minutes.
Add the crawfish and saute for about 2
Saute the green onions in butter until soft.
Add cream and seasonings.
Bring to a boil and let simmer 5 to 8 minutes or until thickened.
Add crawfish tails and simmer over low heat for 5 minutes.
Add cooked pasta and heat through.
Cook pasta, rinse with cool water, drain.
Melt butter in a large pot. saute onions and garlic 3 minute.
Add half & half and Creole season. Cook 5-10 min over med.
Heat until sauce thickens. Add crawfish the last three minute.
Add pasta and toss well.
Top with cheese.
Serve with french bread.
Saute shallots and seasonings with butter.
Add shrimp or crawfish and cook until pink.
(5-7 mins.) Add cooked pasta and whipping cream.
Cook to desired thickness.
(10-15 mins.) Serve immediately, great with bread.
you would normally purge the crawfish.
This is not necessary
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat
elts.
Stir in the crawfish.
Add 1 inch of
To make the crawfish cakes: Melt the butter in
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
For the crab/crawfish mixture: Heat olive oil in
Saute onions and bell pepper in a little butter, cooking until onions are transparent.
Add jalapeno pepper and set aside.
Mix all other ingredients, except for crawfish.
Add onions and peppers, then crawfish.
Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.
oesn't burn.
Add crawfish and stir. Remove from heat
br>Add 1/2 pound crawfish tails and saute 3 additional
ing tongs drop in the crawfish and boil them briskly, uncovered
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
irst thing is to purge crawfish in a separate tub. to