Using tongs drop in the crawfish and boil them briskly, uncovered
bout 3/4 of the crawfish tails together in a blender
Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails
Soak crawfish in cold water for 30
he half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne
Boil crawfish in a large pot of
ender and mixture has a creamy consistency. It will take approximately
ntil soft.
Add cleaned crawfish tails, bread, eggs, salt, pepper
Saute onions and peppers in butter until soft.
Add roux; stir well.
Add crawfish.
Cook about 5 minutes.
Salt and pepper to taste.
Add liquid crawfish boil, cream and milk.
Cook on low heat about 30 to 40 minutes.
Stir often.
Use parsley for garnish.
Serve with slices of garlic bread or French bread.
Peel, wash and cut vegetables.
Saute slightly the vegetables and the spices.
Add the crawfish and flambe with cognac.
Add white wine and cook until liquid is reduced.
Add water, whitefish and rice.
Let cook 30 minutes.
Remove a few crawfish; peel and leave the tails.
Set aside for garnish.
Strain through a China cap (small hole strainer).
Add the cream and butter to sauce. Garnish with crawfish tails.
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.
Grind celery, onions, bell pepper, garlic and parsley.
Simmer in melted butter until wilted.
Add ground-up crawfish tails and green onions.
Simmer 1 minute.
Stir in seasonings, milk, eggs and bread crumbs.
Use milk, if needed, to bring mixture to consistency for handling.
Stuff heads; roll in flour and bake at 375\u00b0 for 20 minutes.
Combine minced vegetables and brown well in enough cooking oil to barely cover.
Pour off excess oil when vegetables are browned. Grind crawfish tails.
Soak bread in water and wring out water.
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
ot. Once pureed, add the crawfish tails, and simmer a few
First you make a roux using flour and oil (to be just \"wet\" enough).
Have oil hot, then add flour.
Keep on medium heat, not hot.
Cook to color of caramel.
Have water ready in a big pot (8-quart) and put roux in so it doesn't continue to brown.
Add the chopped vegetables and cook down until thickened.
Add crawfish with their fat and cook 15 minutes.
Add salt and pepper.
Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
nd cook until fragrant. Add crawfish and cook until heated through
hour before starting recipe.
Saute crawfish over med heat
Cook crawfish in water for 15 minutes over very low heat. Drain and reserve liquid.
Chop tails into coarse pieces.
Saute onions in margarine.
Process corn in blender to break kernels.