Melt margarine in large heavy skillet over low heat.
Saute green onions, garlic and celery 5 minutes or until tender.
Add crawfish; stir and saute 5 more minutes.
Add soup, sour cream, cheese spread and Creole seasoning.
Mix; simmer 3 to 5 minutes or until bubbly.
Stir crawfish mixture and cooked noodles together in a 2-quart dish.
Heat in 350\u00b0 oven for approximately 20 minutes or until heated through.
Serve hot with a green salad and French bread.
For the crab/crawfish mixture: Heat olive oil in
Fill large pot 1/3 to 1/2 full of water.
Add all ingredients except crawfish.
Bring to boil.
The aroma will knock your socks off, but seasoning must be strong to penetrate crawfish shells. Cook 10 pounds of crawfish at a time.
Add crawfish.
Cover and return to full boil.
Remove crawfish, peel and dip in a cocktail sauce.
you would normally purge the crawfish.
This is not necessary
Melt butter.
Saute onions and parsley in butter. Add flour and blend well.
Add soup as in the can.
Add no water to it. Simmer 5 minutes. Add crawfish tails (drained). Simmer 10 more minutes on very low heat.
Prebake small pie shells at 350\u00b0 for about 10 minutes or until lightly browned.
Fill with crawfish filling.
Bake filled shells for 10 minutes.
These are absolutely delicious!
Add all seasonings (onions, garlic, orange, lemons, Cajun Land seasoning and Tabasco sauce) to 1/3 of a large propane crawfish pot of water; bring to boil.
Add potatoes and cook for 3 minutes. Add crawfish, bring to boil, hard boil for 5 to 7 minutes, then add corn and hot dogs.
Turn off heat and soak 20 minutes.
Serve with ketchup, cocktail sauce and crackers!
er recipe, stir in the crawfish tails or shrimp, reserving several
reole seasoning, Rotel tomatoes and crawfish. Saute 20 minutes.
Mix
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat
Clean crawfish. Leave in bowl of cold water until ready to use.
Brown sausage per package directions; drain.
Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
Remove from heat. Using a spoon, poke an opening into each pistolette.
Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!
o use.
Place the crawfish in a bowl and sprinkle
he cumin.
Add the crawfish and combine well over low
elts.
Stir in the crawfish.
Add 1 inch of
To make the crawfish cakes: Melt the butter in
Melt butter in heavy 4 to 5-quart saucepot. Add onions, celery, bell peppers and garlic; cook until soft, about 15 minutes over medium-high heat. Add crawfish, mushrooms, lemon juice and Tabasco. Simmer for 15 minutes, stirring occasionally. Stir in flour, mixing well. Add water, green onions and parsley. Bring to a simmer and continue simmering 10 more minutes. Season with salt and pepper and serve over rice. If prepared ahead, reheat gently just until hot.
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 minutes.
Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally.
Dissolve the flour in the water. Add the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
Stir in the parsley and green onions and continue cooking for 2 minutes.
egetable oil.
For the Crawfish Sauce:
Heat a large
Chop crawfish or shrimp.
Moisten crumbs with milk; add onion, flour, stock, parsley, salt and pepper.
Simmer a few minutes; add crumbs and simmer two minutes.
Let cool slightly and add egg.
sautee onion and bell in butter until slightly brown. Add crawfish (rinsing the crawfish first is optional, I always do). Cook for five minutes. Add the rest of the butter to mix. Stir in chicken stock and creme of mushroom soup now if using creme of mushroom. Cover, cook for 5 minutes. Serve warm over rice.
tarting recipe.
Saute crawfish over med heat with 1