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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2022 Crawfish Season Gears Up

Despite the annual challenges that Louisianians face, you can always expect them to remain loyal to the best season of all, crawfish season; and according to this business article from The Advocate, 2022 is looking to be no different in terms of excitement.

It might be accurate to say that Louisiana’s pride has been bruised over the past two years given the unexpectedly exhausting challenges that the pandemic and numerous devastating hurricanes have brought with them. But despite these challenges, Advocate staff writers report that restaurateurs, retailers, farmers, and consumers are as enthusiastic as ever to dive head-first into the 2022 crawfish season as a means to embrace tradition.

Citizens of the gulf coast can attest that a crawfish boil is a singular event that has the ability to bring many different people together towards a common goal, to enjoy a communal meal that is more of an activity than a solitary experience. All throughout the winter, as Louisianians begin to look forward to temperatures rising and venturing outside once again without the threat of wind chill, they begin to anticipate that late winter and early spring emergence of crawfish season more and more.

The enthusiasm this year is palpable, as November and December 2021 saw temperatures that were warmer than expected, which kept local crawfish active. Because the water temperatures in some ponds had reached 75 degrees, the crawfish were able to stay active longer than they had in previous years. This led to the crawfish spending the extra time feeding, gathering, and growing, which has only resulted in heightened catches in early January.

Mark Shirley, an aquaculture agent for the Louisiana State University Agricultural Center and Louisiana Sea Grantsaid of that optimal, extended period for crawfish activity, “when the water temperature is jumping between 60 and 70 degrees, that’s optimum for crawfish growth.”

Agricultural experts and industry professionals envision a bountiful crawfish harvest this year despite the prolonged January cold snap that has placed a dent in crawfish production. Laney King, a co-founder of The Crawfish App, software that tracks the prices of the southern delicacy statewide, said that the farmers and vendors she’s spoken to remain optimistic about crawfish production in 2022 despite the frigid January temperatures.

King said, “they can already see the growth that the crawfish have had, even if they’re kind of hiding out a little bit in this cold weather right now.” This statewide resilience is sure to be mirrored by the Louisiana consumer come the peak months of the season in March, April, and May.

As a crawfish specialist, Mark Shirley reported to The Advocate that crawfish supply should remain strong this season, and he’s already seen the production season begin to take shape as well. The sheer amount of land that has been devoted to crawfish production across the state has been measured at about 250,000 acres, and that number is still rising. It’s expected that nearly 150 million pounds of crawfish will be produced in these acres of crawfish ponds across Louisiana this season.

Shirley noted that there are market concerns to be aware of going into the season such as the possibility of a labor shortage when it comes to local crawfish processing plants struggling to find enough workers to assist with the peeling and packaging of crawfish for tail distribution.

However, Shirley advised that Louisiana consumers should plan to start their crawfish boils sooner rather than later in the season so that local farmers can reap the economic benefits and provide for a healthier season throughout the spring. He said, “don’t wait to eat crawfish until April or May. Don’t wait until Easter. Don’t wait until Mardi Gras. Start eating crawfish now. They’re available,” and as anyone who’s attended an early-season crawfish boil can tell you, many Louisianians don’t need to be told to jump on crawfish season early.

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A Guide to Louisiana’s Crawfish Festivals

It’s crawfish season in Louisiana, and festival season also. That can only mean one thing, crawfish festivals!

Crawfish are an important part of Louisiana State’s identity, economy, and cuisine. This red crustacean is found in both Creole and Cajun dishes throughout Louisiana and is cooked in every possible way imaginable.

In fact, the most commonly asked question in Louisiana from visitors is “When is crawfish season?”

The importance of the crawfish is first seen in the Houma Indian tribe, where the crawfish was used as its emblem for hundreds of years. In the 1800s, lobster recipes brought by Cajun settlers from their Canadian roots were substituted with crawfish. Then, Creole restaurant entrepreneurs realized how delicious and accessible crawfish was, and it’s been an important part of Louisiana culture and cuisine ever since!

What makes crawfish an even bigger commodity is the fact that it’s seasonal. Prime time for crawfish falls from February to mid-May. For many Louisiana residents, crawfish is the marker for an upcoming spring.

In honor of crawfish season and the fact that Louisianians have a festival for everything, here’s a guide to the best Louisiana Crawfish festivals you don’t want to miss.

Louisiana Crawfish Festival

This festival is from March 26th to the 29th in Chalmette. St. Bernard Parish is one of the most seafood-centric regions in Louisiana. Most of this is due to a commercial fishing industry that has been thriving for decades. Head to this fest for every imaginable recipe of crawfish, good Cajun music, arts and crafts, and pageants.

The Original Downtown Lake Charles Crawfish Festival

This three say party occurs on April 17-18 in Lake Charles. Although it’s called a crawfish festival, expect a celebration that focuses on all the awesome things St. Charles has to offer. You’ll find pageants, live music, local crafts, and carnival rides.

