Tag: Crawfish

Elevate Your Appetizer Game with these Delicious Crawfish Rolls

Embark on a culinary journey to the heart of Louisiana with this meticulously crafted Crawfish Rolls recipe from Louisiana Cookin. This beloved Southern dish encapsulates the essence of Cajun cuisine, combining tender crawfish tails, crisp vegetables, and zesty remoulade within a warm, buttered bun. Through this recipe, you’ll aim to celebrate the rich tapestry of flavors that define Louisiana’s culinary heritage, inviting you to explore the artistry of Cajun cookingin the comfort of your own kitchen.

Ingredients:

Directions:

  1. Begin by heating a spacious skillet over medium-high heat. Add the crawfish tails, allowing them to cook until the liquid has evaporated, approximately 5 minutes. Once cooked, transfer the crawfish to the refrigerator, allowing them to chill for a minimum of 1 hour.
  2. In a medium-sized bowl, combine the chilled crawfish with sliced celery, creamy mayonnaise, minced red onion, freshly squeezed lemon juice, this bespoke Cajun Seasoning blend, and aromatic celery seed. Gently fold the ingredients together until fully incorporated, creating a luscious filling for our rolls. Refrigerate the mixture until it’s ready to grace your taste buds.
  3. Assemble your Crawfish Rolls with care and precision. Line each buttered and toasted hot dog bun with tender butter lettuce leaves, providing a refreshing contrast to the flavorful filling. Generously scoop approximately ½ cup of the chilled crawfish mixture onto each bun, ensuring every bite is brimming with Louisiana goodness. For a final flourish, garnish with freshly sliced chives, adding a pop of color and flavor to your masterpiece. Serve immediately and watch as your guests marvel at your culinary prowess.
  4. Crafting the Cajun Seasoning: Enhance your culinary prowess with this signature Cajun Seasoning blend. In a small bowl, amalgamate chili powder, kosher salt, garlic powder, onion powder, paprika, dried oregano, dried thyme, black pepper, cayenne pepper, and white pepper. This harmonious blend encapsulates the essence of Cajun cuisine, infusing each bite with an explosion of flavor. Store any leftovers in an airtight container for future culinary endeavors.

Side Dishes:

To complement the bold flavors of these Crawfish Rolls, consider serving them alongside classic Southern sides such as:

Creamy Coleslaw: Indulge in the crisp freshness of these Creamy Coleslaw, a classic Southern side that perfectly balances the richness of the Crawfish Rolls. Shredded cabbage and grated carrot are enveloped in a creamy dressing infused with tangy apple cider vinegar and a touch of sweetness from honey.

Cajun Corn Salad: Transport your taste buds to the bayous of Louisiana with this Cajun Corn Salad, a vibrant medley of flavors that complements the spiciness of the Crawfish Rolls.

Crispy Sweet Potato Fries: Satisfy your cravings for comfort food with these Crispy Sweet Potato Fries, a mouthwatering side dish that pairs perfectly with the bold flavors of the Crawfish Rolls.

In conclusion, this Crawfish Rolls recipe offers a tantalizing journey through the heart of Louisiana cuisine. With each bite, experience the vibrant flavors and soulful essence that define Cajun cooking. Whether shared with loved ones or savored in solitude, this dish promises to elevate any dining experience. So, roll up your sleeves, embrace the spirit of the bayou, and embark on a culinary adventure like no other.

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Lt. Gov. Nungesser’s Annual Crawfish Pardoning Tradition

In Breaux Bridge, the crawfish capital of the world, an extraordinary Louisiana tradition unfolded during the 8th Annual Pardoning of the Crawfish. As per this article from The Daily Advertiser, Lieutenant Governor Billy Nungesser played a pivotal role in this unique event, where a singular crawfish named Sherbin was spared from the boiling cauldron of a typical seafood boil.

Lt. Gov. Nungesser, the mastermind behind this unconventional ritual, shared insights into the proceedings. “We select a fortunate crawfish from the Atchafalaya Basin, extend our mercy through a pardon, and release it to live out its days in the untamed swamps of Louisiana,” remarked Nungesser, embodying the spirit of compassion toward the crustacean.

