our garlic, parsley, white wine, crawfish, creole seasoning, fresh black pepper
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
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.
Take one lb. of the crawfish tails and process them in
Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.
Garnish with green onion slices or chopped parsley.
Serve with toasted French bread slices.
Saute bell pepper, onions, celery, garlic and crawfish in butter.
Add cream cheese, lower temperature and cover to let cream cheese melt. Add mayonnaise, salt, pepper, creole seasoning to taste. Simmer approximately 15-20 minutes.
Add parsley if desired. Serve warm.
ook until wilted. Add the crawfish tails, reduce heat to medium
Heat butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour to coat crawfish.
In a small bowl, mix together egg yolks and evaporated milk. Stir into crawfish, and reduce heat to medium-low. Gradually add cheese cubes, stirring continuously until the cheese has melted. Season with salt, pepper, and hot pepper sauce. Remove from heat, and bring to room temperature before serving.
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.
inutes.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon
Saute crawfish and onions in butter.
Add cream cheese.
After melted, add cream of mushroom soup.
Add spices and cook for 15 to 20 minutes.
Serve with dip-size Fritos.
This is also delicious served over angel hair pasta.
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.
Saute green onions in butter.
Stir in flour.
Add crawfish tails and fat; continue to saute.
Stir in mushrooms and seasoning.
Fold in sour cream just before serving.
Keep hot in chafing dish.
To freeze, omit sour cream and add when ready to serve.
Saute the green onions in melted margarine. Stir in flour. Add crawfish tails and fat.
Continue to saute. Stir in lemon juice, mushrooms, seasonings and soup.
Keep hot in chafing dish. Serve with Melba rounds.
Saute onion and garlic in small amount of butter. Add crawfish, cream cheese and jalapeno. Cover and cook until cheese melts, stirring occasionally. Add mayonnaise, mustard, sugar and wine. Simmer.
Add salt and pepper to taste.
You may add a little crawfish fat, if desired, also more wine.
Saut chopped seasoning in butter until clear.
Add in crawfish tails and simmer.
In a mixing bowl, combine remaining ingredients and mix well.
Add to crawfish mixture and simmer until warm. Serve with \"dippables\".
Grind crawfish tails.
Saute onions in margarine until soft. Add crawfish and cook about 15 minutes.
Add fat and mushroom soup, cooking another 5 to 10 minutes.
Season to taste.
Serves 15.