Creole Crawfish And Shrimp Boil Recipes

CREOLE CRAWFISH BOIL

Creole Crawfish Boil image

Provided by Tyler Florence

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
1/4 cup Old bay seasoning or Zatarains shrimp boil
4 medium onions, quartered
1 head garlic, halved
3 pounds red new potatoes, medium to large
4 ears sweet corn, halved
2 pounds smoked sausage, such as andouille or kielbasa
2 to 3 pounds live crawfish
Hot pepper sauce, for serving

Steps:

Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.
Add the potatoes to the pot to give them a head start and simmer for 10 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the crawfish and shut off the heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper. Serve with lemons, hot sauce, and plenty of napkins.

CREOLE BOILED SHRIMP COCKTAIL

Creole Boiled Shrimp Cocktail image

This recipe is from Emerils cookbook "Emeril's kitchens", which is basically a compilation of recipes from all of his restaurants. This one is from Delmonico's Steakhouse. It is really easy prepare despite all the ingredients. It is absolutely the best shrimp cocktail I have ever eaten.

Provided by MamaMeg

Categories Creole

Time 35m

Yield 6 serving(s)

Number Of Ingredients 26

Ingredients

2 lbs medium shrimp, peeled and deveined with tails left on
1/4 cup creole seasoning or 1/4 cup Emeril's Original Essence
1 (3 ounce) box zatarain crab boil
1/4 cup salt
3 lemons, 2 halved,1 cut into 6 wedges
1 yellow onion, quartered
3 stalks celery, coarsely chopped
1 head garlic, cut in half horizontally
2 bay leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained prepared horseradish
1 tablespoon grated fresh horseradish
1 tablespoon V8 vegetable juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

FOR SHRIMP:.
In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
Coat evenly.
Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
Bring to a boil and taste.
The salinity of the water should be that of saltwater.
Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
FOR CREOLE SEASONING:.
Combine all ingredients and mix thoroughly.
Store in an airtight container for up to three months.
FOR COCKTAIL SAUCE:.
Combine all ingredients and whisk well.
Cover and chill for 2 hours.
Will keep in the refrigerator for up to two days.
Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

SHRIMP AND CRAWFISH CREOLE

Shrimp and Crawfish Creole image

This is an easy and fun recipe and semi-quick to cook. There are so many different ways of preparing this dish, and this is how my grandmother taught me. Bon Appétit!

Provided by Chef ArronA

Categories Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb small shrimp (frozen ok)
1 lb crawfish tail
1 large onion, chopped
1 large bell pepper, chopped
1 stalk celery, chopped
1 bunch parsley sprig, chopped
1 bunch green onion, chopped
1 (6 ounce) can tomato paste
2 (14 ounce) cans tomato sauce
1/2 cup butter
2 garlic cloves, chopped

Steps:

In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
Add shrimp and crawfish, cover and cook over med.
heat until shrimp and crawfish are cooked down and pink.
Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
Add parsley and green onions.
Cook another 5 minute.
serve over hot rice.

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