Recipezaar: Crawfish,Main Dish recipes

Crawfish Casserole

Mon, 01 Dec 2003 20:00:53 -0500

An easy to make dish that's always a crowd pleaser. Shrimp can be substituted for the crawfish tails. -- posted by Melissa Spangler

Crawfish Alfredo

Mon, 05 Jan 2004 20:00:40 -0500

Italian Seafood flavor. Can use many different types of seafood but I find the flavor of crawfish, shrimp or a combination are best. I made this recipeup many years ago and it is always a big hit with all of my friends. When cooked correctly it has a taste that keeps you comming back for more. -- posted by Lande Hoffman

Crawfish Etouffee

Fri, 09 Jan 2004 20:00:32 -0500

The original version of this recipe was published in 'Sonde Off Magazine', Schlumberger Well Services' employee magazine, about 30 years ago. -- posted by Toby Jermain

Tamarind Yabbies

Sun, 15 Feb 2004 19:59:22 -0500

This is in answer to a query on cooking red claw. I think this recipe may have been based on a Womens Weekly recipe, it sounds like it. -- posted by Latchy

Ultimate Time-Consuming Seafood Gumbo

Wed, 03 Mar 2004 20:00:04 -0500

This recipe is based on another recipe I found on the internet. I made a few changes and added my own touches. It does take a long time, but it produces the richest flavor possible! I made a double batch of this last night and had 12 people over for dinner. They all declared that it's the best gumbo yet! Even better than the new Emeril's restaurant's gumbo here in Atlanta! -- posted by Grace Lynn

Crawfish Etouffe

Tue, 13 Apr 2004 19:59:43 -0400

This is a recipe I got from my mom, who got it from her parents, etc. Authentic cajun recipe, my family only moved to texas with my grandparents generation -- posted by sarahmarie

Fiesta Feta Shrimp

Tue, 11 May 2004 20:00:40 -0400

For those of you employing a lower carb & healthy lifestyle, this is a tasty dish that fits right into any plan. My daughter loves Greek food and I did a search for a good seafood recipe and found this. After cutting out the butter, breadcrumbs and half the olive oil and adding a few touches of my own, it became a whole new recipe. The shrimp is sauteed with olive oil, chicken broth, garlic, spices and diced tomatoes are added, then topped with feta cheeses and broiled briefly. The result is good food that is guilt free. -- posted by Dawn

Cajun Seafood Au Gratin

Wed, 09 Jun 2004 19:58:25 -0400

This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of Papadeaux's Blackened Seafood Fondue*** -- posted by Khandi Howard

Cajun Crawfish/Crab Cakes With Spicy Red Pepper Sauce

Sun, 27 Jun 2004 20:00:01 -0400

This is an adaption of a South Beach recipe. The features that make it a healthier and lower carb recipe are still in place, but I've added a Cajun twist to it. The result is a delicious crawfish patty with a tasty, spicy red pepper sauce. The original recipe calls for crab and it is just as tasty. -- posted by Dawn

Crawfish Etouffee

Mon, 28 Jun 2004 20:00:29 -0400

I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago. -- posted by PaulaG

Little Crawfish Pies

Tue, 13 Jul 2004 20:00:32 -0400

This recipe is basically by Emeril Lagasse. I like it because I can fix it in the oven although he deep fried them. But he gave instructions for oven. Also, there is a recipe for preparing the pastry from scratch or using premade puff pastry. I opted for the puff pastry in the oven. Very tasty and pretty to look at. -- posted by CoolMonday

Like Outback Shrimp and Crawfish Pasta

Sun, 28 Nov 2004 19:59:57 -0500

Shrimp and crawfish tails in a creamy sauce. I'm not normally a huge seafood fan but this is pretty good. -- posted by Wendy Brunell

Crawfish Etouffee

Sat, 18 Dec 2004 20:00:03 -0500

This is another recipe by Alex Patout. It is so good that you may not want to stop eating. -- posted by JT3

Easy Shrimp/Crawfish Etouffee

Tue, 21 Dec 2004 20:01:32 -0500

This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy. -- posted by Ellenkjl

Crawfish Etouffee'

