New Orleans Crawfish Nachos 

Crawfish are great steamed, but work well for lots of other recipes. Crawfish are a favorite topping on steaks and grilled fish. Saute crawfish tails in mushrooms, green onions, white wine, and butter. Adding your favorite creole seasoning to your taste. Add a dash of worchestershire sauce, lemon juice, hot sauce and salt. Here’s a recipe for crawfish nachos … perfect recovery food after a weekend at the New Orleans Jazz Festival.

New Orleans Crawfish Nachos

1 (8 1/2 ounce) bag tortilla chips
4 ounces rotel
1 teaspoon chili powder
1 tablespoon creole seasoning
1/2 lb imitation crabmeat, shredded
1/2 lb crawfish tail, cooked and chopped
1/2 cup sour cream
1 teaspoon salt
1 cup salsa
1 1/2 cups cheddar cheese, shredded
4 ounces black olive, diced
1/4 cup green onion, sliced

Pre heat oven to 350 degrees.

Clean crawfish and shrimp under cold water and then soak for 30 minutes in a bowl of salt water. Take the crawfish and shrimp and set aside to dry.

While the crawfish and shrimp are drying you need to mix sour cream, Rotel, chili powder, creole seasoning, and salt in a bowl and mix well with a whisk.

Add the crawfish and shrimp to the mixture.
 
Take your 13X9 Glass baking dish and pray it with cooking spray.
 
Line the bottom of the try with tortilla chips. You are making a big dish of nachos so put a good deal of chips in there.

Slowly pour the mixture over the chips being carful to spread it evently over all the chips.

Take a spoon a drizzle salsa evenly over the mixture.

Cover the dish with cheddar cheese, then olives, and finally the green onions.
Bake for 15 minutes or until cheese is melted.

Let’s go Cajun as the Jazzfest in New Orleans is underway. Check out their website for a list all the mouth-watering food offered: http://www.nojazzfest.com 

1 Lb. Peeled Crawfish Tails
1 Lb. Spicy Hot Italian Sausage
1/2 C. Red Bell Pepper
1/2 C. Spicy Yellow Onion
1/2 C. Green Onion
1 Can French Onion Soup
1 Can Beef Boullion
1 Stick Butter
1 8oz Can Tomato Sauce
2 C. Rice

Brown sausage in a pan, then set aside. Saute the onions and bell pepper until onions are soft. Combine sausage and onions and saute for two minutes. Stir in bouillon, onion soup, and tomato sauce. Add butter, crawfish tails and rice. Place in deep cooking dish, then bake for 1 hour at 350 degrees.

How to Boil Shrimp, Crawfish and Crabs – Seafood – Boiled Crawfish

How to Boil Shrimp, Crawfish and Crabs – Seafood

Boiled Crawfish

30 pounds live crawfish
15 ounces cayenne pepper, plus 5 ounces additional Lagniappe
2 ounces Tabasco sauce
20 cloves garlic, cut cloves in half, do not peel or crush
3 dozen lemons, sliced in half
1 cup olive oil
20 bay leaves
4 ounces Louisiana hot sauce
2 pounds salt
10 bags of Zatarain’s crab boil

First, soak crawfish in cold, fresh, extra salty, water – atleast 2 boxes of salt.

Next, place all ingredients but the crawfish in a large boiling pot and bring to a good boil for about 15 minutes.

After water is boiling, place crawfish in the pot. After water comes to boil again, add 10 ears freshly peeled corn of the cob and 20 small potatoes. Allow 8-10 minutes cooking time. Remove and add a bag or two of ice to cool the crawfish water, and allow the crawfish to soak in the pot for another 10 minutes after turning off the boiling water. Strain and serve the crawfish hot with the garlic cloves, potatoes and corn.

Make a quick dip for crawfish or shrimp with ketchup, horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice.

Eating instructions: Break the tail off of the crawfish. Peel off the first section of the crawfish tail shell, pinch the bottom of the tail, and the meat pops right out.

GULF FISH IBERVILLE

GULF FISH IBERVILLE
 
6-7oz. Filet of Louisiana Gulf fish
1 Tbsp. Creole seasoning
2 Tbsp. Unsalted butter
1 tsp. minced garlic
4 shrimp, medium sized
1/2 cup artichoke hearts, cleaned and roasted
1/2 cup mixed mushrooms quartered and roasted
1oz. white wine
4 oysters, medium sized
1/4 cup olive oil
Kosher salt & fresh ground pepper to taste

Chef: Bourbon House

Season the fish on both sides with Creole seasoning. Pan-roast the fish skin-side down for 3 minutes. Heat 1 Tbsp. butter in a cast skillet and toast the garlic. Add the shrimp, artichokes and mushrooms. After the shrimp begin to turn pink, deglaze with the wine. Add the oysters and 1 Tbsp. butter. Stir to emulsify off the heat. Turn the fish carefully and cook for one minute or more. Spoon the seafood ragout onto the middle of the plate. Drape the fish across the ragout. Garnish with green onion and fresh thyme.

