Crawfish Michelle Recipes

CRAWFISH MICHELLE

Crawfish Michelle image

Great crawfish starter dish for those leftover tails after a crawfish boil.

Provided by MarkSc

Categories Seafood Shellfish Crawfish

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 yellow onion, chopped
3 large shallots, minced
½ cup chicken stock
1 ½ cups heavy cream
1 ½ tablespoons Dijon mustard
1 ½ teaspoons prepared horseradish
¼ teaspoon cayenne pepper, or to taste
½ teaspoon paprika, or to taste
salt and ground black pepper to taste
3 tablespoons butter
3 cloves garlic, minced
⅓ cup chopped green onion
1 (16 ounce) package cooked and peeled whole crawfish tails
¼ cup grated Parmesan cheese
¼ cup dry bread crumbs

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 AND DIRTY RICE

Crawfish and Dirty Rice image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 cup converted rice
2 cups chicken broth
1 cup cooked and de-veined crawfish, (shrimp are ok, if crawfish are unavailable)
1/2 cup goat cheese
1/4 cup chopped cilantro
1 lemon, zested
4 fresh poblanos, roasted on the grill or fire, peeled, seeded
Goat Cheese Sauce, recipe follows
1 cup soft goat cheese
1 cup heavy cream or milk

Steps:

Heat butter and oil in a large saucepan. Saute onion until translucent, and then add the garlic and spices. Add rice and cover with broth. Cover and simmer for 20 minutes.
Remove rice mixture from the pan, place in a large bowl with crawfish and goat cheese. Add cilantro and lemon zest and incorporate all ingredients gently with a wooden spoon.
Fill the poblanos with the filling, trying not to break chile apart. Serve with Goat Cheese Sauce.
Heat on low whisking constantly until comes together and coats the back of a spoon. Season with salt and pepper.

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