Mon, 27 Dec 2004 20:01:26 -0500

You can substute shrimp if you cannot find crawfish. -- posted by Wise1

Ed's Crawfish Etouffee

Tue, 04 Jan 2005 20:02:33 -0500

I originally had this dish at a Detroit area cajun restaurant called Fish Bones. Some people prefer it to be a little spicier, if so, add some cayenne pepper. -- posted by Ed the Fish

Crawfish and Tasso Fettuccine

Fri, 07 Jan 2005 19:59:58 -0500

Tasso is/are(??) lean strips of boneless pork that have been marinated in a special seasoning and then heavily smoked. Used in cajun/creole cooking. If you can't locate tasso in your grocery store, I have purchased it from cajungrocer.com. This is a splurge recipe meaning it is VERY rich and fattening. -- posted by ratherbeswimmin'

Crawfish and Artichoke Appetizer

Thu, 03 Mar 2005 20:00:25 -0500

From Baton Rouge ADVOCATE Food 2-24-05 (Corine Cook) LO CARB -- posted by mklein50

Crawfish Salad With Creole Honey Mustard Dressing

Thu, 24 Mar 2005 17:53:47 -0500

Have not tried this one yet, but can hardly wait for crawfish season to get here so I can give it a go. Adapted from Cooking Light. Serving size is 2 cups. Calories 148; Fat 4.9 g; Carbs 10.4 g; Chol 111 mg. -- posted by ratherbeswimmin'

Crawfish Boil

Tue, 29 Mar 2005 15:42:50 -0500

Mudbug Madness is one of my favorite festivals (Shreveport, LA). Crawfish season isn't until March and I am so ready. This is the recipe my husband and I use for our crawfish boils. Adapted from Southern Living. Posted 12-9-04. -- posted by ratherbeswimmin'

Andreas Viestad's Boiled Crawfish With Dill

Tue, 26 Apr 2005 16:58:27 -0400

A very subtle and simple Swedish method for crawfish (or shrimp) by Andreas Viestad. It has a very distinct almost "caramelized" aroma. I saw this prepared on Andreas's cooking show; what you don't hear from this recipe is his recommendation to keep live crawfish in water in your bathtub overnight so they can be "cleaned out", if you know what I mean. I've prepared this with shrimp as well, and amazingly, they don't turn into hockey pucks after the 1 to 2 hour sitting time (and this time is reflected in the prep). -- posted by EdsGirlAngie

Seafood Gumbo

Thu, 05 May 2005 16:46:19 -0400

from soul kitchen, food tv -- posted by chia

One Pot Seafood Boil

Tue, 31 May 2005 13:40:49 -0400

This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers. -- posted by Wing-Man

Scampi Au Gratin

Thu, 04 Aug 2005 02:51:47 -0400

We love Scampi and this is an easy and delicious way to prepare them. Luckily we can purchase fresh scampi at the Sydney Fish Markets. You can substitute prawns/shrimp if you cannot get scampi but watch the cooking time as scampi are larger. -- posted by Wendys Kitchen

The Caribbean Room's Red Snapper

Fri, 02 Sep 2005 16:02:25 -0400

In the Garden District, on famous St. Charles Avenue, the Caribbean Room in the Ponchartrain Hotel has been serving wonderful food in a charming atmosphere since 1948. This Red Snapper is a signature dish. -- posted by Chef Kate

Cajun Jambalaya

Mon, 19 Sep 2005 15:36:46 -0400

I have cooked this many ways, this is just one version. Don't be afraid of changing things.This makes a large pot. -- posted by Cocinero

Stir Fried Yabbies With Ginger

Fri, 30 Sep 2005 17:00:02 -0400

Australia loves creating fusion dishes using the best of ingredients and techniques from both East and West and the combination of garlic, shallots, ginger, sesame & hoisin sauce make this is a great expample. The name "yabby" refers to freshwater crayfish in Australia. However any types of crayfish, shrimp, or even lobster will work in this. Posted for Zaar World Tour -- posted by Amis

Pasta With Crayfish and Fresh Herbs

Tue, 18 Oct 2005 13:20:27 -0400

Inspired by Rick Stein, we made this lovely, simple, and delicious pasta last night. It was just fantastic. It is meant to be quite brothy and was lovely served with some steamed broccoli. Enjoy! -- posted by IngridNL

