Best Crawfish Tails Recipes

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RICE COOKER CRAWFISH TAILS



Rice Cooker Crawfish Tails image

For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side. YUMMY!

Provided by KIMMYLEW

Categories     Seafood     Shellfish     Crawfish

Time 45m

Yield 6

Number Of Ingredients 10

1 ½ cups uncooked long grain rice
1 green bell pepper, diced
1 small onion, diced
1 bunch green onions, diced
1 pound peeled crawfish tails
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
4 tablespoons margarine
1 tablespoon dried parsley
1 teaspoon Cajun seasoning, or to taste

Steps:

  • In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 43.8 g, Cholesterol 81 mg, Fat 8.3 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 1.5 g, Sodium 406.2 mg, Sugar 2 g

LIMA BEAN AND CORN SOUP WITH CRAWFISH TAILS



Lima Bean and Corn Soup with Crawfish Tails image

Provided by Food Network

Categories     side-dish

Time 1h20m

Number Of Ingredients 10

1 onion, chopped
2 tablespoons vegetable oil
1 smoked ham hock
1 pound frozen lima beans
2 quarts of chicken stock
1 cup fresh corn, removed from husk
1 cup heavy cream
1/2 cup cooked crawfish tails removed from shells
1 cup fresh fava beans, cooked and shelled
1/4 teaspoon fresh grated Jamaican nutmeg

Steps:

  • In a heavy bottomed pot saute onion with oil until translucent, then add ham hock, lima beans and chicken stock and cook over medium heat for 30 minutes, or until the lima beans are very soft. Puree in a food processor and strain through a fine sieve into another pot, bring to a boil and add corn, cream and crayfish tails. Bring to a boil again, add the fava beans, nutmeg and serve hot.

PICKLED CRAWFISH TAILS



Pickled Crawfish Tails image

Categories     Salad     Spring     Boil

Yield serves 6

Number Of Ingredients 19

2 (12-ounce) packages frozen cleaned and peeled crawfish tails, defrosted
1 small onion, halved and thinly sliced
1/2 cup tarragon vinegar
1/4 cup olive oil
3 garlic cloves, thinly sliced
6 whole black peppercorns
2 whole allspice berries
1/2 teaspoon coriander seeds
1/2 teaspoon celery seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon dill seeds
1/4 teaspoon red pepper flakes
4 bay leaves
1 cinnamon stick
4 whole cloves
1 star anise
1 tablespoon sugar
1/2 teaspoon minced peeled fresh ginger

Steps:

  • Put the crawfish tails and onion in a large glass container.
  • Bring 1 cup water, the vinegar, olive oil, garlic, peppercorns, allspice, coriander seeds, celery seeds, fennel seeds, mustard seeds, dill seeds, red pepper flakes, bay leaves, cinnamon stick, cloves, star anise, sugar, and ginger to a boil in a nonreactive saucepan. Cook for 5 minutes. Pour the hot liquid over the crawfish and onion. Let cool, then cover, and refrigerate for 24 hours.
  • Notes
  • If you like, 1 1/2 pounds peeled boiled shrimp can be substituted for the crawfish in this recipe.
  • I like to serve these with assorted pickled peppers and vegetables for a spicy snack with cocktails or on top of leafy green salads. Quite good stirred into pasta salads, too.
  • This pickling-spice mixture works well with many recipes that call for pickling spice. Make a big old batch of this spice blend (minus the fresh ginger) to give as gifts for friends who are into home canning.

CRAWFISH TAILS RECIPE - (3.9/5)



Crawfish Tails Recipe - (3.9/5) image

Provided by Bigeasy110

Number Of Ingredients 8

2 Eggs
1 (5oz) can evaporated milk
1 Tblsp of Baking Powder
2 Tblsp of Vinegar
1 lb of peeled crawfish tails
Creole Seasoning
1 Cup All Purpose Flour
Oil for frying

Steps:

  • In a large bowl, mix eggs, milk, baking powder and vinegar. Season crawfish tails with Creole seasoning and marinate in mixture at last 1 hour. Remove, dip each crawfish tail in flour and deep fry in 380F oil until golden brown. 4 Servings

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