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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No 5 lb crawfish
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 1/2 cup chopped onion
                                                                  • Yes No 1 3/4 cup chopped green bell pepper
                                                                  • Yes No 1 3/4 cup chopped celery
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup scallion
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 4 slice stale bread
                                                                  • Yes No 1 egg
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 1/2 cup fine dry bread crumb
                                                                  • Yes No 1 tsp rustic rub, recipe follows
                                                                  • Yes No vegetable oil
                                                                  • For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
                                                                  • For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
                                                                  • For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings and 2 1/2 dozen boulettes
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 2 hours 40 minutes
                                                                  • Total Time: 3 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Up until the late 1950s, crawfish was eaten only by the fishermen who caught the crustaceans in the Atchafalaya Basin. Now, crawfish is king and is much sought after by both visitors and locals alike. This étouffée is a classic Cajun-style dish.

                                                                  Ingredients
                                                                  • Yes No 2 lb crawfish tails
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 cup water
                                                                  • Yes No salt and cayenne pepper
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
                                                                  • Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
                                                                  • Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 2 lb crawfish tails
                                                                  • Yes No cooked rice
                                                                  • Yes No garnishes, fresh chives, ground red pepper
                                                                  • Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
                                                                  • *2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 5 lb crawfish
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 3 1/2 cup chopped onion
                                                                  • Yes No 1 3/4 cup chopped green bell pepper
                                                                  • Yes No 1 3/4 cup chopped celery
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup scallion
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 4 slice stale bread
                                                                  • Yes No 1 egg
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 1/2 cup fine dry bread crumb
                                                                  • Yes No 1 tsp rustic rub
                                                                  • Preheat the oil. For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool. For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt and pepper. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley. For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls into the seasoned bread crumbs. When the oil has reached 360 degrees, deep-fry them until golden brown, about 2 minutes Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 lemon
                                                                  • Yes No 1 cup chopped celery leaves
                                                                  • Yes No 4 sprig parsley
                                                                  • Yes No 3 medium yellow onion
                                                                  • Yes No 1 3 oz crab boil
                                                                  • Yes No 7 lb live crawfish
                                                                  • Fill a large stockpot one-third full of cold water. Add all of the ingredients except the crawfish and boil for 20 minutes. Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.
                                                                  • Strain the stock and discard the vegetables.
                                                                  • Place the crawfish in the liquid and add water to cover, if necessary.
                                                                  • Bring to a rolling boil, reduce the heat and simmer for 15 minutes. Drain and serve.
                                                                  • To make Boiled Shrimp, use 5 pounds shrimp instead of the crawfish and remove the shrimp as soon as they come to a boil.
                                                                  • Creamers (baby new potatoes) are the usual accompaniment, cooked in the same crawfish liquor.
                                                                  Yields: 5
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup sliced mushroom
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 1 lb crawfish
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 cup milk
                                                                  • Yes No paprika
                                                                  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins.
                                                                  • In a skillet, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crawfish tails and simmer for another 5 minutes.
                                                                  • Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
                                                                  • Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika.
                                                                  • Bake in preheated oven for 10 to 15 minutes or until heated through.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Scroll down to see more seafood recipes.

                                                                  Ingredients
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No 2 cup fish stock
                                                                  • Yes No 2 lb crawfish tails
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 2 tbsp sherry
                                                                  • Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching. Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened. Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice. Serves 4. Related Recipes Seafood Casserole Seafood Crepes Seafood au Gratin Seafood Creole Seafood Salad Recipe Shrimp with Peas and Rice Seafood Newburg Recipe Shrimp Curry with Rice Seafood Gumbo Seafood Linguine Cajun Shrimp Recipe Shrimp Raymond with Pasta Shrimp Jambalaya Seafood Dip Crab Imperial Crabmeat Casserole Crab Newburg Crab Salad Seafood Casserole with Pecans Shrimp Recipes Index Scallops Oyster Recipe Index Shellfish Recipes Clams and Mussels Crab Recipes Crawfish Recipes Lobster Recipes Shrimp Recipes Shrimp Salad Recipes Fish Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocajun
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    slow cook

                                                                  From Sandra This is a great recipe given to me by a friend.

