Using tongs drop in the crawfish and boil them briskly, uncovered
Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails
Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
**If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
Add soups and milk, stir until well incorporated.
Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
Soak crawfish in cold water for 30
Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
Over medium heat, slowly melt butter and tomato paste.
Combine onions, bell pepper and celery and cook until onions are tender. Add crawfish.
Blend cornstarch with cold water to form a smooth paste and stir into crawfish mixture.
Season with Cajun seasoning or with salt and pepper.
Cover and cook 15 minutes over medium heat, stirring often.
Serve over rice, garnished with a parsley sprig.
Yields 4 servings.
he half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne
Boil crawfish in a large pot of
In bowl, combine cornmeal, salt and soda.
In medium bowl, beat eggs; chop onions and jalapeno peppers.
Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.
tir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more
ntil soft.
Add cleaned crawfish tails, bread, eggs, salt, pepper
Saute onions and peppers in butter until soft.
Add roux; stir well.
Add crawfish.
Cook about 5 minutes.
Salt and pepper to taste.
Add liquid crawfish boil, cream and milk.
Cook on low heat about 30 to 40 minutes.
Stir often.
Use parsley for garnish.
Serve with slices of garlic bread or French bread.
Peel, wash and cut vegetables.
Saute slightly the vegetables and the spices.
Add the crawfish and flambe with cognac.
Add white wine and cook until liquid is reduced.
Add water, whitefish and rice.
Let cook 30 minutes.
Remove a few crawfish; peel and leave the tails.
Set aside for garnish.
Strain through a China cap (small hole strainer).
Add the cream and butter to sauce. Garnish with crawfish tails.
bout 3/4 of the crawfish tails together in a blender
Grind celery, onions, bell pepper, garlic and parsley.
Simmer in melted butter until wilted.
Add ground-up crawfish tails and green onions.
Simmer 1 minute.
Stir in seasonings, milk, eggs and bread crumbs.
Use milk, if needed, to bring mixture to consistency for handling.
Stuff heads; roll in flour and bake at 375\u00b0 for 20 minutes.
Combine minced vegetables and brown well in enough cooking oil to barely cover.
Pour off excess oil when vegetables are browned. Grind crawfish tails.
Soak bread in water and wring out water.
too high heat will cause crawfish to become rubbery or hard
ot. Once pureed, add the crawfish tails, and simmer a few
First you make a roux using flour and oil (to be just \"wet\" enough).
Have oil hot, then add flour.
Keep on medium heat, not hot.
Cook to color of caramel.
Have water ready in a big pot (8-quart) and put roux in so it doesn't continue to brown.
Add the chopped vegetables and cook down until thickened.
Add crawfish with their fat and cook 15 minutes.
Add salt and pepper.