Cajun Crawfish Rice Food

CAJUN CRAWFISH FRIED RICE

Steps:

• Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
• Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.

CAJUN SHRIMP AND RICE

Steps:

• Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
• Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
• Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

CAJUN FRIED RICE

Steps:

• In small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco.
• Mix well; stir in crawfish and set aside.
• In another bowl beat eggs with 1/4 tsp salt, remaining sesame oil, and Tabasco.
• Heat wok or large skillet until hot.
• Add 1 tbsp oil and crawfish mixture.
• Stir-fry 3-4 minutes or until crawfish are done.
• Remove from wok and set aside.
• Add another tbsp oil to wok; add onion.
• Stir-fry 1-2 minutes and remove.
• Heat remaining 1 tbsp oil in wok; add egg mixture.
• Stir-fry 1 minute or until done.
• Add cold rice and stir-fry 3-4 minutes.
• Add everything to wok and cook 2 minutes longer.

CAJUN CRAWFISH RICE

Steps:

• Melt butter over medium heat in a large, heavy bottomed Dutch oven.
• Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
• Add corn and cook for 15 minute.
• Add crawfish tails and cook for an additional 15 minute
• Gently stir in cooked rice and mix thoroughly.
• Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.

CAJUN CRAWFISH PATTIES

Steps:

• Preheat oven to 350°.
• Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
• In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
• Melt the butter in a medium skillet over medium heat.
• Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
• Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat.
• Scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
• Form mixture into 8-12 patties, no thicker that 1/2 inch.
• The mixture will be a little fragile.
• Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
• Refrigerate patties for about 10 minutes.
• Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
• Drain and serve hot.

LOUISIANA CRAWFISH CASSEROLE

Steps:

• Mix all ingredients except cheeses and pour into a large greased casserole.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover and sprinkle cheeses over casserole.
• Return to oven and bake for 15 minutes more.