                                                                  Ingredients
                                                                  • Yes No 1 to large medium onion
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 cream of mushroom soup
                                                                  • Yes No 1 regular evaporated milk
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 5 tbsp corn starch
                                                                  • Yes No pie crust
                                                                  • Preheat oven to 350°. Sauté onions, celery and garlic in butter or olive oil. Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and cook for another 10 minutes or until thick. Grease pie shell w/butter and place pie shell in bottom of pan then add thickened mixture. Put on top shell and bake at 350° for 20 minutes. Enjoy, Sandra Related Recipes Crab Imperial Crabmeat Casserole Seafood Crepes Seafood au Gratin Seafood Creole Seafood Salad Recipe Shrimp with Peas and Rice Seafood Newburg Recipe Shrimp Curry with Rice Seafood Gumbo Seafood Linguine Cajun Shrimp Recipe Scallops Oyster Recipe Index Shellfish Recipes Clams and Mussels Crab Recipes Crawfish Recipes Lobster Recipes Shrimp Recipes Shrimp Salad Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 10.75 oz cream of mushroom soup
                                                                  • Yes No 8 oz processed cheese
                                                                  • Yes No 2 16 oz frozen, and crawfish tails
                                                                  • Yes No 1 16 oz fettuccini
                                                                  • Yes No chives
                                                                  • In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, celery, and garlic. Cook until tender, about 5 minutes. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes. Add the soup and cheese, stirring until the cheese is melted. Add the crawfish, and cook until warmed through. Serve over the fettuccini. Garnish with chives, if desired.
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 23 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 tbsp red bell pepper
                                                                  • Yes No 2 tbsp yellow bell pepper
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup bread crumb
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No emeril's essence, recipe follows
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 4 onion roll
                                                                  • Yes No 1/2 cup creole tartar sauce, recipe follows
                                                                  • Yes No 1/4 cup sliced hamburger pickles
                                                                  • Yes No 1 small tomato
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 cup shredded iceberg lettuce
                                                                  • Yes No 1 lb sweet potato
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 2 tbsp pickle relish
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 minutes. Add the green onions, garlic, and parsley. Saute for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the 1 egg, 1/2 of the bread crumbs and cheese and mix well. Set aside. Season the flour, egg wash and remaining 1 cup bread crumbs with Essence. Form the mixture into 4 individual cakes, about 1-inch thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the cakes until golden about 3 to 4 minutes on each side. Remove and drain on paper towels. Spread the halves of each roll with the tartar sauce. Place crawfish burgers between each roll. Top the burgers with the pickles, tomatoes, onions, and lettuce. Serve each burger with the fried sweet potato chips
                                                                  • Combine all ingredients thoroughly.
                                                                  • Yield: 2/3 cup
                                                                  • Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper. Remove from the processor, cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
                                                                  • Yield: 1 1/3 cups
                                                                  • *RAW EGG WARNING
                                                                  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1/4 cup chopped green bell pepper
                                                                  • Yes No 1/4 cup chopped celery
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No emeril's essence, recipe follows
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Preheat the oven to 400 degrees F. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minute, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
                                                                  • Combine all ingredients thoroughly.
                                                                  • Yield: 2/3 cup
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4appetizer servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Crawfish Etouffee
                                                                   1 h 50 m
                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped bell pepper
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 2 1/2 cup fish stock
                                                                  • Yes No 1 cup tomato
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No hot sauce
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 2 lb crawfish tails
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No white rice
                                                                  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
                                                                  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
                                                                  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
                                                                  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 lb live crawfish
                                                                  • Yes No 5 tbsp creole seasoning blend
                                                                  • *Order live crawfish from a purging facility that has been purging their crawfish live for 24 to 48 hours.
                                                                  • In a large pot, boil the crawfish in clean water at 215 degrees F for 5 minutes. Toss the crawfish with Cajun Claw's special seasoning or any Creole seasoning before serving.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  • Yields 1 portion
                                                                  Cuisine:YesNocajun
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Crawfish Boil
                                                                   1 h 53 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp coriander seeds
                                                                  • Yes No 2 tbsp cloves, whole
                                                                  • Yes No 1 1/2 tbsp whole allspice berry
                                                                  • Yes No 5 gallon water
                                                                  • Yes No 1 lb kosher salt
                                                                  • Yes No 4 tbsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1 tbsp dill, dried
                                                                  • Yes No 6 bay leaf
                                                                  • Yes No 10 lb live crawfish
                                                                  • Yes No 3 small lb red potato
                                                                  • Yes No 8 ear corn
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 1 lb andouille
                                                                  • Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.
                                                                  • Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.
                                                                  • Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.
                                                                  • Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.
                                                                  • Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.
                                                                  Yields: 11servings
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Cook Time: 23 minutes
                                                                  • Total Time: 1 hour 53 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 3 tbsp chopped scallion
                                                                  • In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                  Crawfish Pie
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1/3 cup minced onion
                                                                  • Yes No 1/2 cup minced bell pepper
                                                                  • Yes No 1/4 celery
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No spice mixture
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1/4 tsp onion powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp thyme
                                                                  • Yes No 1/8 tsp basil
                                                                  • Yes No 3/4 cup scallion
                                                                  • Yes No 1 tsp garlic
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 1 8 inch prebaked pie crust
                                                                  • Make a brown roux with butter and flour, mix in the minced vegetables. Cool. Add cream to thin, if needed.
