Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
inutes.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon
Pour live crawfish into a washtub or ice
hour before starting recipe.
Saute crawfish over med heat
To make the crawfish cakes: Melt the butter in
hour before starting recipe.
Saute crawfish over med heat with
o use.
Place the crawfish in a bowl and sprinkle
minutes more. Add the crawfish, return mixture to boil, then
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.
esired consistency.
Add corn, crawfish, crabmeat, sherry, and worchestershire sauce
o five minutes.
Add crawfish tails and tomato sauce and
minutes.
Add in crawfish, Worcestershire sauce, Tabasco, and heavy
ing tongs drop in the crawfish and boil them briskly,
hrimp and crab meat or crawfish cooking for 2 additional minutes
hen add --
2 pounds Louisiana crawfish tails with fat.
2
nion becomes translucent. Add the crawfish tails; cook 2 to 3
In a medium bowl, combine sour cream, mashed avocado and lime; season to taste with salt.
In a large skillet, heat olive oil and butter over medium high heat. Add garlic, salt, cayenne pepper and crawfish tails and cook for 2-3 minutes. Stir in cilantro and lime juice.
Spoon crawfish mixture evenly between warmed taco shells. Spoon Avocado Crema over top.
up water, then add the crawfish tails and bring to a
br>Add shrimp, clam juice, crawfish tails to the pot and
ilt.\tAdd half of the crawfish tails and tomato sauce and