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.
Pour live crawfish into a washtub or ice
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning
eaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons
Make stock by peeling all your crawfish. Reserve tails for later, and throw all the peelings into a stock pot. Cover with about 8 cups water, bring to boil and simmer for about 20 minutes. Strain through fine mesh strainer and discard solids.
Brown sausage in large stock pot, add onions and garlic, saute til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
Stir in parsley.
Serve with hot bread and enjoy!
Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
Add bay leaves and the next 12 ingredients; return to a rolling boil.
Lower the heat to medium and cook, uncovered, for 30 minutes.
Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes).
Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
Cold beer or iced tea is a must.
Dissolve roux in water and boil about 1/2 hour.
Add chopped onions.
Cook additional 1/2 hour.
Add okra.
Add salt and pepper to taste with crawfish boil added.
Add tomato sauce and seafood. When gumbo comes to boil, lower heat and cook 15 to 20 minutes. Add file if desired.
Serve over rice.
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!
Add shrimp, crab, crawfish, corn and potatoes to pot of boiling water with shrimp boil.
Wait a few minutes (not too long) and take out.
Throw all ingredients on a table and enjoy!
A little messy but fun!
In a very large pot, combine water, cayenne, onion, thyme, bay leaves, cloves, celery, crushed red pepper, lemon, garlic and salt.
Bring water to a boil; add crawfish and boil for about 6 minutes or until crawfish is deep red.
Remove from shell.
Serve with melted butter.
Serves about 8.
Great for a cookout, lawn party, etc.
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.
inutes.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon
Fill a big kettle with 1/3 water; boil water with seasoners. Add potatoes and bring to boil.
Add corn and bring to boil. Throw in live crawfish and sausage.
Boil 5 to 15 minutes until fish are pink.
Dump it all out on a feed sack and dig in.
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.
Peel the crawfish, cut the corn off the
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.
Rinse and drain rice.
In dutch oven, saute onions, pepper, and parsley.
Add mushrooms, crawfish, all soups, tomatoes, and 1/2 can of water (or less).
Add salt and pepper.
Stir in rice. Bake covered at 350\u00b0 for 1 hour.
Stir lightly after 15 minutes. Sprinkle cheese on top about 10 minutes before done.
ncrease heat to high; add crawfish.
Cover and cook 12