| Frozen Domestic Crawfish Tailmeat W/Fat $15.00-lb. 10-lb. min. $150.00 |
| Frozen Chinese Crawfish Tailmeat W/Fat $8.00-lb. 10-lb. min. $80.00 |
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| Frozen Chinese Crawfish Tailmeat W/Fat $8.00-lb. 10-lb. min. $80.00 |
| Frozen Domestic Crawfish Tailmeat W/Fat $15.00-lb. 10-lb. min. $150.00 |
| Makes 10 servings, Preparation time: 30 minutes, Cooking time: 45 minutes INGREDIENTS: |
| Stock: 3 qts water 24 boiled crawfish heads (see note) 1/2 tsp cayenne pepper 1 cup chopped onion 1/2 cup chopped green pepper 1 tblsp creole seasoning 1/2 cup chopped celery 1 tsp cayenne pepper 1/2 tsp black pepper 1/4 tsp white pepper |
| Blond Roux: 1 1/2 tsp granulated garlic 1/2 cup all-purpose flour 1/2 cup (1 stick) butter 1 tblsp chicken base (found in spice sections of well-stocked supermarkets) 2 tblsp paprika Sauce: 2 lbs crawfish tail meat 1/2 cup (1 stick) butter |
| Stock: Place water, crawfish heads, creole seasoning and cayenne in 8-quart stockpot. Bring to boil and simmer 15 minutes. Strain and reserve 6 cups stock. Keep warm. Roux: Melt 1 stick butter in 12-inch frying pan. Gradually stir in flour, cook and stir 5-6 minutes over medium-low heat, or until roux has a blond color. Cool slightly. Sauce: Melt butter in 10-inch frying pan. Add onion, green pepper and celery and cook until softened. Add cayenne, black and white pepper, garlic, chicken base and paprika. Stir until well-blended. Reheat roux over medium heat. Gradually add 6 cups crawfish stock to roux, stirring to blend. Add sauce mixture to roux, then add crawfish. Cook over low heat until slightly thickened. Serve over rice or crawfish cornbread. |
| Crawfish Cornbread |
| DIRECTIONS: Mix all ingredients as listed into large mixing bowl. Mix thoroughly. Pour ingredients into lightly greased 8x10 baking pan. Bake 45 minutes at 350 degrees. |
| Crawfish and Sausage Jambalaya |
| In a large Dutch oven, heat the vegetable oil over medium heat. Add the onions, bell peppers, and celery and season with the salt and cayenne. Cook, stirring, until the vegetables are wilted, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the bay leaves, tomatoes, garlic and crawfish and cook. Stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes, then add the broth and bring to a boil. Reduce the heat to medium-low, cover, and cook until the rice is tender and most of the liquid is absorbed, 25 to 30 minutes. Stir in the green onions, remove the bay leaves, and serve hot. |
| Crawfish Pie Recipe |
| Preheat oven to 400°F. On a lightly floured surface roll each puff pastry shell into a 7-inch round. Place on a cookie sheet and bake 15 minutes or until shells are golden; cool slightly and remove centers. Meanwhile, melt butter in a Dutch oven over medium heat; add onion, green pepper, celery, and garlic and cook until soft, about 5 minutes. Add salt and TABASCO® brand Pepper Sauce; reduce heat to medium-low and cook, uncovered, for 30 minutes, stirring occasionally. Add crawfish, lemon juice, and parsley and cook 10 minutes longer. Just before serving, stir in green onions. To serve, spoon crawfish into cooked patty shells, allowing some to spill over sides. Nutritional information per serving: 556 calories. 36 g protein, 35 g carbohydrate, 30 g fat, 271 mg cholesterol, 954 mg sodium. |
| 1 cup white cornmeal 1/2 tsp soda 1 tsp salt 1/4 cup cooking oil 1 can cream style corn 2 eggs 1/2 lb grated cheddar cheese 3 chopped jalapeno peppers 1 cup chopped onions 1 lb chopped crawfish |
| 2 tablespoons vegetable oil 2 cups chopped yellow onions 1 cup chopped green bell peppers 1/2 cup chopped celery 1 teaspoon salt 1/2 teaspoon cayenne 1 pound smoked sausage, cut lengthwise in half, then cut crosswise into 1/4-inch-thick slices [Andouille would be wonderful!] 4 bay leaves 2 cups peeled, seeded, and chopped canned or fresh tomatoes 1 tablespoon chopped garlic 1 pound peeled crawfish tails 2 cups long-grain rice 5 cups chicken broth [or homemade stock] 1/2 cup chopped green onions or scallions (green part only) |
| Makes 6 servings. • 1 (10-ounce) package frozen puff pastry shells, thawed • 1/2 cup butter (1 stick) • 1 1/2 cups chopped onion • 1 cup chopped green pepper • 1 cup chopped celery • 3 cloves garlic, minced • 1 teaspoon salt, or to taste • 1 teaspoon TABASCO brand Pepper Sauce • 2 pounds peeled crawfish tails, peeled and deveined • Juice of 1/2 lemon • 1/2 cup chopped fresh parsley • 1/2 cup chopped green onions (green only) |
| Crawfish Étouffée Recipe |
| Crawfish Étouffée Recipe |
| Crawfish Cornbread |
| Crawfish and Sausage Jambalaya |
| Crawfish Pie Recipe |
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| Crawfish Recipes |
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| To Buy Louisiana Live Crawfish |
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| To Buy Louisiana Live Crawfish |
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