Creamy Crawfish Pasta

Tue, 01 Nov 2005 09:50:26 -0500

Very rich and wonderful. From Southern Living. -- posted by LMillerRN

Cajun Crawfish Enchiladas

Tue, 03 Jan 2006 22:32:38 -0500

While this cajun lady was living in Corpus Christi I was challenged to cook up a mexican dish with crawfish for a pot luck dinner. Cajuns are known for what we have around us and try to make something great out of it. By the way...it was a winner. -- posted by Jerrie T

Crawfish Fettuccine

Thu, 19 Jan 2006 20:30:00 -0500

A lightened version from Southern Living. Packages of cooked peeled crawfish can be found in the frozen food section of many supermarkets. -- posted by LMillerRN

Crawfish Pie

Thu, 26 Jan 2006 11:58:24 -0500

This is a delicious crawfish pie based on a recipe by Emeril Lagasse. -- posted by RandyB1961

Mom's Crawfish Pies

Mon, 06 Feb 2006 19:02:08 -0500

Crawfish pies are pretty common in the south, although they may seem strange to a northerner. My next door neighbor, who was from Michigan, always requested this meal from my mom. -- posted by chefhen

Salmon With Crawfish Sauce

Tue, 18 Apr 2006 21:06:26 -0400

A delightful, semi-rich, and very flavourful plate of healthy salmon with an attitude. -- posted by lamarb

Crawfish Enchiladas

Thu, 04 May 2006 12:33:26 -0400

From Cooking Light. -- posted by ratherbeswimmin'

Shrimp & Crawfish Pasta

Mon, 15 May 2006 18:56:52 -0400

An old recipe that my daughter created. It's quick, easy and delicious. -- posted by Sue Masters

Paella a La Valenciana

Thu, 08 Jun 2006 16:44:41 -0400

This paella is from Valencia, spain. a succulent paella made with either chicken and or fish & pork -- posted by Jane Gib

Crawfish Bread

Thu, 22 Jun 2006 18:15:57 -0400

A great appetizer or pizza type main dish. -- posted by SLColman

Louisiana Crawfish Pasta Casserole

Thu, 13 Jul 2006 14:11:17 -0400

A favorite casserole that is popular in Louisiana. I saw it many times when I was living Louisiana and got this recipe from a friend there. It's easy to make, too! -- posted by pavut

Crawfish Boil

Fri, 21 Jul 2006 16:03:52 -0400

I think crawfish is mostly a southern thing, especially down around Louisianna, where most crawfish come from. You might find fresh crawfish, in someparts of the south, but most of the time, and in most areas, it will be frozen. -- posted by KittyKitty

Good Ol' Gumbo

Tue, 08 Aug 2006 17:06:59 -0400

This is a great recipe for anyone who wants to try out their hand making authentic gumbo for the first time. It may seem like a lot, but don't let it scare you. It's easier than it looks. I like using chicken and shrimp in mine but you can use just about any kind of meat(s) you want. For those of you who don't realy like okra, good news, you can leave out that part if you want. It'll still taste great. Well, have fun cooking and enjoy! P.S. Cooking this goes great with a beer!;) -- posted by Ashley R. T. Shrout (ARTS)

Crawfish & Shrimp Etouffee

Wed, 09 Aug 2006 15:14:20 -0400

A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it. -- posted by Chef RHT IV

No-Bread Sandwich (Pret-A-Manger)

Sun, 27 Aug 2006 15:57:59 -0400

I just got back from a trip to London today and we went into this cafe we were recommended called Pret-A-Manger, we were recommended this particular "sandwich". I fell in love with it. I noticed as I was about to throw away the bag that the recipe was on it, so I decided to share with you what I enjoyed so much. All of their products are organic, hand picked and fresh every day. This is one version of the sandwiches. -- posted by Perfect Pixie

Crawfish & Sausage Jambalaya

Thu, 21 Sep 2006 20:35:09 -0400

My friend Judith gave me this recipe. She's a wonderful cook. You can look for Crawfish in the frozen seafood secton of your supermarket. Substitute shrimp if you like. -- posted by Maribel (skadoo) in Ocean Springs, MS

