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Crawfish boulettes with creole tartar sauce.

Crawfish boulettes with creole tartar sauce.

1/2 cup chopped onions 1/4 cup chopped bell pepper
1/4 cup chopped celery 1 1/2 tsp minced garlic
1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp 5 slices stale bread, broken into small pieces
1 egg beaten 3 tbsp chopped green onions
2 tbsp chopped parsley leaves 1 tsp salt
1/8 tsp freshly ground black pepper 1/4 tsp cayenne
1 1/2 cup dried fine bread crumbs 1 tbsp Creole Seasoning
Solid vegetable shortening or vegetable oil for deep-frying ~~~~~~~~~~~~~~~
Creole Tarter Sauce 1 egg
2 tsp minced garlic 2 tbsp fresh lemon juice
1 tbsp each chopped parsley leaves & chopped green onions 1 cup olive oil
1/4 tsp cayenne pepper 1 tbsp Creole or whole-grain mustard
1 tsp Kosher Salt  

 

At the food workstation by means of a metal blade, merge the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg as one. Pulse the mixture a few period to finely chop the mixture. Do not puree. Transfer the mixture to a combination bowl and stir in the green onions and parsley. Season the fusion with salt, pepper, and cayenne.
fill up a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360 degrees F.
form the concoction into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Creole Seasoning. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Creole Seasoning. hand out hot with Creole Tartar Sauce.
Creole Tartar Sauce
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Editor’s Note – Use pasteurized eggs or an Egg Beaters type product.

 

Crawfish & Tasso Jambalaya


Directions:
Heat a heavy 6 to 8 quart stock pot or cast iron Dutch oven over medium heat. Add oil and sauté tasso until browned on all sides. If the residue at the bottom of the pan is getting heavy or sticking, add 2 tbsp water and scrape until it is clean again. Add onions and sauté until brown and caramelized, 10 minutes. Add celery, bell peppers, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Stir in the tomatoes, rice and sauté for 2 minutes. Add the stock, bay leaves, Worcestershire, and Creole or Cajun seasoning. Bring the liquid up to a boil, then cover, reduce heat, and simmer without stirring for 25 to 30 minutes. When the rice is tender or all of the liquid has been absorbed, turn heat off. Adjust salt, black pepper and hot sauce to taste. Stir in the crawfish tails and green onions and cover. Let the jambalaya rest for 10 minutes to allow the rice to fluff. Serve while hot.

 

Ingredients:

  • 3 tbsp vegetable oil
  • 1 lb tasso ham, diced
  • 2 cups onions, chopped
  • 1/2 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 1 tbsp garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 2 cups white rice
  • 6 cups chicken stock
  • 4 bay leaves
  • 1 tbsp Worcestershire sauce
  • 2 tsp of your favorite Creole or Cajun seasoning
  • 2 lbs Louisiana crawfish tails
  • 1 cup green onions, sliced
  • salt and black pepper to taste

 

 

Crawfish Courtbouillon

Directions:
In a 6 qt saucepan over medium-high heat, melt the butter. Whisk in flour, stirring constantly until medium or golden brown roux is achieved. Add onion, bell pepper, celery, and garlic to the roux. Sauté these vegetables until soft and translucent, 5-7 minutes. Add the wine to deglaze, or release any stuck or browned bits on the bottom of the pan. Add tomatoes, stock, bay leaves, salt, black pepper, cayenne, seasoning, Worcestershire, and hot sauce and stir. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Add crawfish tails and fresh herbs, stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve in a soup bowl over steamed white rice, and garnish with lemon wedges.

 

Ingredients:

 

1/2 stick of butter

1/4 cup flour

1 large onion, diced

1 bell pepper, diced

2 stalks celery, diced

4 garlic cloves, minced

1 cup dry white wine

1 (15 oz) can diced tomatoes

3 cups crawfish stock (any seafood stock or a vegetable stock with a seafood “base” can be substituted)

2 bay leaves

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 tbsp Creole or Cajun seasoning

1 tbsp Worcestershire sauce

5 dashes of your favorite hot sauce

1 lb Louisiana crawfish tails

1/4 cup fresh parsley, chopped

2 tbsp fresh thyme, chopped

2 tbsp fresh oregano, chopped

steamed white rice

lemon slices or wedges for garnish

 

Best Way to store Crawfish

  • Home storage condidtions – room temperature 60 – 70F for pantry storage
  • refrigerator temperature of 35-40 freezer temprature of 0F or Lower

When trying to freeze crawfish make sure its in alright plastic containers or heavy-duty frezzer bags.
if you ready to cook remember to refrigerate within two hours of cooking
Keep live crawfish at 36-46 degrees for approximately 3 days with wet burlap sacks, towels, etc. on top. if it is LIVE, Can freeze boiled crawfish thereafter.  To re-heat, just place crawfish in boiling water for 45 seconds and serve immediately.

They could survive extreme cold. They could survive extreme heat. They could even survive in water containing low oxygen. Just put them in a tub of freshwater, leave the tub in the yard and they will live for a very long time. Feeding is preferred but not mandatory. Just don’t put them in tap water. If water from the lake/stream/pond is not available, use bottled water. Even if you put them in tap water, the bigger ones will still have a pretty good chance of surviving.

 

Mini-Crawfish Pies

Ingredients

Crust:

  • 8 tablespoons butter, cubed and softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup all-purpose flour

Filling:

  • 6 tablespoons butter, sliced
  • 6 tablespoons all-purposes flour
  • 1 large yellow onion, diced
  • 4 stalks celery, diced
  • 2 small carrots, diced
  • 1 bunch scallions, diced
  • 1 green pepper, diced
  • 2 shallots, diced
  • 1 pound frozen crawfish tails, thawed
  • 3 tablespoons Cajun seasoning
  • Kosher salt and freshly ground black pepper
  • 4 cups chicken stock

Directions

Preheat oven to 325 degrees F.

 

For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.

 

For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.

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