Anyone have a real good Cajun Louisiana ';Crayfish'; recipe?

Ingredients:


40 lb. bag live crawfish


Bay Leaves


Bag of lemons (2 doz.)


Bag of sweet onions (3 lbs.)


Tone’s Cayenne Pepper


Louisiana Pure Crystal Hot Sauce


Sal’s Homemade Crawfish Boil


Corn ½ bushel (24 ears)


#1 red potatoes 5 lbs.


4 oz. Vegetable Oil


Bag of ice, small \


6 pack of your favorite beer \


1 sm bottle of Zatarain Liquid Crab Boil \


1 large ice chest with drain





• Fill your 80 quart pot one inch above the halfway point of your pot with the basket in.


• Add 4-6 ounces of oil. (Helps the crawfish meat come out of their shell easier - mama's secret)


• Add 1 small bottle of Zatarain liquid crab boil.


• Add about 10 – 15 bay leaves


• Add 1 cup Louisiana Pure Crystal Hot Sauce


• Add 3 lbs onions cut in wedges


• Add your 2 dozen lemons cut in half and squeezed into the water and then dropped in.


• Add 5 lbs. #1 red potatoes (called Creamers or salt potatoes)


• Open 1 can of beer.


• Fire up your pot and start drinking your beer.


• Bring your water to a rolling boil and cook the potatoes for 15 minutes.


• While your potatoes are cooking, take your crawfish still in the bag, put them in the ice chest with the drain open and gently rinse them off with the hose. When the water is running clear, dump the crawfish from the bag into the ice chest and again, rinse them off until the water is clear. Then set them aside.


• Husk your corn and break it in half. Then add it to your potatoes and cook for an additional 10 to 15 minutes.


• When you can slide your fork easily into your potatoes, lift your basket and insert your crawfish paddle across the top of your pot and rest the basket back down onto the paddle using the paddle for support while you drain the corn and potatoes. Then dump the corn and potatoes into a container and cover for later. Put the basket back into the pot.


• Add the sack of Sal's crawfish boil.


• Add the container of Tone's Cayenne Pepper (that's right, the whole container)


• Stir all the ingredients for about a minute.


• Add your crawfish.


• Bring to a rolling Boil.


• When you have achieved a rolling boil, cook for 10 minutes and turn the heat off.


• Add your bag of ice and cover. Let soak for 10 – 15 minutes. Now they are absorbing the spices that give them the flavor.


• Open another beer and drink while waiting for the soaking cycle.


• After your 10 – 15 minute soak period, dump on the table or into a clean cooler for serving.Anyone have a real good Cajun Louisiana ';Crayfish'; recipe?
Hi !!!


Here you go...I live just 16 miles from the Louisianna border...





**FIRST HERE IS A ';BONUS'; FOR YOU,,,A WEBSITE WITH SEVERAL OF CHEF JUSTIN WILSON'S RECIPES...





http://www.justinwilson.com/recipes/reci…





Crawfish Jambalaya





1 Lb. Hot Sausage


1/2 C. Onion


1/2 C. Green Onion


1/2 C. Bell Pepper


1 Can Beef Boullion


1 Can French Onion Soup


1 Sm. Can Tomato Sauce


1 Stick Butter Or Margarine, Cut Into Tablespoons


1 Lb. Crawfish Tails


2 C. Uncle Ben's Long Grain Rice





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





--------AND...





Crawfish Etouffee no. 1





1 Cup Vegetable Oil


1 Cup All-Purpose Flour


4 Cups Chopped Onions


2 Cups Chopped Celery


1 Cup Chopped Green Peppers


1 Tablespoon Minced Garlic


2 Teaspoons Creole Seasoning Blend


4 Cups Hot Seafood Stock


2 Pounds Peeled Crawfish Tails Or Peeled And


Deveined Shrimp


4 Cups Hot Cooked Rice


Sliced Green Onions For Garnish (Optional)


Snipped Fresh Parsley For Garnish (Optional)





Heat oil in large skillet over medium-high heat. Add flour and


stir constantly to make dark, chocolate-colored roux. Stir in


onions, celery, peppers, garlic and seasoning blend. Heat


seafood stock in large saucepan or Dutch oven; stir in roux


gradually until well blended. Cook over medium heat 20


minutes. Add crawfish; cook an additional 10 minutes. Serve


over hot rice. Garnish with onions and parsley, if desired.





-----------HOW ABOUT SOME ';JUSTIN WILSON'; CHILI...





Crawfish Chili recipe


Source: Gourmet and Gourmand Cookbook - Justin Wilson





16 servings





2 pounds lean ground beef


2 pounds crawfish tails


1 teaspoon garlic, chopped fine


2 teaspoons salt


1 tablespoon soy sauce


1 teaspoon cayenne pepper


1 teaspoon dried mint


1 tablespoon dried parsley


3 tablespoons chili powder


1 (8 ounce) can tomato sauce


1 cup dry white wine


Water


1 teaspoon lemon or lime juice


1 cup chopped onions


Bacon drippings





Brown meat in bacon drippings.





Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.Anyone have a real good Cajun Louisiana ';Crayfish'; recipe?
Pappadeaux's Crawfish Bisque





3 lb. Crawfish


2 oz Olive Oil


1 tsp. Paprika


1/8 tsp. Cayenne Pepper


2 qt. water


1/2 C. each, chopped: onion %26amp; green bell pepper


1 Tbsp. Tomato Paste


3 C. Whipping Cream


1/2 C. Chopped Tomato


2 oz Brandy (4 Tbsp.)





