CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE
This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.
Provided by RITALEE76
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
- Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 11.5 g, Cholesterol 241.8 mg, Fat 47.5 g, Fiber 1.5 g, Protein 17.5 g, SaturatedFat 29.4 g, Sodium 420.9 mg, Sugar 3.4 g
REDCLAW YABBY (CRAWFISH) IN RED THAI STYLE SAUCE
Another recipe to use the redclaw yabbies we've been catching. Redclaws are apparently closely related to crawfish. This was pretty mild as I didn't want to over power the delicate flavour of the yabbies.
Provided by JustJanS
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened.
- Add the curry paste and cook until fragrant-about a minute.
- Add the lime juice, fish sauce, coconut milk and bring to the boil-reduce the heat and simmer with a lid on for about 15 minutes or until the pumpkin is softened.
- When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time.
- Just before serving add the crawfish meat and cook a further 2 minutes.
- Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander.
- ****After the pumpkin/onion mix in the pan has been simmering about 5 minutes, pour boiling water over the rice stick noodles and set aside for 10 minutes.
Nutrition Facts : Calories 486.8, Fat 9.1, SaturatedFat 1.3, Cholesterol 160.6, Sodium 917.7, Carbohydrate 73.7, Fiber 5.5, Sugar 8.6, Protein 27.9
CRAWFISH AU GRATIN
May, also, be served as the perfect topping over a sautéed filet of fish. A John Folse recipe.
Provided by gailanng
Categories Crawfish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. In a heavy-bottomed 2-quart sauce pan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers and garlic.
- Sauté 3 to 5 minutes or until vegetables are wilted.
- Be careful not to brown vegetables.
- Add 1/2 pound crawfish tails and saute 3 additional minutes. Sprinkle in flour, blending well into the mixture.
- Using a wire whip, whisk cream into sauce pan stirring constantly until thick cream sauce is achieved.
- Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper.
- Add green onions and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.
- Place equal parts of remaining crawfish tails in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.
- Bake for 15 minutes or until cheese is bubbly.
Nutrition Facts : Calories 545.8, Fat 50.2, SaturatedFat 31.1, Cholesterol 245, Sodium 306.7, Carbohydrate 7.1, Fiber 0.7, Sugar 1, Protein 17.3
CREAMY CRAYFISH SAUCE
Steps:
- Melt the butter in a small nonstick saucepan over medium heat. Add the crayfish and garlic, and sauté 2-3 minutes, until warmed through. Add the cream and scallions, and bring to a boil. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste. Stir in the lemon juice and cook 1 more minute.
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