Recipezaar: Crawfish,Dinner Party recipes

Crawfish Beignets

Mon, 18 Oct 1999 03:29:00 -0400

-- posted by lkadlec

Crawfish Etouffee

Fri, 27 Apr 2001 11:35:50 -0400

What else can be said about this classic Cajun dish but...yummy! For those of you who are short on time www.BigEasySeafood.com not only sells the crawfish tails for this dish, it also has preprepared Etouffee. -- posted by Sarah Close

Pecan, Rice, and Crawfish Dressing

Wed, 08 May 2002 16:56:32 -0400

Got this recipe from a South Louisiana Bed and Breakfast. For the holidays. -- posted by ratherbeswimmin'

Crawfish Pie

Mon, 17 Jun 2002 23:09:50 -0400

Cajun dish everyone loves, great for parties -- posted by CATE SMITH

Crawfish Bisque

Sun, 08 Dec 2002 20:02:53 -0500

-- posted by Gingerbear

Crawfish Pie (Mini)

Fri, 13 Dec 2002 20:05:49 -0500

These are simple and absolutely delicious! You have to trust me in this! -- posted by Kikimony

Queso Dip with Crawfish (Spicy)

Fri, 03 Jan 2003 20:08:09 -0500

We ordered a dip like this at a restaurant recently and I decided to try and re-create it. Thanks to the "chipotle" suggestion from my bud Riff I believe this is exact. It may sound awkward with crawfish but I assure you it is wonderful and ever so easy to make. -- posted by Risë

Red Claw Yabbie Salad with Roasted Macadamias

Thu, 13 Feb 2003 20:06:01 -0500

From Chef Alison Alexander in Queensland. Yabbies are fresh water crayfish. Some people call them marrons. I haven't made this recipe - it just sounded delicious so I had to post it! -- posted by Missy Wombat

New Zealand Koura with Snake Beans, Peppers & Coriander

Thu, 13 Feb 2003 20:06:20 -0500

Koura is the Maori name for NZ crayfish also known as rock lobster. This recipe would probably work well with king prawns too. Times are guestimates -- posted by Missy Wombat

Cajun Fried Rice

Mon, 14 Apr 2003 20:36:25 -0400

I got this off a Tabasco box. It seems complicated, but it's really easy. -- posted by ROBIN PENA

Crawfish Fettuccini

Mon, 17 Nov 2003 20:01:23 -0500

A friend from Thibodaux, Louisiana gave me this delicious recipe. -- posted by ~Patrish

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

Seafood Chowder

Fri, 06 Feb 2004 20:00:18 -0500

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it. -- posted by luvmybge

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

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

Prudhomme's Crawfish Boudin - Boudain D'ecrevisses - Louisiana Crawfish and Rice Sausage

Sun, 20 Jun 2004 19:59:16 -0400

A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. -- posted by Molly53

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

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 Dip

Wed, 06 Jul 2005 16:42:57 -0400

You'll love this one. Serve it hot with crackers or toasted french bread. -- posted by Melissa Spangler

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

Pappadeaux Blackened Oyster and Shrimp Fondeaux

Wed, 26 Oct 2005 23:12:28 -0400

This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy! -- posted by Chef #091072

Crawfish Dressing

Thu, 29 Dec 2005 08:25:28 -0500

I am not a dressing eater. BUT, I made this recipe several years ago (for everyone else), tried it and loved it! It is the only dressing I'll eat - from Southern Living. -- posted by LorenLou

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 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

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

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 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

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

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

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

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

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 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

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

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

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

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

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

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