Tag: Crawfish recipes

Authentic Crawfish Étouffée

When it’s cold, especially in the south, and crawfish is in season, there’s no better dish than authentic Crawfish Étouffée to liven your spirits and warm you up, so get that pot out and prepare to be invigorated by Cajun and Creole cuisine with this recipe from Acadiana Table’s George Graham.

As it’s commonly accepted down south, there are few other absolutely pure expressions of Louisiana cooking than the light roux of a crawfish étouffée with its thickened butter sauce housing swimming crawfish tails over a heavenly pillow of white rice. Known as a “centerpiece dish,” a bowl or heavy plate of crawfish étouffée can truly make-or-break a southern dinner table due to its unique flavor and texture profile that it offers in every freshly-caught, seafood-laden bite.

Various restaurants have crawfish étouffée”remixes” which include the addition of tomato paste, dark roux, or cream of mushroom soup, but in this recipe you’ll find freshly-caught, cajun authenticity in every step, each bite, and from all angels present.

While it’s often accepted to use frozen cooked crawfish tails when the real deal is not in season, perhaps to appease an out-of-season craving for cajun cuisine, it’s always preferred to go with the freshly-picked tail meat, as there simply is no substitute. Some chefs like to save the shells from a crawfish boil and order extra pounds of boiled crawfish to create their own stock. This is due to the fact that besides fresh seafood, there’s also no better substitute than an intense and depth-filled crawfish stock to truly elevate your dish to a higher palette.

The crawfish etouffee recipe’s chef’s note indicates that it’s often considered a best practice to peel your own crawfish, but when found lacking, packaged tail meat is fine as it’s a time-saver. If using pre-packaged, be sure to add a little water to the fat inside in order to get all of the flavor out. Make your crawfish stock at home with leftover heads and shells from past meals. Simply rinse off any seasoning and boil them for 30 minutes and strain. Alternatively, a good shrimp stock can be made using dried shrimp that’s boiled in water and strained.

Ingredients:

1 pound of butter (unsalted)

2 cups of diced, yellow onions

1 cup of diced, green bell pepper

1 cup of diced celery

1 tablespoon minced garlic

1 teaspoon cayenne pepper

2 pounds of Louisiana crawfish tail meat

¼ cup all-purpose flour

1 ½ cups crawfish (or seafood) stock

Kosher salt

Freshly-ground pepper

Hot Sauce

¼ cup flat-leaf parsley (chopped)

1 cup diced green onion tops

6 cups cooked Louisiana long-grain white rice

Recipe:

  1. Place a large skillet over medium heat and melt your unsalted butter; then add the onions, bell pepper and celery (the trinity). Sauté until it’s tender and then add in your garlic. Lower the heat to a simmer and stir your ingredients to combine. Season the mixture with cayenne pepper and add your crawfish tail meat by stirring it into the total combination.
  2. Sprinkle your flour over the mixture and stir it in to incorporate it and thicken it by cooking the four. Add some of your stock and continue stirring until it all begins to thicken. Add more stock until you get a stew-like thickness.
  3. Season it all to taste with salt, pepper, and hot sauce. Let it simmer on the stove for at least 45 minutes, but the longer and lower the heat, the better. Serve over a mound of white rice and garnish with parsley and green onion tops.

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Louisiana Favorite’s: Extra Crawfish Tail Recipes

It is officially spring, feeling like summer. We all know that means one thing; it’s Crawfish time. All of the big pots have started boiling those mud-bugs. Crawfish boils usually end with no leftovers, but sometimes you will get lucky and have some extra. This means endless possibilities for Crawfish recipes. Louisiana Cookin’ recently published a blog with 9 recipes that you can use for those left of tails, here are three of them!

Tomato Crawfish Salad

INGREDIENTS

1 (16-ounce) package of cooked crawfish tails, make sure to rise them and drain them

⅓ cup powdered Tomato Mix

½ cup canola oil

1 teaspoon hot sauce

½ cup thinly sliced celery

1-pint grape tomatoes, they need to be halved

12 pickled okra pods, these need to be halved also

¼ cup red onion, thinly sliced

1 tablespoon of horseradish, make sure it is already prepared

2 tablespoons of lemon juice, the fresher the better

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1½ teaspoons dry mustard

Grab a medium mixing bowl and mix together the juice, powdered Tomato mix, salt, pepper, hot sauce, and horseradish. You then want to slowly add the oil, while constantly whisking the mixture to make sure it combines nicely. This is what will be used for the dressing.

In a different mixing bowl, combine the onion, okra, tomato, celery, and of course the crawfish. Take ¼ of your dressing and mix it into this bowl. Serve the extra dressing on the side so guest can add more if needed.

Crawfish Dip

INGREDIENTS

Crawfish

1 cup water

1-pound cooked crawfish tail meat

2 cups sour cream

1 (1-ounce) package dried porcini mushrooms

2 cloves garlic, chopped

1 bunch green onions, sliced

1 cup chopped fresh parsley

¼ cup all-purpose flour

¾ cup unsalted butter

2 teaspoons salt

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

Take a microwave safe bowl and heat up 1 cup of water on high. You want the water to be really hot, add the mushrooms until they soften. Strain the mushrooms but make sure to keep the liquid. Cut the mushrooms into fine pieces.

Take a medium saucepan, melt the butter, add the green onion, and then mix in the floor, letting it cook for 5 minutes

Take the mushroom liquid, the mushrooms, and the garlic, and add it to the saucepan. This needs to be brought to a boil.

Add the salt, pepper, and Crawfish; once adding the Crawfish continue to cook for 5 more minutes. Then reduce to low heat; add the parsley and sour cream.

Cajun Crawfish Bread

INGREDIENTS

1 (12-ounce) loaf French bread and halved it lengthwise

1 pound cooked crawfish tails

½ cup mayonnaise

2 tablespoons butter

1 (8-ounce) package cream cheese, it needs to be softened

¾ cup sweet onion, finely chopped

3 cloves garlic, make sure they are minced

¾ cup green onion, chopped

1 tablespoon chopped parsley, fresh

1 teaspoon Cajun seasoning*

½ teaspoon sweet paprika

½ cup grated Parmesan cheese

¾ cup shredded Monterey Jack cheese (with peppers)

First preheat the oven to 375 degrees

Take the bread halves and spread the mayonnaise on both halves.

Melt the butter in a large skillet, add the sweet onion and cook for about 5 minutes.

Then add the garlic and cook for about 2 minutes. The parsley, green onion, and crawfish should be add next, cook for about 5 minutes. The cream cheese and Cajun seasoning will come next. Remove the skillet from the heat and stir to make sure the

cheese is fully mixed.

Take the mixture and spread it on both halves of the bread, garnish with the cheeses and paprika. Bake the bread until the cheese looks melted then turn on the broil, you want the cheese to be slightly browned.
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