Cajun Crawfish Bake Recipes

CRAWFISH CASSEROLE II

Steps:

• Prepare and cook the 3 cups rice and set aside.
• In a medium saucepan, sauté onion and bell pepper in butter until transparent. .
• 1/2 cup chopped celery may be added and sauteed with onion and bell pepper
• Add soup and blend well until heated through
• Season crawfish to taste with favorite seasoning. Season All or a combination of salt, black pepper, red pepper
• Add crawfish to the mixture and let simmer 20 minute
• Combine with cooked rice in large casserole, cover and bake at 350 degrees for 30 minutes
• Optional -Top casserole with one cup shredded cheese in last 10 minutes of baking
• . Editor's Note: 1 can cream of shrimp maybe interchanged with of the cream of mushroom and shrimp in lieu of the crawfish or use one pound shrimp and one pound crawfish.

CHEESY CAJUN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

CAJUN CRAWFISH BAKE

Steps:

• Prepare fettuccine according to package directions and set to side.
• Saute onions, bell pepper and celery in butter until tender.
• Add crawfish and simmer 10 minutes.
• Stir in garlic, flour, half and half and parsley.
• Reduce heat to low and simmer 30 minutes.
• Add cubed Velveeta cheese and stir until melted.
• Combine prepared noodles with sauce and toss to coat well.
• Place in a greased 6 quart casserole dish.
• Sprinkle with Mexican style cheese.
• Bake uncovered at 300 degrees for about 20 minutes.

CAJUN SEAFOOD BOIL

Steps:

• In a large stockpot, warm the butter over medium heat until melted. Add chopped onion and saute for 2-3 minutes, or until just beginning to turn translucent.
• Add in the garlic, old bay seasoning, Cajun seasoning, bay leaves, lemon juice, salt and pepper, and water. Stir to mix and bring to boil over medium-high heat.
• Once your water is boiling, add the potatoes (leave whole if small, halve or quarter to have evenly sized potatoes) and cook covered for about 10 minutes or until starting to get tender. *Reduce heat if necessary to prevent boiling over.
• Add the corn and smoked sausage, cover, and cook for an additional 5 minutes. Then add the crawfish and shrimp, return the cover and turn off the heat. Let the pot sit undisturbed for 5 minutes while you make the garlic butter sauce.
• Bring a skillet to medium heat, add the butter and melt. Add diced onion and saute for 2-3 minutes, then add the garlic and continue sauteing for an additional minute.
• Add the Cajun seasoning along with lemon juice and zest, then stir to incorporate. Serve on the side, or toss the drained seafood boil in the lemony garlic butter sauce.