CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- 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.
CRAWFISH IMPERIAL
Provided by Emeril Lagasse
Categories appetizer
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 23
Steps:
- 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.
CRAWFISH MONICA
This is a Jazzfest favorite and a favorite in my house. Even my picky eater loves this one. Thanks to my dad and his cajun roots for teaching me how to make this one and many other cajun dishes. It is a great easy dish to make for the family or if your having guest over. We always double the recipe so we are sure to have plenty of left overs to snack on :)
Provided by 1022973
Categories One Dish Meal
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
- Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
- Add the crawfish and saute for about 2 minutes.
- 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.
- cook for 5-10 minutes over a medium heat until the sauce thickens.
- Add the pasta and toss well. Let 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.
ORIGINAL CRAWFISH OR SHRIMP MONICA
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't...
Provided by Donna Graffagnino
Categories Seafood
Time 40m
Number Of Ingredients 7
Steps:
- 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
- 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
- 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
- 4. Add the crawfish and half-and-half, sauté until bubbly.
- 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
- 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
- 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
- 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
- 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
- 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
- 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
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