HOW TO COOK CRAWFISH CAJUN STYLE RECIPES

Steps:

• Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!

Steps:

• Brown meat, onions and bell pepper. Drain.
• Pour all ingredients into large pot and heat over medium to low heat on stove top for one hour, Serve with chips or crackers. Water maybe added if the consistency is too thick.
• Editor Notes - the soup works well with most pea sized beans. Pintos and Kidneys are so close, either one or both works. When I make the soup, any beans I have available I will use. Some cooks will use 2 cans each of ranch style beans, black beans, corn, and hominy. The constants for my soup that I cook always include are the corn and hominy and either the Pintos or Kidneys beans. I have also made it using black eyes peas and the black beans.
• Visitors to the Facebook page have posted that they make this soup in a crock-pot. Over medium heat brown the ground beef and onions. Place the ground beef and other ingredients in a slow cooker noting not to drain any of the beans (no black beans). If too thick add 1 cup water. Mix to blend, and cook on low for 4 to 5 hours or on high for 2 to 3 hours. We have had visitors that have said they cook on low for 6 to 8 hours.. Enjoy~