Crawfishcornbreadappetizer Recipes

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CRAWFISH CORNBREAD! APPETIZER!



Crawfish Cornbread! Appetizer! image

Make and share this Crawfish Cornbread! Appetizer! recipe from Food.com.

Provided by Koechin Chef

Categories     < 60 Mins

Time 55m

Yield 20 serving(s)

Number Of Ingredients 8

1 (8 1/2 ounce) box Jiffy corn muffin mix
1/2 cup butter, melted
3 large eggs, beaten
1 cup colby cheese or 1 cup monterey jack cheese, grated
1 cup chopped yellow onion
1 cup green onion, sliced, tops included
1 (10 ounce) can Rotel Tomatoes, drained
1 (12 ounce) package crawfish, thawed and drained

Steps:

  • Combine all ingredients and mix well.
  • Put in greased 9x11 baking dish.
  • Bake at 350°F for 40-45 minute.
  • Serve hot or cold cut into small squares.

Nutrition Facts : Calories 145.8, Fat 8.8, SaturatedFat 4.7, Cholesterol 69, Sodium 258.4, Carbohydrate 10.2, Fiber 1.1, Sugar 3, Protein 6.4

CRAWFISH BAKED SPAGHETTI



Crawfish Baked Spaghetti image

A creamy Southern/Cajun twist on a classic.

Provided by Shelley Lee

Categories     Seafood     Shellfish     Crawfish

Time 1h5m

Yield 8

Number Of Ingredients 10

1 ½ pounds crawfish, shell-on
1 (12 ounce) package spaghetti
1 teaspoon oil, or as needed
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of chicken soup
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
2 cups shredded Cheddar cheese, divided
1 (14 ounce) can diced tomatoes, drained
1 teaspoon dried parsley flakes

Steps:

  • Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
  • Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
  • Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
  • Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
  • Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 39.2 g, Cholesterol 123.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 7.4 g, Sodium 841.4 mg, Sugar 3.3 g

CAJUN POPCORN (BATTER-FRIED CRAWFISH)



Cajun Popcorn (Batter-Fried Crawfish) image

Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul's Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.

Provided by Paul Prudhomme

Categories     dinner, finger foods, appetizer, main course

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 16

2 pounds crawfish tails, peeled, or very small shrimp, peeled and deveined
2 eggs, well beaten
1 1/4 cups milk
1/2 cup corn flour (see note)
1/2 cup all-purpose flour
1 teaspoon sugar
Salt to taste if desired
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon finely ground white pepper
1/8 teaspoon finely ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme leaves
1/8 teaspoon pulverized ground bay leaves
Oil for deep frying
Garlic mayonnaise

Steps:

  • Prepare the crawfish or shrimp and set aside.
  • Blend eggs and milk; beat well.
  • In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves. Blend well. Gradually add the milk mixture, stirring well with a whisk. Let stand one hour at room temperature.
  • Heat one inch of oil in a black iron skillet or use a deep-fat fryer. It is important that the oil be heated to a temperature as close to 370 degrees as possible. Coat the seafood with batter and drop it a few pieces at a time in the hot fat. This will be done in several batches. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time.
  • As the food is cooked, drain well of paper towels. Serve with garlic mayonnaise on the side.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 35 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 899 milligrams, Sugar 3 grams, TransFat 0 grams

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