CRAWFISH TAILS RECIPE RECIPES

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CRAWFISH ETOUFFEE RECIPE | EMERIL LAGASSE | FOOD NETWORK



Crawfish Etouffee Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories     main-dish

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

ORIGINAL CRAWFISH MONICA - JUST A PINCH RECIPES



Original Crawfish Monica - Just A Pinch Recipes image

Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't available then substitute the crawfish with small shrimp 60-70 count.

Provided by Donna Graffagnino @StillWild

Categories     Pasta

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 7

1 pound(s) pasta (fettuccine, linguine, rotini, penne, or bowties
1 pound(s) crawfish tails and fat (louisiana - don't use chinese)
1 stick(s) butter (don't use margarine)
1 pint(s) half and half*
1 large bunch green onions and tops, sliced
1-2 tablespoon(s) garlic, minced
- creole seasoning and salt to taste

Steps:

  • Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
  • Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
  • *If using raw shrimp, add them with the onions and garlic at the beginning.
  • Add the crawfish and half-and-half, sauté until bubbly.
  • Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
  • Cook for 5 - 10 minutes over medium heat until the sauce thickens.
  • Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
  • Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
  • *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
  • *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
  • *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

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ORIGINAL CRAWFISH MONICA - JUST A PINCH RECIPES
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't available then substitute the crawfish with small shrimp 60-70 count.
From justapinch.com
Reviews 5
Category Pasta
Cuisine Cajun/Creole
  • *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
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CORN AND CRAWFISH CHOWDER SOUP | REALCAJUNRECIPES.COM: L…
Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and chunky. Traditionally it's pieces of vegetables and seafood. It also usually includes milk, half-half  or cream, and gets some of its thickness from hearty vegetables, like potatoes.
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