LOUISIANA CRAWFISH CASSEROLE
I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.
Provided by mailbelle
Categories Crawfish
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except cheeses and pour into a large greased casserole.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover and sprinkle cheeses over casserole.
- Return to oven and bake for 15 minutes more.
Nutrition Facts : Calories 386, Fat 18.2, SaturatedFat 10, Cholesterol 102.1, Sodium 953.1, Carbohydrate 37, Fiber 1.3, Sugar 2.3, Protein 18.6
LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.1/5)
Provided by pchesil
Number Of Ingredients 13
Steps:
- Mix all ingredients except cheeses and pour into a large greased casserole pan. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.
LOUISIANA CRAWFISH CAKES
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.
LOUISIANA CRAWFISH ETOUFFEE
Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
Provided by Bonnie Lang Turnage-Mortgage O
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
- While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g
CAJUN STYLE MEATLOAF
This is meatloaf with some kick! The seasonings really bring out the flavor of the meat.
Provided by Bill Echols
Categories Meat and Poultry Recipes Pork Sausage
Time 1h20m
Yield 8
Number Of Ingredients 20
Steps:
- In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
- Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
- Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
- Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 19.3 g, Cholesterol 158 mg, Fat 40.8 g, Fiber 1.4 g, Protein 25.7 g, SaturatedFat 17.4 g, Sodium 1184.3 mg, Sugar 7.8 g
LOUISIANA CRAWFISH PASTA CASSEROLE
A favorite casserole that is popular in Louisiana. I saw it many times when I was living Louisiana and got this recipe from a friend there. It's easy to make, too!
Provided by pavut
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes.
- Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
- Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
- Bake in oven at 350° for 25 minutes or until done.
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