Chicken, Crawfish, and Sausage Gumbo

Mon, 23 Oct 2006 21:06:46 -0400

Rick, silky, and delcious, this is a nice thick gumbo that is not too hot. I'm usually all about fast and easy, but this recipe is a real treat that I think is worth the extra time it takes to have the ingredients and prepare. We buy the crawfish shelled and ready to dump in the pot from the freezer section of our grocery store. -- posted by CTRmom

Shrimp and Crawfish Creole

Sun, 19 Nov 2006 14:32:09 -0500

This is an easy and fun recipe and semi-quick to cook. There are so many different ways of preparing this dish, and this is how my grandmother taught me. Bon Appétit! -- posted by Chef ArronA

Crawfish Bisque Balls

Sat, 02 Dec 2006 13:56:30 -0500

An alternative bisque recipe that does not involve cleaning & stuffing the heads. -- posted by VT Mtngirl

Cod With Crawfish Bayou Sauce

Thu, 07 Dec 2006 15:45:38 -0500

I use 1/2 & 1/2 however you may choose to use heavy cream like the original recipe. -- posted by Mysterygirl

Karin's Tomato and Crawfish Pasta

Wed, 20 Dec 2006 21:22:02 -0500

My friend Karin, gave me this recipe. It is very easy to make and really yummy when you can find Holland Rivierkreeft (crawfish) in the supermarket or fish store. I have never done so, but I believe you could easily sub shrimp or lobster to the sauce, and it would be just as good. -- posted by Expat in Holland

Pathia Prawn Curry

Mon, 22 Jan 2007 18:35:28 -0500

The prawns are cooked in a sauce made with coconnut and tomato puree, and yogurt. Fresh prawns have the better flavour if you can afford them. Intersting to cook, this dish goes well with a vegetable curry, and plain boiled rice. -- posted by Brian H

Crawfish Pie

Sun, 11 Feb 2007 20:55:43 -0500

This is from a historical restaurant cookbook. This is a recipe from Faunsdale Bar & Grill. -- posted by CheesyGal

Crock Pot Gumbo

Thu, 15 Feb 2007 15:47:08 -0500

I love Gumbo and I love my crock pot. I decided to see if I could make a good version utilizing the crock pot so I could do other things while it was cooking. This version passed the spouse test! Feel free to experiment with your seasonings - especially the crushed red pepper. Add some cayenne if you like it hotter. Just remember...you can always add more, but it's hard to make it less spicy if you over-do it. If you don't do shellfish, just omit it and add more chicken and sausage. To save a little time, get your water boiling for the chicken breast and cook it while you are stirring the roux. -- posted by Tatia #2

Crawfish Cornbread

Fri, 16 Feb 2007 22:51:28 -0500

This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick. -- posted by Lunchmeat

Ruth's Crawfish Cornbread

Wed, 28 Mar 2007 21:35:27 -0400

This recipe is one that was my beloved Grandma Ruth's. Her crawfish cornbread was always a hit at church dinners. -- posted by Bert's Kitchen Witch

Louisiana Gumbo

Sun, 01 Apr 2007 18:01:23 -0400

The best gumbo I have ever tasted. Mom always made it and still does. I have made some mild changes from the original as she never makes it the same way twice. -- posted by Chef Jeff Garland

Crawfish Quiche

Wed, 23 May 2007 09:14:25 -0400

What do you do when you have several pounds of crawfish left over from a crawfish boil? You peel 'em and put 'em in this easy to make, fabulous quiche that has gotten rave reviews from everyone who's ever eaten it! This even makes a great brunch course. -- posted by spaghetti_soprano

Fettuccine Nassau

Thu, 21 Jun 2007 11:16:22 -0400

This meal was served to my neice Debby when she was in Nsassau amd she loved it and brought me the recipe to try. Well the first step was to copy it off the napkin it was written on now, to find the right moment to try it. The fact that it has almonds is very appealing. -- posted by Manami

Crawfish Pasta

Thu, 26 Jul 2007 18:27:40 -0400

Louisianians LOVE crawfish. This is one of my family's favorite Sunday dishes. This is great with salad and garlic bread. -- posted by Sherrybeth

