All you’ll need is water, about three pounds of crawfish, Louisiana crawfish shrimp and crab boil, cajun and lemon pepper seasonings, garlic, corn, potatoes, smoked sausage, and lemons. It’s fun, flavorful, and full of yummy stuff. 7. Crawfish Etouffee Crawfish etouffee is another New Orleans favorite.

DIRECTIONS Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.

How to cook Cajun crawfish tails?

Directions. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Can you eat crawfish in Louisiana all year?

When the days grow long and hot, live and boiled crawfish are hard to come by. But that’s no problem in Houma, where we’re eating Louisiana crawfish all year long. Our Cajun recipes are front and center during “tails” season, when you’ll find crawfish tail meat in nearly any dish you can think of.

Why buy Louisiana crawfish tail meat from Amazon?

Many thanks to Amazon, and the people who produce this great product. Three times I’ve bought the Louisiana Crawfish Tail Meat 5 lbs packages. They always come nicely packed and always frozen. I 100% guarantee I will continue buying these mudbugs.

What is the best thing to eat with crawfish tails?

With garlic, butter, bread, cheese, Cajun seasoning, and Louisiana crawfish tails, this crawfish bread is a festival favorite for a reason. These savory beignets are one of our favorite party dishes. Packed with crawfish tails and fresno chiles, these Crawfish Quesadillas make an excellent weeknight dinner.

40 Favorite Crawfish Recipes

1 ½ pounds peeled crawfish tails 1 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste Steps: Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes.

Place meat in pan and sprinkle lightly with Louisiana hot sauce or any mild red pepper sauce. Stir. Repeat twice more. Do not saturate. Squeeze lemon on meat. Season with creole seasoning. Mix all-purpose flour, corn flour and baking powder and salt (optional). Drain crawfish. Then coat meat. Place meat in a sifter and shake off excess flour.

Crawfish Etoufee made easy! cooked crawfish tails • can petite diced tomatoes • cream of celery soup • cream of mushroom • green bell pepper chopped small • large onion chopped small • jalapeño chopped small • celery chopped small. 30 ~ 40 minutes. 6 to 8 servings. jglehenbauer.

All you need is a hot skillet and a little creativity. This slightly creamy crawfish pasta is satisfying and elegant without being heavy. The tomatoes and fresh basil give it terrific freshness. Serve with a green salad and you’ve got a cozy, well-rounded dinner. Crawfish Pasta. Serves 4-6. 3 tablespoons olive oil

Cut them into 1/2-inch dice. Place the diced potatoes in a 4-quart saucepan and add cold water to cover. Bring to a boil and cook until tender, about 20 minutes (do not overcook). Drain well. In a large bowl, combine the boiled potatoes, crawfish tails and chopped celery; set aside. Prepare dressing.

CRAYFISH TAILS All You Need is Food

Toss back in pot with olive oil and 1/4 cup pasta water and cover for later. In a large saute pan, melt the butter over medium heat and sweat the onions until translucent (5 minutes or so). Add the Garlic, paprika, black pepper, oregano, thyme salt, and cayenne. Cook an additional minute. Add the broth (or pasta water) and turn heayt up to high.

Place the crawfish in a bowl and sprinkle the seasonings on top; mix well and set aside. Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent. Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally. Remove from heat and stir in the rice, mixing very well.

1 pound cleaned crawfish tails, commercial kind ¾ cup water 1 stick margarine or butter 1 heaping teaspoon all purpose flour ¼ teaspoon cayenne pepper 1 heaping tablespoon tomato puree 1 med ium onion, chopped 1 tablespoon freshly chopped parsley 2 lemons, thinly sliced 1 tablespoon green onions, finely chopped . Method of Preparation: 1.

1 ½ cups whole milk 1 pound package Louisiana crawfish, thawed (don’t drain, we’ll use the juice) ½ cup flat leaf parsley, chopped ½ cup Italian seasoned breadcrumbs 1 ½ teaspoon Tony Cachere’s (or Old Bay) seasoning Black pepper, kosher salt, red pepper flakes, white pepper to taste 1 large egg, beaten for egg wash Instructions

I’ve got 3 pounds of Louisiana tails in my freezer. I’ve been selected for dinner at the lake in Sunday night. They’ve requested seafood. And also requested my bbq shrimp for app. I was going to do a crawfish fettuccine, maybe etouffee. Anyone have any other ideas for good crawfish recipes? Feeding about 10-12 people Thanks

9 Recipes for Your Leftover Crawfish Tails

Soak crawfish tails in well beaten egg and milk mixture 1 hour. In paper bag shake crawfish in flour, seasoned with salt and pepper. Heat oil to 350F or until match lights when dropped into hot grease. Drop crawfish into grease and cook 1 minute or until golden brown. Serve hot as hors d’oeuvre or entree.

You can buy crawfish live or already cooked and shelled. Most people use the cooked tails. They’re so much easier to cook with and don’t usually cost more despite the labor. If you do want to try the whole ones, figure you’ll get a half pound of cooked, shelled tails from every pound of live crawfish. Shrimp work beautifully for this recipe, too.

