Cooking . with all you wonderful cooks out there can you help me with a crawfish recipe ?

i just discovered an abundance of craw fish but need some ideas on how to cook and what to do from step one please .


we don't care for spicy hot but i am really open to all and any ideas from the time we first get them to going in the pot .





thanks and have a great day . dCooking . with all you wonderful cooks out there can you help me with a crawfish recipe ?
Crawfish Etouffee (Etoufee)- Lite Version





1 pound crawfish tails or shrimp


1 onion chopped


1 bell pepper chopped


2 stalks celery (chopped fine)


2 tbsp butter or canola oil


1 can cream of mushroom soup (reduced calorie)


1 can cream of celery soup (reduced calorie)


1 can Rotel tomatoes original or spicy


2 cans water


陆 cup parsley


陆 cup green onions (onion tops)


4 tbsp catsup (large dollop)


1 pod of garlic optional


black pepper - to taste





In medium saucepan over medium heat, saute onion, bell pepper, celery and garlic (optional) until onions have wilted. Add the Rotel tomatoes and stir until tomatoes are heated.





Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to form a thick gravy. Remember, your crawfish or shrimp will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish. Easy on the salt if you do decide to use it.





Rinse the crawfish in a colander to remove the crawfish fat that they were packed in. Drain well. Add crawfish to the mixture along with the parsley and green onions. Cook no more than 10 minutes. In the last couple of minutes of cooking, add a large dollop of catsup mainly for coloring but does give a nice taste to your dish. Serve over rice.Cooking . with all you wonderful cooks out there can you help me with a crawfish recipe ?
there is no way i could top either one or two -- but having lived in southern louisiana for 20 odd years i can say i have eaten my weight several times over in crayfish -- i will add you can use them just the same way you would raw shrimp - in fact a lot of cajuns called them a poor man's shrimp!!!
Lucky.





I would live off of crawfish caked for life.






Crawifsh (Shrimp) Turnovers





Makes 32 turnovers.





1-1/2 cups chopped onions


1 cup chopped bell pepper


1 cup chopped celery


1 cup sliced mushrooms


1/2 cup chopped green onions


1 garlic clove, minced


1 (10-oz.) can reduced-sodium/reduced-fat cream of mushroom soup


1 lb. cleaned and peeled crawfish tails (or cooked, cleaned shrimp meat)


2 tsp. parsley flakes


1陆 tsp. basil


1 tsp. oregano


1/2 tsp. cayenne pepper


1/4 tsp. thyme


16 sheets frozen phyllo pastry, thawed


Butter-flavored nonstick cooking spray





1. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot.





2. Saut茅 the onions, bell peppers, celery, mushrooms, green onions and garlic until tender.





3. Reduce heat to low. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme. Simmer for 5 to 10 minutes, stirring occasionally.





4. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with another damp tea towel. Lightly spray the sheet with butter-flavor, nonstick cooking spray. Layer with another sheet of the pastry and spray with nonstick cooking spray. Cut the stack crosswise into 4 strips with scissors or a sharp knife.





5. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray. Repeat the procedure with the remaining strips and crawfish mixture.





6. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown. Remove to a serving platter and garnish as desired. Serve warm.





--River Road Recipes IV


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Pappadeaux Crawfish Bisque


-- Houston Chronicle.





3 lb. Crawfish


2 oz Olive Oil


1 tsp. Paprika


1/8 tsp. Cayenne Pepper


2 qt. water


1/2 C. each, chopped: onion %26amp; green bell pepper


1 Tbsp. Tomato Paste


3 C. Whipping Cream


1/2 C. Chopped Tomato


2 oz Brandy (4 Tbsp.)





1. Boil crawfish in a large pot of water. Drain %26amp; cool until crawfish can be handled easily, remove tail %26amp; save shells. Refrigerate tail meat.





2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika %26amp; cayenne. Saut茅 5 minutes. Add water %26amp; bring to boil. Reduce heat %26amp; simmer 30 minutes.





