Creole Crawfish Recipes

CREOLE CRAWFISH ETOUFFEE

Creole Crawfish Etouffee image

Provided by Virginia Willis

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 stalk celery, diced
1 onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
3/4 cup chicken stock or reduced-fat low-sodium chicken broth
1 tablespoon tomato paste
1 pound shelled crawfish tails
2 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
Cooked rice, for serving
2 scallions, white and pale green parts only, chopped

Steps:

Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.

CREOLE CRAWFISH BOIL

Creole Crawfish Boil image

Provided by Tyler Florence

Categories main-dish

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.

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.

SEAFOOD CREOLE

Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories Seafood Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

Ingredients

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

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