Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
inutes.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon
to 1 tsp of jelly.
May be served as
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
hour before starting recipe.
Saute crawfish over med heat
herefore this was a hard recipe to write down.
All
Pour live crawfish into a washtub or ice
f the flavor) except the crawfish tails and simmer for 10
you would normally purge the crawfish.
This is not necessary
ngredients are moistened. Stir in crawfish. Pour into hot cast-iron
Melt oleo.
Cook celery, onions and bell pepper slowly for 40 minutes or until done.
Add seasoned crawfish tails and cook slowly for 40 minutes.
Add parsley with crawfish tails.
Add green onions during the last 10 minutes.
Add cornstarch to thicken just before adding green onions.
Add lemon juice.
Let set for a few minutes. Serve over cooked rice.
May use shrimp.
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat
emoulade sauce as per recipe, stir in the crawfish tails or shrimp
o use.
Place the crawfish in a bowl and sprinkle
Take one lb. of the crawfish tails and process them in
hour before starting recipe.
Saute crawfish over med heat with
ccasionally.
Add parsley and crawfish tails.
Cover; cook for
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.
esired consistency.
Add corn, crawfish, crabmeat, sherry, and worchestershire sauce
our garlic, parsley, white wine, crawfish, creole seasoning, fresh black pepper