Sift together dry ingredients.
Beat egg yolks, milk and vegetable oil until blended.
Add to dry ingredients and beat until blended.
Stir in crawfish, rice and green peppers.
Beat egg whites until stiff, but not dry, then fold into batter.
Add Tabasco sauce to taste.
Drop batter by tablespoonfuls into deep, hot fat (375\u00b0).
Fry until golden, 3 to 4 minutes, turning once. Drain on paper towel and serve with cocktail sauce or tartar sauce. Makes 24 puffs.
Melt butter over medium heat in a large, heavy bottomed Dutch oven.
Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
Add corn and cook for 15 minute.
Add crawfish tails and cook for an additional 15 minute
Gently stir in cooked rice and mix thoroughly.
Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.
Saute seasoning in butter until soft.
Add tomatoes and steam 10 minutes, covered.
Cook rice according to directions.
Add soup to tomato mixture and blend in.
Combine crawfish, rice and mixture in casserole and top with 1/2 to 1 cup shredded Cheddar cheese. Bake at 350\u00b0 for 30 to 40 minutes until bubbly.
Sift together dry ingredients.
Beat egg yolks, milk, and vegetable oil until blended.
Add to the dry ingredients and beat just until blended.
Stir in crawfish, rice, and green pepper.
Beat egg whites until stiff but not dry.
Fold into batter.
Add Tabasco to taste.
Drop batter from tablespoon into deep, hot fat 375\u00b0F
Fry until golden and puffy, 3 to 4 minutes; turn once.
Drain on paper towels.
Serve with garlic aioli.
Sift all dry ingredients.
Beat egg yolks, milk and oil until blended.
Add to dry ingredients and beat until blended.
Stir in crawfish, rice, pepper and onions.
Beat egg whites until stiff, but not dry.
Fold in batter.
Add pepper to taste.
Drop batter from tablespoon into fat.
Place all ingredients in the rice cooker and stir until distributed.
Cook as if you were cooking rice in your rice cooker.
Do not open and stir during cooking process.
Cook onions, bell pepper and celery in butter until tender. Add mushroom soup and Worcestershire sauce, stirring gently.
Stir in crawfish, rice, salt and pepper.
Pour into buttered casserole. Sprinkle bread crumbs on top.
Bake, uncovered, in preheated 350\u00b0 oven for 25 to 30 minutes.
come watery.
Add the rice to the vegetables and heat
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.
Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
Whisk chicken broth and flour until smooth.
Add to celery mixture.
Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
Add crawfish and cook 15 minutes.
Add lemon juice, salt, cayenne and Tabasco.
Add shrimp and cook until shrimp are cooked, about 5 minutes.
Add crabmeat, green onions and parsley and cook 5 minutes.
Serve over rice.
nd set aside.
Stir rice with egg, parmesan and salt
Combine the rice and 6 cups water in
ntil tender.
Stir in rice; cook for 1 minutethen add
Cook wild rice in four cups of salted
nch of oil (if your crawfish tails don't have much
Saute onions and celery in margarine until soft.
Add everything, including fat which adds much of the flavor, except the crawfish tails and simmer for 10 minutes, sprinkling the flour over the contents of the pan.
This is to give the sauce a little body and you can add more, if you like.
Now, add the crawfish tails and water (2 cups or more, depending on the fact you may need to serve 2 or more additional persons); simmer for 15 minutes.
Serve over cooked rice.
Saute onions in cooking oil.
Add crawfish tails and cook about 10 to 15 minutes until crawfish turns pink, over low heat, stirring frequently.
Add broth and heat to simmer.
Add rice, green onion tops, bell peppers and seasonings.
Bring to full boil; lower heat.
Cover and simmer for about 30 minutes or until rice is tender.
Serves 6.
Cook rice according to package instructions.
Saute chopped onion and bell pepper until soft.
Add Ro-Tel tomatoes and Pet milk.
Let simmer about 5 minutes.
Add crawfish and simmer 5 to 10 minutes.
Mix rice and crawfish mixture and put in casserole dish.
Sprinkle top with shredded Mexican Velveeta.
Cook at 350\u00b0 for about 15 to 20 minutes or until cheese is melted.
(Good with shrimp, also.)
Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
Remove cooked rice from heat and add mushroom soup to rice.
Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
Bake at 350 for 20-30 minute.
o use.
Place the crawfish in a bowl and sprinkle