3. Strain liquid into another pan. Crush shells to remove remaining liquid %26amp; add that liquid. Discard shells.





4. Return to heat and add onion, bell pepper, tomato paste, cream %26amp; tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.





Servings: 8


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Sub 8 oz. crawfish tail meat for crab meat.... Mmmm.





Red Lobster Crab Alfredo





1 pint of Half and Half


1 stick of unsalted Butter


2 Tbsp. Cream Cheese


1/2 - 3/4 C. Parmesan cheese


1 tsp. Garlic powder


4 - 6 Crab legs





In a saucepan melt butter. When butter is melted add the cream cheese. When the cream cheese is softened add heavy cream and the Parmesan Cheese. Add Garlic Powder, and stir well. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.





Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.


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Pappadeaux Grilled Snapper Orleans





Butter Sauce:


1/2 lb. unsalted Butter


2 Tbsp. Lemon Juice


1 Tbsp. Chicken Bouillon


1/4 tsp. White Pepper


3 Tbsp. Onion, chopped fine


1 Tbsp. Garlic, chopped fine


1 tsp. Oregano


3 Tbsp. White Wine


Salt to taste





Spices for fish:


1 tsp. Paprika


1/4 tsp. White Pepper


1 tsp. Salt


1/4 tsp. Black Pepper


1/2 tsp. Oregano


1/2 tsp. Thyme


1 1/2 tsp. Cayenne Pepper


1/4 tsp. Garlic Powder





4 (8 - 10 oz) Snapper filets


1 lb. Crawfish Tail Meat


1/2 lb. Lump Crab Meat


1/2 C. melted unsalted Butter





To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed.





To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.





Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saut茅 pan. Add crawfish and crabmeat to saut茅 pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step t



Ingredients Needed:


30 lbs of Live Crawfish (1 sack)


8 Small Onions


8 Small Potatoes


8 Ears of Corn


Fresh Garlic


Fresh Mushrooms


4 Lemons


3 lbs Fruge's Original Seafood Boil


Six Pack of Cold Beer


Click Here to return to the Crawfish category page.





Directions:


1. If you have not already done so, drink a cold beer.


2. After your beer, you would normally purge the crawfish. This is not necessary since our crawfish come pre-purged. Just rinse out the crawfish with fresh water and boil. If you want, use the time you saved by not purging the crawfish to have another beer.


3. Drink another beer. Give one to a friend.


4. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil.


5. Add about 1/3 lb of Fruge's Original Seafood Boil to water. Let the boiling water mix it well for a minute or so.


6. Time to drink another beer. Send sober friend to store for more beer.


7. Drop in the onions (halved), the potatoes and fresh garlic. Let this cook, keeping an eye on the potatoes. (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Hint; Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes.) When the potatoes are almost done, add the corn and mushrooms. After they have cooked, lower the fire on the burner and remove the basket. Place the vegetables in a small clean ice chest - don't close the lid - just place foil on top. Time to drink another beer.


8. Turn the heat up on the burner. Add more spice to the water. (About 1/2 lbs., save rest of spice for later.) Take the lemons (halved) and squeeze the juice in the water. Then add the lemons to the water. When the water comes to a boil place the crawfish into the basket and put the basket in the pot. (Be careful - it's very hot!) Put the lid on the pot and enjoy another beer.


9. When the water comes back to a boil - keep a very close eye on this part - let it boil for 4 minutes and turn off the fire. Let it soak for another 3 minutes and then remove. Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so. Then let the crawfish soak. They will sink to the bottom and fill with spicy water (JUICES).


10. Get an old table and place old newspapers on top. Dump the basket of crawfish on top of the newspaper and sprinkle with leftover spice.


11. Dump the onions, potatoes, corn and garlic on top of the crawfish. Now it's time to really drink beer and eat. The vegetables are for those guests who cannot figure out how to peel the crawfish. At least they won't starve.





Tips:


1. To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest. Most plastic chests will melt or warp.


2. Use leftover spice to experiment. You can always add more to the ice chest. Sprinkle it on, stir it up and let it steam in chest for 10 minutes. Then test again.