Slidell’s Annual Crawfish Cook-Off

The largest one day event on the Northshore, this festival is on April 18 in Slidell. This festival hosts a healthy competition that has more than 60 teams cooking for the title of Best Crawfish in St. Tammany Parish. Plan for large crowds, great music from well known artists, and a special kids zone for kids 12 and under.

Breaux Bridge Crawfish Festival

The first weekend of May each year (May 1-3 this year), this huge festival is hosted in Breaux Bridge. With over 30,000 visitors flocking to Cajun Country, Breaux Bridge was named the Crawfish Capital of the World in 1959, and the festival followed suit in 1960. The festival embodies Cajun culture with authentic music and food.

Curious about other festivals in Louisiana? Click herefor a complete list.

Want to find crawfish without the crowds? Head to one of these restaurants for a delicious crawfish meal:

If you’re interested in the history of crawfish, Jeff Davis Parish offers crawfish farm toursthat show visitors a glimpse into crawfish ecology and the business.

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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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10 Things You Didn’t Know About Louisiana

Everyone thinks they know Louisiana but we bet there is something on this list of 10 that you weren’t aware of.  Louisiana has a rich, complex history that is fascinating to learn about. How many did you know out of 10?

  1. While all of Louisiana may be known for its crawfish, Breaux Bridge reigns as king of crustaceans. The city is called the “Crawfish Capital of the World” and has been proving it for over 50 years with its annual Breaux Bridge Crawfish Festival. The Crawfish Festival has also become one of the largest gatherings of world famous Cajun musicians. All weekend long you can hear the sound of authentic Cajun, Zydeco and Swamp Pop music rising from the festival. Whether your musical taste is Cajun or Creole, you can witness over 30 bands perform over the three day event if you think you have the stamina. It’s a perfect opportunity to see our musical tradition passed from generation to generation. Watch the Cajun dance contests, and if you’re brave, join in. There’s no better way to learn. There are even Cajun music workshops held in the heritage tent.

    2. The first bottler of Coca-Cola, Joseph Biedenharn, lived in Monroe, where he purchased a small bottling plant to produce the drink.  The plant is now a museum and can be toured year round.  Young and old can connect to the gracious life of his daughter Emy-Lou through guided tours of the house. The rooms are exhibited as they were lived in, reflecting the eclectic taste of a well-traveled woman. In the furnishings and accessories, one will see Emy-Lou’s love of music, nature and family.  Guests will enjoy the beauty of rare furniture and antiques featured in the library, music, dining, breakfast and living rooms. The bedrooms display crystal chandeliers, high tester beds, and artistic accessories highlighting Emy-Lou’s European singing career.

    3. Louisiana was named in honor of King Louis XIV, the King of France from 1643-1715.

    4. Until about 1890, City Park in New Orleans was a favorite dueling spot for Creole people. They would gather at the “Dueling Oaks” with a pistol, saber or colichemarde (long sword) and fight with their opponents.  New Orleans City Park lost approximately 2,000 trees after Hurricane Katrina and the federal levee failures, but the Dueling Oak still stands where Dueling Oaks Drive meets Dreyfous Drive between the Sydney and Walda Besthoff Sculpture Garden and the New Orleans Museum of Art. At one point, there was a placard that explained the tree’s historical significance, but it’s no longer there.  Originally, there were two “dueling oaks,” but one was lost in a hurricane in 1949. In the 1800s, men would defend their pride and honor by dueling each other under the oaks at what is now City Park but then was a normally quiet spot secluded from the rest of the city. Some of the city’s most notable figures who participated in duels in City Park include U.S. Congressman Emile LaSere and Bernard de Marigny, a nobleman and president of the Louisiana Senate in 1822-23. Many of the disputes between parties were either reconciled before the duel or after one party sustained a minor injury. Dueling deaths were reported, however. In 1805, Micajah Green Lewis, Gov. William C.C. Claiborne’s private secretary and brother-in-law, was killed by Robert Sterry, a Claiborne opponent. By 1890, dueling was outlawed.

    5. In 1803, the United States purchased the Louisiana Territory from France for $15 million dollars, nearly doubling the size of the country.  The Louisiana Purchase of 1803 brought into the United States about 828,000,000 square miles of territory from France, thereby doubling the size of the young republic. What was known at the time as the Louisiana Territory stretched from the Mississippi River in the east to the Rocky Mountains in the west and from the Gulf of Mexico in the south to the Canadian border in the north. Part or all of 15 states were eventually created from the land deal, which is considered one of the most important achievements of Thomas Jefferson’s presidency.

