RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
- Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.
Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g
LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
MAW PYE'S CRAWFISH STEW
It is in the heart of crawfish season in South Louisiana right now. So I thought I would share a very special recipe today. I can attribute this recipe to my Mother-in-law who made the best crawfish stew on earth. She taught me her secret recipe and now I will share it with all of you because this is so good, nobody should be...
Provided by Debora Hotard
Categories Fish
Time 2h20m
Number Of Ingredients 14
Steps:
- 1. Place a black iron or other heavy bottomed pot on heat. Add flour and oil, stiring constantly to form a roux. Cook until the roux is deep caramel brown color. Add onions continue to cook until the onions are beginning to brown along the edges. Add celery, bell pepper, garlic, red pepper flakes, salt and cayenned pepper. Continue to cook until the celery and bell peppers become tender and the roux is a deep coffee brown color. Stir in crawfish tails and chili powder.
- 2. Add seafood stock, cook until the stew is thickened. Stir in parsley and green onions. Lower fire to slightest simmering, stir well.
- 3. Break one egg at a time into a cup and carefully drop egg into the pot. Repeat untill all the eggs are used up. Be careful not to place eggs on top of another. (DO NOT STIR AGAIN) Place cover on pot and let eggs poach in stew. This usually takes 6 - 8 minutes. Remove from heat. Serve over a bed of steaming hot rice.
CRAWFISH STEW
Make and share this Crawfish Stew recipe from Food.com.
Provided by Mary in LA.
Categories Stew
Time 45m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Best thing to use is an IRON POT Heat fat until melted in your iron pot.
- Add green peppers, celery, garlic,onions and saute until they are cooked.
- Add flour, blending very well, gradually add all seasonings,tomato sauce,water& crawfish tails.
- Simmer on very low heat.
- In 30 min's it will be done.
- You can serve over rice.
- I like it just plain with no rice.
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