Pour live crawfish into a washtub or ice
minutes.
Add in crawfish, Worcestershire sauce, Tabasco, and heavy
hen add --
2 pounds Louisiana crawfish tails with fat.
2
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
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
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
nce it becomes tender, add crawfish fat and cook for 10
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.
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.