Pour live crawfish into a washtub or ice
hen add --
2 pounds Louisiana crawfish tails with fat.
2
hour before starting recipe.
Saute crawfish over med heat
hour before starting recipe.
Saute crawfish over med heat with
o use.
Place the crawfish in a bowl and sprinkle
minutes more. Add the crawfish, return mixture to boil, then
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.
esired consistency.
Add corn, crawfish, crabmeat, sherry, and worchestershire sauce
o five minutes.
Add crawfish tails and tomato sauce and
minutes.
Add in crawfish, Worcestershire sauce, Tabasco, and heavy
Fry okra 15 minutes in cooking oil.
Use large aluminum pot. Dump into bowl and use pot for next step.
Melt margarine; add flour to make light brown roux.
Add bell pepper and white and green onions; stir together.
Combine cooked okra; cook for 5 minutes.
Add 2 quarts water and bring to a boil.
Add crab boil, garlic, salt and chicken.
Cook one hour.
Put in crawfish tails and oysters.
Let simmer 15 minutes.
Add gumbo file; stir and serve over rice in a large bowl.
ability to thicken the gumbo, but it also adds lots
nion becomes translucent. Add the crawfish tails; cook 2 to 3
up water, then add the crawfish tails and bring to a
In a medium bowl, combine sour cream, mashed avocado and lime; season to taste with salt.
In a large skillet, heat olive oil and butter over medium high heat. Add garlic, salt, cayenne pepper and crawfish tails and cook for 2-3 minutes. Stir in cilantro and lime juice.
Spoon crawfish mixture evenly between warmed taco shells. Spoon Avocado Crema over top.
about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer
to 8 minutes. Add crawfish, green onion, hot sauce, and
Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
Add parsley and green onions. Serve with steamed white rice.
Make a roux. In large pot, add onion, green onion, bell pepper and celery to roux. Stir until soft. Add 2 quarts water and Ro-Tel tomatoes. Simmer for 1 hour. Add crawfish, parsley and garlic, then simmer for 30 minutes. Serve over rice.
Melt butter in skillet.
Add onions, peppers and garlic.
Cook until tender-crisp.
Stir in crawfish, soup, rice, parsley, lemon juice and seasoning.
Add bread, which has been crumbled and soaked in milk; mix well.
Spoon into a buttered 2-quart casserole.
Sprinkle with paprika.
Baked at 350\u00b0 for 30 minutes. Makes 6 servings.