                                                                  • For the filling; In skillet saute green onions, garlic and butter. Add crawfish tails and heat well. Sprinkle with 1 1/2 tablespoons of spice mixture. Add this to the roux, cream mixture and create consistency desired (not soupy or too thick). Pour the hot crawfish mixture into the baked pie crust and serve. Make sure the crust is thick and be sure it's done.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Crawfish Quiche
                                                                   2 h 25 m
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 5 tbsp ice water
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/3 cup minced yellow onion
                                                                  • Yes No 1/4 cup minced red bell pepper
                                                                  • Yes No 2 tsp chopped garlic
                                                                  • Yes No 1/2 lb crawfish tails
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 cup grated sharp white cheddar
                                                                  • Yes No 1/2 medium cup grated cheddar cheese
                                                                  • Combine the flour, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a medium mixing bowl. Cut in the shortening until the mixture resembles a coarse, meal-like texture. Add the water, 1 tablespoon at a time, mixing gently until the mixture forms a dough. Form the dough into a ball, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours.
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 minutes. Lightly dust a work surface with flour. Roll the dough into a 12-inch round, about 1/4-inch thick. Fold the dough into fourths and unfold into a 10-inch fluted ( quiche ) pan. Press the dough into the bottoms and sides of the pan, using your fingers. Roll a wooden rolling pin over the pan to cut off or remove the excess dough. Prick the bottom of the crust all over with a fork. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake the weighted crust for 12 minutes. Remove from the oven and cool slightly. Remove parchment paper and pie weights.
                                                                  • Reduce the oven temperature to 375 degrees F.
                                                                  • Melt the butter in a medium saute pan over medium heat. Add the onions, bell peppers, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon cayenne. Saute for 3 minutes. Add the crawfish tails and saute for 1 to 2 minutes. Remove from the heat and cool slightly.
                                                                  • In a mixing bowl, whisk together the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, Worcestershire sauce, chives, and grated Parmesan. Arrange the crawfish mixture evenly into the pastry shell. Sprinkle the grated cheeses over the crawfish. Pour the cream mixture over the crawfish. Place in the oven and bake for about 30 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing. Garnish with fresh chives and serve warm.
                                                                  Yields: 7servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp Crystal Hot Sauce
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 lb fettuccine
                                                                  • In a large saute pan, melt the butter. Saute the crawfish tails in the butter for 2 minutes. Season with Essence. Add the shallots and garlic and continue sauteing for 1 minute. Stir in the Worcestershire sauce, Crystal Hot sauce, and cream. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 8 minutes or until the sauce thickens. In a mixing bowl, toss the pasta with the crawfish sauce. Season with salt and pepper. Fold in the grated cheese and green onions. Mound the pasta in the center of the platter. Lay the panneed veal on top of the pasta. Garnish with grated cheese, long chives, chopped chives, and peppers.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup chopped yellow onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No long grain rice
                                                                  • In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
                                                                  • Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
                                                                  • Stir in the parsley and remove from the heat.
                                                                  • Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Crawfish Boil
                                                                   60 m

                                                                  There are no tables at Big Fisherman Seafood so we spread newspapers on top of the big freezer.

                                                                  Ingredients
                                                                  • Yes No 15 lb crawfish
                                                                  • Yes No 2 lb kosher salt
                                                                  • Yes No 4 gallon water
                                                                  • Yes No oz fisherman seafood mix
                                                                  • Yes No 5 tbsp chinese pepper
                                                                  • Yes No 2 small lb new potato
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 2 head garlic
                                                                  • Place the crawfish in a large bowl of cool water and add half of the salt. Stir around until the mud and dirt come off the crawfish. Rinse and pick out any debris and dead crawfish. Rinse several times with fresh water until the water runs clear, 8 to 10 times.
                                                                  • Fill an 8-gallon pot with the water and add the rest of the salt, the boil mix, and the Chinese pepper. Bring to a boil over high heat and stir to combine. Once the mixture comes to a boil, add the potatoes, corn, and garlic. Cook for 10 minutes.
