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Crawfish recipes - 42 recipes

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By msippigrl

Rate this recipe 4/5 (3 Votes)
Hot Crawfish Dip 3 Pictures
Details

  • 1/2 stick (1/4 cup) salted butter
  • 1 bunch green onions, thinly sliced (3/4 - 1 cup)
  • 1 small bell pepper, finely chopped (1/2 cup)
  • 1 to 1 1/2 lbs. crawfish tails (I used (2) 12 oz. pkgs. frozen, thawed)
  • 2 medium cloves garlic, finely minced (about 1 1/4 tsp)
  • 1 (4 oz) jar chopped pimientos, drained well
  • 2 teaspoons Tony Chachere's creole seasoning
  • 1 (8 oz) package cream cheese
  • Small diameter French bread, sliced thin, buttered and lightly toasted (I used French bread twin loaves from Wal-mart Deli)

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Crawfish tails cooked in a spicy cream sauce with green onions, bell pepper, and garlic and served on thin, buttere...

Top rated Crawfish recipes

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Gooood Louisiana Cajun cooking! Don't let the long list of ingredients disinterest you, the majority of them are m...

  • 2 (12-16 oz) packages frozen crawfish tails, thawed*
  • 5 tablespoons salted butter
  • 1 medium onion, chopped (1 cup)
  • Half a medium green bell pepper, chopped (1/2 cup)
  • Half a rib of celery, chopped (1/4 cup)
  • 2 - 3 cloves garlic, finely chopped or minced (2 tsp)
  • 4 tablespoons all-purpose flour
  • 1 (14.5 oz) can chicken broth (with enough water to measure 2 cups)
  • 4 tablespoons Hunt's tomato sauce
  • 1 teaspoon kosher salt
  • 1/8 teaspoon garlic salt
  • 3/4 teaspoon Tony Chachere's Original Creole seasoning, or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1/8 teaspoon ground white pepper
  • Dash of cayenne pepper, optional
  • 2 teaspoons dried parsley flakes (or 3 Tbl. finely chopped fresh parsley)
  • 3 green onion tops, thinly sliced (about 1/3 cup)
4.6/5 (18 Votes)

By

Frozen cheese filled ravioli are deep fried and topped with a creamy crawfish sauce

  • 12-16 ozs. crawfish tails (thawed if frozen and rinsed in cold water then drained well in colander)
  • Frozen cheese ravioli (I used Great Value Five Cheese ravioli)
  • 1 cup Italian breadcrumbs (I used Progresso)
  • 2 tablespoons grated Parmesan cheese (in green can)
  • 2 extra-large eggs, beaten
  • 3 tablespoons salted butter
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1 medium clove garlic, minced
  • 2 tablespoons finely chopped celery, optional
  • 2 tablespoons tomato sauce (I used Hunt's)
  • 2 tablespoons all-purpose flour
  • Salt, black pepper, creole seasoning, to taste
  • 1 cup half-and-half cream
  • Vegetable oil for frying
3.9/5 (16 Votes)

By

Start the party early - enlist some friends to help you peel the crawfish for this worth-the-effort Louisiana bisqu...

  • For Gravy:
  • 1 1 sack live crawfish (about 40 pounds)
  • 2 large 2 large onions
  • 4 4 ribs celery
  • 1/4 1/4 bell pepper
  • 4 cloves 4 cloves garlic
  • 10 sprigs 10 sprigs of parsley
  • 1 cup 1 cup cooking oil
  • 2 cups 2 cups flour (about)
  • 4 heaping teaspoons 4 heaping teaspoons tomato paste
  • 9 cups 9 cups hot water
  • 5 teaspoons 5 teaspoons salt
  • 2 teaspoons 2 teaspoons red pepper
  • 6 6 green onions
  • For Stuffing:
  • 2 large 2 large onions
  • 3 3 ribs celery
  • 1/4 1/4 bell pepper
  • 4 cloves 4 cloves garlic
  • 10 sprigs 10 sprigs parsley
  • 1/4 cup 1/4 cup cooking oil
  • 2 2 eggs, beaten
  • 2 cups 2 cups dry bread crumbs (or more)
  • 4 teaspoons 4 teaspoons salt
  • 2 teaspoons 2 teaspoons red pepper
  • Flour
  • 6 6 green onions
4.6/5 (12 Votes)

By

In a large bowl, mix eggs, milk, baking powder and vinegar

  • 2 Eggs
  • 1 (5oz) can evaporated milk
  • 1 Tblsp of Baking Powder
  • 2 Tblsp of Vinegar
  • 1 lb of peeled crawfish tails
  • Creole Seasoning
  • 1 Cup All Purpose Flour
  • Oil for frying
3.9/5 (14 Votes)

By

Bring home the great flavors of the Bayou with this family favorite Cajun classic, Crawfish Etouffee! Serve with ho...

