HOW LONG DO YOU COOK CRAWFISH RECIPES

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LOUISIANA CRAWFISH BOIL RECIPE | ALLRECIPES



Louisiana Crawfish Boil Recipe | Allrecipes image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories     Seafood Main Dishes

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 10 servings

Number Of Ingredients 15

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

Steps:

  • Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
  • Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
  • Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts : Calories 540.5 calories, CarbohydrateContent 38 g, CholesterolContent 285.6 mg, FatContent 22 g, FiberContent 9.6 g, ProteinContent 51.4 g, SaturatedFatContent 7.5 g, SodiumContent 1926.6 mg, SugarContent 12.7 g

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

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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