In a nod to local leadership, this year’s honored crawfish bore the name Sherbin in tribute to Mayor Sherbin Collette, a respected figure who steered the town of Henderson since his election in 2004. Reflecting on the distinction, Mayor Collette remarked, “This stands as one of the greatest honors in my two-decade-long tenure as mayor.” The official proclamation, an inaugural event that unfolded eight years ago in New Orleans, originated from the Lt. Governor’s inspiration drawn from the age-old American tradition of pardoning Thanksgiving turkeys.

Mayor Collette reminisced about the inception of this unique custom, recounting a conversation with the Lt. Governor. “Eight years ago, the Lt. Governor called me one day and proposed the idea of pardoning a crawfish. I thought it was a brilliant concept, so I journeyed to New Orleans, crafted a crawfish trap, and successfully captured five of these lucky creatures,” shared Collette, underscoring the grassroots origins of the tradition.

Scheduled annually on the first Tuesday post-Mardi Gras, this ceremony marks the commencement of crawfish season in Louisiana and throughout the Gulf South, according to Nungesser. Louisiana’s 1,600 crawfish farmers contribute significantly to the industry, yielding an impressive 150 million pounds of crawfish annually, translating to a staggering $175 million in market value.

Acknowledging the challenges faced by the industry in the current year, Lt. Gov. Nungesser commented, “It’s been a challenging season with imports, drought, freeze, and a crawfish shortage. It’s crucial to spotlight this remarkable industry, and with warmer weather approaching, we hope they emerge from the ground for everyone’s enjoyment.”

As the ceremony concluded, Samantha Carroll, the executive director of the Louisiana Seafood Promotion and Marketing Board, articulated the protective measures in place for Sherbin. “Sherbin shall remain shielded from any boiling pot or culinary dish, basking in water no hotter than the serene swamps and bayous of Louisiana. Sherbin deserves to relish life in our marshes, savoring freshwater devoid of spices, potatoes, seasonings, or onions and garlic.”

In its entirety, the 8th Annual Pardoning of the Crawfish served not only as a vibrant display of Louisiana’s cultural richness but also underscored the imperative of acknowledging and safeguarding the state’s flourishing crawfish industry. What began as a novel idea eight years ago has blossomed into a symbolic gesture, a profound expression of gratitude for the crustaceans woven intricately into Louisiana’s culinary fabric.

As the event unfurled, the unconventional tradition became a poignant reminder of the intricate balance between cultural practices and the state’s economic backbone. Lt. Gov. Nungesser‘s brainchild stood as a testament toLouisiana’s commitment to preserving its traditions and sustaining the livelihoods of those entwined with the crawfish industry. Sherbin’s journey, from the simmering pot to the serene marshes, encapsulated the essence of a celebration that goes beyond a single crawfish’s reprieve—a celebration of resilience, tradition, and the timeless spirit of Louisiana.

In closing, as Sherbin embarks on his journey to Lake Fausse Point State Park in St. Martinville, the Pardoning of the Crawfish stands as an enduring testament to the state’s unwavering connection to its cultural roots. The annual ceremony serves as a poignant reminder that, amidst the grandeur of festivities, Louisiana’s commitment to preserving its unique traditions remains steadfast.

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Finger Food with a Kick: Fried Crawfish Étouffée Ball Recipe

If you’re a fan of Cajun flavors and crave a delightful twist on traditional Crawfish Étouffée, you’re in for a treat. LouisianaCookin  presents a delicious recipe for Fried Crawfish Étouffée Balls that combines the rich, savory goodness of Étouffée with the satisfying crunch of fried perfection. These delectable bites are perfect for parties, gatherings, or simply indulging in a unique Louisiana-inspired dish. In this blog post, we’ll walk you through the step-by-step process to create these irresistible Crawfish Étouffée balls, along with a zesty chipotle ranch dressing for dipping. Let’s dive into this culinary adventure!

