Tag: Crawfish

Stuffed Crawfish Bisque: The Ultimate Seafood Dish

Crawfish bisque is one of the most treasured dishes in Louisiana’s rich culinary tradition. Unlike a simple soup or stew, this dish is a labor of love, packed with bold Cajun flavors and featuring stuffed crawfish heads that add an unmistakable depth to the bisque. This recipe from Louisiana Cookin takes some time and effort, but the end result is a deeply satisfying, restaurant-quality meal that’s perfect for special occasions or family gatherings.

This dish combines a velvety roux-based sauce with tender crawfish tails and a medley of fresh vegetables and seasonings. The true hallmark of an authentic bisque is the stuffed crawfish heads, which add an extra layer of complexity to the dish. The heads are filled with a savory mixture of crawfish tails, breadcrumbs, and aromatic seasonings, then baked to perfection before being simmered in the bisque. Served over a bed of fluffy white rice, this dish is a true celebration of Louisiana’s seafood bounty.

Ingredients:

  • 60 crawfish heads, cleaned
  • 3 pounds cooked crawfish tails
  • 3 large eggs, beaten
  • 2½ cups minced and 1½ cups diced onion
  • 1 cup diced celery
  • ½ cup diced green bell pepper
  • ½ cup minced green bell pepper
  • 1 cup sliced green onions
  • 4 tablespoons minced garlic
  • ½ cup chopped fresh parsley
  • 2 to 3 quarts shellfish stock
  • ¼ cup tomato sauce
  • 2 cups seasoned Italian bread crumbs
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • Steamed white rice, to serve
  • Granulated garlic, kosher salt, & ground black pepper to taste

Directions:

  1. In a large Dutch oven, heat the vegetable oil over medium-high heat. Whisk in the all-purpose flour and continue stirring constantly to create a rich, dark brown roux. This process should take approximately 12 to 15 minutes. Be patient and vigilant—burning the roux can ruin the dish.
  2. Once the roux reaches the desired color, add in the diced onions, celery, bell peppers, and minced garlic. Stir frequently and cook until the vegetables soften and release their flavors, which should take about 3 to 5 minutes.
  3. Next, stir in the crawfish tails and tomato sauce, mixing well to incorporate all the flavors. Gradually pour in the shellfish stock, stirring continuously to create a thick, sauce-like consistency. If the bisque becomes too thick during cooking, additional stock can be added as needed. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer.
  4. For the Stuffed Crawfish Heads, you’ll want to preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a food processor, combine the cooked crawfish tails, minced onions, celery, bell peppers, parsley, and garlic. Pulse for about 30 seconds until finely chopped. Transfer the mixture to a large mixing bowl. Stir in the beaten eggs and gradually add the seasoned breadcrumbs, just enough to bind the mixture together. Season with salt, pepper, and granulated garlic to taste.
  5. Fill each cleaned crawfish head with the prepared stuffing mixture, pressing gently to secure the filling. Any remaining stuffing can be set aside and stirred into the bisque. Arrange the stuffed crawfish heads on the prepared baking sheet and bake for about 20 minutes or until lightly browned.
  6. Gently stir in the stuffed crawfish heads. Allow the bisque to simmer for 45 minutes, stirring occasionally to prevent the crawfish from settling at the bottom and burning.
  7. Once the bisque has thickened and all the flavors have melded together, add the sliced green onions and fresh parsley. Season with salt, black pepper, and granulated garlic to taste. Serve the bisque over steamed white rice for a hearty and satisfying meal.

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Cajun French Toast with Hollandaise and Crawfish

Indulge in a deliciously unique breakfast experience with this Savory Louisiana Crawfish Cajun French Toast from Louisiana Cookin. Created by Yvette Bonanno, a talented member of the Louisiana Crawfish Promotion and Research Board (LCPRB), this recipe masterfully blends classic French toast with bold Cajun flavors. Featuring buttery sautéed crawfish tails, a perfectly poached egg, and a creamy hollandaise sauce, this dish is an ideal way to celebrate crawfish season and the flavors of the South. Whether you’re hosting a weekend brunch or craving a hearty breakfast, this recipe is sure to impress.

The Louisiana Crawfish Promotion and Research Board has been a cornerstone of the state’s crawfish industry since its establishment in 1983. By raising funds for market development and supporting research initiatives, the board ensures that Louisiana crawfish remains synonymous with quality and flavor. This recipe exemplifies the excellence that LCPRB works tirelessly to promote.

