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 BISQUE BALLS
Make and share this Crawfish Bisque Balls recipe from Food.com.
Provided by VT Mtngirl
Categories Crawfish
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
- Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
- Place on greased baking sheet. Bake 20 minutes at 350*.
- Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
- Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
- Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
- If desired, add the chopped green onions & parsley just prior to serving.
- Serve over cooked rice.
Nutrition Facts : Calories 244.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 156.5, Sodium 939.1, Carbohydrate 14.2, Fiber 1.3, Sugar 2.5, Protein 20.1
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- Place 2 cups of the flour, the baking powder, and salt in a food processor and pulse to combine. Add the stick of butter and process for 10 one-second pulses (pieces shouldn’t be larger than a small pea). Transfer to a large bowl and begin adding ¾-cup of the buttermilk, incorporating into the dry ingredients by moving hands in circular motions. Add just enough buttermilk to form a dough.
- Dust work surface with the remaining flour and place the dough on top. Roll the dough to a 1-inch thickness. Using a 2¼-inch round biscuit cutter, punch out as many biscuits as you can and place them on parchment paper. Gently bring the dough scraps together into a block and press to a 1-inch thickness. Punch out a few more biscuits, place them on the baking sheet, and discard scraps.
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- Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.
- Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved baconm spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20–25 minutes.
- Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.
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