30 CRAWFISH RECIPE COLLECTION FOR A TASTE OF LOUISIANA
Try these crawfish recipes for a true taste of Louisiana! From etouffee to beignets to po' boys, these Cajun dishes are sure to please.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a crawfish recipe in 30 minutes or less!
Nutrition Facts :
CRAWFISH CHILI
Make and share this Crawfish Chili recipe from Food.com.
Provided by kimbearly
Categories Crawfish
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat in bacon drippings.
- Combine all other ingredients with meat and bring to a boil.
- Simmer for a few hours.
CRAWFISH MICHELLE
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
- While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
- Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 15.7 g, Cholesterol 190.8 mg, Fat 33.8 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 20.6 g, Sodium 393.1 mg, Sugar 3.3 g
CRAWFISH CHILI
Make and share this Crawfish Chili recipe from Food.com.
Provided by Voyager 1977
Categories One Dish Meal
Time 1h40m
Yield 1 pot, 5 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in a saucepan.
- Add remaining ingredients.
- Simmer for 1 1/2 hours.
- I like to use white kidney beans in this recipe for the contrast of color and it doesn't effect the flavor.
Nutrition Facts : Calories 305.4, Fat 8.6, SaturatedFat 2.9, Cholesterol 79.4, Sodium 1035.3, Carbohydrate 30.2, Fiber 8.7, Sugar 5, Protein 25.4
CRAWFISH SPRING ROLLS WITH THREE - CHILI DIPPING SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate.
Provided by Molly53
Categories Crawfish
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
- Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
- Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
- Spread filling into a 3/4" x 5" rectangle; fold top of wrapper over and roll one turn.
- Fold in sides and complete rolling.
- Repeat until all the filling is used.
- To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
- Add next three ingredients and mix well; set aside.
- To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
- Drop the spring rolls into hot oil and fry until golden.
- Remove to absorbent paper to drain well.
- Cut each roll into 3 pieces.
- To serve: Divide the sauce into individual bowls.
- Place spring rolls on sauce and garnish with carrot strips.
Nutrition Facts : Calories 282.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 82.7, Sodium 1833.7, Carbohydrate 46.9, Fiber 2.7, Sugar 9.6, Protein 19.3
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