Ingredients:

  • 1 pound crawfish tails
  • 4 thick slices of French bread
  • 6 large eggs (2 for custard, 4 for poaching)
  • 3 egg yolks, room temperature
  • ½ cup heavy cream
  • 1 cup milk
  • 6 tablespoons butter (divided)
  • 1 quart water
  • ¼ cup white wine
  • ¼ cup white vinegar
  • 1½ tablespoons fresh lemon juice
  • 3 tablespoons minced shallots
  • 2 tablespoons chopped fresh parsley (divided)
  • 1 tablespoon chopped green onion
  • 2 tablespoons olive oil
  • 1 teaspoon crab boil seasoning
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon kosher salt
  • 2 teaspoons table salt (divided)
  • Pinch of cayenne pepper
  • ½ teaspoon crushed red pepper (optional)

Directions:

  1. In a medium bowl, whisk together the eggs, milk, heavy cream, shallots, parsley, green onion, salt, Cajun seasoning, and crushed red pepper (if using). Set aside to allow the flavors to meld.
  2. Combine egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on low speed for 15 seconds. Meanwhile, melt the butter in a small saucepan until sizzling hot. With the blender still running, carefully pour the hot butter into the egg mixture in a slow, steady stream. Continue blending for about 30 seconds until the sauce thickens. Set aside.
  3. Melt butter in a saucepan over medium heat. Add chopped shallots and sauté until fragrant. Stir in salt, crab boil seasoning, and white wine. Add crawfish tails and heat through, stirring gently. Remove from heat and toss with fresh parsley.
  4. Soak the slices of French bread in the custard mixture until fully saturated. Heat olive oil and butter in a skillet over medium-high heat. Cook the bread slices until golden brown and slightly crispy on both sides. Remove from the skillet and set aside.
  5. Bring water and vinegar to a gentle simmer in a stockpot. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes, depending on your desired doneness. Remove the eggs with a slotted spoon and drain on a clean kitchen towel.
  6. Place a slice of custard-soaked French toast on a plate. Top it with a poached egg, a generous serving of sautéed crawfish tails, and a drizzle of hollandaise sauce. Repeat with the remaining portions. Serve immediately and enjoy the rich, bold flavors of Louisiana.

Side Dish Suggestions

To complement this savory masterpiece, consider serving:

This Savory Louisiana Crawfish French Toast recipe is a testament to the vibrant flavors and culinary heritage of the South. The creamy hollandaise, tender crawfish tails, and perfectly poached eggs come together to create an unforgettable breakfast or brunch dish. Whether you’re a Louisiana native or just a fan of bold, innovative recipes, this dish is a must-try.

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Creamy Cheese Grits and Crawfish Boudin: A Perfect Pair

If you’re looking to impress your guests with a dish that perfectly combines rich flavors and sophisticated textures, look no further than this delicious recipe for Crawfish Boudin and Tasso with Creamy Cheese Grits from Louisiana Cookin. This Louisiana-inspired dish brings together the savory taste of crawfish and tasso ham with the creamy comfort of cheese grits, creating a meal that is as satisfying as it is indulgent.

Ingredients for Crawfish Boudin:

  • ½ pound frozen crawfish tails, thawed
  • 1 cup diced tasso
  • 1 cup cooked long-grain white rice
  • 2 tablespoons chopped fresh parsley
  • ¼ cup sliced green onion
  • ¾ cup heavy whipping cream, divided
  • 1 tablespoon Creole mustard
  • ¼ cup plus 2 tablespoons brandy, divided
  • 3 tablespoons vegetable oil, divided
  • 1½ teaspoons Cajun seasoning, divided
  • ½ teaspoon kosher salt
  • Garnish: sliced green onion, chopped fresh parsley

Directions:

  1. Prepare the Crawfish Mixture: In the bowl of a food processor, pulse together the crawfish tails, ¼ cup of the heavy whipping cream, 2 tablespoons of brandy, green onion, 1 teaspoon of Cajun seasoning, and kosher salt until finely chopped and well combined. Transfer this mixture to a medium bowl and stir in the cooked rice and fresh parsley. Allow the mixture to rest for about 15 minutes to let the flavors meld. Next, divide the crawfish mixture into 12 equal portions, each approximately 3 tablespoons. Shape these portions into patties about ½ inch thick.
  2. Cook the Tasso: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced tasso and cook, stirring occasionally, until the pieces are browned and crisp, which should take about 5 to 7 minutes. Use a slotted spoon to remove the tasso from the skillet and set it aside.
  3. Cook the Patties: Add another tablespoon of oil to the skillet and heat over medium-high heat. Add half of the crawfish patties and cook until browned, about 2 to 2½ minutes per side. Remove from the skillet and repeat with the remaining oil and patties. Once all patties are cooked, wipe the skillet clean.
  4. Make the Mustard Sauce: In the same skillet, combine the Creole mustard, the remaining ½ cup of heavy whipping cream, the remaining ¼ cup of brandy, and the remaining ½ teaspoon of Cajun seasoning. Cook over medium heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, approximately 4 to 5 minutes.
  5. Serve: Place the crawfish patties over a generous serving of Creamy Cheese Grits. Drizzle the mustard sauce over the top and garnish with sliced green onions and chopped parsley if desired.
  6. To make the Creamy Cheesy Grits, you’ll want to bring 3 cups of water, 1 cup of heavy whipping cream, and 1 tablespoon of kosher salt to a boil over medium-high heat. Gradually whisk in the stone-ground grits, ensuring they are fully combined with the liquid. Cook, stirring frequently, for about 5 minutes.
  7. Reduce the heat to medium-low and continue to cook the grits, stirring occasionally, until they become tender, about 10 to 15 minutes. Lastly, stir in the crème fraîche and shredded Monterey Jack cheese until the mixture is smooth and the cheese is fully melted.