1. Boil crawfish in a large pot of water. Drain %26amp; cool until crawfish can be handled easily, remove tail %26amp; save shells. Refrigerate tail meat.





2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika %26amp; cayenne. Sauté 5 minutes. Add water %26amp; bring to boil. Reduce heat %26amp; simmer 30 minutes.





3. Strain liquid into another pan. Crush shells to remove remaining liquid %26amp; add that liquid. Discard shells.





4. Return to heat and add onion, bell pepper, tomato paste, cream %26amp; tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.





Servings: 8 ---The Houston Chronicle


_______________________





Sugar Pie's Crawfish Supreme Casserole





1 lb crawfish tails


1 can Campbell’s French Onion Soup, undiluted


1 can Cream of Mushroom Soup, undiluted


1 can diced tomatoes with juice (can use Rotel for more spice)


1 cup uncooked rice


1/3 cup melted butter


1/4 cup diced green bell pepper (or 2 Tbsp. dry)


1/4 cup green onion (or 2 Tbsp. dry)


1/2 cup shredded Monterey Jack Cheese


1/3 cup dried parsley (or 3 Tbsp. dry)





Mix all ingredients together. Pour into greased 9”x13” casserole dish, and cover tightly with foil. Bake at 350ºF for 45 minutes. Sprinkle with 1 cup Cheddar Cheese; return to oven and bake for 15 more minutes. Serves 8.
Crawfish-Artichoke Havarti Cheese Bisque





Makes 6 to 8 servings





Ingredients:





2 sticks of butter


1/2 cup diced onion


1/2 cup diced green bell pepper


1/4 cup diced celery


1 tablespoon garlic


1/2 cup flour


2 teaspoons salt


2 pints half and half


2 cups chicken broth


1/2 teaspoon thyme


2-14 ounce cans quartered artichoke hearts, drained


2 teaspoons hot sauce


1/4 pound Havarti cheese


1 pound crawfish tails


1/4 cup minced parsley


1/4 cup minced green onions





Preparation:





Heat butter in a heavy pan over low to medium heat. Add onion, bell pepper, celery and garlic; cook until onions start to turn clear.





Add flour and cook for additional five minutes being careful not to brown flour.





Whisk in half and half, then chicken stock until sauce is smooth and creamy. Add thyme, salt, artichoke hearts and hot sauce; simmer for 10 minutes stirring occasionally.





Add cheese and continue to cook until cheese is melted. Stir in crawfish tails and continue to simmer for 15 minutes until crawfish are heated thoroughly





Stir in parsley and green onions.











Crawfish Corn Macque Choux





';Macque Choux'; is a dish that the Native Americans introduced to the Cajun %26amp; Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if that is all that is available.





Ingredients:





1/2 stick butter


3 cups fresh cut corn


1/2 cup chicken stock


1 cup chopped onion


1/2 cup chopped bell pepper


1/2 cup chopped celery


2 teaspoons minced garlic


1 10 oz. can Rotel tomatoes drained


2 teaspoons Cajun or Creole Seasoning


1 teaspoon salt


1 teaspoon hot sauce


2 cups heavy cream


1 lb. Louisiana crawfish tails


2 tablespoons minced parsley


3 tablespoons chopped onion


6 cups cooked rice





Directions:





1. Heat butter in medium saucepot. Add corn and sauté for 2 minutes.


2. Add chicken stock, onion, bell pepper, celery %26amp; Rotel tomatoes. Turn heat up and cook until all of chicken stock has evaporated.


3. Add garlic, Cajun or Creole Seasoning, salt, hot sauce and heavy cream. Bring to a boil.


4. Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.


5. Add parsley and green onions. Serve with steamed white rice.





Yields 6 servings.











Crawfish Chili





Ingredients





(16 servings)





2 lb Lean ground beef


2 lb Crawfish tails


1 ts Garlic, chopped fine


2 ts Salt


1 tb Soy sauce


1 ts Cayenne pepper


1 ts Dried mint


1 tb Dried parsley


3 tb Chili powder


1 cn (8 oz) tomato sauce


1 c Dry white wine


1 x Water


1 ts Lemon or lime juice


1 c Chopped onions


1 x Bacon drippings








Instructions





Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.
Traditional Cajun Crayfish Boil





In Louisiana crayfish are often cooked with vegetables in spicy water.


In a large pot bring to a boil 4-5 gallons of water. Add one lb. salt, 2 ounces red pepper, 2 TBSP minced garlic, one large onion in chunks, 2 sliced lemons, 2 or 3 chopped celery stalks, and 15-20 small red potatoes.





Boil until potatoes start to get tender. Then add 6-8 ears of sweet corn and 8-10 lbs. of live crayfish.


Boil again for several minutes until corn and crayfish are cooked. Don’t boil crayfish for more than


4 or 5 minutes.


Some like to put their live crayfish in a strainer basket or cooking bag so they can be easily removed


if they get done before the vegetables are ready. Many like to let the vegetables and crayfish sit


in the water for a few minutes after the heat is off to allow more of the seasoning to soak in.





Good Luck!
Try some crawfish etouffe. Put a couple teaspoons cooking oil in a skillet (cast iron again) Add about 3/4 cup each onion, celery , bell pepper. Also add some chopped garlic. You can't make a cajun dish without these mainstays. Sautee these ingredients, add a large can of either chopped tomatoes ao tomato sauce( different people prefer different ingredients) add some basil a crushed bay leaf and simmer. After mixture has simmered for 30 min or so add boiled and peeled crayfish and serve over rice. makin me hungry.
Nope - thx for the 2 points tho





BTY your question only takes a yes or no





But if someone does have a good recipe = would you like them to share it with you?