1 1/2 c Crayfish meat
1 c Long rice (long grain)
4 oz Bacon
1 1/2 c White sauce
18 Oysters, beaded
1/2 ts Salt
2 tb Dry sherry
1/2 Doz Tomatoes, halved
3 Lemons, sliced
Parsley
1. Cut the bacon up and fry. Keep hot in oven
2. Use a little of the bacon fat to fry the rice. Stir the rice as it
is frying and fry until brown.
3. Add four cups of boiling water and the salt and cook the rice until
it is tender. Drain away the water and keep the rice hot in the oven.
4. Make a white sauce and add the sherry. Then mix in the crayfish and
oysters and add salt and pepper to taste.
5. Serve on a large plate with the crayfish in the middle and the
tomato
and lemon slices interspersed with parsley around the edge. Serves 4
Crawfish Boulets
Categories: Crayfish, Appetizers, Soups, Garnishes, Cajun
Yield: 1 servings
1 lb Peeled crawfish tails
1 Onion, chopped
1 Green bell pepper, chopped
2 Sticks celery, chopped
2 Cloves garlic, minced
1 tb Paprika
2 Eggs
1 c Bread crumbs
Tony's seasoning or salt
-and pepper
Crawfish shells
Chop crawfish tails into 4 pieces, Finely chop vegtables (do not
grind)
Combine this mixture with raw eggs, paprika, bread crumbs. Season with
Tony's Creole seasoning or salt and pepper...If too dry, add water, if
too
soft, add bread crumbs. Stuff into cleaned crawfish shells, rol in
flout
and fry in 350 degrees deep fat until they float. If you can't get
crawfish
shells, make boulets by forming into balls, 1 1/2 to 2-inch size, roll
in
flour and fry the same way. Serve as hors d'oeurves or use in bisque.
Crawfish Bisque
Yield: 1 servings
1 lb Peeled crawfish tails
2 Sticks margarine
4 tb Flour
1 Onion, chopped
2 Cloves garlic, minced
1/4 Lemon, sliced
1 ts Sugar
24 Fried stuffed crawfish
-shells or use boulets
1 tb Worcestershire sauce
1 tb Chopped green onion tops
1 tb Chopped parsley
1 Stick celery, chopped
Tony's Creol Seasoning Or
-salt and pepper
1 sm Can tomatoe paste
2 qt Warm water
Make a roux with flout and margarine in aluminum Dutch oven (do not
use
black iron pot-will cause crawfish to darken) Cut off fire and add all
chopped vegetables, except green onion tops. Stir until it stops
sizzling.
Add tomato paste, Worcestershire sauce, sugar and crawfish tails.
Saute for
5 minutes. Add 2 quarts warm water, bring to a bol. Cut fire and
simmer for
2 hours. Add stuffed crawfish shells if available or crawfish
"boulets" and
cook another hour. Season with Tony's Creole Seasoning totaste, or
salt and
pepper. Serve in soup bowls over boiled rice and place 6 stuffed
shells or
6 boulets in each owl. Garnish with onion tops and parsley.
Title: Crawfish and Egg Salad
Yield: 8 servings
3 ea Eggs, hard boiled
1 tb Durkee's famous sauce
1 lb Chopped crawfish or shrimp
2 tb Mayonnaise
1 x Salt, if needed
2 tb Dill pickles, finely chopped
1 ts Red cayenne pepper
1 ts Poupon mustard
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2
tsp
salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water.
Bring
to boil and remove from heat immediately. Drain and cool. Chop
hard-boiled
eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard,
Durkee's, and mayonnaise and add to egg mixture. If needed, add more
pepper
and salt. From Justin Wilson's "Outdoor Cooking With Inside Help"
Patout's Boiled Crawfish
Yield: 8 servings
--------------------------------FOR THE
BOIL--------------------------------
40 lb Live crawfish
1 c Salt
1/2 c Ground white pepper
1/2 c Ground red pepper
1/2 c Ground black pepper
5 lb Small white onions
12 ea Ears of corn, shucked
5 lb Small new potatoes
----------------------------------SPRINKLE------------------------------
----
1/2 c Ground white pepper
1/2 c Ground red pepper
1/2 c Ground black pepper
2 c Salt
Alex Patout describes Crawfish as "a delicacy made for sharing-- in
fact,
in Cajun country, boiling crawfish for only two people counts as a
venial
sin." Wash the crawfish well and pick out any fish bones or other
debris.
Fill a great big (40-quart) Stockpot a quarter full of water. Add the
salt
and peppers and bring to boil. Add the whole onions, the corn, and
the new
potatoes (it will be easy to remove them later if you put them in a
cloth
sack). Return to boil, cover, lower heat to medium, and let cook for
8
minutes. Add crawfish, cover again and raise heat to high. After
steam
begins to escape from under the lid, cook 7 minutes more. Remove from
heat
and let sit for 4 minutes. Do *NOT* remove the lid until this point!
Remove the onions, corn, and potatoes to a bowl and drain the
crawfish.
Place the crawfish in a large insulated container (an ce chest works
well,
as do the thick waterproof boxes chickens are shipped in, which your
butcher may give you for free). Have your *SPRINKLE* ready and
sprinkle
over the crawfish and mix them well to coat. Cover and let sit for 7
minutes.
Serve immediately with the onions, corn, new potatoes, and lots of
French bread on a large table covered with plenty of paper. When
everyone
has eaten his fill, everyone "peels for the house." The peeled tails
can
then be used in cold crawfish cocktail or salad or for Fried Crawfish
the
next day. Serves 8-10 NOTE: Most of the salt is not added until after
the
cooking process because too much salt added during cooking makes the
flesh
of the crawfish adhere to the shell. From Alex Patout's "Cajun Home
Cooking" -- Random House
Title: Crawfish Fettucine^
Yield: 9 servings
1/4 c Reduced calorie stick
Margarine
1 3/4 c Chopped onions
1 1/2 c Chopped red bell pepper
1 1/2 c Chopped green bell pepper
1 c Chopped green onions
4 cl Garlic, minced
1/4 c Flour
1 1/2 c Skim milk
1/2 lb Velveeta light, cubed
1 1/2 lb Cooked, peeled crawfish or
Shrimp
1 tb 72%-less sodium
Worcestershire sauce
1/4 ts Black pepper
1/4 ts Ground red pepper
9 c Hot cooked, fettucine
Fresh parsley springs,
Optional
Fresh crawfish, optional
Saute onion, peppers, green onions and garlic in margarine 5 minutes
over
medium high heat. Stir in flour; gradually add milk, stirring with a
whisk.
Add cheese, stirring until cheese melts. Stir in crawfish,
Worcestershire
sauce, black and red peppers. Add pasta and toss well. Garnish with
parsley
and crawfish, if desired. Makes 9 (1 1/2 cup) servings.
Crawfish Jambalaya
Yield: 4 servings
1 lb Crawfish tails
1 1/4 c Long grain rice (raw)
1 tb Flour
2 tb Salad oil
1 c Onion, chopped fine
1/2 c Chopped parsley (2ts.flakes)
1/2 c Chopped green onion tops
1/2 c Chopped celery
1/2 c Chopped bell pepper
1/4 c Crawfish fat
1 1/2 c Water
2 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper, or to taste
Brown flour in oil to a golden brown. Add onions. Stir constantly
until
onions are almost cooked. Add 1 1/2 cups cold water and simmer for
1/2 hr.
Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2
cups
of water and bring to a boil. When water is rapidly boiling, add
remainder
of ingredients. Stir to blend and cook