Crawfish Recipes

Herbert Said:

Does anyone have a good Crawfish Ettouffe recipe that will serve 150-200 people?

We Answered:

Ingredients
20 onion, chopped
20 (10.75 ounce) can condensed tomato soup
20 (10.75 ounce) can condensed cream of mushroom soup
20 (10 ounce) can diced tomatoes with green chile peppers
20 1/2 pounds crawfish, peeled
Directions
1.In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for an hour minutes.
2.Place the crawfish into the pan and simmer for a hour and half minutes.

Lauren Said:

Needing recipes for: crab meat, mushrooms, and corn and shrimp/crawfish bisque?

We Answered:

Crawfish Bisque

Ingredients
2 slices bacon
1/2 yellow onion
1 celery heart (usually the 3-4 stalks in the very middle with leaves)
2 garlic cloves
1/2 cup butter
1 cup white wine
2 tablespoons flour
1 lb of frozen cooked crawfish, thawed
4 cups chicken broth or clam broth
2 bay leaves
2 dashes paprika
2 dashes cajun seasoning
1/2 pint heavy cream
3 tablespoons mashed potatoes
Directions
Heat soup pot at medium heat. Finely chop bacon, onions, garlic, celery hearts then throw in heated pot. SautÃ© until bacon browns and onions become transparent. Cut butter and melt. Sprinkle in flour and whisk to make paste add more if needed. Cook 2 minutes, stirring frequently. Add wine and stir to get out lumps.
Add crawfish cook for 5 minutes Add bay leaves stirring 1 minute Add stock stirring slowly, add mashed potatoes and seasoning. Stir well to incorporate pots. Simmer 30 minutes Add cream and simmer 5 minutes.
Serve with a crusty bread.
This works just as well with lobster.

Crabmeat Bake Special
1 (6 ounce) can canned crabmeat, drained
1 cup fresh bread crumbs
1 cup mayonnaise
3/4 cup milk
6 hard-cooked eggs, chopped
1/3 cup onion, diced
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the crab, bread crumbs, mayonnaise, milk, chopped eggs, onion, and salt. Mix thoroughly. Pour into a 1 quart casserole dish.
Bake in a preheated oven for 25 minutes or until the top is lightly brown and bubbly.

Link below has 20 stuffed mushrooms recipes

http://entertaining.about.com/cs/appetizâ€¦

Jeff Said:

how many lbs of crawfish would an average person eat in one sitting?

We Answered:

Generally, people would eat between 1 and 2 pounds of crawfish when you go for a crawfish boil. You can lessen the serving sizes by adding really great sides. First I listed a great crawfish boil recipe, then a recipe for a really fun crawfish fetuccine. Below that, I added a couple of recipes for some yummy sides.

Boiled Crawfish (Makes 5 servings)

Ingredients
2 large onions, quartered
10 large cloves garlic, halved
2 lemons, quartered
2 oranges, quartered
5 large stalks celery, cut into chunks
1/4 cup black pepper
1/4 cup seasoned salt
6 jalapeno peppers, halved and seeded
10 pounds live crawfish, rinsed

Directions
1. Place onions, garlic, lemons, oranges, celery, and jalapeno peppers into a 4 or 5 gallon pot. Season with pepper and seasoned salt; fill with enough water to fill the pot 3/4 full. Bring to a hard boil over intense heat, and allow to boil for 20 minutes.
2. Add the crawfish, cover, and boil for 20 minutes until the shells turn red. Drain and eat.

Crawfish Fetuccine

Ingredients
6 tablespoons butter
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 pound peeled crawfish tails
1 (8 ounce) package processed cheese
1 cup half-and-half cream
2 teaspoons Cajun seasoning
2 teaspoons cayenne pepper
1 pound dry fettuccine pasta
1/2 cup grated Parmesan cheese

Directions
1. Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
2. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
Bake in a preheated oven for 20 minutes, or until hot and bubbly.

Hush Puppies

Ingredients
2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

Directions
1. In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
2. Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Asparagus

Ingredients
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Directions
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Good luck and enjoy!

Jimmie Said:

do you know know a good crawfish recipes?

We Answered:

im from louisiana and let me tell you boiling crawfish is a art you have to learn through trial and error you have to learn to measure what you put into the amount of water if they were bland then you need to add more then you had in it yesterday also 3 hours is a bit long for soaking um you should always start with your potatos they take the longest then you got try putting lemons whole cloves of garlic carrots sasuage mushrooms whole onions all of this is based on how many pounds of crawfish you have but the seasoning is a hard thing to master just gotta learn to season to taste

Edit: STEAM where the hell do you live no you boil em you all seafood has no taste till you season it .

Patsy Said:

What is your favorite crawfish recipe?

We Answered:

CRAWFISH ETOUFFEE

INGREDIENTS
1 lb. cleaned crawfish tails, commercial kind
crawfish fat and water to make 3/4 cup 1 heaping tablespoon tomato paste
1 stick margarine or butter 1 medium onion, chopped fine
1 heaping teaspoon all purpose flour 1 tablespoon parsley
1 teaspoon salt 2 very thin slices lemon
1/4 teaspoon cayenne pepper 1 tablespoon green onion

INSTRUCTIONS
Use a saucepan with a tight fitting lid to etouffee, (French for smother). Season crawfish tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic. Cook slowly, about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to taste. Add green onion and parsley, cook 2 minutes longer.
Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish etouffee.

COOKING TIP: Commercial crawfish are pasteurized and practically cooked.
When tails and fat from live crawfish are added to cooked mixture, it should be cooked 10 or 15 minutes longer.

If you buy the frozen pack at Walmart, the crawfish fat is the liquid part when the crawfish are thawed out.

Corey Said:

Anybody knows of a good Crawfish recipe?

We Answered:

Love to do these boils.

I learned this boil from a friend that was his birthday dinner every year. He was born and raised in Louisiana. You MUST use live crawdads.

3lbs minimum crawdads per person. Some will easily eat 5. Modify recipe as you see fit for the number of people.

Suck the head. It's not guts or brains but butter/nutty tasting fat. There is a ring at the top of the tail where it connects to the head. It's a trick but twist that ring and separate the head from head from the tail and suck the stuff out.

Crawdad Boil

2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
1/4 cup Old bay seasoning or Zatarains shrimp boil
4 medium onions, quartered
1 head garlic, halved
3 pounds red new potatoes, medium to large
4 ears sweet corn, halved
2 pounds smoked sausage, such as andouille or kielbasa
5 - 6 pounds live crawfish

Hot pepper sauce, for serving
French Bread for serving
Newspaper to cover your dining table

Optional

Shrimp, clams of any kind.

Purge Crawdads

Purge your live crawdads by putting them into very cold ice water. Rinse your mud bugs well after purging.

Directions

Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way.

Squeeze the lemon juice into the water, tossing in the halves too.

Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.

Add the potatoes to the pot to give them a head start and simmer for 10 minutes.

Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid.

Toss in the crawfish and shut off the heat.

Cover the pot and let the crawfish steep in the flavor for 15 minutes.

Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper.

Serve with lemons, hot sauce, French bread.

Note: Traditionally, each person gets a small bowl of the crawdad stock to dip their French bread in.

Wine: Your pick. It's usually a party. Mostly beer drinkers :)

Crawfish Recipes

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