FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 25
Steps:
- For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
- For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
- Serve the catfish with the crawfish au gratin sauce.
CRAWFISH MICHELLE
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
- While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
- Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 15.7 g, Cholesterol 190.8 mg, Fat 33.8 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 20.6 g, Sodium 393.1 mg, Sugar 3.3 g
CAJUN CRAWFISH ETOUFFéE
Steps:
- Place the crawfish tails in a bowl and sprinkle with some creole seasoning and set aside. Chop the yellow onions, peppers, celery and set aside in a bowl for later. Chop the green onions and set aside. Chop the garlic and set aside. Mix the Herb and Spice Blend in a small bowl. Set the butter aside to soften and the flour for the roux.
- Place about 3 cups of the seafood stock in a stockpot to warm (reserve the remainder if needed to thin the etouffée at the end).
- Place a cast-iron pan over medium-high heat. Add 8 tablespoons of butter until bubbly, then add the flour and whisk continuously to make a medium roux, the color of peanut butter, about 5 to 8 minutes. (See Recipe Notes)
- Add the onions, celery, and bell peppers (the Trinity) to the roux. Remove the Dutch oven from the heat and stir the vegetables until all coated with the roux.
- Once the Dutch oven has cooled somewhat, return to a medium heat and continue to stir occationally for atotal of 15 minutes.
- Add the garlic and about half the green onions; continue to sauté until aromatic-about 1 to 2 minutes; add about 1/2 of the Herb and Spice mix and both bay leaves and mix well to combine; continue to sauté about 5 more minutes.
- While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the stock to a rolling boil.
- When the veggie/roux mixture is ready, mix it into the boiling stock. Usung a slotted spoon, mix in one spoonful at a time, stirring until the whole spoonful is fully dissolved. Continue this until all the veggie/roux mixture is incorporated into the stock, making sure to return the stock to a full rolling boil in between spoons. Set the cast iron pot aside, do not clean it.
- Allow the gravy to medium boil for about 5 minutes, then reduce the heat to a simmer. Cover the stockpot and simmer for 10 minutes, stirring occasionally.
- Turn the heat to medium high under the cast iron Dutch oven used for the roux and add 2 tablespoons of butter. As the butter melts scrape up any fond that's stuck to the bottom of the pan.
- When the butter is foaming, add about 1/2 to 2/3 of the reserved green onions (saving some to sprinkle on top of the etouffée when serving) and sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
- Sauté about 2 to 3 minutes stirring constantly; you'll see some liquid developing from the butter and rendering the crawfish. (See Recipe Notes).
- Add the gravy mixture to the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
- Mix well, taste for spice, and add more if needed. When this comes to a heavy simmer lower the heat to a slight simmer for about 20 minutes.
- If the gravy is getting too thick, place the cover on the pan while it simmers. Add some of the reserved stock if you need to thin the gravy.
- When you have the consistency you want, add the remaining 2 tablespoons of butter and shake the pan back and forth, don't stir, until the butter is melted into the etouffée-then give it one final gentle stir.
- Remove the bay leaves and serve over white rice.
Nutrition Facts : Calories 234 kcal, Carbohydrate 12 g, Protein 7 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 64 mg, Sodium 835 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRAWFISH BISQUE BALLS
Make and share this Crawfish Bisque Balls recipe from Food.com.
Provided by VT Mtngirl
Categories Crawfish
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
- Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
- Place on greased baking sheet. Bake 20 minutes at 350*.
- Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
- Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
- Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
- If desired, add the chopped green onions & parsley just prior to serving.
- Serve over cooked rice.
Nutrition Facts : Calories 244.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 156.5, Sodium 939.1, Carbohydrate 14.2, Fiber 1.3, Sugar 2.5, Protein 20.1
CREAMY CRAWFISH BISQUE
Found this on a Tony Chachere's white gravy mix and love it! Very silky in texture and full of flavor. I make this a lot in the fall and winter seasons. Fills the belly and warms the soul!!
Provided by Regina Colucci
Categories Soups
Number Of Ingredients 9
Steps:
- 1. In a lrg pot get milk and half and half hot. Whisk in gravy mix and let bubble to thicken. Remove from heat so it doesn't scorch.
- 2. In skillet melt half stick real unsalted butter.Add shrimp and a dash or two of creole seasoning, cook on med low, they cook fast so make sure you don't overcook. Add crawfish to shrimp and let cook just till warm.
- 3. Add butter,seasoning,corn to gravy and mix well.Pour skillet of seafood and liquid they cooked in,into gravy mix and stir well.Ready to eat when hot and bubbly!!
CRAWFISH JUBILEE SAUCE - CAJUN STEAK DIANE SAUCE
Perfect sauce to put on steaks like Steak Diane, baked fish, flounder, fried fish or crab cakes and stuffed crab.
Provided by Jane Hebert
Categories Side Dishes
Yield 2
Number Of Ingredients 11
Steps:
- Melt half of the butter in a heavy sauté pan over medium-high heat.
- Add onions, celery, bell pepper and garlic. Cook until vegetables are wilted 3 to 5 minutes.
