Menu Enter a recipe name, ingredient, keyword...

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

When you think of crawfish, some of you might think of eating crawfish whole at cookouts. Fortunately, There are several ways to incorporate and enjoy crawfish in some of your favorite dishes.

Google Ads

Top Recipe

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)

See this recipe

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

Top rated Crawfish recipes

By

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 (17 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
4.6/5 (5 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
4.5/5 (2 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)
4.5/5 (74 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
4.5/5 (71 Votes)

By

In a large stockpot, heat butter and oil over medium-high heat until butter is melted

  • 1/2 cup butter
  • 3 tablespoons Louisiana pecan oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound medium Louisiana shrimp, peeled and deveined
  • 1 pound Louisiana crawfish tails
  • 1/2 cup quick-mixing flour, such as Wondra
  • 3 quarts chicken broth
  • 3 large Yukon gold potatoes, peeled and cut into 1/4-inch chunks
  • 4 ears yellow corn, kernels cut off and cobs scraped (see note)
  • 1 tablespoon Cajun seasoning, such as Southern Cajun All Purpose
  • seasoning
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 cup half-and-half
  • 2 green onions, sliced
5/5 (7 Votes)

By

Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and sauté 4 to 5 minutes or until...

  • 10 tablespoon butter or margarine
  • 1 large onion, chopped
  • 2 small green bell peppers, chopped
  • 1 recipe Basic Cornbread, crumbled
  • 1 (16-ounce) package frozen peeled, cooked crawfish tails, thawed
  • 2 cups chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground black pepper
5/5 (3 Votes)

By

This is one of the wonderful recipes found at Houmas House in Darrow, LA http://houmashouse

  • 1 lb. peeled crawfish tail meat with fat 4 tablespoons butter
  • 1 cup diced onions
  • 1/2 dice bell pepper
  • 2 tablespoons minced garlic
  • 3 tablespoons flour
  • 2 cups crawfish stock or water 1 cup diced tomatoes
  • 1 table spoon cayenne pepper salt and pepper to taste
  • 2 tablespoons chopped parsley 4 cup cooked rice
5/5 (2 Votes)

By

Combine seasoning ingredients in bowl and set aside Place 1 stick butter, onions, and garlic in a large deep skille...

  • 1 Lb crawfish tails
  • 1/2 tsp white pepper
  • 1/2 tap salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sweet basil leaves
  • 1/4 tsp dry mustard
  • 1/2 lb -- 2 sticks-- butter
  • 1/2 cup (+) green onion tops
  • 1 tbsp chopped garlic
  • 1/2 cup seafood stock ( -tbsp lobster stock + 1/2 cup chicken broth)
  • Cooked rice
5/5 (2 Votes)

By

These are great as an appetizer or as a side dish to a meal or a salad

  • 1 stick butter
  • 1 green bell pepper, diced
  • 1 bunch green onions, chopped
  • 1 onion, diced
  • 4 stalks celery, diced
  • 2 TB or 2 cloves garlic, chopped
  • Tony Chachere’s, to taste
  • 5 to 10 drops Tabasco sauce
  • 1/2 bunch parsley, chopped
  • 2 cans Cream of Mushroom soup
  • 1 (1 lb) package OR 2 (12 oz.) packages thawed crawfish tails, including juices
  • 1/2 cup bread crumbs
  • 2 (8 ct.) packages Frozen Tart Shells, thawed
5/5 (1 Votes)

By

Saute onions, garlic and pepper in butter

  • 2 - TABLESPOONS BUTTER
  • 1/2 CUP CHOPPED GREEN ONIONS
  • 2 - CLOVES MINCED GARLIC (1 tsp)
  • 1/2 TEASPOONS CAYENNE PEPPER
  • 2- 8 OZ. BOXES CREAM CHEESE, SOFTENED
  • 4 - CUPS MILK
  • 4 - 10 oz CANS POTATO SOUP
  • 1 - CAN WHOLE KERNEL CORN
  • 1 - CAN CREAM STYLE CORN
  • 1 or 2 POUNDS CRAWFISH TAILS
5/5 (1 Votes)

By

1. In a large bowl, stir together Quick Crawfish Étouffée, ¼ cup bread crumbs, rice, green onion, hot sauce, sal...

  • 2 cups Quick Crawfish Étouffée, recipe follows
  • 2 1/4 cups plain bread crumbs, divided
  • 2 cups cooked and cooled jasmine rice
  • 1/2 cup chopped green onion
  • 2 teaspoons hot sauce
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 4 large eggs, divided
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • 1 (16-ounce) bottle ranch dressing
  • 4 chipotle peppers in adobo sauce
  • 3 cloves garlic, minced
  • 1/2 teaspoon seasoned salt, such as Lawry’s
  • 1/2 teaspoon ground black pepper
  • Peanut oil, for frying
5/5 (1 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)

More Crawfish recipes

Any burning questions? Our chefs answer!

Crawfish, Shrimp and Crabmeat Etouffee Hot Crawfish Dip