Recipezaar: Crawfish recipes

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

Fried Green Tomatoes With Crawfish or Shrimp Remoulade

Fri, 03 Nov 2006 17:28:27 -0500

I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend. -- posted by PaulaG

Crawfish Corn Maque Choux

Fri, 17 Nov 2006 21:01:28 -0500

This is from Low-Calorie Cajun Cooking by Enola Prudhomme. You can substitute shrimp or strips of chicken breast for the crawfish if, like me, you live where crawfish is not available. -- posted by JeriBinNC

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

Crawfish Chowder

Sun, 31 Dec 2006 16:06:34 -0500

When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails. -- posted by Dreamgoddess

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

Delectable Crayfish (Lobster)

Tue, 06 Mar 2007 17:35:04 -0500

DH and I had this at restaurant in Canberra nearly 30 years ago, the chef cooked it at the table in front of us, so we have duplicated it many times. It is a special occassion dish or one we have when we want to spoil ourselves (as long as crayfish is in season). The serving size of 2 is for an entree over rice or for 1 over rice and steamed vegetables as a main. I have not included time if you need to get the crayfish meat out of the tail (usually 5 to 10 minutes). -- posted by I'mPat

Cajun Crawfish Cornbread

Thu, 08 Mar 2007 22:30:34 -0500

A FABULOUS Cajun/Creole twist on a Southern stple - cornbread. MMMMMMM. ;) A Tasty recipe treat straight from Tony's Seafood in Louisiana. (I can hear the zydeco playing now...and I GARONTEEE my DH is gettin' hungry as we speak!) A little crawfish etoufee and he's in hawg heaven!! ;) -- posted by Mommy Diva

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 Dip

Sat, 07 Apr 2007 00:42:03 -0400

This is a warm spicy dip that melts in your mouth. I love making it for dinner parties and serving as the appetizer. -- posted by Angela Dawn

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

Tabasco Remoulade

Sun, 24 Jun 2007 22:43:54 -0400

Try this version of the classic French dish to be served with crayfish. -- posted by English_Rose

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 Strata

Wed, 08 Aug 2007 22:39:37 -0400

Louisianians will add seafood to almost anything. This is a wonderful breakfast and brunch dish. This dish must sit 8-10 hours before baking, so adjust your menu accordingly. -- 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

Mark's Crawfish Dip

Wed, 15 Aug 2007 16:57:18 -0400

DH decided he could "outdo" my crawfish dip for a recent get together we had. After combining 3 different recipes, I'll have to say that he came up with a winner that is a MUCH different recipe from the one I've used for years. Serve this dip with assorted crackers, corn chips or large chunks of toasted french bread. -- 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

Pecan, Rice & Crawfish Dressing

Thu, 23 Aug 2007 16:36:33 -0400

This sounds wonderful, hopefully you have a source for crawfish, I plan to look. -- posted by Luvin' Texas

Crawfish Bisque

Wed, 19 Sep 2007 16:07:39 -0400

Yummy creamy goodness. -- posted by ChefLes

Gg's Crawfish Bisque

Sun, 23 Sep 2007 22:58:56 -0400

I love this recipe. It is so easy and so creamy and delicious. You can substitute shrimp but wow what it does for crawfish!!! -- posted by Gloria 15x

Shrimp and Corn Cake Fritters

Sat, 29 Sep 2007 17:38:08 -0400

This is a wonderful and tasty side dish for a fish fry. -- posted by 2Bleu (Bird&Buddha)

Crawfish Etouffe

Sat, 29 Sep 2007 17:43:14 -0400

One of New Orlean's best crawfish dishes. Serve over steamed rice. -- posted by 2Bleu (Bird&Buddha)

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

Crawfish Potato Salad

Sun, 21 Oct 2007 00:28:58 -0400

This is a potato salad with crawfish and Cajun/creole spices and mustards. -- posted by Xexe

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

Spicy Crawfish Dip

Wed, 02 Jan 2008 00:03:38 -0500

Great easy dip! -- posted by Chef #562619

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

Southern Gulf Nachos

Tue, 29 Jan 2008 20:02:04 -0500

Some Nachos I came up with after making Gumbo. It has a little bit of Creole inspiration. -- posted by Chef Iron B

Smoked Catfish and Crawfish Tail Spread

Tue, 12 Feb 2008 20:07:23 -0500

If you dont have a smoker to smoke your catfish filets, I have had some success with oven-smoke bags that you can get at the grocery store. These bags come complete with wood chips and instructions. Simply place your fish in the bag, and bake according to the directions. You can find crawfish tail meat already cooked and frozen in 1-pound packages in your supermarket freezer section. -- posted by TxGriffLover

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

Hot Crawfish Dip

Mon, 07 Jul 2008 03:17:33 -0400

Hot Crawfish Dip is a great fast, tasty dish to make when friends pop in and you want just a little something! Just take a bag of frozen "American" crawfish tails out of the freezer and dump them into the skillet. No need to thaw first, they'll thaw and cook at the same time! Serve with melba rounds or tortilla chips. Great for football games! -- posted by Trinkets

Vermilion Bayou Crawfish Etouffee

Wed, 09 Jul 2008 02:28:32 -0400

This is a old fire house favorite from Lafayette Regional Airport Fire Department in Louisiana. I worked there for three years and we cooked all the time. Here's to all the good times and the great food the guys taught me to cook. So here is one of my favorite recipes, I'd like to share. -- posted by Chief Teer

Crawfish Stuffing

Thu, 17 Jul 2008 01:02:54 -0400

This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

BBQ Shrimp

Fri, 18 Jul 2008 18:46:45 -0400

From the Royal Cafe, New Orleans One of New Orleans most Famous Dishes I haven't tried this yet but it sounds wonderful. -- posted by Candle Lover

