What's Your Best Crawfish Recipe?

quote:

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little of this
some of that

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That sounds good, i'll have that!

Crabmeat and Crawfish Dip

INGREDIENTS:

1 pound jumbo lump crabmeat
1 pound crawfish tails
¼ cup lite margarine
1 cup diced onions
½ cup diced celery
¼ cup diced red bell pepper
¼ cup minced garlic
½ cup flour
3 cups evaporated skim milk
½ pound lite Swiss cheese, grated
½ ounce sherry
Salt substitute to taste
Black pepper to taste
Louisiana Gold Pepper Sauce to taste
METHOD:
In a cast iron Dutch oven, melt margarine over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and, using a wire whisk, whip until white roux is achieved. Pour in skim milk, bring to a rolling boil and reduce to simmer. Add cheese and sherry. Continue to cook until cheese is melted. Fold in crabmeat and crawfish tails and season to taste using salt substitute, pepper and Louisiana Gold. Should you wish to recreate my great aunt's wonderful crab and cheese soup, simply add 3 cups of milk or chicken stock. Blend all ingredients well, heat and serve.



Emeril's Cheese grits and Crawfish Sauce. I use the sauce recipe for all kinds of dishes.

1/2 pound chopped andouille sausage
4 1/2 cups whole milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1 tablespoon butter
2 cups quick white grits
1 cup grated white cheddar cheese
1 cup all-purpose flour
1 cup fine dried breadcrumbs
Essence
2 eggs, beaten with 1 tablespoon of milk
1/4 cup plus 1 tablespoon olive oil
1/2 cup minced yellow onions
1 tablespoon chopped garlic
1 pound peeled Louisiana crawfish tails
1 cup heavy cream
Dash hot sauce
Dash Worcestershire sauce
1/4 cup chopped green onions, green part only
2 ounces grated Parmigiano-Reggiano cheese

Cook the sausage in a saucepan over medium high heat for about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Pour the grits into a greased square glass pan. Refrigerate the grits until firm. Using a 2-inch round cutter, cut the grits into six rounds. Season the flour and breadcrumbs with Essence. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned breadcrumbs, coating each cake completely. Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the grits cakes, and cook for 3 minutes per side. Heat the remaining olive oil in a large skillet over medium heat. Add the onions and season with Essence. Cook, stirring, for 1 minute. Add the garlic and crawfish tails, and season Essence. Cook, stirring, for 1 minute. Add the cream and bring to a boil. Reduce the heat to medium-low and cook for 3 to 4 minutes, or until the cream has thickened. Season the sauce with hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions and cheese. To serve, spoon the crawfish sauce over the grits cakes.

I made this Crawfish Imperial recipe for Mother's Day and it was a huge hit.

https://www.foodnetwork.com/recipes/emeril-lagasse/crawfish-imperial-recipe2/index.html

Added a bit more bread crumbs, and maybe some more seasonings but I followed it pretty close otherwise. Served it in the individual ramekins and that was a nice touch. I know it may look strange, baking mayo and all, but it was tasty.

That crawfish and squash casserole someone posted 2 years ago is good.