RECIPES WITH CRAWFISH TAILS RECIPES

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CORN AND CRAWFISH CHOWDER SOUP | REALCAJUNRECIPES.COM: LA ...



Corn and Crawfish Chowder Soup | RealCajunRecipes.com: la ... image

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.

Provided by Racheal LeMaire Tupper

Total Time 00:01:05

Prep Time 00:00:25

Cook Time 00:00:40

Yield 1

Number Of Ingredients 16

1 stick - 8 tbsp - butter or margarine
2 tbsp flour
1 onion, chopped
1 to 2 lbs peeled crawfish tails
1 quart milk or cream
2 cans cream corn
1 (15 oz) can whole kernel corn
1 (10 oz) can cream of potato soup
1 small bell pepper, chopped fine
1 stalk celery, chopped fine
2 cloves of garlic, chopped fine
1/2 cup chopped parsley
1/2 cup green onion
2 tsp Cajun seasoning
Pepper to taste
4 medium red potatoes parboiled (optional)

Steps:

  • In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender approximately 15 minutes.
  • Add corn, milk, and potato soup and blend well. Add potatoes if using and add seasoning and pepper to taste. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.
  • Add the crawfish, parsley and green onions and cook for 10 minutes more. Garnish with parsley and smoked paprika -serve and enjoy!
  • Shrimp and crab meat maybe added or substituted.

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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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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Reviews 5
Total Time 00:01:05
Cuisine Cajun
  • Shrimp and crab meat maybe added or substituted.
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