  • salt and black pepper to taste
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Crawfish Bisque

  • 1 cup vegetable oil
  • 1 cup flour
  • 1 1/2 cups onions, diced
  • 1/2 cup bell peppers, diced
  • 1 cup celery, diced
  • 2 tbsp garlic, minced
  • 1/4 cup tomato sauce
  • 3 qt crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1 lb Louisiana crawfish tails
  • 1 cup green onions, sliced
  • 1/2 cup fresh parsley, chopped
  • salt and black pepper to taste
  • your favorite hot sauce
  • steamed white rice
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Crawfish Etouffée

  • 2 tablespoons canola oil
  • 3 cups minced onions (2 large onions)
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • 1 pound cooked cleaned crawfish tail meat or chopped shrimp
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped parsley
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In large skillet, saute onion, green pepper, celery and garlic in butter until tender

  • 1 1/2 cups finely chopped onions
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped celery
  • 1 to 3 cloves minced garlic
  • 1/2 cup butter
  • 2 Tbs. flour
  • 1 lb. peeled crawfish tails with fat
  • 1/2 cup water
  • Dash cayenne pepper
  • Dash Worcestershire sauce
  • Salt and pepper to taste ( Tony's)
  • Juice of lemon
  • 1 bunch green onions, finely chopped
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Saute onions, bell pepper, and garlic in butter until tender

  • 1 lb. crawfish tails 3 to 4 green onions
  • 4 cans cream of potato soup 1/4 c. parsley
  • 2 cans cream corn 1 tsp. salt
  • 4 soup cans of milk 1/2 tsp. Tabasco sauce
  • 1 stick of butter 1/2 tsp. red pepper
  • 1 med. onion, chopped 1/2 tsp. white pepper
  • 1 sm. green (bell) pepper, chopped 1/2 tsp. black pepper
  • 1 garlic clove or 1 tsp. minced garlic 1 tsp. liquid crab boil
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Seafood Pasta

  • 1 lb. Crawfish Tails
  • 1 Stick Butter
  • 1 Medium Onion
  • 1 Bell Pepper
  • 8-10 oz. Fettuccine Pasta
  • 1 Stalk Celery
  • 1/2 Clove of Garlic
  • 1/4 Cup Chopped Parsley
  • 1/2 Pint Half & Half
  • 1/4 lb. Jalapeño Cheese
  • 1/8 Cup Parmesan Cheese
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Nikki's Recipes-A Family Tradition

  • Crawfish
  • Frozen corn
  • 8 oz turkey bacon/butter
  • 15 oz onion celery (Cajun seasoning)
  • 8 oz blonde roux (2 cups flour-6oz butter)
  • Chicken base
  • Seafood base
  • 3 lbs potatoes, med dice
  • 1 qt heavy cream
  • Fresh parsley
  • Salt & pepper to taste
  • 1 oz thyme
  • Fresh garlic
  • Tony's seasoning
0/5 (0 Votes)

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Crawfish, Corn & Potato Soup NOLA Crawfish-Stuffed Deviled Eggs