Crawfish Pistolettes

Thu, 26 Jul 2007 22:59:58 -0400

This are out of this WORLD good. You will have people lined up for the recipe....well at least we do when we make them. I make ours with Pepperidge Farms Pistolette rolls. -- posted by Sherrybeth

Crawfish Pie

Tue, 14 Aug 2007 16:13:00 -0400

Jum-ba-lie, crawfish pie, file' gumbo.... Everyone in Louisiana has a crawfish pie recipe, I'm sure, BUT this one has been in my family for years and years, so I thought I would share it with you. -- posted by Sherrybeth

Frank's Stuffed Creole Tomatoes

Wed, 15 Aug 2007 22:28:14 -0400

Take a pan of spicy sautéed crawfish tails and a bowl of my secret-recipe egg salad mixture, stuff it inside eight or ten hollowed out Creole tomatoes, and serve them chilled atop a crispy lettuce leaf and alongside a stack of buttered multigrain crackers and youre ready for some Southern-style summertime eatin! -- posted by bighause

Crawfish Stew for a Crowd

Thu, 16 Aug 2007 15:41:21 -0400

This is a GREAT recipe to serve about 30 people. We have made it at church suppers, for tailgaiting parties, patio parties and various other get togethers and it always gets a good review. We serve it over rice AND the recipe can easily be reduced to feed a much smaller crowd. -- posted by Sherrybeth

Redclaw Yabby (Crawfish) Pasta Sauce

Mon, 01 Oct 2007 18:12:32 -0400

We've been catching plenty of yabbies for the past few days and this is a recipe I came up with to use some of them. I started the sauce, then let it simmer while I cooked spiral pasta for the two of us. This sauce was really good as it didn't overpower the delicate sweetness of the yabbies. -- posted by JustJanS

Redclaw Yabby (Crawfish) in Red Thai Style Sauce

Mon, 01 Oct 2007 19:51:56 -0400

Another recipe to use the redclaw yabbies we've been catching. Redclaws are apparently closely related to crawfish. This was pretty mild as I didn't want to over power the delicate flavour of the yabbies. -- posted by JustJanS

Louisiana Crawfish Casserole

Fri, 26 Oct 2007 19:58:08 -0400

I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread. -- posted by mailbelle

Crawfish Étouffée

Thu, 22 Nov 2007 17:55:18 -0500

There are a lot of etouffee recipes out there - I am not going to say this is the most authentic, or even the best, but it is pretty darn tasty. -- posted by larchie

Crawfish Patties

Thu, 13 Dec 2007 17:07:45 -0500

I recently ordered Crawfish Cakes (like crab cakes) at a restaurant and just loved them. I looked here but couldn't find anything similar to them, so I modified a crab cake recipe of mine and it turned out fabulous. Use frozen crawfish chopped up, or substitute crab for the original recipe. I haven't tried it, but I also think this would work with chopped cooked shrimp. -- posted by Karen67

Crawfish Fettuccine

Wed, 26 Dec 2007 18:40:07 -0500

Feeds a large crowd and can be made ahead of time and baked right before you want to serve it. Or you can freeze it for a later use. -- posted by Ewalla

Crawfish Casserole

Wed, 26 Dec 2007 18:51:50 -0500

As I stated in my introduction, I like all kinds of seafood. Shrimp being on the "expensive" side, I decided to use crawfish tails. I call them the "poor man's" shrimp. Add a salad and roll for a meal. This recipe is included in Sylvia Woods' cookbook, Sylvia's Family Soul Food Cookbook. -- posted by mightyro_cooking4u

Mom's Easy Crawfish Pie

Thu, 03 Jan 2008 15:26:08 -0500

This is different than the other crawfish pies on zaar. This one is much easier. -- posted by WeazelChef

Crawfish Kowalski

Wed, 16 Jan 2008 18:21:50 -0500

Recipe from: The Gumbo Shop, St. Peter Street, New Orleans, LA -- posted by Sherrybeth

Oil Rig Etouffee (Crawfish)

Wed, 20 Feb 2008 19:07:14 -0500

My DH got this recipe from a true Cajun while visiting an offshore oil platform in the Gulf of Mexico. Not a typical etouffee, but tasty none the less. This recipe caters to the fact that there are limited grocery options 100 miles from land. Louisiana crawfish tails are the ideal, but Chinese will work as well. Tonys Chachere's More Spice Seasoning is the best Creole seasoning to use. -- posted by Hadice

