egetable oil.
For the Crawfish Sauce:
Heat a large skillet
ou are too aggressive the sauce will break. This is not
about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer
To make the crawfish cakes: Melt the butter in
heavy-bottomed 2-quart sauce pan, melt butter over medium
oesn't burn.
Add crawfish and stir. Remove from heat
br>To make the dipping sauce: whirl the first six ingredients
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
uice, ginger, sugar and fish sauce and puree finely. Add the
tarting recipe.
Saute crawfish over med heat with 1
Preheat oven to 350˚F. Heat the oil in a large skillet over medium heat. Add the vegetables and the red pepper flakes and cook, stirring, until the onion is transparent.
Remove skillet from heat. Stir in the crawfish tails, mayonnaise, and black pepper.
Spoon mixture into a buttered 1 quart casserole dish. Bake about 30 minutes, or until bubbly. Top with shredded cheese and and bake 5 minutes more. Serve immediately.
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.
Thaw crawfish tails.
Saute' onion, celery, and garlic in butter until soft.
Mix with remaining ingredients in large bowl until well blended.
Bake in large Pyrex dish at 350 until golden brown.
you would normally purge the crawfish.
This is not necessary
he green onions and the crawfish tails and cook, stirring frequently
Heat butter in saucepan; add flour and make medium brown roux. Add onions, bell pepper, garlic, celery and tomato sauce.
Simmer 5 minutes.
Add crawfish fat, water, seasonings, lemon slice and crawfish.
Simmer for 30 minutes.
minutes.
Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat
ight brown.
Add parsley, crawfish tails and French bread that
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!