Crawfish Boudin and Tasso with Creamy Cheese Grits is a true celebration of Southern cuisine, combining bold flavors and comforting textures into a dish that is sure to impress. Whether you’re preparing this for a special occasion or just a delightful family dinner, the rich taste of the crawfish and the creamy smoothness of the cheese grits will leave everyone asking for seconds. Enjoy this dish with any of the suggested sides, and you’ll have a meal that’s both unforgettable and irresistibly delicious.

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Gulf Coast Delight: How to Make Crawfish Cornbread

If you’re seeking a mouthwatering dish that embodies the heart of Southern cuisine, look no further than this recipe for Crawfish Cornbread from LouisianaCookin. Bursting with flavors from the Gulf Coast, this cornbread marries the richness of crawfish with the comforting texture of classic cornbread. It’s a dish that’s perfect for gatherings, potlucks, or as a hearty side to a soulful meal.

Ingredients:

  • 1 pound cooked crawfish tail meat
  • ½ red bell pepper, chopped
  • 4 green onions, thinly sliced
  • 1 teaspoon granulated garlic
  • 1 large egg, beaten
  • 1¾ cups whole milk
  • ½ cup all-purpose flour
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons honey
  • ¼ cup bacon drippings
  • 1¼ cups unsalted butter, divided
  • ¼ cup salted butter, melted
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon plus ½ teaspoon plus 1 pinch salt, divided
  • ¼ teaspoon ground black pepper

Directions:

  1. Preheat and Prepare Skillet: Begin by placing a deep 10-inch cast-iron skillet in your oven. Preheat the oven to a scorching 450°F. This high heat ensures a crisp crust on your cornbread.
  2. Prepare Crawfish: Place your crawfish tails in a colander to drain. Gently squeeze them to remove any excess liquid, which helps prevent a soggy texture in the cornbread.
  3. Cook Vegetables and Crawfish: In a medium skillet, melt ½ cup of unsalted butter over medium-high heat until it starts to foam. Add the chopped red bell pepper, thinly sliced green onions, a pinch of salt, and ground black pepper. Cook, stirring occasionally, until the bell pepper softens, which should take about 5 minutes.
  4. Sprinkle in ½ teaspoon salt, the ground black pepper, and the crushed red pepper, and cook for an additional 30 seconds, allowing the spices to release their flavors. Stir in the crawfish tails and granulated garlic. Continue cooking until most of the moisture evaporates, roughly another 5 minutes.
  5. Melt Butter: In a small microwave-safe bowl, place 7 tablespoons of unsalted butter and melt it in the microwave on high for about 45 seconds. Set this aside for later use.
  6. Mix Dry and Wet Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking soda, baking powder, and the remaining tablespoon of salt. Gradually stir in the whole milk and honey, ensuring a smooth mixture. Add the melted unsalted butter and beaten egg, stirring until everything is well combined. Finally, fold in the crawfish mixture, making sure it’s evenly distributed.
  7. Prepare Skillet for Baking: Carefully remove the hot cast-iron skillet from the oven and place it over high heat. Add the bacon drippings and let it cook until it begins to smoke slightly. This step infuses the cornbread with a smoky flavor. Add the remaining ¼ cup of unsalted butter to the skillet, swirling it around to coat the bottom and sides thoroughly.
  8. Bake Cornbread: Pour the batter into the hot skillet, smoothing the top with a wooden spoon or rubber spatula. Reserve the last tablespoon of unsalted butter for another use. Bake in the preheated oven until the cornbread turns a beautiful golden brown, about 10 to 15 minutes. Once done, carefully turn the cornbread out onto a cutting board. Brush generously with the melted salted butter, cut into pieces, and serve hot.

Side Dish Suggestions:

Crawfish Cornbread is a versatile dish that pairs well with various Southern favorites. Here are some ideas to complete your meal:

  • Collard Greens: A traditional Southern side, collard greens cooked with ham hocks or bacon add a savory depth that complements the cornbread.
  • Fried Catfish: Crispy fried catfish with a squeeze of lemon makes a delightful main course paired with the rich cornbread.
  • Red Beans and Rice: This hearty dish is perfect with the spicy and savory notes of the Crawfish Cornbread.
  • Southern Slaw: A tangy coleslaw can provide a refreshing contrast to the warm, buttery cornbread.

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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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