Outback Steakhouse Toowoomba Pasta Copycat Recipe

Mon, 31 Mar 2008 22:57:27 -0400

The title speaks for itself! It is just a bit spicier than Outback's version (Update: previously listed 1 tsp cayenne, but reduced it to 3/4 tsp - add more if you like!). -- posted by Emily Elizabeth

Red Claw Biloela Style

Tue, 16 Sep 2008 23:19:20 -0400

top way to cook red claw!!!!! -- posted by mummamills

Fettuccine La Crawfish

Mon, 22 Sep 2008 15:13:10 -0400

a nice dish with crawfish tails, fettuccine, and vegetables. -- posted by weekend cooker

Crawfish Zerpa (Stuffed Shells)

Sat, 18 Oct 2008 00:44:58 -0400

Are you looking for something different, yet not too difficult to wow your friends at dinner? Well, here it is. Shrimp may be substituted. Crawfish Zerpa was the grand prize winner in the 1986 Times-Picayune Cooking Contest, created by Jacqueline S. Keller. This is a very rich and absolutely FABULOUS dish, crying out to be served at your next dinner party. It's not called for in the recipe but I like to add chopped green onions and fresh parsley just before serving. Serve with a big green salad tossed with a simple herb vinaigrette, and hot French bread and perhaps a nice Beaujolais. Bon Appetit, y'all! -- posted by Trinkets

Bayside Grill Crawfish Au Gratin

Wed, 10 Dec 2008 20:15:44 -0500

This is REALLY rich, so if you're looking at the fat/calorie count, don't even bother with this! You could probably use shrimp or crab in place of the crawfish if you want. This is another one of my yellowed newspaper clippings I'm transferring to Zaar. -- posted by mailbelle

Seafood Jambalaya

Tue, 06 Jan 2009 23:46:47 -0500

I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her! -- posted by Brooklyn's Culinary Diva

Seafood Jambalaya

Thu, 08 Jan 2009 17:13:39 -0500

I learned this recipe from a restaurant in a town named Opelousas, lots of paprika are called for here, I recommend starting small, then adding more. There are no tomatoes in this recipe, so it is faster than normal jambalaya. -- posted by Ragin Cajun, Zack

Crawfish and Grits

Mon, 23 Feb 2009 09:54:29 -0500

Lousiana answer to a Charleston Favorite -- posted by Shawn C

Low Carb Crawfish Casserole

Thu, 12 Mar 2009 14:03:58 -0400

This is really rich tasting! -- posted by Chef #1200427

Crawfish Everything

Tue, 24 Mar 2009 01:39:22 -0400

I call this my Crawfish Everything recipe because it is good with everything!! I serve it over rice, pasta, or eggs as a main dish, or with crackers or melba toast as a dip or over a baked potato as a side dish. It could not be any easier to make and if you need to it is super easy to swtch out the crawfish tails for shrimp. -- posted by Chicken Boys' Mom

Yabbie or Crayfish Fettuccine

Mon, 20 Apr 2009 12:01:15 -0400

Entered for safe-keeping for ZWT. From Margaret E Walker at inmamaskitchen.com. Native to Australia is the yabbie or freshwater prawns or crayfish. If this fresh ingredient is unavailable, I would substitute prawns (shrimp). If condensed pumpkin soup is unavailable, I would substitute pureed pumpkin. -- posted by KateL

Cajun Crawfish Bake

Tue, 21 Apr 2009 01:23:10 -0400

Adapted from a local cooking show....and with changes made to my family's tastes. -- posted by Sherrybeth

Emeril Lagasse's Crawfish Etouffee

Thu, 23 Apr 2009 16:11:39 -0400

This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe. -- posted by mersaydees

Mudbug Moonpies

Wed, 20 May 2009 02:05:28 -0400

From the Chef Frank Davis website. I love his seasonings, and have most of them in my spice cupboard. Posted for ZWT5. -- posted by TxGriffLover

Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole

Wed, 20 May 2009 02:18:46 -0400

This recipe comes from Chef Frank Davis' website. I love his recipes. Posted for ZWT5. -- posted by TxGriffLover

