Dishes to Make with Crawfish

Fettucine, awesome dish

Last year for Easter, I made some deviled eggs and put a crawfish from our boil on top of each one. Simple and delicious.

Other than that, I always make an omelet using leftovers from a boil.

A 2 fay

I made Crawfish Imperial last year for Mother's Day and everyone loved it. Served it in individual ramekins and I was able to plate around it, turned out nicely.

Emeril's Imperial

I remember having to add more breadcrumbs to the mayo/breadcrumb mixture and I don't think I cooked my crawfish in the mixture for a full 5 minutes. I let that cooked portion cool for a while and I seasoned it a bit richer than just salt and cayenne.

Seriously good shite that really focuses on the crawfish tails.

May be a world record for longest post. Here it comes. Wife is famous for this:

Crawfish Lasagna

1 large onion sliced into thin rings and separated (1 cup minimum)
1/4 cup chopped celery
1/2 cup Butter
1 Tablespoon fresh garlic, minced
Salt and pepper
1 - 2 lb crawfish tails, We use frozen (american) tails from frozen fish section at market – DO NOT BUY CHINESE CRAWFISH TAILS - THEY TASTE LIKE MUD
1 cup Shredded mozzarella cheese
1 cup Parmesan cheese, shredded
2 eggs
1 large container cottage cheese,
1 container Romano Cheese
2 tablespoons butter
1/2 pint heavy cream
1 Tablespoon flour
2 tablespoons chopped green onion
1 Tablespoon parsley, chopped medium
1/8 tsp or less of red cayenne pepper

1/4 cup melted butter for top

1 box lasagna noodles, cooked in salted water with a tablespoon of olive oil

Pam spray or olive oil spray

Thaw frozen crawfish tails (in sealed freezer bag) under cold running water. One (1) pound will do this recipe, but two (2) pounds will make it special.

Cook Lasagna noodles, cool under running tap water and set aside until needed.

Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam spray.

In a large sauté pan over medium to medium high heat, sauté onion rings and celery in 1/2 cup butter, add garlic as onions begin going toward clear and continue until everything is tender. Set aside.

In a bowl, mix cottage and Romano cheese with 2 eggs and set aside.

In sauté pan, lightly cook flour in butter on medium heat for 3 or 4 minutes, then add heavy cream. Salt and pepper to taste, then add cayenne pepper – only a dash of cayenne is needed, as the tails are most likely already spicy. If the sauce is too thick, add a little milk. If you like, you can omit the cream and make this sauce with milk. Add the fully thawed crawfish tails to the sauce when it is finished along with chopped green onions and parsley and remove the sauce immediately from heat.

Assemble lasagna:

In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete layer. The next layer will be the crawfish and sauce, next layer cottage cheese egg mixture and a sprinkle of parmesan and mozzarella, followed by noodles, followed by crawfish, followed by cheeses, continuing until you have multiple layers. I like my lasagna with at least three layers of crawfish, and a forth layer of noodles on top.

Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.

Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest for 15 minutes before serving. Cut lasagna into squares and serve with crusty bread and a nice salad.

This one really good.

Crawfish Cornbread

Need:
1 - 16 oz package precooked crawfish tails - thaw in package under cool running water, only open package when you are ready to add to mixture. You want to be sure that any liquid makes it into the batter
3 – Seeded and chopped jalapeno peppers – remove all of the white membrane
1/2 green or red bell pepper, diced 1/8 inch dice
1 - Can cream style corn
1 - Large Chopped onion
1 1/2 - cups white cornmeal
1 - cup Self-Rising Flour
1 - teaspoon Baking Powder
1/2 - teaspoon baking soda
1 - teaspoon salt
1 pound sharp cheddar cheese grated
1 cup buttermilk
water as needed, maybe 1/4 cup +-
1 Teaspoon Slap Ya Mamma Creole Seasoning

12” Cast Iron Skillet preheated with two tablespoons bacon drippings

Preheat oven to 375 degrees. Preheat skillet with oil. The oil needs to be sizzling hot, but not smoking. Test with a drop of water. It should sizzle, but not explode when it hits the heated oil.

Mix all of the dry ingredients in a large bowl. Then add cheese, peppers, corn, crawfish tails, buttermilk and mix well. Add water as needed to make a thick batter.

Pour the batter into skillet scrape bowl to make certain all of the batter is in the skillet. Allow to sizzle for a half minute then put in oven. Bake in center of your oven until the top is brown (20-30 minutes +-).

Remove bread from skillet while hot and place on a plate. I put a table knife under the bread to keep the bread from getting soggy from moisture that the bread will yield as it begins to cool. Cut in wedges while hot. Slice open and put a pat of butter (or two) between the slices.

I can make a pretty good Crawfish Mac'n'Cheese. Let's see if I can remember it off the top of my head.

12 oz cooked crawfish tails.
Powder crawfish boil
8 oz uncooked Macaroni
8 oz sour cream
8 oz Velveeta (yeah, I know, but trust me)
16 oz cottage cheese
1 egg

Cook macaroni al dente and chill. In large bowl, combine all ingredients. Add in a little powder crab boil to your preference. I don't add much, maybe a teaspoon. Place all everything in to an oven safe container and cover. Bake at 350 for one hour. I usually uncover it for the last 10 minutes to brown and crisp up the top.