Best Nawlins Crawfish A La King Recipes

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CLASSIC N'AWLINS SHRIMP BOIL



Classic N'Awlins Shrimp Boil image

No self-respecting resident of Louisiana will need this recipe! Everyone in this state has his or her own method (complete with secret ingredients-I know one guy who uses Tang, the powdered orange drink) for boiling shrimp, crab, and crayfish. For outsiders, here's a brief rundown of the basics. Start with the freshest, sweetest shrimp available. I love to add spicy sausage and potatoes to the pot, but by all means, omit or add what you like (even Tang). The peeling process may throw some people off, but that's part of the fun. This recipe calls for 2 pounds of shrimp, so you can get a feel for it before you move up to the more common 20-pound party batch. If you can get your hands on some crabs or crayfish, you will need to go a bit stronger on the seasoning and the cooking time, as those hard shells need more spice and more time to absorb the other flavors.

Yield makes 8 to 12 servings

Number Of Ingredients 15

2 small bags "crab boil," or 4 bay leaves
1 teaspoon whole allspice
10 whole cloves
8 sprigs fresh thyme, or 1 teaspoon dried
2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 teaspoon celery seeds
1 tablespoon salt
2 lemons, cut in half
1 tablespoon cayenne, or as much as you can stand
2 garlic bulbs, cut in half horizontally
1 onion, quartered
1 pound small potatoes, such as red bliss or Yukon gold
1 pound andouille sausage, sliced into 8 pieces
2 pounds medium or large whole fresh shrimp

Steps:

  • If you're not using the commercial crab boil, wrap the seasonings in cheesecloth and use kitchen twine to secure the bundle. Place the spices, 1 gallon water, salt, lemons, cayenne, garlic, onion, and potatoes in a large pot (squeeze the lemons over the water as you throw them in), and bring to a boil. Reduce the heat and simmer at least 10-15 minutes, until the potatoes are just about cooked through. Return the heat to boiling and add the sausage and shrimp. Cook for 5-7 more minutes, until the shrimp are cooked through (they will turn bright pink).
  • Drain the pot carefully, to serve hot or at room temperature. Remove the cheesecloth bag and lemons, if desired, and then serve the shrimp, garlic, sausage, and potatoes in a large bowl, or just dump them out on a table covered with newspaper and get peeling! If you are using the shrimp for salad or another recipe, cool it completely, then peel and refrigerate until ready to use.

LOUISIANA CRAWFISH BISQUE



Louisiana Crawfish Bisque image

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 6

Number Of Ingredients 12

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

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