                                                                  • Add the crawfish and boil for 3 minutes. Remove from the heat and let soak for 10 minutes to allow the crawfish and vegetables to absorb the flavors. Drain and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 7servings
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This Creole classic also includes peppers, celery, onions, and rice.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 2 cup crawfish tail meat
                                                                  • Yes No 1/2 3 oz cup diced reduced fat ham
                                                                  • Yes No 1 1/4 cup long grain rice
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 1 tsp all that jazz seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Heat oil in a large Dutch oven over medium heat. Add flour; cook 1 minute, stirring constantly. Add onion; cook 4 minutes. Add 1 1/2 cups water; bring to a simmer. Simmer 30 minutes. Stir in crawfish and ham; cook 5 minutes. Add remaining 2 cups water, and bring to a boil. Stir in rice and remaining ingredients; cover and simmer 30 minutes, stirring occasionally.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings (serving size: 1 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 8 crawfish tails
                                                                  • Yes No 1 tsp chopped garlic
                                                                  • Yes No 3 cup etouffee sauce, recipe follows
                                                                  • Yes No hot sauce
                                                                  • Yes No rice pilaf, recipe follows
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 2/3 cup vegetable oil
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 1 1/2 cup yellow onion
                                                                  • Yes No 1 1/2 cup green bell pepper
                                                                  • Yes No 1 cup celery
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 1 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 3/4 tsp white pepper
                                                                  • Yes No 13/4 tsp thyme leaves
                                                                  • Yes No 10 1/2 cup chicken stock
                                                                  • Yes No 1 2/3 cup diced tomato
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 cup red bell pepper
                                                                  • Yes No 1/2 cup yellow bell pepper
                                                                  • Yes No 2 tsp chopped garlic
                                                                  • Yes No 1 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 3/4 tsp white pepper
                                                                  • Yes No 1 3/4 tsp thyme leaves
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 5 1/4 cup chicken stock
                                                                  • Yes No 2 2/3 cup cooked rice
                                                                  • In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
                                                                  • In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
                                                                  • Note: This sauce can be used as a base to make gumbo, such as chicken and sausage.
                                                                  • Yield: 2 quarts
                                                                  • In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
                                                                  • Keep in warm place until needed.
                                                                  • *Note: If using canned broth, you may want to salt, to taste, at the end of cooking.
                                                                  • Yield: 2 quarts
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 1/4 lb crawfish tails
                                                                  • Yes No 1/2 cup grated cheddar cheese
                                                                  • Yes No 2 tbsp andouille
                                                                  • Yes No 1 tbsp chopped scallion
                                                                  • Yes No 1 tsp creole spice, recipe follows
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 3/4 thick inch white bread
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Creole spice. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden brown. Flip and cook until second side is golden brown and sandwich is hot all the way through. Remove and slice it up.
                                                                  • Combine all ingredients thoroughly. Yield: 2/3 cup
                                                                  Cuisine:YesNocreole
                                                                  Yields: 1serving
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1/4 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 1 lb louisiana crawfish tails
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No hot sauce
                                                                  • Yes No 1/2 cup fine dry bread crumb
                                                                  • Yes No creole seasoning, recipe follows
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, melt the butter. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minutes, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat. Let cool for about 30 minutes. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, and 3/4 cup mayonnaise, mustard, and hot sauce. Mix well. Spoon the mixture into 4 individual gratin dishes or scallop shells. Mix together the bread crumbs, the remaining mayonnaise, and Creole seasoning. Spread the top of the crawfish mixture with this mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
                                                                  • Combine all ingredients thoroughly and store in an airtight jar or container.
                                                                  • Yield: about 2/3 cup
                                                                  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Crawfish Etouffee
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 cup diced yellow onion
                                                                  • Yes No 1/2 cup chopped bacon
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 cup beer
                                                                  • Yes No 4 cup clam juice
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tbsp cajun seasoning
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 lb crawfish
                                                                  • Yes No cooked rice
                                                                  • In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 1/2 lb halibut
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 1 tbsp minced dill weed
                                                                  • Yes No watercress
                                                                  • Yes No homemade herbed mayonnaise, recipe follows
                                                                  • Yes No french bread croutons
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 cup vegetable oil
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 2 tsp chopped basil
                                                                  • Preheat the oven to 350 degrees F. Butter 8 (4-ounce) ramekins or baking dishes, and set aside.
                                                                  • In a food processor, puree 1/2 of the crawfish and all of the halibut. With the machine running, add the salt, white pepper, cayenne, and garlic, and with the machine running, add the cream and white wine. Add the egg whites. Transfer to a bowl and fold in the green onions, dill, and remaining crawfish tails.
                                                                  • Put the ramekins in a large roasting pan, and pour hot water into the pan to come halfway up the sides. Bake until the custards are just set and puffed, and lightly golden brown on top, 15 to 20 minutes. Remove from the oven and let cool. Cover with plastic wrap and refrigerate at least 3 hours and up to a day.
                                                                  • Arrange the watercress around the rims of 8 small plates. Remove the molds from the refrigerator and carefully run a thin, sharp knife around each mousse. Shake gently and unmold onto the plates. Serve cold with Homemade Herb Mayonnaise, and small French bread croutons.
                                                                  • In a food processor or blender, combine the egg, mustard, lemon juice, salt, and cayenne, and process on high speed until smooth. With the machine running, slowly add the oil in a steady stream until an emulsion forms. Adjust seasoning, to taste. Place the mayonnaise in a mixing bowl and fold in the chopped herbs. Cover and refrigerate for 2 hours before serving.
