Richcreamycrawfishorshrimppastawcheesesauce Recipes

CRAWFISH CREAM SAUCE

Steps:

• Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.

RICH & CREAMY CRAWFISH OR SHRIMP PASTA W/ CHEESE SAUCE

Steps:

• Chop the green onions (as much as you like--I usually just use a handful).
• Open the cheese and slice it in as many pieces as possible so it can melt easily.
• Set onions and cheese aside separately.
• It is a good idea at this point to start a large pot of boiling water, and it should be boiling by the time the sauce is done.
• To make the sauce: Melt stick of butter in a large skillet on medium heat.
• Add chopped onions.
• Simmer for a few minutes, stirring occasionally, until onions look nicely cooked.
• Add the package of crawfish and let simmer for another few minutes.
• Add the cheese, and once it has started to melt, add the can of soup.
• Dash of salt if desired.
• You can turn the heat up to medium hi.
• Continue stirring until the cheese is completely melted.
• If it is too thick, milk can be added to thin it out.
• Cover and turn heat back down to low.
• Stir occasionally so the sauce does not stick.
• Now just boil the pasta according to the package instructions.
• Sauce can be served over the pasta or mixed inches.
• If there are leftovers, I usually store it all mixed together.
• It reheats better that way.

CRAWFISH PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
• In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
• Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.

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.

CRAWFISH GRAVY

Steps:

• Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.
• Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved bacon, spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20-25 minutes.
• Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.

CRAWFISH PATRICK

Steps:

• Melt the butter then add the flour and make a light roux in a large skillet.
• Add the onion, celery and garlic and brown for five to ten minutes.
• Stir in kitchen bouquet and creole seasoning until blended then add crawfish tails.
• Slowly add the chicken broth a little bit at at time until blended, if you like a thinner sauce add more broth. Also taste for saltiness once blended add more creole seasoning or salt if you more salt and spice.
• Turn heat down to low and stir often for 20 minutes, it tends to stick a little at this point if you like a thick sauce.
• Turn off the heat, add green onions and stir then serve over rice or your favorite pasta.

OLD-FASHIONED CRAWFISH BOIL

Steps:

• In very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduce heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes.
• Squeeze lemons over pot, add lemons and crawfish, and stir to combine. Cover and return mixture to the boil. Cook until shells turn bright red, about 8 minutes. Serve immediately.