CRAWFISH THERMIDOR

CRAWFISH THERMIDOR

1 lb. fresh peeled Louisiana crawfish tails
4 Tbsp. finely ground French bread crumbs
3 Tbsp. finely grated Parmesan cheese
2 Tbsp. melted unsalted butter
3/4 tsp. ground paprika (preferably hot Hungarian paprika)
1 Tbsp. unsalted butter
3/4 cup finely diced yellow onion
2 Tbsp. minced shallots
1 bay leaf
2 Tbsp. whole-leaf dried tarragon leaves
1 tsp. salt
1 pinch ground white pepper
1 pinch ground cayenne pepper
2 cups heavy whipping cream
2 Tbsp. Dijon mustard

Chef: Frank Brigtsen, Brigtsen’s

Preheat broiler. In a small mixing bowl, add the breadcrumbs, grated cheese, melted butter, and paprika. Mix until fully blended. Set aside. Heat the 1 Tbsp. of butter in a skillet over medium heat. Add the onions, shallots, and bay leaf. Cook, stirring constantly, until the onions become soft and clear, 2-3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook, stirring constantly, for 1 minute. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer, whisking occasionally, for 2-3 minutes. Strain the sauce into a separate skillet and bring to a boil. Add the crawfish tails and return the mixture to a boil. Remove from heat. Transfer the crawfish and cream mixture to a shallow baking dish (or individual gratin dishes). Sprinkle the top with the bread crumb and cheese mixture. Place the dish under the broiler and cook just until the top begins to brown, 2-3 minutes. Serve immediately.

CRAWFISH MAQUE CHOUX

CRAWFISH MAQUE CHOUX
 
1/4 cup vegetable oil
2 pounds Louisiana Crawfish tails
1 bell pepper
6 ribs celery
2 onions
1 15-ounce can tomato sauce with bits
1 8-ounce can mushroom stems and pieces
6 green onions
2 12-ounce cans shoe peg corn
2 sprigs parsley
1 rounded teaspoon salt
1/4 teaspoon hot sauce

Chef: Kim Harrigan

Serves: 10
Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Sautê for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, sautê the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.

Shrimp or Crawfish & Goat Cheese Crepes

Shrimp or Crawfish & Goat Cheese Crepes

Sauce
1 oz. yellow onion, diced
½ oz. bell pepper, diced
1 oz. tomato, diced
¼ t garlic, chopped
1 t Creole seasoning
4 oz. crawfish tails or 50 ct. shrimp
1 oz. white wine
1 oz. unsalted butter
1 t of oil
Salt and pepper to taste

Crepe Stuffing
3 oz. goat cheese
2 oz. cream cheese
½ t shallot, chopped
½ t chives, chopped
¼ t salt
¼ t pepper
Mix all ingredients together pipe into crepes and roll up

Directions:
Place oil in sauté pan over medium high heat, add onions and bell pepper, sauté until softened. Add tomato, garlic and creole seasoning. Sauté 30 seconds. Add crawfish or shrimp sauté 30 seconds more, then add the white wine. Reduce slightly then add butter. Salt and pepper to taste, pour over warmed crepes

1 cup onion, chopped
1 cup green, red and or yellow peppers, chopped
3 cloves garlic, minced
Cube butter or margarine
2 tablespoons curry powder or paste. We like yellow or green Thai curry
paste, but the red works as well. Too much "store-bought" curry powder seems bland. You do better in Thai, Indian or other ethnic markets or sections.
1 cup cream of coconut
1 cup chopped fresh or, if you must, canned mango
2 pounds of shrimp or crayfish, cleaned.

In a Dutch Oven or deep pot over medium heat sauté onions, pepper and garlic in butter until al dente, or still a bit crisp. Stir in the curry powder or paste and continue to stir for a couple of minutes. Reduce heat and add the coconut cream, mango and crayfish and simmer only until heated through. Both standard and "dirty" rice basement this dish.

Redfish, Crawfish

Shrimp, Crawfish and Lobster

Ingredients:
8 ounces tricolor pasta rotini (dry)
8 ounces 50/60 Louisiana shrimp peeled and deveined
8 ounces peeled Louisiana crawfish tails
8 ounces sliced mushrooms
1 can lobster bisque
1 cup heavy cream
2 ounces butter
1 ounce brandy
TABASCO Pepper Sauce, to taste
salt and pepper, cajun spices to taste
4 ounces grated Parmesan cheese

Cook pasta according to package direction. Keep them al dente (a little bit undercooked), as they will cook more in the sauce. Heat up the butter in a skillet, add shrimps and mushrooms and saute for 2 minutes. Add crawfish tails, season with a little Cajun spices and salt. Deglaze with brandy, then add lobster bisque. Bring to a boil; add heavy cream and cooked pasta. Let cook for two minutes, check seasoning adding TABASCO Pepper Sauce to taste. Serve immediately with Parmesan cheese.