Quick Étouffée Ingredients

  • 1 pound of succulent crawfish tail meat
  • ¾ cup finely chopped onion
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped green bell pepper
  • ½ cup of unsalted butter
  • 1 ½ tablespoons of all-purpose flour
  • ½ teaspoon of Creole seasoning (try Tony Chachere’s for an authentic touch)
  • ½ teaspoon of salt
  • ½ teaspoon of ground black pepper

Fried Crawfish Étouffée Balls Ingredients

  • 2 cups of Quick Crawfish Étouffée (recipe above)
  • 2 cups of cooked and cooled jasmine rice
  • 2 ¼ cups of plain breadcrumbs (divided)
  • ½ cup of chopped green onion
  • 4 large eggs (divided)
  • 1 cup of whole milk
  • 2 cups of all-purpose flour
  • 2 teaspoons of hot sauce (adjust to your spice preference)
  • Peanut oil (for frying)
  • ½ teaspoon of cayenne pepper (adjust for heat)
  • 1 teaspoon of salt

Chipotle Ranch Dressing Ingredients

Directions:

  1. In a generous-sized pot or Dutch oven, melt the butter over medium heat. Stir in the flour and cook for approximately 10 minutes until the mixture turns a rich peanut butter color.
  2. Add the finely chopped onion, celery, and green bell pepper. Sauté for about 6 minutes until the vegetables become tender. Mix in the crawfish tail meat, salt, black pepper, and Creole seasoning. Reduce the heat to low, cover, and allow it to simmer for 15 minutes. Let the Étouffée cool completely before using it to make the balls. You can refrigerate it for up to a week or freeze it for up to 6 months.
  3. In a large bowl, combine the Quick Crawfish Étouffée, ¼ cup of breadcrumbs, jasmine rice, chopped green onion, hot sauce, salt, cayenne pepper, and 2 beaten eggs. Refrigerate the mixture for 30 minutes.
  4. In a medium bowl, whisk together the remaining 2 eggs and milk. Place the all-purpose flour in another medium bowl, and the remaining 2 cups of breadcrumbs in a third medium bowl. Shape the Étouffée mixture into golf-ball-sized rounds. Roll each ball in the flour, then the egg mixture, and finally the bread crumbs. Place them on a baking sheet and refrigerate until firm, or up to 24 hours (see note below).
  5. In a food processor, combine the ranch dressing, chipotle peppers in adobo, minced garlic, seasoned salt, and ground black pepper. Pulse until the dressing mixture is well combined. Set it aside.
  6. In a large pot or Dutch oven, pour peanut oil to a depth of 4 inches. Heat it over medium heat until a deep-fry thermometer reads 350º F. Fry the Étouffée balls in batches for approximately 3 minutes or until they turn a golden brown hue. Serve these delightful balls hot with the chipotle ranch dressing mixture for dipping.

Serving Suggestion:

These Fried Crawfish Étouffée Balls are a scrumptious delight on their own, but you can elevate your meal by serving them with classic Creole sides like red beans and rice, collard greens, or cornbread. Don’t forget a refreshing beverage like sweet tea or a crisp lager to balance the heat!

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Explore the Best Crawfish in the State with the Bayou Country Crawfish Trail

Simply put, Louisiana’s Bayou Country Crawfish Trail is the absolute best way to experience the culture behind eating Louisiana-boiled and raised crawfish first-hand. The Bayou Country Crawfish Trail curates an entire culinary and exploratory experience for you to fill up on the most delicious crawfish at over 30 carefully-selected trail stops. You’ll be supplied with a downloaded guide that lists the best spots for delicious crawfish dishes all year long.

While seeking out delicious plates of crawfish all across the Bayou Country is a rewarding experience all on its own in terms of culinary tastes and restaurant-exploring, there is another facet to the Bayou Country Crawfish Trail that is heralded. You see, if you trek along the trail and collect five receipts from the 38 available restaurants, mark your visits on your travel guide tracker, and send them into crawfishtrail.com or at the Houma Area Visitor Center, you’ll be able to exchange your proof of purchase for your very own Crawfish Trail T-shirt. This is the best way to show those in your life that you’ve conquered the best crawfish spots in the Houma area.

The Bayou Country Crawfish Trail absolutely proves that nowhere else in the state of Louisiana prepares and serves seafood than Houma, LA– especially when it comes to crawfish. The Trail’s culinary road map lists and lays out a total of 38 trail stops from downtown Houma to the Gulf of Mexico for you to enjoy the best crawfish in the state. The listed culinary stops will range from friendly Cajun restaurants to take-out seafood markets, drive-thru boilhouses, and everything in between.

