Recipes
Crawfish Recipes
Crawfish Cornbread
1-2 lbs. of Crawfish Tails
1 pkg. Frozen Mixed Peppers and Onions
1 Tbsp. Butter
1 can Cream of Mushroom soup
1 can RoTel
1 Tbsp. Garlic Powder
2 boxes Jiffy Cornbread Mix (plus ingredients needed per instructions on box)
Saute crawfish tails and frozen vegetables in butter for 15 minutes. Add Cream of Mushroom soup, RoTel and Garlic Powder. Cook for 10 minutes. Mix cornbread according to package directions. Mix cornbread mixture and crawfish mixture together, and place in a 9x12 baking dish. Bake at 350 degrees for 15-20 minutes.
Crawfish Etouffee
1 Stick of Butter
2 Ribs of Celery, Chopped
1 Tbsp. Minced Garlic
2 Tbsp. Cornstarch
1 Tbsp. Tomato Paste
4 Bunches of Green Onions, Chopped
1 Large Bell Pepper, Chopped
2 Lbs. Crawfish Tails
Chicken or Seafood Stock
Tony Chachere's Seasoning, to taste
1 Tsp. Zatarain's Liquid Crab Boil
Tabasco Sauce, to taste
2-3 Cups of Rice, Cooked
In a large skillet or dutch oven, melt the butter over medium heat. Add the vegetables and slowly saute, stirring frequently. Cover every so often, to retain moisture. When cooked down fairly well, about 20 minutes, add the crawfish. Simmer, cover for about 5 minutes. Add the tomato paste. Mix a little of the stock with the cornstarch and add to crawfish mixture. Bring to a boil, add more stock and continue stirring. At the boiling point, gravy will be at its thickest point. Add more stock or cornstarch if needed. Stir in the rest of the ingredients. Taste and add more seasonings if necessary. Cover and let simmer for about 15 minutes. Serve over rice.
Zatarain's Crawfish Pie
1 Lb. Crawfish Tails
1/2 C. Melted Butter
1 C. Diced Onions
1 C. Diced Celery
1 C. Diced Bell Peppers
1/4 C. Minced Garlic
1 C. Heavy Whipping Cream
1 Pkg. Zatarain's Crab Cake Mix
1 Egg, Beaten
1/2 C. Sliced Green Onions
1/2 C. Chopped Parsley
1/4 tsp. Zatarain's Creole Seasoning
1/4 tsp. Zatarain's Blackened Seasoning
2 9-inch Deep Dish Pie Crusts
Pre-heat oven to 450 degrees F. Roll one of the pie crusts out flat and set aside. In an iron skillet, melt butter over medium heat. Add onions, bell peppers, celery, garlic, green onions and parsley. Saute 4-5 minutes or until onions are clear. Add crawfish and blend well into mixture, saute for an additional 5 minutes.
Add heavy whipping cream, simmer for 10 minutes. Remove mixture from heat and add Zatarain's Crab Cake Mix, egg, Creole Seasoning, and Blackened Seasoning, blend well. Place mixture in the piecrust and place the rolled out crust on top and trim the edges so that they are even. For ventilation make 4 one-inch slits in the top of the crust. Place the pie on a cookie sheet and bake for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes, or until crust is golden brown. Remove pie from oven and allow the pie to cool for 10 minutes, serve.
"Where the
Bayou Meets the Brazos"
