Crawfish Pirogue Recipes

CRAWFISH AU GRATIN

Crawfish Au Gratin image

May, also, be served as the perfect topping over a sautéed filet of fish. A John Folse recipe.

Provided by gailanng

Categories Crawfish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb crawfish tail
1/4 lb butter
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1 tablespoon garlic, diced
2 tablespoons flour
2 cups heavy whipping cream
1 ounce dry white wine
1 tablespoon lemon juice
1 dash hot sauce
3/4 cup grated cheddar cheese, divided
salt and black pepper
1/4 cup green onion, sliced
1/4 cup parsley, chopped

Steps:

Preheat oven to 375 degrees F. In a heavy-bottomed 2-quart sauce pan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers and garlic.
Sauté 3 to 5 minutes or until vegetables are wilted.
Be careful not to brown vegetables.
Add 1/2 pound crawfish tails and saute 3 additional minutes. Sprinkle in flour, blending well into the mixture.
Using a wire whip, whisk cream into sauce pan stirring constantly until thick cream sauce is achieved.
Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper.
Add green onions and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.
Place equal parts of remaining crawfish tails in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.
Bake for 15 minutes or until cheese is bubbly.

Nutrition Facts : Calories 545.8, Fat 50.2, SaturatedFat 31.1, Cholesterol 245, Sodium 306.7, Carbohydrate 7.1, Fiber 0.7, Sugar 1, Protein 17.3

CAJUN CRAWFISH-STUFFED FRENCH BREAD

Cajun Crawfish-Stuffed French Bread image

A delectable sandwich from Cajun Delights blog. You can also make this with shrimp, although it won't have that sweet lobstery taste.

Provided by Jostlori

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter
1 cup mirepoix (mix of diced onion, celery, bell pepper)
1 teaspoon crushed garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon paprika
4 tablespoons white wine
2 tablespoons seafood stock or 2 tablespoons clam juice
salt
8 ounces cream cheese, cut into small pieces
1 lb peeled crawfish tail
1/4 cup fresh parsley, chopped
1/4 cup green onion, chopped
1 loaf French bread

Steps:

Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes.
Add cayenne pepper, black pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, bring to a boil and then reduce heat to low.
Add crawfish tails and salt and mix well. Cover and simmer for 20 minutes. If using shrimp, don't add until the last 5 minutes of the 20.
Gradually add cream cheese until melted, stirring often and cook for 5 minutes.
Add green onions and parsley and a little more white wine if mixture is too thick.
Cut bread in half and scoop out center portion of French bread loaf. Fill bottom portion with crawfish mixture. Place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes.

Nutrition Facts : Calories 1136.7, Fat 36.9, SaturatedFat 19.7, Cholesterol 214.2, Sodium 1671.6, Carbohydrate 148.7, Fiber 6.8, Sugar 8.8, Protein 50.8

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