Crawfish Patrick 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 PATRICK

Steps:

• Melt the butter then add the flour and make a light roux in a large skillet.
• Add the onion, celery and garlic and brown for five to ten minutes.
• Stir in kitchen bouquet and creole seasoning until blended then add crawfish tails.
• Slowly add the chicken broth a little bit at at time until blended, if you like a thinner sauce add more broth. Also taste for saltiness once blended add more creole seasoning or salt if you more salt and spice.
• Turn heat down to low and stir often for 20 minutes, it tends to stick a little at this point if you like a thick sauce.
• Turn off the heat, add green onions and stir then serve over rice or your favorite pasta.

CRAWFISH PATTIES

Steps:

• In a small bowl, combine sauce ingredients. Cover and refrigerate until serving time.
• In a large bowl, combine all patty ingredients except oil.
• Heat oil in a large nonstick skillet over medium heat.
• Add spoon 1/3 cup mixture into skillet for each patty, cooking 4-5 minutes on each side or until golden brown. The patties will be very loose when you first flip them over. Use a spatula to flatten them after they are flipped, and flip again if needed until they firm up.
• Drain on paper towels.
• Serve patties topped with sauce or cocktail sauce.

CHICKEN PATRICK

Steps:

• Cook chicken in boiling water until done (about 20 minutes).
• Cut into bite size pieces.
• preheat oven to 350 degrees.
• Grease 9 x 12 baking dish.
• Mix together soup, sour cream, and broth.
• Put chicken in a layer in baking dish.
• Pour mixture over chicken evenly.
• Crush crackers (course crumbs).
• Sprinkle crumbs in a layer over sour cream mixture.
• Drizzle melted margarine evenly over crumbs.
• Bake at 350° for 45 minutes.
• Serve hot over egg noodles with a green vegetable or salad.

CRAWFISH ENCHILADAS

Steps:

• Melt butter in a large nonstick skillet over med-high heat.
• Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
• Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
• Gradually add milk, stirring with a whisk.
• Cook over med heat for about 8 minutes or until thick, stirring constantly.
• Stir in salt and the next 4 ingredients.
• Remove from heat; let stand 3 minutes.
• Add in cheddar cheese and sour cream, stirring until cheese melts.
• Stir in the crawfish.
• Add 1 inch of water to a medium skillet; bring to a simmer.
• Dip 1 tortilla in water using tongs.
• Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
• Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
• Spread remaining crawfish mixture over tortillas.
• Sprinkle with Monterey jack cheese.
• Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.