    6. Just because it’s called the “French Quarter” doesn’t mean that being in New Orleans’ famous neighborhood is like strolling through a Parisian city. Most of the buildings today were influenced by Spanish architecture after a fire in 1794 destroyed most of the French colonial architecture.  The fire started on December 8, 1794. The fire area stretched across 212 buildings, including the royal jail.[1] It spared the Mississippi River front buildings. Among the buildings spared were the Customs House, the tobacco warehouses, the Governor’s Building, the Royal Hospital, and the Ursulines Convent. Despite widespread fire damage, the St. Louis Cathedral was not destroyed but was dedicated just 2 weeks later, on December 23, 1794.

    7. Louisiana is the only state that still acts under Napoleonic code, which derives from the original French emperor’s civil code. It was drafted by a commission of four eminent jurists and entered into force on 21 March 1804.  The Code, with its stress on clearly written and accessible law, was a major step in replacing the previous patchwork of feudal laws. Historian Robert Holtman regards it as one of the few documents that have influenced the whole world. The Napoleonic Code was not the first legal code to be established in a European country with a civil legal system; it was preceded by the Codex Maximilianeus bavaricus civilis (Bavaria, 1756), the Allgemeines Landrecht (Prussia, 1794), and the West Galician Code (Galicia, then part of Austria, 1797). It was, however,the first modern legal code to be adopted with a pan-European scope, and it strongly influenced the law of many of the countries formed during and after the Napoleonic Wars.  The Napoleonic Code influenced developing countries outside Europe, especially in the Middle East, attempting to modernize their countries through legal reforms.

    8. The town of Jean Lafitte was once a hideaway for pirates. It was also named after the French-born Louisiana pirate of the same name. The Barataria region was originally home to Native Americans, whose shell middens and ceremonial mounds are still found along the bayous. Shortly after the founding of New Orleans in 1718, the French explored the area and established Barataria Bay as a harbor for large vessels on the Gulf Coast.  By the 1730s, early colonists used the area’s virgin forests of cypress and oak trees for ship construction. Canals were dug between the Mississippi River and bayous to transport lumber, and logging persisted until the last sawmill closed in 1929. Meanwhile, plantation owners cultivated the land for sugar and rice production, and the area was an important supplier of fish, game and furs.  The name “Barataria” first appeared on French maps in 1729 and means dishonesty at sea. In 1808, brothers Jean and Pierre Lafitte organized a group of smugglers and privateers and set up headquarters in the barrier island of Grand Terre. They were known to use Indian shell middens for storehouses and sold merchandise to merchants and plantation owners. During the War of 1812, the brothers joined Andrew Jackson to defend the City of New Orleans and were given pardons for their service. The bayou communities grew in the late 19th and early 20th centuries as residents harvested shrimp, crabs, oysters and fish from the estuaries. Forests were logged, moss was harvested for filling mattresses and furniture, and mink, muskrats and alligators were trapped for skin and fur. The diverse cultures of the early French and Spanish settlers were later joined by Croatians, who were followed by Filipino and Chinese.

    9. There are almost half as many alligators as there are people in Louisiana.  Louisiana alligator hunters currently harvest more than 28,000 wild alligators, and farmers harvest more than 280,000 farm-raised alligators annually. Raw meat and hide values are estimated at more than $11 million for wild harvest and more than $46 million for farm harvest. (Note these values consist of raw meat and hides only and do not reflect hide values after tanning and product manufacturing, values associated with jobs, tourism, economy, etc. or egg values.)

    10. The first opera in the United States was performed in New Orleans in 1796.  The date of the very first staging of opera in the Crescent City cannot be firmly established and seems forever lost to music historians.  But it can safely be stated that since 1796, in the final decade of the Spanish colonial era, New Orleans has had operatic performances on almost a yearly basis.  What is also significant is that, with few exceptions throughout the nineteenth century, each year the city hosted a resident company which was engaged for its principal theatre and which could be depended upon for performances throughout an established operatic season.  The Théâtre St. Pierre, on St. Peter street between Royal and Bourbon, opened in October 1792.  Louis Alexandre Henry had purchased the land the previous year and built the theatre, which featured plays, comedies and vaudeville.  It was there, on May 22,1796, that the first documented staging of an opera in New Orleans, André Ernest Grétry’s Sylvain, took place.  The St. Pierre closed in 1803 and the Théâtre St. Philippe, at St. Philip and Royal streets, opened January 30, 1808 with the American premiere of Etienne Nicholas Méhul’s Une Folie.  During the first third of the nineteenth century there was slow yearly growth as various theatres opened (and in some cases closed) and the repertoire was expanded to include, in addition to the popular light scores of Grétry, Méhul, Nicolo Isouard, Nicholas Dalayrac and François Boieldieu, works by Italian composers such as Giovanni Paisiello’s Il Barbiere di Siviglia and Luigi Cherubini’s Les Deux Journées.

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