- Stir in wine, and then add crawfish, green onion and mushrooms. Cook about 5 minutes or until crawfish are hot and wine is slightly reduced.
- Stir in cream and hot pepper sauce and cook 6 to 8 minutes or until cream is reduced and thickened. Remove from heat.
- Cut remaining 1/4 cup butter into pieces and add a few pieces at a time stirring constantly.
- Adjust seasoning as desired and serve.
CRAWFISH PIE
A classic New Orleans Crawfish Pie Recipe featuring a savory, Creole crawfish filling, enclosed in buttery, flaky pie crust and baked to perfection.
Provided by Kelly Anthony
Categories Main Course
Time 1h25m
Number Of Ingredients 18
Steps:
- Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin.
- Add butter to a large saucepan or Dutch oven over medium-high heat. As soon as the butter has melted, add the celery, bell pepper, and onion and sauté for 5-7 minutes, until softened. Add the garlic and sauté 1 minute more.
- Sprinkle flour over the vegetables and stir until evenly coated. Stir in the tomato paste and begin adding the chicken broth one big splash at a time, whisking after each addition. Do this until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
- Add the Worcestershire, hot sauce, Cajun seasoning, salt, pepper, and the bay leaf and allow the mixture to simmer, stirring often, about 6-8 minutes, until slightly thickened. Stir in the crawfish and tomatoes and simmer 5 minutes more. Set aside until ready to use.
- Roll out the pie dough so that it is a 1/4" thick. Lay one dough round on across the bottom of the pie dish, and allow the excess to lay over the sides of the dish.
- Pour the filling into the dish. Roll out the second dough round just the same, and place it over the dish. Crimp the edges of the pie crust together.
- To make the egg wash, whisk together the egg and 1 tablespoon of water, and using a pastry brush, lightly brush the mixture across the top crust and the edges. Create vent holes in the center of the pie, and transfer to a sturdy, rimmed baking sheet to catch any spillage.
- Bake the pie for 20 minutes. Then, reduce the temperature to 350° and bake for 25-28 minutes more, or until the top is golden-brown. Use a pie shield to prevent the edges from over-browning.
- Remove from the oven and allow to cool for 15-20 minutes before cutting into. Serve and enjoy
Nutrition Facts : Calories 382 kcal, Carbohydrate 39 g, Protein 7 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 955 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CRAWFISH GRAVY
Provided by John Currence
Categories Sauce Shellfish Thanksgiving Low Cal Bacon Bon Appétit
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.
- Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved bacon, spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20-25 minutes.
- Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.
30 EASY LEFTOVER CRAWFISH RECIPES
If you've had some crawfish in the freezer, you can use them for a variety of dishes, such as shrimp and grits, gumbo, or even a crawfish boil. Simply defrost the crawfish in the refrigerator and cook them until they turn pink. They will have more flavor this way.
Provided by HappyMuncher
Categories Main Course
Time 15m
Number Of Ingredients 30
Steps:
- Pick any of these delicious leftover crawfish recipes.
- Prepare the ingredients according to the recipe.
- Enjoy your dinner in no time!
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
CRAWFISH ETOUFEE WITH CREAM OF MUSHROOM
Creamy, tomato gravy with crawfish - a very easy, never fail version of a traditional Cajun treat. Serve over rice.
Provided by Angie
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.
- Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.
- Add the crawfish; cook for about five minutes more. Serve.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 18.3 g, Cholesterol 185.3 mg, Fat 30.9 g, Fiber 2.6 g, Protein 19.4 g, SaturatedFat 16.5 g, Sodium 1580.1 mg, Sugar 3.9 g
FRIED GREEN TOMATOES WITH CRAWFISH OR SHRIMP REMOULADE
I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.
Provided by PaulaG
Categories Crawfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
- If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
- Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
- Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
- Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
- Dip the slices in the beaten eggs and then coat with cornmeal.
- Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
- To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.
Nutrition Facts : Calories 595, Fat 32.7, SaturatedFat 4.8, Cholesterol 153.6, Sodium 108.1, Carbohydrate 59.3, Fiber 6, Sugar 5.4, Protein 18.8
CRAWFISH BALLS
These Crawfish Balls are chock full of crawfish and deep fried to a golden brown perfection. They taste delicious and are spicy and flavorful.
Provided by Kim Seghers
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- In a medium pot warm crawfish thoroughly on low heat. Stir in 1 teaspoon of Louisiana crawfish boil mix (I used 1 tablespoon because I like it spicy) use up to 1 tablespoon if you want it spicy. Remove crawfish from heat once warmed. Stir in lemon juice, mix well and set aside.
- Chop onion, garlic, and green onion in food processoror chopper
- Using a strainer to drain all the liquid from the crawfish, once drained then place crawfish in the food processor on top of the chopped vegetable
- Chop the crawfish up into pieces be careful not to make the crawfish mushy; they should be chunky.
- Pour the crawfish mixture into a large mixing bowl, add remaining ingredients. Chop the parsley with a knife.
- Mix ingredients well with clean hands or use gloves.
- Shape crawfish mixture into golf size balls. Place on a cookie sheet. Should make 20 balls.