                                                                  • *RAW EGG WARNING
                                                                  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
                                                                  • Yield: about 1 1/2 cups
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 1/2 cup scallion
                                                                  • Yes No 1/2 cup yellow onion
                                                                  • Yes No 1/4 cup bell pepper
                                                                  • Yes No 1 1/2 tsp tony's seasoning
                                                                  • Yes No 3/4 cup tomato
                                                                  • Yes No 3/4 cup evaporated milk
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1/2 cup pecorino romano cheese
                                                                  • Yes No 1/2 lb angel hair pasta
                                                                  • Yes No 1 lb crawfish
                                                                  • Saute green onion, yellow onion and bell pepper in butter in a 12" skillet until all moisture has evaporated (ingredients begin to fry). Add crawfish tails that have been blotted in Tony's seasoning. Saute until crawfish starts to fry. Stir in chopped tomato; cook about 3 minutes. Add evaporated milk, thyme and Romano cheese. Cook until it thickens. Serve over cooked pasta. Serves 3 to 4.
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 4 oz all purpose flour
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1/2 cup chopped bell pepper
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3 tbsp chopped scallion
                                                                  • Yes No white rice
                                                                  • Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
                                                                  • Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
                                                                  • Remove the bay leaves and serve over cooked white rice.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 3 cup half and half
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 lb crawfish tails
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
                                                                  • Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 5 large onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 lb margarine
                                                                  • Yes No 1 cream of celery soup
                                                                  • Yes No 1 cream of shrimp soup
                                                                  • Yes No 5 lb louisiana crawfish tails
                                                                  • Yes No creole seasoning blend
                                                                  • Yes No white rice
                                                                  • In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.
                                                                  • Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.
                                                                  • Serve in a plate over white rice. Etouffee also freezes well.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 10plus servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    parkay
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    Parkay
                                                                  • Yes No
                                                                    brand
                                                                  Crawfish Turnovers
                                                                   2 h 20 m
                                                                  Ingredients
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup vegetable shortening
                                                                  • Yes No 3/4 cup ice water
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No salt and cayenne pepper
                                                                  • Yes No 3/4 tsp paprika
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 3 tbsp chopped scallion
                                                                  • Yes No 1 egg
                                                                  • Combine the flour and salt in a mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse meal. Using the tines of a fork, stir as much of the water as you need to bring the dough together, 1 tablespoon at a time. Work it with your hands until you have a smooth ball of dough. Do not over handle the dough. Wrap it in plastic wrap and refrigerate for at least 1 hour. In a large saute pan, over medium heat, melt the butter. When the butter as melted, add the onions, bell peppers, and celery. Season with salt and cayenne. Saute the vegetables until soft, about 6 to 7 minutes. Stir in the paprika. Add the crawfish tails and cook for 5 to 6 minutes, stirring occasionally. Dissolve the flour in the water and add to the crawfish mixture. Stir for 1 to 2 minutes, or until the mixture thickens. Remove from the heat and add the parsley and green onions. Cool to room temperature. Preheat the oven to 375 degrees and lightly oil a baking sheet. Remove the dough from the refrigerator and place it on a lightly floured surface. With a knife, cut the dough into 8 equal portions. Lightly flour each piece. Using your fingers, flatten each piece into a 6-inch round, about 1/4-inch thick. Fill the center of each one with 1/3 cup of the crawfish mixture. Brush the edges of each round with some of the beaten egg. Fold the rounds in 1/2 and crimp the edges with the tines of a fork. Brush the tops of the turnovers with the remaining beaten egg. Place the turnovers on the baking sheet about 1-inch apart. Bake for 45 minutes or until golden brown.
                                                                  Yields: 8turnovers
                                                                  • Prep Time: 1 hour 25 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1 tbsp coarsely chopped celery
                                                                  • Yes No 1 tbsp coarsely chopped onion
                                                                  • Yes No 1 tsp coarsely chopped garlic
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 2 tbsp creole mustard
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 egg
                                                                  • Yes No salt and cayenne pepper
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1 2 tbsp lemon
                                                                  • Yes No 16 oz crawfish tails
                                                                  • Yes No 2 head baby bibb lettuce
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Place all the ingredients in the food processor work bowl. Process until smooth. Taste and adjust the seasonings.