  • 2 (12 ounce) packages frozen crawfish tails, thawed*
  • 1/4 cup (1/2 stick) butter (I used salted)
  • 4 tablespoons all-purpose flour
  • 1 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/4 cup celery, finely chopped
  • 2 - 3 cloves garlic, finely chopped or minced
  • 1 (14 1/2 ounce) can chicken broth (with enough water to measure 2 cups)
  • 3 - 4 tablespoons Hunt's tomato sauce
  • 1 teaspoon kosher salt
  • 1/8 teaspoon garlic salt
  • 1/2 teaspoon Tony Chachere's Original Creole seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper, freshly cracked
  • 1/8 teaspoon white pepper, ground
  • Dash cayenne pepper, optional
  • 2 teaspoons dried parsley flakes (or 1 tablespoon chopped fresh parsley)
  • 1/2 teaspoon dried chives (or 1/4 cup thinly sliced green onion tops)
4.3/5 (114 Votes)

By

A Cajun version of Mexican cornbread with the addition of crawfish tails

  • 1 (12-16 ounce) package frozen crawfish tails, thawed
  • 1 medium yellow onion, chopped (2/3 cup)
  • Half a medium bell pepper, chopped (1/2 cup)
  • 1 tablespoon butter (I used salted)
  • 4-5 green onions (tops only), chopped
  • 2 fresh jalapeno peppers, seeded and sliced (or chopped)
  • 2 cups yellow corn meal (I used Aunt Jemima's)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 extra-large eggs, lightly beaten
  • 1/2 cup oil (I used canola)
  • 1 cup milk (I used 2%)
  • 1 1/2 cups cheddar cheese, grated, shredded, or cubed
  • 1 (11 ounce) can Green Giant Niblets whole kernel corn, drained
  • 1 teaspoon Tony Chachere's Original creole seasoning
  • Garlic salt, to taste
  • Black pepper, to taste
4.4/5 (82 Votes)

By

From Hazz Fest

  • Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 1 pound linguine or fettucine
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 tablespoons minced garlic
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup dry white wine
  • 2 cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 pound crawfish tails*
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley leaves
  • 1 cup grated Parmesan
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
4.2/5 (69 Votes)

By

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

  • For Rice:
  • 3 cups long grain white rice
  • 6 cups water
  • For Etouffee:
  • 3/4 cup butter (1-1/2 sticks butter)
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1/4 cup all-purpose flour
  • 1 pound crawfish tails
  • 2 tablespoons canned tomato sauce
  • 1 cup water, or as needed
  • 6 green onions, chopped
  • salt and pepper to taste
  • 1 1/2 tablespoons Cajun seasoning, or to taste
4/5 (5 Votes)

By

If you can't find crawfish you can use shrimp but it won't be quite the same

  • 7 tbls vegetable oil
  • 3/4 c. all purpose flour
  • 4 tbls (1/2 stick) sweet butter
  • 1 c. coarsely diced onions
  • 1 c. coarsely diced celery
  • 1 c. coarsely diced green peppers
  • 1 lb crawfish tail meat, peeled
  • 2 bay leaves
  • 1/4 c. dry sherry
  • 1 1/2 tsps freshly ground black pepper
  • 3 tbls Louisiana style hot sauce
  • 1/2 tbl. Tabasco sauce (in addition to the other hot sauce)
  • 1/2 tbl chile powder
  • 1/2 tsp cayenne pepper
  • 1 tbl salt
  • 5 - 6 c. chicken stock
4.6/5 (10 Votes)

By

Spice you night up with this delicious cajun dish

  • 1 pound crawfish tail
  • 1 (10 3/4 ounce) can French onion soup
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 ounce) can Rotel tomatoes & chilies
  • 1 1/2 cups uncooked rice
  • 1/3 cup butter, melted
  • 1/4 cup chopped bell pepper
  • 1/2 cup chopped green onion
  • 1/3 cup chopped fresh parsley
  • 1 cup chopped celery
  • salt and pepper
  • 1/2 cup grated monterey jack cheese
  • 1 cup grated cheddar cheese
4.1/5 (26 Votes)

By

Mix all ingredients except cheeses in greased casserole dish or Dutch Oven, cover and bake at 350 degrees for 45 mi...

  • 1 lb. crawfish tails
  • 1 French Onion Soup (10 3/4 oz.)
  • 1 Cream of Mushroom Soup (10 3/4 oz.)
  • 1 Can Rotel Tomatoes (10 oz.)
  • 1 1/2 cups uncooked rice
  • 1/3 cup melted butter
  • 1/4 cup green bell pepper
  • 1/3 cup chopped parsley
  • 1 cup chopped celery
  • salt and pepper
  • 1/2 cup grated Monterrey Jack Cheese
  • 1 cup grated Cheddar
4.5/5 (4 Votes)

By

A quick and easy version of crawfish etouffee using Rotel and cream of mushroom soup

  • 1/2 cup vegetable oil
  • 1/2 cup margarine
  • 1 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 1 pound peeled crawfish
  • 3 (10.75 ounce) cans condensed cream
  • of mushroom soup
  • 1 (10 ounce) can diced tomatoes with
  • green chile peppers
  • 1 tablespoon dried parsley
  • salt to taste
  • ground black pepper to taste
4.5/5 (2 Votes)

By

Saute then let onions caramelize in olive oil

  • 2 Tbs olive oil
  • 1 med chopped onion
  • 1 lb crawfish
  • 1 Tbs balsamic vinegar
  • 1 Tbs Creole mustard
  • 2 tsp Tony Chachere’s seasoning (or your favorite)
  • 1 small container of fresh mushrooms
  • 1 bag of fresh baby spinach
5/5 (1 Votes)

By

Crawfish Stuffed Mushrooms

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons butter (use more if desired) or 2 tablespoons margarine, melted (use more if desired)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, r to taste
  • 1/4 teaspoon pepper, to taste
  • 1/4-1/2 teaspoon hot sauce, to taste
  • 1 lb frozen cooked crayfish tail, thawed and chopped
  • 1 cup seasoned bread crumbs
  • 18 large fresh mushrooms, cleaned and stems removed
  • paprika
5/5 (1 Votes)

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