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
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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