Kyle’s Kitchen
Crawfish season is almost here, if it isn't already. It usually starts in February or March depending on the weather. I’m lazy, so the whole, boiled ones are too much work. I normally buy them frozen and already peeled. This first recipe is a blue-ribbon winner from Louisiana.
Crawfish Etouffee
1 stick butter 2 lg onions, diced 2 stick celery, chopped small 2 tbsp garlic, minced 1-1/2 bunch green onions, sliced (reserve some for garnish) 1 bell pepper, diced 5 tbsp all-purpose flour 32 oz shrimp or chicken stock, or water 4 chicken bouillon cubes (only if using water instead of stock) 1 lb Louisiana crawfish tails 1/2 bunch parsley, chopped 1/2 tsp cayenne pepper Salt and black pepper, to taste Tabasco or LA hot sauce (optional) Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown.
If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps.
Simmer on medium-low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium, or hot, just remember that you can always add more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
When ready to serve, add crawfish tails to the sauce and bring to a low boil. Simmer for 5-10 minutes.
Add parsley. Heat through and serve over white rice, garnish with sliced green onions —kwc—
Cajun Crawfish Cornbread
4 tbsp butter 1 medium sweet onion, chopped 1/2 medium red bell pepper 2 ribs celery chopped 1 tsp Creole seasoning 1 lb frozen crawfish tails, thawed 1 box Jiffy cornbread mix 1/4 cup self-rising flour 1 tsp salt 1/2 cup shredded cheddar cheese 1 cup frozen corn 1 cup milk 1/4 cup vegetable oil 3 large eggs, lightly beaten Preheat oven to 400. Place the butter in a large pan and heat over medium-high heat. When melted, add onion and bell pepper.
Cook 5-6 minutes or until onions and peppers are soft.
Drain liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.
In a large bowl, whisk together cornbread mix and self-rising flour.
Add cheese, corn, milk, oil, and eggs. Add onion/crawfish mixture.
Stir until well combined. Transfer mixture to a greased 10-inch cast iron skillet.
Bake for 35 to 45 minutes, or until golden on top and set in the middle.
—kwc—
Crawfish Macaroni and Cheese 1 lb Louisiana crawfish tails 1 lb elbow macaroni 5 cups shredded sharp cheddar cheese, divided 1 tsp salt 1/2 tsp pepper 1/2 stick butter 3 cloves garlic, minced 3 tablespoons flour 2-1/2 cups half-and-half 1 tsp dry mustard Louisiana-style hot sauce (optional)
Preheat oven to 350. Drain liquid from crawfish tails, saving for later use. Boil the pasta in salted water until just before it’s tender (do not overboil). Drain pasta thoroughly.
Place in a large mixing bowl with 3 cups cheddar, salt and pepper. Wipe the pot clean, add butter and minced garlic and return to medium heat. Sauté for 2 minutes or until fragrant. Evenly sprinkle flour over the top and whisk until well blended. Slowly pour in half and half and reserved liquid from crawfish while whisking vigorously. Bring to a boil and hold at a hard simmer for 3 minutes while whisking constantly. Remove from heat and stir in crawfish tails. Fold crawfish and sauce into in the large mixing bowl with the pasta mixture. Taste; adjust seasonings, adding a little mustard or hot sauce, if desired.
Spoon mixture into a buttered 13x9-inch baking dish, dot with butter, and top with remaining 2 cups cheese and bake at 350 degrees in the center rack for 50 minutes or until golden. Alternatively, divide macaroni mixture between 8 single-sized buttered baking dishes, dot the tops with butter, top with 1/4 cup shredded cheddar and bake at 375 degrees for 35 minutes. For a darker crust, carefully broil 1 to 2 minutes or until the top cheese is to the desired color, while watching (do not burn).
- Log in or Subscribe to post comments.