- Roll balls in flour. I stirred in 1 teaspoon of garlic powder into the flour. Heat cooking oil in deep fryer to 350 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
- Once crawfish balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!
Nutrition Facts : Calories 461, Sugar 5.3 g, Sodium 430.9 mg, Fat 5.5 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 59.6 g, Fiber 3.7 g, Protein 40.3 g, Cholesterol 137.3 mg
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4/5 (7)Estimated Reading Time 1 minServings 6
- Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.
- Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved baconm spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20–25 minutes.
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- Roast the red pepper and jalapeño directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the red pepper and jalapeño to a large bowl, cover tightly with plastic and let cool for 15 minutes. Peel, seed and stem the red pepper and jalapeño, then cut them into 1/4-inch dice.
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- Preheat the oven to 450°. Spread the french fries on a heatproof serving platter. Spoon the gravy all over the fries and top with the crayfish. Dollop 1 cup of the pimento cheese all over the fries; reserve the rest for another use. Bake the poutine for about 5 minutes, until the cheese is bubbly and melted. Serve immediately.
CRAWFISH BISQUE (WITH HEAD STUFFING) | REALCAJUNRECIPES ...
From realcajunrecipes.com
Servings 1Total Time 2 minsEstimated Reading Time 2 mins
- To PREPARE THE STUFFING: Coursely, grind up 2 pounds of peeled crawfish tails with the onions, bell pepper and garlic. Add seasoning (salt, black and red pepper to taste. Mix thoroughly. Add ground bread slices to the crawfish mixture and mix thoroughly until firm in consistency ( roll small balls in the palm hands).
- TO STUFF the HEADS: Take 1 1/2 teaspoons of the stuffing and place firmly into the heads until all the stuffing has been used. Set aside and allow to set in the refrigerator at least a few hours (or overnight), so all the flavors come together.
- TO PREPARE the BISQUE GRAVY: Mix the oil and flour in a heavy 4 quart saucepan. Cook over a medium high heat, stirring CONSTANTLY until a dark brown color is reached. Slowly, add 1 quart of water and allow to slow boil for 30 minutes, until pretty thick. You can add more water, to reach the desired consistency, but do NOT add more than 1 more quart of water.
- TO PREPARE the FINISHED BISQUE: Add the stuffed crawfish heads to the roux gravy, which is slowly boiling. Add the other 2 pounds of peeled Louisiana Crawfish tails. Add the green onions and season to taste with salt and red (cayenne) pepper. Allow to cook on medium heat for about another 30 minutes. Taste for seasoning and adjust as necessary.
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- Melt butter in a medium skillet over medium heat. Add the flour and stir until the mixture is smooth. Continue to cook mixture for an additional 3-5 minutes to cook out any raw flour taste.
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5/5 (1)Category MainCuisine CajunTotal Time 1 hr 15 mins
- Cut the top off the sweet peppers. Removes the seeds and cores from the peppers and discard. Set the peppers with the tops aside for later.
- To make the jambalaya, sauté 1/4 cup butter, onion, celery, jalapeno, and garlic in a large skillet on medium heat. After sautéing a few minutes, stir in the Cajun seasoning, cayenne pepper, crawfish tails, tomato paste, rice and water. Bring to a boil, lower heat, cover and cook for 12 minutes.
- Stuff the sweet peppers with the crawfish jambalaya until starting to overflow and place the top of the pepper back on. Bake in a 350F oven for 30 minutes.
- While the peppers are in the oven, make the country gravy. Melt the 1/3 cup butter in a saucepan on medium low heat. Whisk in the flour to make a roux. Continue to stir for a few minutes allowing the colour of the roux to turn a very light brown. Stir in the milk until it is a smooth even consistency. Add the black pepper. Cook for a few more minutes to allow the gravy to thicken.
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- Place 2 cups of the flour, the baking powder, and salt in a food processor and pulse to combine. Add the stick of butter and process for 10 one-second pulses (pieces shouldn’t be larger than a small pea). Transfer to a large bowl and begin adding ¾-cup of the buttermilk, incorporating into the dry ingredients by moving hands in circular motions. Add just enough buttermilk to form a dough.
- Dust work surface with the remaining flour and place the dough on top. Roll the dough to a 1-inch thickness. Using a 2¼-inch round biscuit cutter, punch out as many biscuits as you can and place them on parchment paper. Gently bring the dough scraps together into a block and press to a 1-inch thickness. Punch out a few more biscuits, place them on the baking sheet, and discard scraps.
- Brush the tops of the biscuits with the remaining buttermilk and bake until golden brown, 20 to 25 minutes. Remove from the oven and brush with the melted butter.
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- Crawfish Etouffee. Another classic, this Crawfish etouffee is a quick and easy way to enjoy crawfish season. Featuring crawfish tails, veggies, tomato sauce and Cajun seasoning, this is essentially a crawfish soup.
- Crawfish Bisque. This creamy, spicy bisque is amazingly delicious for how quickly it's prepared. Full of Louisiana crawfish, hot sauce, tomato paste, veggies and sherry, this creamy recipe is used often an appetizer.
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