The team behind the Bayou Country Crawfish Trail truly believes in the culinary experience of not only ingesting crawfish but the culture that surrounds it, and they also believe that there’s truly not a bad time of year to enjoy the Louisiana delicacy. They’ve divided the calendar year into two “seasons” in terms of crawfish eating: Heads season and Tails season. The main difference between these two times of year is the matter in which the crawfish is “present on your plate.”

For example, Heads season will begin just before Mardi Gras season, when it is “on the horizon,” and it signals that crawfish traps around the state will soon be filled to the brim with “mudbugs” and the crawfish boils are starting up again. This is the optimal time of the year to eat boiled crawfish wherever you can get it, and you should enjoy it along with all of the available sides like potatoes, corn, sausages, and many more. This time of year will typically wrap up early in the summer, but just because the crawfish boils stop doesn’t mean that you have to wait another year until you can enjoy crawfish dishes in their prime.

This is because Tails season is what follows when the summer is at its hottest and most severe. This is because live and boiled crawfish are much harder to come by in the state, so instead of “scraping the bottom of the barrel” with attending crawfish boils that aren’t necessarily up-to-par, you can check the Bayou Country Crawfish Trail Guide for the spots in Houma, LA where they serve delicious crawfish all year-round. These dishes will come in nearly every form you can imagine because in Houma, Louisiana they know how to best prepare crawfish– whether it’s in a warm bowl of gumbo, éttouffée, or bisque. Similarly, you can also bite into a crawfish stuffed poboy or even a crawfish pie.The options are nearly endless in this season when many think that just because crawfish boils are done, there’s no more fun to be had.

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Cajun Crawfish Cardinale Recipe

If it’s time to spice things up on your dinner table, consider doing so with this mouthwatering Crawfish Cardinale recipe from Louisiana Cookin that will leave your taste buds dancing. This delicious Cajun dish is packed full of flavor and is perfect for any occasion. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. So grab your apron and get ready to cook up a storm because this dish is about to become a staple at your dinner table.

Crawfish Cardinale is a classic Louisiana dish that is sure to spice up your dinner table. This dish is made with fresh crawfish, tomatoes, and a variety of spices. The result is a delicious and hearty meal that will leave you wanting more. It is a popular dish throughout the south and is often served as an appetizer or main course. The perfect accompaniment to Crawfish Cardinale is a bowl of hot, steamed rice or delicious fried fish.

Crawfish Cardinale is a Louisiana dish that originated in the city of New Orleans. It is a popular dish during the Lenten season, and is made with crawfish, shrimp, and crabmeat. The dish is usually served over rice, and is often garnished with green onions and parsley. The origin of the dish is unclear, but it is believed to have been invented in the late 19th century. It was originally invented as a Lenten dish as it contains no meat, but rather seafood and vegetables. The traditional recipe consists of crawfish tails, shrimp, crabmeat, green onions and parsley cooked in butter and garlic until the ingredients are tender. The dish can be served over rice, pasta, or fish.

Ingredients

  • 1 pound of frozen cooked crawfish tails, thawed
  • 1 (10-ounce) package of frozen puff pastry shells, cooked
  • ½ cup of minced shallots
  • ¼ cup of chopped green onion
  • ¼ cup of celery, finely chopped
  • ¼ cup of red bell pepper, finely chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons of tomato paste
  • ½ teaspoon of lemon zest
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of fresh thyme leaves
  • 1 tablespoon of chopped fresh parsley
  • 2 tablespoons of all-purpose flour
  • 3 cups of heavy whipping cream
  • ¼ cup of salted butter
  • 2 tablespoons of cognac, plus more to serve
  • 1 teaspoon of kosher salt
  • ⅛ teaspoon of cayenne pepper
  • Chopped fresh parsley, for garnish

