does anyone have a crayfish recipe'?

Question

something with a sauce to it (cream sauce)

Answer 1

I think you can do any of your favorite lobster recipes with crayfish. They are just fresh water lobster!! If you are looking for a recipe SPECIFICALLY for crayfish, also search Crawfish, Crawdad, and Crawdaddy, as they are called different things in different parts of the country. Here are a couple of recipes for you...

Crawfish Etouffe

1/2 cup butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell peppers, chopped
1 lb crawfish tails, peeled
2 teaspoons garlic, minced
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons parsley, finely chopped
3 tablespoons green onions, chopped

In a large saute pan over medium high heat, melt the butter.
Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 minutes.
Add the crawfish, garlic, and bay leaves and reduce the heat to medium.
Cook the crawfish for 10 minutes, stirring occasionally.
Dissolve the flour in the water.
Add the crawfish mixture.
Season with salt and cayenne.
Stir until the mixture thickens, about 4 minutes.
Stir in the parsley and green onions and continue cooking for 2 minutes.
Serve over steamed rice.

Crawfish Bisque

2 slices bacon
1/2 yellow onion
1 celery heart (usually the 3-4 stalks in the very middle with leaves)
2 garlic cloves
1/2 cup butter
1 cup white wine
2 tablespoons flour
1 lb of frozen cooked crawfish, thawed
4 cups chicken broth or clam broth
2 bay leaves
2 dashes paprika
2 dashes cajun seasoning
1/2 pint heavy cream
3 tablespoons mashed potatoes

Heat soup pot at medium heat. Finely chop bacon, onions, garlic, celery hearts then throw in heated pot. Sauté until bacon browns and onions become transparent. Cut butter and melt. Sprinkle in flour and whisk to make paste add more if needed. Cook 2 minutes, stirring frequently. Add wine and stir to get out lumps.
Add crawfish cook for 5 minutes Add bay leaves stirring 1 minute Add stock stirring slowly, add mashed potatoes and seasoning. Stir well to incorporate pots. Simmer 30 minutes Add cream and simmer 5 minutes.
Serve with a crusty bread.

Answer 2

First of all, etoufee is not a cream sauce. I have a fabulous Crawfish and Tasso ham sauce for Pasta that I make...

2 Tbs Butter
1 onion finely chopped
4 cloves garlic, minced
4 oz tasso ham, diced (Tasso is a great Cajun ham - you can use regular ham if you can't find it, but the Tasso adds a great flavor)
8 oz sliced mushrooms
2 cups half and half
2 cups heavy cream
8 oz crawfish tails, thawed if frozen
1 cup grated parmesan cheese

Saute the onions in garlic in the butter until soft. Add the ham and mushrooms and cook for 5 minutes on low heat. Add the half and half and cream and simmer over low heat until it is somewhat reduced and the mixture coats a metal spoon (doesn't run right off completely) about 20 minutes. Add crawfish tails and stir, bringing it back up to a simmer. Stir in Parmesan cheese and stir until melted. This is especially good over angel hair pasta.

Answer 3

Crayfish Pasta

1 pound crayfish meat,
1 stick butter (no margarine)
2-3 tbsp flour
1-pint heavy cream
2-8 green onions, chopped
2-10 cloves garlic, finely minced (I like closer to 10)
Creole seasoning, to taste
1 pound, cooked fresh pasta
Serves 4 adults

Melt butter in pot; add flour and stir constantly until you have a light to medium blonde roux. Add onions and garlic and sauté until tender and keep stirring.

Add the crayfish and sauté for another 2 minutes.

Add half of the heavy cream and a couple of big pinches of the Creole seasoning to taste, continue to add the cream until your desired consistency is achieved.

Continue to cook over medium heat for another 5-10 minutes until the sauce thickens.

Pour sauce over pasta and serve immediately with lots of French bread and maybe some nice white wine.

Answer 4

CRAYFISH ELEGANTE

1 lb. crayfish tails
1/2 c. butter
1 bunch green onions, chopped
1 sm. onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1/2 c. chopped parsley
3 tbsp. flour
1 pt. half & half
3-4 tbsp. dry sherry
Salt and pepper to taste

In half of butter, saute crayfish for about 10 minutes. Remove from pan. In remaining butter, saute all vegetables until tender. Cook on low fire so vegetables won't become too brown. Blend in flour. Stir well. Gradually add cream, stirring until thickened. Add sherry, salt and pepper. Pour over cooked, warm vermicelli. Toss well and serve.

Answer 5

Crawdad (or shrimp, prawns, or even chicken!) in red pepper cream sauce, over pasta. I prefer linguine.

Boil crawdad tails until the are red - just a few minutes. Let cool, then clean and peel. You want about a 1.5 lbs (size of both of your fists) of crawdad, or eyeball enough crawdad meat for 4-6 people.

Start boiling the water for the pasta.

Red pepper cream sauce:

2 large red bell peppers (or a jar of already roasted red bell peppers)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter
Salt and pepper
Hotsauce!


If you bought a jar of peppers, skip this next step...
Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.


In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

(Put the pasta in the boiling water at this point.)

Place sauce in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Toss in the crawdad. Season with salt and pepper, and a couple shots of hot sauce to taste. Simmer for 5 minutes.

Drain the pasta, put some on each plate, and spoon over some of the crawdad & sauce.

Answer 6

CRAYFISH PIES

1 lb. crayfish tails, boiled in seasoning & peeled
1 bunch green onions, finely chopped
1/4 c. flour
1 can each cream of mushroom & celery soups
16-20 sm. pastry shells
1 stick butter
2 tbsp. cooking sherry (Reese wine)
Salt & pepper to taste

Melt butter over medium heat, add green onions and cook in butter for 5 minutes. Add flour and blend until bubbly. Add soups and cook 5 minutes longer. Add crayfish and cooking sherry, salt and pepper. Simmer until warm. Fill pastry shells and bake at 350 degrees until brown. Serves 6 to 8.

Answer 7

Look on the internet for an etouffe recipe and if you are willing to go to the trouble of cleaning them raw, a Newberg recipe would work well. Typically Newberg is Lobster Newberg, and because of the difference in size will be much easier than with mudpuppies, but might well be worth a try.

Answer 8

http://www.realcajunrecipes.com/search/searchresults.asp?andor=and&searchtype=keywords&Keyword=crawfish&titleOnly=yes


Here is a great site for cajun recipes...lots and lots of crawfish recipes you should be able to find what you need...luck