Cajun Crawfish Potatoes Recipes

CAJUN CRAWFISH POTATOES

Steps:

• Preheat oven to 375°.
• In a medium saucepan, melt butter over medium heat. Add onion and bell pepper, and cook until tender. Set aside.
• In a 13x9-inch baking dish, evenly distribute 1 layer of potato slices, reserving remaining slices. Season with garlic salt and black pepper. Cover lightly with ¾ cup cheese. Repeat until all potato slices are used. Pour cream over potato mixture. Spread reserved onion mixture evenly over potato mixture, and top with crawfish. Sprinkle with remaining cheese.
• Cover with aluminum foil, and bake 1 hour and 15 minutes. Remove aluminum foil, and bake until bubbly, about 15 minutes more.

CRAWFISH POTATO SALAD

Steps:

• In medium-size skillet, melt margarine over medium heat.
• Add garlic and shallots and cook until wilted. Add craw fish tails, liquid smoke and Worcestershire sauce.
• Cook for 15 minutes and cool.
• Add bacon and set aside.
• Mix potatoes, mayonnaise and egg whites in a Large Bowl bowl.
• In a separate bowl, mash egg yolks and mix with mustards and Hot Sauce.
• Combine mustard mixture and potatoes. Stir in craw fish.
• Salt and pepper to taste.

LOUISIANA CRAWFISH BOIL

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.