Directions

  1. To begin this delicious recipe, you’ll first want to take a large skillet and melt your butter over medium heat. Once the butter is fully melted, you’ll add your shallot, celery, bell pepper, and minced garlic. Cook these vegetables until they’re tender and translucent, which should take approximately 3 minutes.
  2. At this point, you’ll stir in your tomato paste and cook for one minute. Then, stir in the all-purpose flour and cook the contents of the skillet while stirring constantly. Stir constantly for about 2 minutes and then gradually whisk in your cream.
  3. Add in your green onions, cognac, lemon zest, lemon juice, thyme, parsley, salt, and cayenne pepper. Cook the contents of the skillet while continuing to stir constantly until everything has thickened, about 4 minutes. Add in your crawfish, and cook for an additional 2 minutes.
  4. Serve this dish over your prepared pastry shells that you’ve cooked according to the package’s directions, and consider garnishing with a drizzle of cognac and parsley, if desired.
  5. Enjoy!

 Note:

There are many ways to change up this recipe to suit your taste. For a spicier dish, add more cayenne pepper or chili powder to the roux. You can also add other seafood like shrimp or crab meat to the dish. If you want a heartier meal, serve it over rice instead of pasta. No matter how you make it, this Crawfish Cardinale recipe is sure to be a hit.

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Delicious Crawfish Cream Sauce to Heighten Any Dish

Especially in the south, it’s always a great idea to have one tangy, creamy, and seafood-based dip recipe in your back pocket, and with this outstanding recipe from Cristy Irene for Crawfish Cream Sauce, you’re always supplied with a delicious addition to any dish.

The culinary beauty of this classically cajun crawfish cream sauce is that it’s made with authentically fresh or thawed crawfish tails, delicious cream, melted butter, and the cajun combination of sautéed onion, garlic, and bell pepper. The key to knocking this recipe out of the park is to have all of your cooking utensils and ingredients on hard, in place, or“mise-en-place,” throughout the process. This is true of many cajun, creole, or seafood recipes, but it’s especially important for this crawfish cream sauce, which comes to fruition in only a matter of minutes. Be diligent and proactive in your cooking processes, as you will not want to add butter to the pan if you haven’t chopped all of your ingredients yet. For the best results, have everything chopped ahead of time and “at the ready” near the stovetop you’ll be cooking on.

This sauce is perfect for many different seafood-based dishes, such as blackened or fried catfish, especially in the Lenten season. Consider making this crawfish cream sauce alongside your next Friday afternoon fish dinner. For instance, if you blackened catfish filets in a skillet ahead of time, the remnants that are left in the pan afterward will add outrageously decadent flavor to the sautéing of the vegetables. Speaking of the vegetables, when you’re busy chopping them ahead of time, you’ll want to chop or mince the onion and bell peppers in a comparatively smaller size than the crawfish. The recipe’s author suggests that they were in big chunks that, while still distinguishable, don’t detract from the crawfish themselves.

Ingredients for Crawfish Cream Sauce:

Directions for Crawfish Cream Sauce:

  1. You’ll begin this recipe by heating your pan over medium heat and melting your butter in it.
  2. After the butter melts, add in your crushed garlic cloves, chopped onion pieces, and chopped trinity of bell peppers. Sauté these ingredients until your onions are translucent and fragrant. This will take approximately four to five minutes.
  3. Next, pour your two cups of half & half into the pan, and stir the sautéed ingredients into the creme until the creme mixture has thickened.
  4. After the half and half thickens, add in your freshly squeezed lemon juice, crawfish tails, and stir everything together until it’s well combined. You’ll want to gently porn your lemon juice over the crawfish tails in order to coat the tails in the tangy flavor. By adding the lemon juice to the cream sauce, you’re adding a nice and light balance to the heaviness of the cream. This adds a flavor and perks up the overall taste of the cream.
  5. Cook the skillet’s contents for an additional 2 minutes, and then remove this skillet from the heat.
  6. Serve & enjoy your meal!

Notes:

This crawfish cream sauce recipe pairs extremely nicely with either fried or blackened fish, especially catfish, but it’s also a good addition to any meal consisting of a seafood entree and vegetable side dish, such as asparagus. If you find yourself preparing this dip on a whim, consider serving it alongside a rice, pasta, or other grain-reliant dish. Alternatively, it’s great with grits or biscuits, as the creamy flavor is complementary to many types of food.

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