Crawfish

[new to the flock]

CRAWFISH MONICA

 

 

 

 

 

 

 

This is a very simple and elegant dish, and will impress your guests in

 

a big way. It's also one of the most popular dishes served at the

 

New Orleans Jazz and Heritage Festival; the line at the Crawfish Monica

 

booth is one of longest on the Fairgrounds.

 

 

 

If you don't have crawfish available in your area, it works well with

 

shrimp, oysters or crabmeat.

 

 

 

 

 

1 lb. crawfish tails, boiled and peeled; OR

 

 

 

1 lb. shrimp, peeled; OR

 

1 lb. lump crabmeat; OR

 

1 lb. oysters, drained and quartered.

 

 

 

1 stick butter (Do not use margarine.)

 

1 pint half-and-half (Look, relax. Just don't eat this every day..)

 

1 good-sized bunch green onions, chopped (tops, too)

 

3 - 10 cloves garlic, chopped (to your taste)

 

1-2 tbs Creole Seasoning

 

1 lb. cooked fresh pasta (Dry pasta is all right if fresh is

 

not available. Rotelli is preferred, use your favorite shape.)

 

 

 

 

 

Cook pasta according to the directions on the package. Drain,

 

then rinse under cool water. Drain again, thoroughly.

 

 

 

Melt the butter in a large pot and saute onions and garlic for

 

3 minutes. Add the seafood and saute for 2 minutes. Add the

 

half-and-half, then add several big pinches of Creole seasoning,

 

tasting before the next pinch until you think it's right.

 

 

 

Cook for 5 - 10 minutes over medium heat until the sauce thickens.

 

Add the pasta and toss well. Let it sit for 10 minutes or so over very

 

low heat, stirring often. Serve immediately, with lots of French bread

 

and a nice dry white wine.

[new to the flock]

Crawfish Sauce

 

 

 

Ingredients:

 

 

 

1/2 Pound Crawfish Tails - Do NOT wash !!

 

Small Can Sliced Mushrooms

 

1/2 Cup Shallots Chopped Fine

 

White Cooking Wine

 

1/4 Stick Real Butter

 

1 Tsp Creole Seasoning

 

Crystal Hot Sauce - The BEST !!

 

Fresh Lemon

 

1/2 Tsp Salt

 

1 TBS Favorite Steak Sauce

 

 

 

Preparation:

 

 

 

Add crawfish tails, mushrooms, shallots and butter to shallow sauce pan.

 

Add Creole Seasoning, Steak Sauce, lemon juice, Hot Sauce and salt.

 

Cook on low fire until mushrooms start to turn color (about 10 minutes).

 

 

 

Serve over Stuffed Flounder, Lobster or other Seafood of choice. Geeze, this is

 

simply GREAT !!!

[new to the flock]

Crawfish Boudin

 

 

 

2 pounds Crawfish tails

 

Cooking oil

 

4 large Onions, chopped

 

1/8 cup Flour

 

1/2 Small can tomato sauce

 

Salt, black and red pepper to taste

 

Water

 

8 cups Cooked rice

 

Hog casing

 

 

 

Sauté crawfish tails in oil, stirring occasionally. Add onions and let fry

 

5 minutes. Add flour and mix well. Pour in tomato sauce, salt, both peppers and let

 

simmer for 5 minutes. Add water and let cook about 25 minutes. Add cooked rice and

 

stuff into hog casing. Drop in boiling water and simmer 10 minutes.

 

 

 

Ready to eat !

 

 

 

May be frozen before cooking.

 

 

 

Serves 10

[new to the flock]

Hot Crawfish and Crab Dip

 

 

 

1 pound Fresh mushrooms, cleaned and sliced

 

2 sticks Butter

 

1 bunch Parsley, chopped

 

2 bunches Green onions with tops, chopped

 

1 pound Crawfish tails

 

4 tbs Flour

 

4 cups Evaporated Milk

 

1/2 pound Swiss Cheese

 

1/2 pound Sharp Cheddar Cheese, grated

 

1 pound Lump crabmeat

 

4 tbs Vermouth

 

1 tsp Red Pepper

 

1 tsp Salt

 

1 tsp Black Pepper

 

Hot Sauce

 

 

 

Sauté mushrooms in butter. Add onions and parsley. Cook until clear. Add

 

crawfish and cook until tender. Add flour and blend well. Add milk and cheese.

 

 

 

Heat over hot water, stirring until cheese melts. Fold in crabmeat. Add Vermouth

 

and seasonings.

 

 

 

Serve in chafing dish with toast rounds or serve in toast cups.

 

 

 

Serves 6 to 10

[new to the flock]

Crawfish Fingers

 

 

 

1 cup Chopped onion

 

1 cup Chopped celery

 

4 cloves Garlic, crushed

 

1 stick Butter

 

1 pound Crawfish tails

 

3 tbs Vermouth

 

2 Green onions with tops, chopped

 

Parsley, finely chopped

 

1 tbs Worcestershire sauce

 

Juice of lemon

 

Salt and pepper to taste

 

3 tsp Liquid crab boil

 

2 pkgs Cream cheese

 

1 loaf Bread

 

 

 

Place onion, celery, and garlic in food processor. Melt butter in skillet and

 

sauté vegetables util soft. Place crawfish in food processor. Add to

 

vegetables and simmer 5 minutes. Add Vermouth, green onions, parsley,

 

Worcestershire Sauce, lemon juice, salt, and pepper. Cook 2 minutes. Add liquid

 

crab boil. Place cream cheese in microwave for 2 minutes or until soft.

 

 

 

Blend in crawfish mixture and cool until ready to use. Cut crust off bread slices.

 

Roll bread with rolling pin. Spread crawfish mixture thinly on bread. Roll

 

into fingers. Refrigerate.

 

 

 

Yields: 24

 

 

 

 

Crawfish Nibber for Microwave

 

 

 

1 2-1/2 ounce jar mushrooms, drained

 

1 cup Finely shredded Swiss cheese

 

1/3 cup Chopped boiled crawfish tails

 

1/3 cup Mayonnaise

 

1/2 cup Finely chopped black olives

 

2 tbs Chopped green peppers

 

Assorted crackers

 

 

 

Combine all ingredients except crackers. Spread evenly on crackers. Place as many

 

crackers as you wish to heat on a china plate or paper plate. Place in microwave

 

oven and cook until cheese melts.

 

 

 

Serves 6

 

 

 

 

 

Crawfish Jambalaya Recipe

Ingredients

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

Directions

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 boullion, 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.

[jimdfish]

HOG CASING??

What the heck NTTF?

Jim

[new to the flock]

Jim:

 

Any sausage casing will do.......