Place pasta to boil. Add in the entire package of peeled crawfish tails including the liquid, give it a good stir, add a couple tablespoons of cream cheese, stir until combined, cover and let simmer about 10 minutes on medium heat. Remove from heat, stir in cooked pasta, cover and let sit 5 minutes before serving.

Crawfish toast is to a Louisiana summer what turkey and stuffing is to Thanksgiving all over the country. Some dishes are just special! Crawfish tails are in season between March and May, so this is a nice springtime dish to make when the weather is on the upturn and the sun is shining longer into the evenings.

Whisk in flour and cook, stirring constantly, until a dark blonde roux is achieved. 5. Add cooked vegetable mix to roux and stir; stir in crawfish tails and cook until heated through. 6. Remove from heat and stir in shredded cheese. 7. Line a shallow 10-inch pie pan with prepared piecrust. Spoon crawfish mixture into piecrust.

Battered Fried Crawfish Tails

Minced garlic, 1 lb Louisiana crawfish tails (NOT CHINESE CRAWFISH ), 1 c. Heavy cream, 1 Andouille, Crawfish, And Duck Jambalaya 1671 views 2 c. Bottled clam juice, 1 lb Shelled crawfish tails or possibly medium shrimp, (see Note Brett Favre’s Crawfish Etoufee 9864 views

Add the seasoned crawfish tails. Lower the heat, and cover. Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled. Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.

How To Make louisiana crawfish cornbread. Preheat oven to 350 degrees. Spray baking apn with Pam or grease black iron skillet. Heat but be careful not to set it on fire! Combine eggs, corn, oil and cheese. Mix well. Stir in cornmeal,baking soda, salt, crawfish tails, onion and pepper. Mix and pour into a hot 9 x 13 baking pan or black skillet.

Add the minced garlic in and stir until fragrant. Add the green onions and cook 30 seconds. Add all of the crawfish tails and fold them into the butter mixture. Heat the crawfish 1-2 minutes, just until hot. Finish with the cajun seasoning, fresh parsley, Louisianna hot sauce, and lemon juice. Add pepper.

Pour the crawfish filling into the hot pie crust. Top with the lattice topping, weaving the pieces together, and brush with an egg wash. Bake for 35-40 minutes in the preheated oven, rotating the pie halfway through. When the lattice topping is golden brown, remove from the oven and let cool for 30-45 minutes.

30 Crawfish Recipes for a Taste of Louisiana

16oz Tail Meat. $ 15.00. Peeled and Deveined Crawfish Tail Meat (Perishable products ship out Mon-Wed to avoid weekend delays.) 16oz Tail Meat quantity. Add to cart. Category: Crawfish Tails. Description.

In small nonstick skillet coated with nonstick cooking spray, sauté the mushrooms for about 5 minutes or until tender. Add spinach and stir until wilted. Evenly spoon spinach mixture, crawfish, tomatoes, red onion, and cheese on top of crust. Bake 8–10 minutes or until cheese is melted and crust is browned.

Crawfish Fettuccine recipe makes a wonderful simple supper. Down south, we look forward to crawfish season, especially using the Louisiana crawfish tails in Holly’s easy Cajun recipes. We LOVE Louisiana crawfish tails to create healthy crawfish recipes and this favorite Louisiana crawfish pasta dish tops our list for healthy Cajun recipes.

Louisiana crawfish tail meat from Acadia Crawfish makes it easy and convenient when cooking etouffee, fettucini, gumbo and more! No peeling required!

This item: Louisiana Crawfish Tail Meat 5 lbs. $142.49 ($1.78/Ounce) Only 6 left in stock – order soon. Ships from and sold by ShopNShips. $115.00 shipping. Louisiana Mix Cajun Etouffee, 6-Pack. $14.56 ($0.92/Ounce) In Stock. Sold by Creole Foods and ships from Amazon Fulfillment.

Louisiana Crawfish Étouffée Recipe

The main reason why chinese and spanish crawfish tails have made their way into the U.S. is because we consume more than we produce here. Every year crawfish tails sell out completely and they end up being high at the end of the season all away until mid season. There are only a few months out the year where they are affordable to all people.

This recipe makes about a dozen mini-Crawfish pies. You will need one pound of crawfish tailpiece–not frozen; and 12- mini pre-made pie shells. This recipe is similar to other Crawfish pie except it uses one hard-boiled egg and cream in the base mix. It also has onions, celery, garlic, carrots, and bell pepper offering lots of filler and flavors.

Whether you’re looking for live crawfish or our signature seasoning, we’ve got everything you need to host your next boil or bring some of our authentic Cajun flavor to your home. View All Products. Get In Touch! 337.783.6220.

A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don’t have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Step 1. Prepare roux with oil and flour. Step 2. Sauté the onions, garlic, bell pepper and green onions in roux. Add 1 cup water and mushrooms to the roux.