                                                                  • In a small bowl mix the crawfish tails with enough remoulade to coat them. Set aside to marinate. Clean and cut the lettuce in half, down the middle. Place each half on a salad plate. Divide the marinated crawfish tails between two plates, pouring out of the center of the lettuce. Place a dollop of the remoulade on top of the finished dish and garnish with the parsley.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4appetizer portions
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    finish
                                                                  Crawfish Bread
                                                                   3 h 25 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 1/4 oz dry yeast
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 6 cup unbleached all purpose flour
                                                                  • Yes No 3/4 cup yellow cornmeal
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1 tbsp diced red bell pepper
                                                                  • Yes No 1 tbsp diced yellow bell pepper
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 1/4 lb cheddar cheese
                                                                  • Yes No 1/4 lb white cheddar cheese
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No creole seasoning blend
                                                                  • In the bowl of an electric mixer, place two tablespoons of the vegetable oil, yeast and sugar. The mixer should be fitted with a dough hook. Then add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. *Note, if the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.
                                                                  • In a large mixing bowl, combine the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt. Then add this mixture to the yeast mixture. On low speed begin to mix the dough. Increase the speed as the dough begins to pull away from the sides of the bowl and form a ball.
                                                                  • Remove dough from bowl and lightly coat the entire surface with the remaining teaspoon of vegetable oil. Place dough in clean bowl (preferably glass). Cover the bowl with plastic wrap. Then set in a warm, dry place and let rise until doubled in size, about 2 hours.
                                                                  • Meanwhile, in a saute pan melt the butter. Add onions and peppers. Season with salt, pepper and creole seasoning. saute for 2 minutes. Season crawfish with salt, pepper, and creole seasoning and then add crawfish to the saute pan. Saute for 2 minutes and then remove from pan, set aside to cool to room temperature.
                                                                  • When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface. Using your hands gently roll dough and form a narrow loaf about 24 inches long. Now cut dough into 18 equal pieces. With a rolling pin, roll each on a lightly floured surface to form thin round disks, about 1/8-inch thick.
                                                                  • In a bowl combine the cooled crawfish mixture with both cheddar cheeses. Mix well.
                                                                  • Spread about 2 tablespoons of the filling over half of the dough round. Fold the other half of the dough over the filling, forming a half-moon shape, and then pinch the edges tightly to seal completely.
                                                                  • Now sprinkle two parchment lined baking sheets with remaining cornmeal. Place the completed breads on the baking sheet about 1-inch apart. Cover the breads with plastic wrap and let rise in a warm, dry place until doubled in size, about 30 minutes.
                                                                  • In a one gallon sauce pot, heat enough vegetable oil to freely deep fry 2 or 3 half moons at a time (several inches deep). When the oil reaches 350 degrees F carefully add the stuffed breads. Fry for about 3 minutes, turning them with a metal spoon for even frying. Remove from the oil and drain on a paper-towel lined plate. Season while hot with creole seasoning.
                                                                  Yields: 18breads
                                                                  • Prep Time: 3 hours
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 3 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No double crust pie dough, recipe follows
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp creole spice, recipe follows
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and seasoning. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot.
                                                                  • Combine all ingredients thoroughly.
                                                                  • Yield: 2/3 cup
                                                                  Cuisine:YesNocreole
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I am married, have a daughter, and work full-time outside the home. Nutritious, quick and simple is my game. This is a simple meal that can be prepared in 25 minutes that is absolutely delicious. Serve with a salad and garlic bread for a complete meal.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz linguine pasta
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 cup sliced button mushroom
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
                                                                  • Melt butter with olive oil in a large skillet over medium heat. Saute garlic and mushrooms until tender. Stir in crawfish and green onions; reduce heat to low, and cook 5 minutes. Stir in half and half, Parmesan cheese, and parsley. Simmer for 5 minutes. Season with salt and pepper, and serve over hot linguine.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Crawfish Pie
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 3/4 medium bell pepper
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 6 tbsp crawfish fat
                                                                  • Yes No 1 3/4 lb crawfish tails
                                                                  • Yes No 1/2 3 inch cup scallion green tops
                                                                  • Yes No 1/2 cup minced parsley
                                                                  • Yes No 1 1/12 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp red bell pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No cornstarch to thicken
                                                                  • Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
                                                                  • Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.
                                                                  • Individual pies:
                                                                  • Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.
                                                                  Yields: 1pie
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 recipe basic savory pie crust
                                                                  • Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve.
                                                                  Yields: 19-inch pie, 6 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Crawfish Pie
                                                                   2 h 45 m
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2/3 cup lard
                                                                  • Yes No 4 1/2 tbsp ice water
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 1 cup chopped yellow onion
                                                                  • Yes No 1/4 cup chopped green bell pepper
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 tbsp red bell pepper
                                                                  • Yes No 1/4 cup grated parmegiana reggiano
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
                                                                  • In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
                                                                  • Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.
