you would normally purge the crawfish.
This is not necessary
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat
Clean crawfish. Leave in bowl of cold water until ready to use.
Brown sausage per package directions; drain.
Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
Remove from heat. Using a spoon, poke an opening into each pistolette.
Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!
Saute onions, bell peppers and celery in butter or oleo.
Add garlic, parsley and crawfish or shrimp to mixture and cook 10 minutes.
Add flour, half and half and cheese to mixture.
Taste for salt.
Simmer 30 minutes, stirring frequently.
Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
**If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
Add soups and milk, stir until well incorporated.
Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.
Saute white onions in half of the butter.
Add the cream of mushroom and simmer for 3 minute.
Pour into a bowl with evap. milk, set aside.
Saute crawfish, green onions, and cajun seasoning in the other half of the butter.
Pour crawfish mix into bowl, mix well.
Pour into pie crusts and bake at 350 for 20-30 minutes.
Watch the color. You want a light to medium brown.
Saute onion, bell pepper and garlic in oleo.
Add crawfish tails, crawfish fat, salt and pepper.
Cook on high for 20 minutes.
Add onion tops and parsley.
Serve over rice.
hen dice finely.
If crawfish meat portions are too large
Mix all ingredients well.
Put in rice cooker.
After cooker chimes, let jambalaya set on warm for 30 minutes before serving. May use shrimp instead of crawfish.
Season crawfish tails with salt, cayenne pepper, garlic powder and seasoned salt.
Melt margarine in large skillet.
Saute onions, garlic and bell pepper until tender.
Add crawfish tails and cook on low heat 20 to 30 minutes until done.
If you want more gravy, add a little water and thicken with cornstarch.
Just before serving, squeeze lemon juice over dish.
Serve with rice.
esired consistency.
Add corn, crawfish, crabmeat, sherry, and worchestershire sauce
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.
Simmer onions in butter until wilted.
Note:
Do not use cast-iron pan or skillet!
Add spices and bell pepper.
Note:
Go easy on the salt!
Stir in flour.
Add chicken broth and bring to a simmer (mixture will thicken).
Add shrimp or crawfish and cook until done (about 10 minutes).
Serve over rice and enjoy!
Serves 4 hungry people or 6 people on a diet!
Saute vegetables in butter until tender. Add crawfish tails and saute for 2 minutes. Add remaining ingredients, except half and half.
Simmer for 5 minutes. Add half and half and heat without letting it come to a boil.
Easy and tasty.
Saute 1/3 of green onions and onions in butter until onions are transparent.
Add crawfish and 1/3 green onion and Worcestershire sauce.
Simmer 10 minutes, stirring occasionally.
Add garlic powder.
Bring liquid to an easy boil; reduce heat.
Add soup and 1/3 green onions.
Simmer 10 minutes, stirring occasionally.
Add seasonings and salt to taste.
Simmer 10 minutes.
Stir occasionally.
Can be served over spiral pasta or used as a dip with crackers.
Saute garlic, celery, onion and bell pepper in butter.
Pour in cream of celery soup and half of the cream of mushroom soup. Do not add water.
Add crawfish (and fat) and cook on high heat for 20 minutes. Remove from heat. Add shallots and enough rice to thicken.
Heap into 1 pie shell.
Place second pie shell on top and crimp edges. Bake at 350\u00b0 until golden brown.