Louisiana Crawfish Casserole Recipe

2 pounds Louisiana crawfish tails Kosher salt and freshly ground black pepper to taste. Method. Heat a 15″ cast iron skillet over high heat. Add oil, onions, bell pepper and garlic. Saute for 2 minutes. Add shrimp, oysters, Cajun seasoning and mirtiton and cook until shrimp are half pink. Deglaze pan with Abita beer and reduce by half.

Saute for 2 minutes. Stir in the garlic and continue to saute for 1 minute. Season the crawfish with Essence. Add the crawfish to the onions. Continue to saute for 2 minutes. Stir in the cream. Season with Worcestershire Sauce and hot sauce. Bring the liquid to a simmer and cook for 4 minutes. Reseason if necessary.

After cleaning the crawfish, seal the lid and put it back in the container. Cook the butter over medium heat in a large skillet. The cheeses, mayonnaise, and parsley should be mixed in a bowl. Mayo mixture can be mixed with tomato and crawfish flavors. You need to cut the loaf of bread horizontally and vertically from the start to the end.

Add 1 cup of the defrosted crawfish tails. Add the crawfish tail meat from the whole crawfish, optionally. Cook for about 5 minutes until cooked through. Remove the cooked crawfish mixture and cool slightly. Process in food processor bowl until ground up. Transfer to a medium sized bowl. Add seasoned bread crumbs, beaten egg and dried parsley.

Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes. Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly.


Louisiana Cookin’ March/April 2021. $ 5.99. Our March/April issue is filled with all the recipes you need for a delicious crawfish season. You’ll find dozens of new ways to cook with crawfish tails, including recipes for classic crawfish etouffee, fried crawfish, creamy pasta, and more. Also available as a Digital Edition.

Set aside. BAKE: Heat oven to 350 degrees Fahrenheit. Combine the crawfish mixture and cheese mixture to make the crawfish pie filling. Pour into two pre-made prepared pie crust. Place the assembled pies on a baking sheet. Bake for 20-25 minutes in the preheated oven until the top is starting to brown slightly.

Finely mince the garlic. Melt the butter into a large skillet. Throw in your chopped vegetables and sauté until just tender. While the vegetables sauté, dice up 8 oz Mexican Velveeta or, if that isn’t available, another peppered cheese. (Ex: jalapeño cheese roll or pepper jack) Cube it up in small cubes for even melting!

Our favorites are Crawfish Tails, Seafood Boil Sauce, and this authentic Louisiana-style recipe. You won’t believe how easy it is to make your very own crawfish boil. For the best results, you’ll need fresh crawfish, but it’s ok to use frozen ones. If you like, go ahead and add other seafood such as crab legs or shrimp.

The Crawfish Etouffee Recipe. You need to have a few things on hand you may not normally have. Here is a quick list of everything you will need to make Louisiana crawfish etouffee. What you will need for this hearty and delicious recipe: butter; onions, chopped (1 red, 1 white) celery, chopped; bell pepper, chopped

Cajun Fried Crawfish Tails

Gradually pour in about 1 -2 cups of stock bring to a boil, and let it simmer. (adjust thickness with more stock as needed). Add the crawfish, simmer for 3-4 more minutes. Adjust thickness soup and flavor with more crawfish broth or water, hot sauce, and salt. Stir in the green onions and chopped parsley.

Explore Donna Fremin’s board Crawfish Recipes, followed by 102 people on Pinterest. See more ideas about crawfish recipes, crawfish, recipes Simmer 10 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.) Add crawfish, and simmer 5-10 minutes. Step 3.

Drain and set aside. While pasta cooks, melt butter over medium heat in a Dutch oven. Add red bell pepper, celery, and onion. Cook until soft, about 5 to 7 minutes. Add garlic and cook 2 more minutes. Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper and cook 2 to 3 minutes.

Louisiana Crawfish. Fresh caught Louisiana Crawfish Tails are packed fresh and ready to be shipped to you today. These crawfish are graded then peeled fresh for you to cook for your family and friends. Most of these crawfish are caught right here in Evangeline Parish!

We all look forward to crawfish season for boiled crawfish. Did you know that boiled crawfish is healthy and can be celebrated in March for National Nutrition Month. Crawfish is low in fat and calories and a high quality protein. Boost nutrition when eating crawfish in your crawfish boil to my easy crawfish recipes. I have all the healthy crawfish recipes for Louisiana crawfish.

Frozen Crawfish Tail Meat Recipes

Directions. Instructions Checklist. Step 1. Sprinkle the crawfish with the hot sauce and 1/4 to 1/2 teaspoon of the red pepper. Advertisement. Step 2. Stir together the oil and flour in a 4-quart Dutch oven. Cook over medium, stirring constantly, 10 to 15 minutes or until the roux is the color of a penny. Step 3.

Add the crawfish tails and stir until evenly distributed throughout the cheese sauce. Simmer the cheese sauce on low heat for a minute or two. Add about half of the cooked pasta and combine thoroughly. Mix in more pasta, a little at a time, until all of the pasta is heavily coated with cheese sauce.

Prepare the Crawfish Cakes: Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs. Advertisement. Step 2. Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes on each side or until lightly browned. Drain on paper towels.