Crawfish Italiano Recipes

30 CRAWFISH RECIPE COLLECTION FOR A TASTE OF LOUISIANA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a crawfish recipe in 30 minutes or less!

CRAWFISH ETOUFFéE

Steps:

• Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook's Note).
• Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.

SHRIMP ITALIANO

Steps:

• Put 1/2 cup of Minced garlic into a mortar and pestal. Drizzle some of the 1/4 cup of Olive oil over the garlic and crush up the garlic in the oil. Then stir in the rest of the oil and add a pinch of red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate while you continue on.
• Cut broccoli crown down to small flowerettes. Chop Onion into decent sized pieces. Slice mushrooms (Or open can and drain if you must).
• Melt a stick of butter in a large saute pan over med-high heat. Add 2 TBSP of minced garlic, onions, and mushrooms. Add oregano. Saute until onions wilt. Add shrimp & garlic mixture and saute until shrimp turns pink. Add Wine and bring to a simmer. Add cornstarch and water mixture to thicken the sauce. Stir well. Turn down heat to low and add broccoli. Cover for 2 minutes. Stir well.
• Serve over Pasta along with garlic bread.

CRAWFISH ALFREDO

Steps:

• Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
• All can or frozen ingredients can be substituted with fresh ingredients.
• In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
• I use about 4 maybe 6 pinches of seasoning.
• Simmer on very low heat for 3 minutes.
• Take crawfish out of pan and set aside leaving wine and seasoning in pan.
• In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
• About 5 minutes.
• Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
• Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
• Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
• If necessary add more wine or cream to cover ingredients.
• Bring to a boil then reduce heat to low for 20 minutes.
• Stir occasionally and of course add a few more pinches of seasoning.
• While sauce is simmering add corn starch and water mixture to sauce to thicken.
• I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
• Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
• One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
• While main dish is simmering cook enough pasta for 4-6.
• Serve on a plate or in a bowl over pasta.
• Great with fresh green beans and of course garlic bread.
• Bon Appitite.