Order Cajun Crawfish

Order Cajun Crawfish www.cajuncrawfish.com La.crawfish from Cajun country ! Shipped to you live for the best flavor. Get your genuine La. Crawfish for your next party here.

10/19/2011

Cajun Crawfish W/ Shrimp Rice

2 boxes of Mahatma yellow rice
1 stick of margarine
1 large chopped onion
1 diced bellpepper
2 cans of cream of mushroom soup
1 pound of crawfish or shrimp

Cook rice according to directions on package. Set aside. In a large, heavy pot, melt margarine and saute onion and bellpepper. Add soup and one can of water to mixture. Cook on low heat and stir often. Add shrimp or crawfish to mixture and cook until done, about 15-20 minutes. Add rice to mixture, 1/3 of rice at a time. (It may not take all the rice). Season to taste and pour into casserole. Top with bread crumbs and bake uncovered for approximately 20 minutes at 350 degrees

10/19/2011

Crawfish Bisque

10/19/2011

Crawfish Etouffee no. 1

1 Cup Vegetable Oil
1 Cup All-Purpose Flour
4 Cups Chopped Onions
2 Cups Chopped Celery
1 Cup Chopped Green Peppers
1 Tablespoon Minced Garlic
2 Teaspoons Creole Seasoning Blend
4 Cups Hot Seafood Stock
2 Pounds Peeled Crawfish Tails Or Peeled And
Deveined Shrimp
4 Cups Hot Cooked Rice
Sliced Green Onions For Garnish (Optional)
Snipped Fresh Parsley For Garnish (Optional)

Heat oil in large skillet over medium-high heat. Add flour and stir constantly to make dark, chocolate-colored roux. Stir in onions, celery, peppers, garlic and seasoning blend. Heat seafood stock in large saucepan or Dutch oven; stir in roux gradually until well blended. Cook over medium heat 20 minutes. Add crawfish; cook an additional 10 minutes. Serve over hot rice. Garnish with onions and parsley, if desired.

10/19/2011

Crawfish Stew
Comments: Here is a recipe for a great soup with true Creole flavor. It takes time to make, but most delicious Louisiana dishes do.

3 pounds fresh crawfish tailmeat
* cup salt
3/4 cup flour
1 lemon, sliced
3/4 cup salad oil
Salt & pepper, to taste
1/3 total Crawfish tails
1 bell pepper, minced
2 large onions, minced
4 cloves garlic, minced
2 stalks celery, minced
3 quarts hot water
* cup parsley, minced
1 T Worcestershire sauce
* cup green onions, minced
1 bay leaf, optional

Combine flour and salad oil over low heat, stirring constantly to make a brown roux (or ready-made roux). Add onions, celery, bell pepper and garlic. Cook until wilted. Add hot water and blend well. Season with salt, pepper, and lemon slices; add crawfish fat and bay leaf. Cook for 1 hour. Remove bay leaf. Add crawfish tails, cover pot and cook another 15 minutes. Add stuffed heads (see next recipe), green onions and parsley. Cook another 10 minutes and serve over steaming rice.

10/19/2011

Crawfish Jambalaya

1 Lb. Hot Sausage
1/2 C. Onion
1/2 C. Green Onion
1/2 C. Bell Pepper
1 Can Beef Boullion
1 Can French Onion Soup
1 Sm. Can Tomato Sauce
1 Stick Butter Or Margarine, Cut Into Tablespoons
1 Lb. Crawfish Tails
2 C. Uncle Ben's Long Grain Rice

Brown sausage in a pan. Saute onion, green onion, and bell pepper in a separate pan until onions are soft. Add sausage to onions and saute together for a minute or two. Add bouillon, onion soup, and tomato sauce. Pour mixture into a Dutch oven; add butter, crawfish tails and rice. Bake for 1 hour at 350 degrees. Serve immediately.

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70516

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