Crawfish Patrick Recipes
PAT'S CRAWFISH ETOUFFEE
Steps:
- Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice.
30 CRAWFISH RECIPE COLLECTION FOR A TASTE OF LOUISIANA
Try these crawfish recipes for a true taste of Louisiana! From etouffee to beignets to po' boys, these Cajun dishes are sure to please.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a crawfish recipe in 30 minutes or less!
Nutrition Facts :
CRAWFISH PATRICK
This is an old recipe from Uglesich's in New Orleans. I got the recipe from the T.P. years ago. Its a faster alternative to doing an étouffée in case you are short on time. Great with rice or pasta, also as my own twist I usually add a half pound of chopped tasso when I brown the celery and onions, just to give the dish a little extra meat.
Provided by Tread
Categories Cajun
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355.6, Fat 24.9, SaturatedFat 14.9, Cholesterol 183.6, Sodium 358.7, Carbohydrate 13.5, Fiber 1.5, Sugar 2.7, Protein 20.2
CRAWFISH BEIGNETS
Beignets are cajun doughnuts. I am not one for sweets so I offer this savory version of the Louisiana classic. Serve them with a spicy remoulade or cajun dipping sauce. Note: Crawfish tail meat can be found in your grocer's frozen seafood section.
Provided by Patrick Johnson @pwjohnso
Categories Seafood Appetizers
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the crawfish meat with egg, green onions, butter, cajun seasoning, cayenne, and salt.
- In a deep fat fryer or large dutch oven, heat oil to 375 degrees.
- When the oil has reached temperature, drop about a tablespoon of the batter and fry until golden brown. Fry batter in batches to ensure the beignets do not stick together. Drain on rack or paper towels.
- Serve with Spicy Remoulade or Boudreaux's Dippin Sauce (both recipes can be found in "Sauces and Dips".
CRAWFISH PATTIES
I recently ordered Crawfish Cakes (like crab cakes) at a restaurant and just loved them. I looked here but couldn't find anything similar to them, so I modified a crab cake recipe of mine and it turned out fabulous. Use frozen crawfish chopped up, or substitute crab for the original recipe. I haven't tried it, but I also think this would work with chopped cooked shrimp. UPDATE: Following a review suggestion, I next time I tried this I added some green onion and chopped cilantro and it definitely was an improvement.
Provided by karen
Categories Crawfish
Time 20m
Yield 12 patties, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 256.6, Fat 17.3, SaturatedFat 2.7, Cholesterol 143, Sodium 360.4, Carbohydrate 10.1, Fiber 0.3, Sugar 2.5, Protein 15.1
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