HOW TO COOK CRAWFISH ON THE STOVE RECIPES

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).

Steps:

• There are different ways to make a roux in the oven.
• OVEN ROASTER PAN with OIL and FLOUR
• Preheat oven to 350°
• Whisk together thoroughly equal parts canola oil and all-purpose flour in an oven roaster or heavy pot, and bake for two hours
• No stirring is required - You can prepare the oven-baked roux while you prepare the vegetables for a gumbo, stew or etouffee and the side dishes
• Let cool and store in glass jar
• Note that cooking times are approximate; you may have to cook the roux a longer to get the desired color.
• OVEN ROASTER PAN with FLOUR only
• Distribute 2 - 6 cups of flour evenly over the dry bottom of a cast iron skillet or heavy Dutch oven.
• Place in a preheated 400 degree oven for approximately an hour. Stir after the first 30 minutes; then again 15 minutes later
• Alternatively, you can put the desired amount of flour on a baking sheet and bake it at 350 approximately 25 to 60 minutes.
• RECOMMENDED METHOD
• Preheat oven to 350°
• 2 cups flour
• 1 1/2 cups of canola oil
• Whisk together the oil and flour in a cast iron pot
• Bake for two hours, remove pan and stir.
• Increase temperature to 400 degrees, and bake for 30 minutes more or until desired color.