Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
our garlic, parsley, white wine, crawfish, creole seasoning, fresh black pepper and
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
In med. sauce pot saute onions, bell pepper, garlic, celery and butter.
Add shrimp and crawfish, cover and cook over med.
heat until shrimp and crawfish are cooked down and pink.
Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
Add parsley and green onions.
Cook another 5 minute.
serve over hot rice.
Preheat electric skillet to 300\u00b0.
Pour in oil and saute onions, celery and green pepper until tender but not brown.
Add tomatoes, tomato sauce, bay leaves, sugar, salt, chili powder and Tabasco.
Mix well, add crawfish.
Cover and reduce temperature. Simmer 30 minutes or longer.
Mix flour and water.
Add to mixture and cook about 5 minutes longer or until thickened.
Serve over cooked rice.
Serves 6.
Heat oil and margarine slightly in a saucepan.
Add onions, bell pepper, celery, garlic and green onions; saute until tender over medium to low heat.
Add parsley and cook another 5 minutes. Add crawfish tails, cover and cook for 10 minutes over medium heat.
Remove from heat and stir in shrimp, fish, red pepper, black pepper, salt, Accent, tomato paste and 1 1/2 cups water. Return to heat, cover and cook for 30 minutes over medium heat or until desired tenderness is reached.
Serve over rice.
inutes.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon
he skillet the crawfish tails (along with any crawfish fat left inside
owl, combine potatoes, flour, butter, creole cream cheese, salt and pepper
about 15 minutes.
Add creole seasoning, tomatoes, sauce, and bay
For the crab/crawfish mixture: Heat olive oil in
Thaw crawfish tails.
Combine crawfish tails, soup, and cream cheese in a saucepan.
Heat until melted.
Add seasonings and onions.
Mix well.
Serve with corn chops. (I prefer Frito scoops.).
I prefer Campbell's potato soup and Tony chacere's Creole seasoning.
This a a recipe from a very good cook and friend.
Saute bell pepper, onions, celery, garlic and crawfish in butter.
Add cream cheese, lower temperature and cover to let cream cheese melt. Add mayonnaise, salt, pepper, creole seasoning to taste. Simmer approximately 15-20 minutes.
Add parsley if desired. Serve warm.
Season the crawfish tails with salt, plus a
green pepper, celery, garlic, and Creole seasoning; stir/saute for 3
few times.
Add crawfish and stir cook for 2
r chicken broth, shelled shrimp, crawfish tails only, all the soups
minutes.
Add the crawfish and saute for about 2
o a simmer; add the crawfish tails and reduce heat to
Use shrimp if you can't get crawfish.
Melt margarine in aluminum Dutch oven
(don't use ironpot as black iron pot will cause crawfish to darken).
Season crawfish tails generously with Tony's Creole seasoning or salt and pepper and paprika to margarine.
Saute crawfish tails, about 5 minutes.
Remove crawfish and set aside.