br>Add 1/2 pound crawfish tails and saute 3 additional
elts.
Stir in the crawfish.
Add 1 inch of
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.
b>crawfish tails and tomato sauce and blend well into mixture.
Using
er high heat. Using tongs drop in the crawfish and boil them
br>Add in the crawfish (and shrimp is using).
Simmer until
Empty your crawfish in a No. 3 wash
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning
you would normally purge the crawfish.
This is not necessary
nd carefully start the blender, using a few quick pulses to
Soak crawfish in cold water for 30 minutes; wash carefully, using a brush
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat
Peel and chop crawfish tails, discarding fat.
Mix potatoes as you would for mashed or creamed potatoes, using buttermilk or cream and Velveeta.
Season as you would, using salt and pepper or any Creole seasoning.
Mix in crawfish pieces.
Spread into 13 x 9 x 2-inch pan or two cake pans.
Sprinkle grated cheese
on top of casserole.
Bake at 350\u00b0 until heated through and cheese is melted. You may add green onions, sour cream of other ingredients to spice up the casserole to your taste.
Serve with salad and garlic bread.
Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails
ggs until frothy.
Sprinkle crawfish tails with 1 tablespoon of
er recipe, stir in the crawfish tails or shrimp, reserving several
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!
To make the crawfish cakes: Melt the butter in
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 crawfish in small amount of margarine and set aside.
Cut corn cream style.
Using large pot, melt margarine or oil.
Add Ro-Tel, tomatoes, peppers, garlic, onion and salt.
Cook slowly about 10 minutes.
Add water and cook until pepper and onions are tender.
More water may be needed.
This mixture should be a little thick.
Add crawfish; cook 10 minutes.
Makes 2 quarts.
Shrimp may be substituted.