Famous Louisiana Boiled Crawfish Recipes

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories Trusted Brands: Recipes and Tips Sparkle

Time 1h45m

Yield 10

Number Of Ingredients 15

Ingredients

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

Steps:

Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g

LOUISIANA CRAWFISH CAKES

Louisiana Crawfish Cakes image

Provided by Food Network

Yield 8 cakes

Number Of Ingredients 14

Ingredients

1 tablespoon pommace oil
10 tablespoons yellow onion, 1/8-inch diced
3 tablespoons green bell peppers, 1/8-inch diced
3 tablespoons red bell peppers, 1/8-inch diced
3 teaspoons garlic, minced
2 crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoon LA spice
6 eggs
1/2 cup Parmesan, ground
1 cup plus 5 tablespoons bread crumbs
Parsley sprig, for garnish

Steps:

Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.

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