Crawfish Pasta Recipe Emeril Recipes Recipe For Banana

CRAWFISH ETOUFFEE

Steps:

• In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
• Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
• Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
• Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

CRAWFISH PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
• In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
• Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.

EMERIL'S TAILGATING CRAWFISH BOIL

Steps:

• In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
• Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.
• To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

EMERIL'S TAILGATING CRAWFISH BOIL

Steps:

• In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
• Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.
• To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

CRAWFISH IMPERIAL

Steps:

• Preheat the oven to 400 degrees F. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minute, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
• Combine all ingredients thoroughly.

LOUISIANA CRAWFISH YA-YA PASTA

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
• Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
• Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.

PRETTY CRAWFISH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
• Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

CRAWFISH FETTUCCINE I

Steps:

• Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
• Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
• Bake in a preheated oven for 20 minutes, or until hot and bubbly.