RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
- Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.
Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g
CREAM OF CRAWFISH BOIL SOUP
I just invented this tonight, after getting "stuck" with a couple of pounds of crawfish from a crawfish boil. It's so good I wanted to hop around the kitchen singing. This recipe is for crawfish boil leftovers; it won't be the same otherwise. You'll need two pounds of whole crawfish plus the corn, potatoes, etc, that were boiled with them. (My two-pound package contained two short corns on the cob, four little new potatoes, and two pounds of whole crawfish.) You can use whatever proportions you like, and don't let anybody tell you otherwise.
Provided by lolsuz
Categories Crawfish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.
- In a soup pot, saute the flour in butter, but do not brown it.
- Pour in the chicken stock all at once, stirring with a whisk until blended. Don't worry if there's a few lumps because you'll get them with a stick blender later. Bring to a simmer.
- Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer.
- Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!
- Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you're ready to serve.
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- Crawfish Nachos. If you’re looking for a dish that’ll be a great conversation starter, this is it! In fact, crawfish nachos are the perfect blend of spicy, salty, and savory.
- Cajun Crawfish Bread. When you’re craving something a little different, this cajun crawfish bread will hit the spot. The recipe comes from the heart of Louisiana, where they know how to cook up some good Cajun food.
- Leftover Crawfish Etouffee Balls. Leftover crawfish etouffee balls are a one-pot wonder that’s easy to make and wonderful to eat! It’s loaded with spicy flavor and has plenty of texture.
- Crawfish Boil Chowder. Crawfish boil chowder is a rich, velvety soup packed with the flavors of a New Orleans crawfish boil. The base includes Louisiana crawfish, spicy seasoned onions, potatoes, corn on the cob, and smoky sausage.
- Crawfish Boil Potato Salad. You’ll be a fan of potato salad once you try this dish. It’s got everything you want, from a crawfish boil to the taste and flavor of amazing seafood goodness but without all the mess and fuss.
- Leftover Crawfish, Corn & Potato Soup. If you’ve got a fridge full of leftover crawfish and corn on the cob from your last crawfish boil, I have just the thing for you: leftover crawfish, corn, and potato soup.
- Crawfish Cakes. This is far from your average crawfish cake! The inside is flaky, moist, and tender. It’s like a fluffy cloud of deliciousness in your mouth instead of the typical dense block of flavorless.
- Cajun Crawfish Bisque. Sometimes, it’s hard to find a bisque that’s both flavorful and creamy. But with this Cajun crawfish bisque, you’ll never have to worry about that.
- Crawfish Boil Casserole. Crawfish Boil Casserole: The name that says it all. But what is this magical dish? It’s a rich, filling casserole with leftover crawfish tails tossed in a creamy sauce of melted butter, spices, herbs, and rice, then sprinkled with sharp cheddar cheese.
- Crawfish Mac and Cheese. Macaroni and cheese is a classic. But things are just getting started here because this recipe adds crawfish to the mix! As you may not know, crawfish is one the most flavorful seafood on earth.
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