Anyone have a real good Cajun Louisiana "Crayfish" recipe?

Answer 1

Traditional Cajun Crayfish Boil

In Louisiana crayfish are often cooked with vegetables in spicy water.
In a large pot bring to a boil 4-5 gallons of water. Add one lb. salt, 2 ounces red pepper, 2 TBSP minced garlic, one large onion in chunks, 2 sliced lemons, 2 or 3 chopped celery stalks, and 15-20 small red potatoes.

Boil until potatoes start to get tender. Then add 6-8 ears of sweet corn and 8-10 lbs. of live crayfish.
Boil again for several minutes until corn and crayfish are cooked. Don’t boil crayfish for more than
4 or 5 minutes.
Some like to put their live crayfish in a strainer basket or cooking bag so they can be easily removed
if they get done before the vegetables are ready. Many like to let the vegetables and crayfish sit
in the water for a few minutes after the heat is off to allow more of the seasoning to soak in.

Good Luck!

Answer 2

Try some crawfish etouffe. Put a couple teaspoons cooking oil in a skillet (cast iron again) Add about 3/4 cup each onion, celery , bell pepper. Also add some chopped garlic. You can't make a cajun dish without these mainstays. Sautee these ingredients, add a large can of either chopped tomatoes ao tomato sauce( different people prefer different ingredients) add some basil a crushed bay leaf and simmer. After mixture has simmered for 30 min or so add boiled and peeled crayfish and serve over rice. makin me hungry.

Answer 3

Hi !!!
Here you go...I live just 16 miles from the Louisianna border...

**FIRST HERE IS A "BONUS" FOR YOU,,,A WEBSITE WITH SEVERAL OF CHEF JUSTIN WILSON'S RECIPES...

http://www.justinwilson.com/recipes/recipeslist.htm

Crawfish Jambalaya

1 Lb. Hot Sausage
1/2 C. Onion
1/2 C. Green Onion
1/2 C. Bell Pepper
1 Can Beef Boullion
1 Can French Onion Soup
1 Sm. Can Tomato Sauce
1 Stick Butter Or Margarine, Cut Into Tablespoons
1 Lb. Crawfish Tails
2 C. Uncle Ben's Long Grain Rice

Brown sausage in a pan. Saute onion, green onion, and bell pepper in a separate pan until onions are soft. Add sausage to onions and saute together for a minute or two. Add bouillon, onion soup, and tomato sauce. Pour mixture into a Dutch oven; add butter, crawfish tails and rice. Bake for 1 hour at 350 degrees. Serve immediately.

--------AND...

Crawfish Etouffee no. 1

1 Cup Vegetable Oil
1 Cup All-Purpose Flour
4 Cups Chopped Onions
2 Cups Chopped Celery
1 Cup Chopped Green Peppers
1 Tablespoon Minced Garlic
2 Teaspoons Creole Seasoning Blend
4 Cups Hot Seafood Stock
2 Pounds Peeled Crawfish Tails Or Peeled And
Deveined Shrimp
4 Cups Hot Cooked Rice
Sliced Green Onions For Garnish (Optional)
Snipped Fresh Parsley For Garnish (Optional)

Heat oil in large skillet over medium-high heat. Add flour and
stir constantly to make dark, chocolate-colored roux. Stir in
onions, celery, peppers, garlic and seasoning blend. Heat
seafood stock in large saucepan or Dutch oven; stir in roux
gradually until well blended. Cook over medium heat 20
minutes. Add crawfish; cook an additional 10 minutes. Serve
over hot rice. Garnish with onions and parsley, if desired.

-----------HOW ABOUT SOME "JUSTIN WILSON" CHILI...

Crawfish Chili recipe
Source: Gourmet and Gourmand Cookbook - Justin Wilson

16 servings

2 pounds lean ground beef
2 pounds crawfish tails
1 teaspoon garlic, chopped fine
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup dry white wine
Water
1 teaspoon lemon or lime juice
1 cup chopped onions
Bacon drippings

Brown meat in bacon drippings.

Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.

