alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
hour before starting recipe.
Saute crawfish over med heat
herefore this was a hard recipe to write down.
All
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
Saute onion, garlic and bell peppers in margarine. After well sauteed, add flour, green chili peppers, half and half and Velveeta and let dissolve. Add crawfish; simmer until done. Cook egg noodles until well done and drain. In a large Dutch oven layer noodles and then crawfish and sprinkle with Parmesan cheese. Put in oven for 15 to 20 minutes at 350\u00b0 until cheese begins to turn up at edges. Serve with crackers and green salad. Serves 10 to 12 people.
Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Pour live crawfish into a washtub or ice
he sauteed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute
f the flavor) except the crawfish tails and simmer for 10
Fry bacon to a crispy texture.
Remove and cool.
In drippings, saute onion, bell pepper, green onions and parsley. Put sauteed herbs into large Dutch oven or pot.
Saute crawfish. Add crawfish to onion mixture.
Empty canned items into pot.
Add whipping cream and stir.
Add milk or water until the soup is to your desired consistency (it should be pretty thick).
Crumble bacon into soup.
Cook over a medium heat until thoroughly heated, stirring occasionally.
Serve over rice or alone.
f butter and saute the crawfish for 5 minutes; set aside
you would normally purge the crawfish.
This is not necessary
ngredients are moistened. Stir in crawfish. Pour into hot cast-iron
Melt oleo.
Cook celery, onions and bell pepper slowly for 40 minutes or until done.
Add seasoned crawfish tails and cook slowly for 40 minutes.
Add parsley with crawfish tails.
Add green onions during the last 10 minutes.
Add cornstarch to thicken just before adding green onions.
Add lemon juice.
Let set for a few minutes. Serve over cooked rice.
May use shrimp.
In a pan saute crawfish, bell pepper and onions in margarine. In a mixing bowl, combine cornmeal, soda, baking powder, salt, eggs and milk.
Add grated cheese and sauteed mixture.
Pour into a greased 9 x 13-inch baking dish.
Bake at 350\u00b0 for 45 minutes. Yields 12 servings.
Contains 186 calories per serving.
Saute celery, green onion, onion and bell pepper in margarine. Put cream of mushroom soup and Ro-Tel in another pan. Simmer; add crawfish tails. Cook for 15 minutes, then add sauteed vegetables. Heat for another 5 minutes then serve over rice or bread.
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat
emoulade sauce as per recipe, stir in the crawfish tails or shrimp
o use.
Place the crawfish in a bowl and sprinkle
Take one lb. of the crawfish tails and process them in