                                                                  Yields: 6servings
                                                                  • Prep Time: 1 hour 50 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  Crawfish Boil
                                                                   2 h 45 m
                                                                  Ingredients
                                                                  • Yes No 8 cup salt
                                                                  • Yes No 12 gallon water
                                                                  • Yes No 1 40 to 45 lb sack live crawfish
                                                                  • Yes No 6 cup creole seasoning mix
                                                                  • Yes No 2 cup cayenne pepper, ground
                                                                  • Yes No 2 cup black peppercorn
                                                                  • Yes No 15 bay leaf
                                                                  • Yes No 12 lemon
                                                                  • Yes No 12 head garlic, each head
                                                                  • Yes No 10 onion
                                                                  • Yes No 3 small lb new potatoes, skin on
                                                                  • Yes No 12 ear corn
                                                                  • Yes No 1/3 cup salt
                                                                  • Yes No 1/4 cup garlic powder
                                                                  • Yes No 1/4 cup black pepper
                                                                  • Yes No 2 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 2 tbsp basil leaves, dried
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1/3 cup paprika
                                                                  • Yes No 3 tbsp onion powder
                                                                  • Fill a washtub or ice chest with water and 2 cups of the salt, stir, and place the crawfish in the mix. As they swim around, the salt will cause them to purge themselves of impurities and cleanse their outer shells. (Let them purge for 30 to 40 minutes; they need to stay alive until you're ready to cook them.)
                                                                  • While that's happening, pour the 12 gallons of water into a 20-gallon pot. Add the remaining salt, the seasoning, cayenne pepper, black peppercorns, bay leaves, and lemons. Boil for 15 minutes. In a basket insert, place half the garlic, half the onions, and half the potatoes. Place the basket in the water and cook for 4 to 5 minutes. Add half the corn and return the water to a boil.
                                                                  • Drain the crawfish from their purging water, add half of them to the basket, and bring to a rolling boil. Turn off the heat and let soak for 10 minutes. Pull out the basket, drain, and dump the basket's contents onto a newspaper-lined table. Repeat with the remaining ingredients.
                                                                  • Serve crawfish, corn, onions, and garlic to each person.
                                                                  • Note: You certainly can boil a small amount of crawfish in a smaller vessel, do it indoors, and serve it to a smaller gathering, but in New Orleans, this is for an outdoor bash.
                                                                  • Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
                                                                  • Yield: about 2 cups
                                                                  Cuisine:YesNocreole
                                                                  Yields: 12generous servings
                                                                  • Prep Time: 1 hour 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 50 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    newspaper
                                                                  Crawfish Cornbread
                                                                   1 h 20 m

                                                                  A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.

                                                                  Ingredients
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1 15 oz cream style corn
                                                                  • Yes No 1/3 cup chopped jalapeño chili pepper
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No 1 pinch seasoning salt
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 pinch garlic powder
                                                                  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
                                                                  • Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
                                                                  • Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Crawfish Boil
                                                                   55 m
                                                                  Ingredients
                                                                  • Yes No 3 gallon water
                                                                  • Yes No 2/3 cup salt
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 dry crab boil
                                                                  • Yes No 1 cup liquid crab boil
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 tbsp emeril's essence, recipe follows
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 12 lb live crawfish
                                                                  • Yes No 8 new potato
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 2 artichoke
                                                                  • Yes No 1 foot andouille
                                                                  • Yes No 3 lemon
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 1/2 lb raw peanuts
                                                                  • Yes No 3 whole garlic clove
                                                                  • Yes No 1 cup butter
                                                                  • Yes No couple of beer
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • For the stock: In a large stock pot with a basket insert on high heat, add the water, salt, and peppercorns. Add the rest of the seasonings, cover and bring up to a boil. When the stock is at a boil, add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the remaining ingredients, except for the crawfish. Cover the pot and bring back up to a boil, about 5 minutes. Taste the stock for seasoning and adjust if needed. Add the crawfish, cover and turn off the flame. Allow the mixture to steep for 5 to 30 minutes. To assemble, place brown paper bags on the counter, lift the basket out of the stock and drain. Dump the boil directly on the counter. Serve with plenty of melted butter, beer and paper towels.
                                                                  • Combine all ingredients thoroughly.
                                                                  • Yield: 2/3 cup
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 5 minutes; Cook: 15 minutes. This recipe goes with Roast Pork Tenderloin with Pepper Jelly Glaze

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cranberry juice
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp diced jalapeño chili pepper
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 1/4 oz unflavored gelatin
                                                                  • Combine first 5 ingredients and 1 cup water in a medium saucepan over high heat. Bring to a boil, reduce heat to low, and simmer 5 minutes or until sugar dissolves. Remove from heat, strain through a wire-mesh strainer, and set aside.
                                                                  • Place 1 cup strained liquid in refrigerator to cool. When cool, sprinkle gelatin over liquid; stir and let stand one minute. Add gelatin mixture to remaining liquid and whisk until blended and dissolved, about 5 minutes.
                                                                  • Transfer mixture to a storage container, and chill until jelly is set, 4 hours or overnight.
