BEST CRAWFISH SEASONING RECIPE RECIPES

Name: Crawfish Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 pound crawfish tail meat, peeled, cleaned and deveined; 1/2 stick butter; 1 clove garlic, minced; 3/4 cup chopped and drained ripe tomatoes; 1 tablespoon Cajun seasoning; 3/4 cup Monterey Jack Cheese; 1/4 cup grated Parmesan; 1/2 cup mayonnaise; 3 tablespoons chopped fresh parsley; 1 loaf French bread

CRAWFISH BREAD RECIPE | FOOD NETWORK

Crawfish Bread Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound crawfish tail meat, peeled, cleaned and deveined
1/2 stick butter
1 clove garlic, minced
3/4 cup chopped and drained ripe tomatoes
1 tablespoon Cajun seasoning
3/4 cup Monterey Jack Cheese
1/4 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons chopped fresh parsley
1 loaf French bread

Steps:

Preheat the oven to 350 degrees F.
Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat.
In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

DARWELL'S - CRAWFISH ETOUFFEE RECIPE | FOOD NETWORK

Darwell's - Crawfish Etouffee Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 bunch celery, medium diced
1/4 pound unsalted butter
1/2 large onion, medium diced
2 bell peppers, medium diced
2 tablespoons Creole seasoning (recommended: Tony Chachere)
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon minced garlic
1/2 cup all-purpose flour
4 cups crawfish stock
1 cup heavy cream
2 pounds freshly picked, steamed crawfish tail meat
Steamed rice and/or French bread, for serving
1 tablespoon freshly chopped parsley leaves

Steps:

Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
Serve over rice and/or French bread and garnish with parsley.

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