Crawfish

I brought home some frozen crawfish from Louisiana and now I don't know how to fix it. I need your favorite crawfish recipe. Hope somebody can help me!

Mini Crawfish Pies
(from Paula Deen)

Crust:
8 tablespoons butter, cubed and softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
Filling:
6 tablespoons butter, sliced
6 tablespoons all-purposes flour
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 tablespoons Cajun seasoning
Kosher salt and freshly ground black pepper
4 cups chicken stock


Preheat oven to 325 degrees F.
For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.

For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.

Here's another one:
Brett Favre's Crawfish Etoufee Recipe
Serves 4

This is a Southern specialty from Green Bay Packers quarterback Brett Favre and his wife, Deanna.

Ingredients:
1/2 cup (1 stick) margarine
2 green bell peppers, chopped
2 ribs (2-3 ribs) celery, chopped
1 large onion, chopped
3 cans (3-4 cans) cream of mushroom soup, 10 3/4 oz each
1 lb crawfish tails
2 cans diced tomatoes with green chiles, 10 oz ea, undrained
Cooked white rice

Instructions:
1. In large pot or cast-iron Dutch oven, melt margarine and saute peppers, celery and onion.
2. Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
3. Add crawfish tails and cook 30 to 40 minutes more.
4. Add tomatoes and their liquid and stir to blend completely.
5. Serve over rice in individual serving bowls.

frozen crawfish?? ok ok Im spoiled, nothin beats pullin a steaming red bug out of the pile, snapping it in half, sucking the head and pinching the tail to get to the succulent lump of meat.. if yours are already cooked and cleaned you can use them just as you would shrimp

I love stir fried shrimp with brocolli and carrots. Can I stir fry crawfish?

Silvertent - you can find crawfish recipes on www.gumbopages.com, the recipe section of www.neworleans.com, and I'm sure Emeril has a few, if you do a recipe search on the Foodnetwork.

This is a killer dip recipe from the Food Section of our local paper -I've always thought 1lb of cooked shrimp or lobster pieces could be used in place of the crawfish and the dip would be just as good.


Crawfish Dip

1 stick oleo
1 cup chopped onions
1/2 cup finely chopped bell pepper
1 can diced Rotel tomatoes
1 can cream of mushroom soup (undiluted)
1 small (8 oz.) block of Velveeta cheese, cut in small squares
1 pkg frozen crawfish, thawed, and drained well
2 TBS. chopped green onions (add at the end of cooking)

In a saucepan, melt oleo, add onions and bell pepper, simmer 6-8 minutes

Add Rotel tomatoes, sirring occasionally, simmer 10 minutes

Add mushroom soup, stirring occasionally, simmer 30 minutes

Add Velveeta, stir until thoroughly melted

Add crawfish (making sure it is drained of any excess moisture), simmer 10 minutes

Add green onions, turn off heat, and let set 10 minutes.

Serve dip warm with tortilla chips or Frito Scoops

quote:

Originally posted by Silvertent

I brought home some frozen crawfish from Louisiana and now I don't know how to fix it. I need your favorite crawfish recipe. Hope somebody can help me!

Go to www.lacrawfish.com: they are a local LA crawfish-farming family and have really fine tails. I've been privileged to dine with the family and nine of us put away 70+ pounds of their best!

Also, always check to make sure that your crawfish are labelled PRODUCT of Louisiana rather than PACKED in Louisiana. Unscrupulous purveyors will try to foist off Asian tails that have been thawed and repacked as native product. Asian tails are not well regulated and may contain serious contaminants as well as sometimes-lethal levels of antibiotics.

I'm not much of an alarmist and I eat all sorts of things that aren't good for me; but as a Louisianan who has seen and heard some pretty horrendous things, I do tend to care a lot about this kind of thing. Email me for further information. And no, I'm not on anybody's payroll!

Good information, Rick. Thanks.

Say, BTW, did you or yours suffer from either of the hurricanes? We have all sure been thinking about all the folks in Louisiana.

A guy from Alabama gave me this recipe:
Set up your turkey fryer, fill 1/3 with water, bring water to a boil add Zateran's crab boil, add red boiling potatoes, fresh corn on the cobb broken in half, when the potatoes and corn are about done add the crawfish

I did not try this recipe with crawfish, instead used Florida lobsters and it was awesome.

Don't forget to suck the heads and pinch the tails.

Also, do a google search for Crawfish Etoufe' this stuff is awesome.

Reaper

Originally posted by Silvertent

I love stir fried shrimp with brocolli and carrots. Can I stir fry crawfish?
Crawfish used in oriental food is wonderful. There is a fantastic Chinese restaurant, Trey Yuen, in Hammond, LA, that uses local produce in traditional Chinese recipes. The crawfish in lobster sauce is about the best thing I've ever eaten. You can use crawfish any way you would use shrimp. Try lightly battering and frying. Make a crawfish Po'boy on a roll with lettuce, tomato & mayonaise.
You may have guessed, I'm a real crawfish fan.

MB - crawfish can be substituted in most shrimp recipes - the only thing is, the bags of crawfish by themselves, really have no flavor on their own and need to be incorporated into a dish that uses other seasoning. Stir fry would be great.

In Seabrook Tx, Pappadaux's seafood restaurant makes crabcakes with a sauce that's wonderful - was told by the waiter it was a basic beurre blanc sauce to which capers, diced tomatoes and crawfish have been added. Anyone tried making something similar at home that you could post a recipe? I know I'm just going to have to experiment with it, but was hoping someone might be familiar with the sauce that they have it.

its tough to beat a good crawfish boil. Get one of those pre-mixed crawfish boil packet things from the grocery store and boil those suckers up with potatoes corn on the cob or whatever else you can think of. Break those tail open and suck the head if you so wish. (They are served best with cold beer and live music and lots of napkins