Answer 4

Pappadeaux's Crawfish Bisque

3 lb. Crawfish
2 oz Olive Oil
1 tsp. Paprika
1/8 tsp. Cayenne Pepper
2 qt. water
1/2 C. each, chopped: onion & green bell pepper
1 Tbsp. Tomato Paste
3 C. Whipping Cream
1/2 C. Chopped Tomato
2 oz Brandy (4 Tbsp.)

1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat.

2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Sauté 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes.

3. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells.

4. Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

Servings: 8 ---The Houston Chronicle
_______________________

Sugar Pie's Crawfish Supreme Casserole

1 lb crawfish tails
1 can Campbell’s French Onion Soup, undiluted
1 can Cream of Mushroom Soup, undiluted
1 can diced tomatoes with juice (can use Rotel for more spice)
1 cup uncooked rice
1/3 cup melted butter
1/4 cup diced green bell pepper (or 2 Tbsp. dry)
1/4 cup green onion (or 2 Tbsp. dry)
1/2 cup shredded Monterey Jack Cheese
1/3 cup dried parsley (or 3 Tbsp. dry)

Mix all ingredients together. Pour into greased 9”x13” casserole dish, and cover tightly with foil. Bake at 350ºF for 45 minutes. Sprinkle with 1 cup Cheddar Cheese; return to oven and bake for 15 more minutes. Serves 8.

Answer 5

Crawfish-Artichoke Havarti Cheese Bisque

Makes 6 to 8 servings

Ingredients:

2 sticks of butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1/4 cup diced celery
1 tablespoon garlic
1/2 cup flour
2 teaspoons salt
2 pints half and half
2 cups chicken broth
1/2 teaspoon thyme
2-14 ounce cans quartered artichoke hearts, drained
2 teaspoons hot sauce
1/4 pound Havarti cheese
1 pound crawfish tails
1/4 cup minced parsley
1/4 cup minced green onions

Preparation:

Heat butter in a heavy pan over low to medium heat. Add onion, bell pepper, celery and garlic; cook until onions start to turn clear.

Add flour and cook for additional five minutes being careful not to brown flour.

Whisk in half and half, then chicken stock until sauce is smooth and creamy. Add thyme, salt, artichoke hearts and hot sauce; simmer for 10 minutes stirring occasionally.

Add cheese and continue to cook until cheese is melted. Stir in crawfish tails and continue to simmer for 15 minutes until crawfish are heated thoroughly

Stir in parsley and green onions.



Crawfish Corn Macque Choux

"Macque Choux" is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if that is all that is available.

Ingredients:

1/2 stick butter
3 cups fresh cut corn
1/2 cup chicken stock
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1 10 oz. can Rotel tomatoes drained
2 teaspoons Cajun or Creole Seasoning
1 teaspoon salt
1 teaspoon hot sauce
2 cups heavy cream
1 lb. Louisiana crawfish tails
2 tablespoons minced parsley
3 tablespoons chopped onion
6 cups cooked rice

Directions:

1. Heat butter in medium saucepot. Add corn and sauté for 2 minutes.
2. Add chicken stock, onion, bell pepper, celery & Rotel tomatoes. Turn heat up and cook until all of chicken stock has evaporated.
3. Add garlic, Cajun or Creole Seasoning, salt, hot sauce and heavy cream. Bring to a boil.
4. Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
5. Add parsley and green onions. Serve with steamed white rice.

Yields 6 servings.



Crawfish Chili

Ingredients

(16 servings)

2 lb Lean ground beef
2 lb Crawfish tails
1 ts Garlic, chopped fine
2 ts Salt
1 tb Soy sauce
1 ts Cayenne pepper
1 ts Dried mint
1 tb Dried parsley
3 tb Chili powder
1 cn (8 oz) tomato sauce
1 c Dry white wine
1 x Water
1 ts Lemon or lime juice
1 c Chopped onions
1 x Bacon drippings


Instructions

Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.

Answer 6

FYI, to a real Cajun in Louisiana they're not crayfish! They're called crawfish! And I doubt you can handle the spice and good flavor.

Answer 7

Nope - thx for the 2 points tho

BTY your question only takes a yes or no

But if someone does have a good recipe = would you like them to share it with you?