It’s Time to Eat!

Crawfish season is here and it’s time to twist some tails. Here are a few of our favorite crawfish recipes for you to enjoy.

 



Crawfish Cornbread

 

1/2 pound bacon, diced

1 1/4 cup all purpose flour

3/4 cup cornmeal

1 teaspoon salt

2 teaspoons baking powder

1 cup Cheddar cheese

1 1/2 cups buttermilk

1/4 cup vegetable oil

2 eggs, beaten

1/2 cup jalapeno, diced

1 pound crawfish tails, peeled

Pinch cayenne pepper

Salt and pepper to taste

 

1.       Preheat oven to 400 degrees F.

2.       Heat a 10-inch cast iron skillet and cook the bacon until most fat rendered from the bacon and it’s crispy. Remove the bacon using a slotted spoon and reserve for later. Transfer the skillet with bacon drippings to the oven.

3.       In a medium mixing bowl, combine the dry ingredients with the cheddar. In a second mixing bowl, combine the buttermilk, oil, eggs, and jalapeno and add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened.

4.       Season the crawfish tails with the cayenne, salt and pepper fold them and the bacon into the cornbread batter. Remove the hot skillet from the oven and add the cornbread batter to the hot pan. Bake until light golden brown, 25 to 30 minutes. Serve warm.

 

 

Garlic Spread

This delicious spread is great for cutting the heat of any crawfish boil. If you add garlic heads to your crawfish boil, remove the heads and then squeeze out the garlic cloves. Discard the garlic skin and you are ready to make your spread.

 

2 parts boiled garlic, smashed

1 part mayonnaise

Saltine crackers

 

Mix the smashed garlic cloves and mayonnaise together. Spread on crackers and enjoy.

 

 

Cajun Crawfish Pie

1/2 stick of real butter

1/2 cup of chopped green bell peppers

1/2 cup of chopped celery

2 teaspoons of salt

1/2 teaspoon of red pepper

1/2 teaspoon of black pepper

1/2 cup of canned tomatoes that are chopped

1 lb. of fresh Louisiana crawfish tails

2 teaspoons of chopped parsley

2 tablespoons of flour

1 cup of water

1 pie crust

 

1.       Heat the oven to 400 degrees F.


2.       In a large skillet, melt the butter over a medium heat.


3.       To the melted butter, add the onions, celery, bell pepper, red pepper, salt, and black pepper. Cook for about 10 minutes until the onions are a golden color.


4.       Add the tomatoes and cook for another 7 minutes, stirring occasionally.


5.       Add the parsley and the crawfish, and cook for another 5 minutes.


6.       In a separate bowl, dissolve the flour into the water. Add this mixture to the skillet. Stir this for about 4 minutes until it thickens.


7.       Pour the ingredients that are in the skillet into a cool bowl. Allow to cool for at least 30 minutes.


8.     Place the pie crust onto a 9" pie pan.


9.     Pour the mixture from the cool bowl into the pie pan.


10.   Place the pie on a baking sheet and into the oven.


11.   Cook in the oven for about 45 minutes, or until the edges are golden brown.

 

 

Crawfish Monica

 

1 lb crawfish tail

1/2 cup butter

1 pint half-and-half

5 garlic cloves, chopped

1/2 bunch parsley

2 tablespoons creole seasoning (I use Tony's chachere's creole seasoning)

cayenne pepper (to taste)

1 lb rotini pasta

lots French bread

 

  1. Cook pasta according the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
  2. Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
  3. Add the crawfish and saute for about 2 minutes.
  4. Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.
  5. Cook for 5-10 minutes over a medium heat until the sauce thickens.
  6. Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
  7. Serve immediately with lots of french bread and a nice dry white wine.