Crawfish Jambalaya
Let’s go Cajun as the Jazzfest in New Orleans is underway. Check out their website for a list all the mouth-watering food offered: http://www.nojazzfest.com
Ingredients
- 1 Lb. Peeled Crawfish Tails
- 1 Lb. Spicy Hot Italian Sausage
- 1/2 C. Red Bell Pepper
- 1/2 C. Spicy Yellow Onion
- 1/2 C. Green Onion
- 1 Can French Onion Soup
- 1 Can Beef Boullion
- 1 Stick Butter
- 1 8oz Can Tomato Sauce
- 2 C. Rice
Instructions
Brown sausage in a pan, then set aside. Saute the onions and bell pepper until onions are soft. Combine sausage and onions and saute for two minutes. Stir in bouillon, onion soup, and tomato sauce. Add butter, crawfish tails and rice. Place in deep cooking dish, then bake for 1 hour at 350 degrees.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/04/30/crawfish-jambalaya/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
New Orleans Crawfish Nachos
Crawfish are great steamed, but work well for lots of other recipes. Crawfish are a favorite topping on steaks and grilled fish. Saute crawfish tails in mushrooms, green onions, white wine, and butter. Adding your favorite creole seasoning to your taste. Add a dash of worchestershire sauce, lemon juice, hot sauce and salt. Here’s a recipe for crawfish nachos … perfect recovery food after a weekend at the New Orleans Jazz Festival.
Ingredients Instructions Pre heat oven to 350 degrees.
Clean crawfish and shrimp under cold water and then soak for 30 minutes in a bowl of salt water. Take the crawfish and shrimp and set aside to dry.
While the crawfish and shrimp are drying you need to mix sour cream, Rotel, chili powder, creole seasoning, and salt in a bowl and mix well with a whisk.
Add the crawfish and shrimp to the mixture.
Take your 13X9 Glass baking dish and pray it with cooking spray.
Line the bottom of the try with tortilla chips. You are making a big dish of nachos so put a good deal of chips in there.
Slowly pour the mixture over the chips being carful to spread it evently over all the chips.
Take a spoon a drizzle salsa evenly over the mixture.
Cover the dish with cheddar cheese, then olives, and finally the green onions.
Bake for 15 minutes or until cheese is melted.
Google Recipe View Microformatting by ZipList Recipe Pluginhttp://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/04/27/new-orleans-crawfish-nachos/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Crawfish Maison by Chef Brian Landry
If using leftover crawfish tails from a crawfish boil, the salad should be tasted before any additional seasoning is added.
Ingredients
- 2 large egg yolks
- 2 tablespoons red wine vinegar
- 1 tablespoon creole mustard or any course, grainy brown mustard
- 1 teaspoon fresh lemon juice
- 1 cup vegetable oil
- 1/4 cup nonpareil capers, drained
- 1/4 cup chopped scallions (green and white parts)
- 1 tablespoon chopped curly parsley
- Dry crab boil to taste
- 1 pound fresh, peeled crawfish tails
- 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
- 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices
Instructions
Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes. With the processor running, add the oil slowly in a thin stream and process until emulsified. Remove to a mixing bowl and gently fold in the capers, scallions, and parsley. Season with dry crab boil*. Chill for 2 to 4 hours. Just before serving, gently fold in the crawfish tails.
Divide the lettuce among 6 servings and top with a slice of tomato. Spoon the crawfish atop the tomato and serve.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/10/crawfish-maison-by-chef-brian-landry/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Crawdad Cakes
Ingredients
- 1/2 stick of butter
- 2 cups of crawfish tails -- ground
- 2 cups of cooked long-grain rice
- 1/2 cup of bell pepper -- chopped
- 2 slicesof bacon -- crisp, crumble
- 1 tablespoon of parsley -- chop fine
- 1/2 cup of shallots -- chop fine
- 1/4 teaspoon of basil
- 1 dash of thyme
- 1 teaspoon of salt
- 1 dash of Tabasco
- 3 eggs; well beaten
Instructions
Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well. Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the fridge for about 30 minutes, covered. Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2" and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/29/crawdad-cakes/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