Joe's Spicy 40lb Bag Boiled Crawfish With Fixin's

Sat, 26 Jul 2008 03:49:33 -0400

A hand-me-down recipe from my cousin Kevin Landreneaux with a bit of my own added touch. -- posted by Chef Teer

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

Boiled Crawfish, Northern Style

Sat, 11 Oct 2008 02:10:29 -0400

As barefoot kids, many of us have enjoyed the experience of wading lake shallows or small creeks while turning over rocks to catch the "mudbugs" lurking beneath. The upper Midwest is a long way from the sea, but our streams and reservoirs are literally crawling with "little lake lobsters" - the common freshwater crawfish, crayfish, crawdad, mudbug or yabbies, as they're called in Australia. Call them what you will, only a few folks realize these miniature crustaceans are not only edible, but an outright delicacy and great fun to peel and eat. Cooling time not included in preparation time. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

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

Crawfish Pie

Tue, 06 Jan 2009 19:43:27 -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

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

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 Cardinale

Tue, 27 Jan 2009 18:38:07 -0500

I got this receipe from my grandmother from Thibodaux, Louisiana. This makes a very nice appetizer. -- posted by roux

Corn & Crabmeat Chowder

Sat, 14 Feb 2009 16:03:30 -0500

A quick, easy, tasty recipe from a friend of a friend of a friend of my sister! Served with salad and French bread, it's a great meal! -- posted by LaLa Lola

Crawfish Enchiladas for Brunch

Thu, 19 Feb 2009 15:20:02 -0500

New Orleans Chef Eve Cohen of Axis Events prepared several special dishes for 2nd District officers sponsored by the the COPS II group during the 2009 Carnival season. This was served the second morning, and officers loved it. -- posted by Trinkets

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

Crayfish Lamb's Lettuce Salad

Fri, 24 Apr 2009 10:18:06 -0400

A fresh-tasting, good-looking and satisfying salad that's reminiscent of a good prawn cocktail. You can purchase the pre-packed shelled, lightly salted and cooked crayfish at a supermarket for convenience. Lamb's Lettuce (Nuesslisalat in German) is a wonderful vegetable that even children will like. Cherry tomatoes are added for a touch of tangy-sweetness and colour. (Optional: Sprinkle with powdered paprika or cumin before serving.) -- posted by RotiJala

Cream of Crawfish Boil Soup

Tue, 12 May 2009 01:14:38 -0400

I just invented this tonight, after getting "stuck" with a couple of pounds of crawfish from a crawfish boil. It's so good I wanted to hop around the kitchen singing. This recipe is for crawfish boil leftovers; it won't be the same otherwise. You'll need two pounds of whole crawfish plus the corn, potatoes, etc, that were boiled with them. (My two-pound package contained two short corns on the cob, four little new potatoes, and two pounds of whole crawfish.) You can use whatever proportions you like, and don't let anybody tell you otherwise. -- posted by lolsuz

Crawfish Mirliton (Chayote) Soup

Thu, 14 May 2009 15:59:21 -0400

My Cajun mother makes a wonderful mirliton casserole for the holidays that's always a hit. I had a craving for mirliton and crawfish one day, and pieced together this soup from several recipes and a few traditional Cajun cooking methods. Some people prefer to peel and pit mirliton before using them, but the whole fruit is edible. Crawfish tails are usually mostly cooked before being peeled and bagged, but it's best to be on the safe side. Sauteing them first makes sure that they are fully cooked and flavors the butter for the rest of the soup. -- posted by Jennifer Cross

Crawfish Salad

Mon, 18 May 2009 15:37:49 -0400

Another recipe from real cajun recipes. Submitted by Cynthia Abshire. Posting here for Zaar World Tour V -- posted by Lazy Chef 2

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

John Folse's Crawfish Bread

Wed, 20 May 2009 02:23:29 -0400

This is Jazz Fest food at its best. There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is my favorite, because it's simple, delicious, and the closest I have found to the famous Fest dish. You can use thawed frozen crawfish tails. But check the packaging, and make sure they came from Louisiana. If you buy them from anywhere else, they won't be as good, and Louisiana crawfish farmers will come and haunt your dreams until you go mad. -- posted by EmmyDuckie

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 in Aspic Bellerive

Wed, 20 May 2009 15:22:20 -0400

From "River Road Recipes II". Contributed by Mr. George Ruppeiner. Posted for ZWT5. -- posted by kellychris

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

Peel-And-Eat Hot Pepper Shrimp

Thu, 21 May 2009 02:19:57 -0400

a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer -- posted by MarraMamba

Crawfish Croquettes

Sat, 06 Jun 2009 03:16:27 -0400

I've had these great little appetizers for years. They're served all over South MS and LA. This particular recipe came from The Cajun Family Collection. After our crawfish boils we sit around peeling the leftover crawfish to use later in either this recipe or crawfish bread. -- posted by Trinkets

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

Fried Rock Shrimp

Wed, 29 Jul 2009 02:15:54 -0400

Panko Crusted Rock Shrimp with a Tequila Lime Dipping Sauce -- posted by Chef #1336992

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

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

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

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

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

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Crawfish Cardinale

Mon, 02 Nov 2009 22:14:29 -0500

OMG, yummy, yummy crawfish dip, perfect for parties....serve with crusty french bread! -- posted by larchie

Crawfish & Shrimp Bisque

Fri, 06 Nov 2009 12:22:33 -0500

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days. -- posted by Chef #1438194