Crawfish Etouffee

Wed, 20 May 2009 02:22:37 -0400

Interesting recipe from real cajun recipes...posting for Zaar World Tour 5. -- posted by Lazy Chef 2

N'awlins Crawfish a La King

Wed, 20 May 2009 14:36:52 -0400

From the Chef Frank Davis website. He sells the most amazing seasonings, I have most of them in my spice cupboard. Posted for ZWT5. -- posted by TxGriffLover

Crawfish Zerpa

Wed, 20 May 2009 14:49:10 -0400

Crawfish Zerpa was the grand prize winner in the 1986 Times-Picayune Cooking Contest, created by Jacqueline S. Keller. I'm guessing at preparation time. -- posted by Brookelynne26

Crawfish Claw Stew

Wed, 20 May 2009 20:45:58 -0400

From "River Roads Recipes II". Submitted by Mr. Fonville Winans. Posted for ZWT5. -- posted by kellychris

Crayfish Etouffee

Tue, 09 Jun 2009 01:56:29 -0400

This recipe is a twist on the more usual Cajun- style etouffee- it's served on crisp tortillas and garnished with grated cheese and sour cream! You can substitute uncooked medium peeled and deveined shrimp for the crayfish. The recipe comes from the R.S.V.P. section of an April 1989 issue of Bon Appetit and was requested from the Cafe' Blue Bayou restaurant in Steamboat Springs, Colorado. -- posted by Leslie in Texas

Crawfish Monica

Fri, 12 Jun 2009 02:00:26 -0400

This is a Jazzfest favorite and a favorite in my house. Even my picky eater loves this one. Thanks to my dad and his cajun roots for teaching me how to make this one and many other cajun dishes. It is a great easy dish to make for the family or if your having guest over. We always double the recipe so we are sure to have plenty of left overs to snack on :) -- posted by 1022973

Joe's Coon/Ass Crawfish Etouffee

Tue, 23 Jun 2009 14:48:17 -0400

Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it. -- posted by Chef Teer

Seafood Etouffee Shanachie

Fri, 26 Jun 2009 12:21:35 -0400

This recipe is from the Shanachie Restaurant & Pub, in Ambler, PA. The chef, Brian Duffy, is well-known, both as a chef and a TV Food Network host ("Date Plate" and "Hot Trends 2005"). This is from his website (http://www.chefduff.com) and is copyrighted ... Copyright 2003, Brian Duffy, All Rights Reserved -- posted by Gandalf The White

Crawfish Etouffee

Mon, 20 Jul 2009 02:19:49 -0400

Taken from "The Essential Rice Cookbook." Easy to prepare and very tasty. Can also be adapted to use shrimp, scallops, squid, alligator, catfish, tilapia, chicken, pork, rattlesnake... any mild-flavored meat. -- posted by Da Huz

Kim's Shrimp and Corn Soup

Sun, 09 Aug 2009 21:00:48 -0400

Shrimp and Corn Crock pot Soup or Chowder whatever you want to call it it's wonderful and delicious and hard to stop eating. We had this on vacation with our friends this summer at our Condo. Kim was our head cook and this was enjoyed by everyone..even our picky 6 year old! So delicious with a loaf of crusty french bread to sop up all the juice! and so very easy to make...Hope everyone enjoys! I put the recipe here so I won't lose it! Not at all low in calories but super!! -- posted by Loves_2cook

Crawfish Milneburg

Mon, 31 Aug 2009 11:31:02 -0400

A New Orleans favorite. -- posted by gailanng

Chock Full Jambalaya

Fri, 04 Sep 2009 14:55:52 -0400

Oooooweeee! I do love Creole cookin' Another take on Jambalaya: this one really is chock full: full of rich flavor, full of meats and spice. You can purchase Emeril's Essence in the stores as well as other Creole seasoning mixes like Zatarain's, but do your heart a favor and check for low sodium varieties! -- posted by East Wind Goddess

Crawfish Pie

Wed, 28 Oct 2009 17:22:12 -0400

I made this for a potluck the other night and it got rave reviews; I am posting the recipe as I made it, but I wonder if you could make it with half the butter to make it more healthy - it seems like you could. This is great for parties, nonetheless. -- posted by larchie