Make roux in a heavy skillet, cooking until mahogany-colored. Add onions, green pepper and celery to hot roux.
Cook, stirring often, until vegetables are slightly wilted and transparent, about 5 minutes.
Stir in tomato paste, cayenne and black pepper.
Stir in crawfish tails.
Slowly stir in stock or clam juice.
Season with salt.
Reduce heat.
Simmer, uncovered, 45 minutes.
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
dd broth mixture, water, and Cajun Spice Mix to Dutch oven
b>recipe.
Saute crawfish over med heat with 1 tablespoon of Cajun
Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime
Pour live crawfish into a washtub or ice
Always remember a Cajun cook's measurements are by
emoulade sauce as per recipe, stir in the crawfish tails or shrimp
tarting recipe.
Saute crawfish over med heat with 1 tablespoon of Cajun
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
ngredients are moistened. Stir in crawfish. Pour into hot cast-iron
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.
Place the crawfish tails, chopped onion, bell pepper,
few times.
Add crawfish and stir cook for 2
auteed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute 20
he crawfish tails and season with salt, pepper, garlic powder, and Cajun
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.
Add all seasonings (onions, garlic, orange, lemons, Cajun Land seasoning and Tabasco sauce) to 1/3 of a large propane crawfish pot of water; bring to boil.
Add potatoes and cook for 3 minutes. Add crawfish, bring to boil, hard boil for 5 to 7 minutes, then add corn and hot dogs.
Turn off heat and soak 20 minutes.
Serve with ketchup, cocktail sauce and crackers!
up water, then add the crawfish tails and bring to a
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.