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Wine Jelly
                                                                   4 h
                                                                  Ingredients
                                                                  • Yes No 2 tbsp gelatin
                                                                  • Yes No ½ cup water
                                                                  • Yes No 3 cup claret
                                                                  • Yes No ½ cup sweet madeira wine
                                                                  • Yes No ½ cup strained orange juice
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Soften the gelatin in the cold water. In a stainless steel or enamel-coated saucepan heat together, without boiling, the claret, Madeira, and orange juice. Dissolve the sugar in the heated liquids. Add the softened gelatin and stir to dissolve it also. Cool the mixture, pour into a mold, and chill until set. Unmold onto a chilled serving platter.
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Acid Jellies
                                                                   4 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 8 gelatin
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp grated lime zest
                                                                  • Yes No 2 tbsp grated lemon zest
                                                                  • Yes No non stick spray
                                                                  • In small saucepan, combine 1/2 cup of water, gelatin, lime juice, and lemon juice. Set aside.
                                                                  • In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar dissolves. Bring to a boil, cover and cook for 3 minutes. Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. Do not refrigerate.
                                                                  • Once cooled, cut into cubes and toss to coat in the remaining sugar. Store in airtight container for up to 4 days.
                                                                  Yields: 64(1-inch) pieces
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 4 hours
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  Jelly Roll
                                                                   15 m

                                                                  Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • Yes No jelly
                                                                  • Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well. Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper. Bake for about 15 minutes, until cake bounces back when lightly touched with finger. Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes. Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar. More Cake Roll and Jelly Roll Recipes German Chocolate Cake Roll Pumpkin Roll with Cream Cheese Filling Strawberry Cake Roll Recipe Pineapple Roll Raspberry Jelly Roll Angel Food Cakes Sponge Cakes Cake Recipes Index Dessert Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNogerman
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Pepper Jelly
                                                                   18 m
                                                                  Ingredients
                                                                  • Yes No 3/4 cup chopped green bell pepper
                                                                  • Yes No 1/4 cup chopped serrano chili pepper
                                                                  • Yes No 1 1/2 cup apple cider vinegar
                                                                  • Yes No 6 cup sugar, granulated
                                                                  • Yes No 4 oz pectin
                                                                  • Yes No 4 drop green food coloring
                                                                  • Yes No 6 1/2 pint special equipment, 6 canning jars
                                                                  • Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
                                                                  • *Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.
                                                                  Yields: 6(1/2-pint) jars
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    certo
                                                                    Brands:
                                                                  • Yes No
                                                                    CERTO

                                                                  Pomegranate jelly makes the perfect spread for breads, breakfast foods, and other foods. This pomegranate jelly recipe is foolproof! How to De-Seed a Pomegranate

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup pomegranate juice
                                                                  • Yes No 7 cup sugar, granulated
                                                                  • Yes No 2 large lemon
                                                                  • Yes No 6 oz liquid pectin
                                                                  • Yes No sterilized jars
                                                                  • In a large non-stick saucepan, combine pomegranate juice, sugar, and lemon juice. Bring to a boil. Add pectin and stir constantly. Bring to a second boil for about 1 minute or until a foam forms at the top. Skim foam off top with spoon and remove from heat. With a ladle, fill jars 3/4 full. Seal and finish by using a water-canner for 7 minutes.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup wine
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 2 oz dry pectin
                                                                  • Yes No 4 1/2 cup sugar, granulated
                                                                  • Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
                                                                  • Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
                                                                  Yields: 5half-pint jars
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Jelly Roll
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 cup apricot jam
                                                                  • Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
                                                                  • Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
                                                                  • With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
                                                                  • Spread batter into the prepared pan and bake until the center springs back when lightly pressed,
                                                                  • about 15 minutes.
                                                                  • Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is another Walmart "goody"! Love their recipes. Prep Time 25 minutes Cool Time 1 hour Servings About 3 dozen

                                                                  Ingredients
                                                                  • Yes No 5 unflavored gelatin
                                                                  • Yes No 3/4 cup raspberry puree
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Line an 8" x 5" loaf pan with foil, Oil foil and set aside.
                                                                  • Pour 1 cup water into a bowl; stir in gelatin and let soften for 5 minutes.
                                                                  • Heat juice and 1/2 cup sugar until sugar is dissolved.
                                                                  • Add softened gelatin and stir until melted.
                                                                  • Pour mixture into prepared pan.
                                                                  • Let stand at room temperature or refrigerate until firm, about 1 hour.
                                                                  • Unmold jelly slab onto a work surface and cut into 1-inch pieces with a large, sharp knife or mini cookie cutters.
                                                                  • If desired, roll jellies in more sugar just before serving.
                                                                  • Kitchen Tip: Keep fresh - Refrigerate these in an airtight container for up to 2 weeks, but DON'T sugar them until right before serving or they will exude liquid.
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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