1)CRAWFISH ETOUFFEE Recipe
Ingredients:
Serves 4.
8 ounces butter, divided
1/2 cup flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions, with tops
2 to 3 tablespoons sherry or good brandy, optional
Directions:
Make a roux with 4 ounces of butter and flour,
cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes.
Keep heat low and stir constantly to prevent scorching.
Add the chopped vegetables and seasonings; cook until vegetables are softened.
Gradually stir in stock and let simmer 15 minutes or until thickened.
Add crawfish, green onions, remaining butter, and sherry;
bring to a simmer.
Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes.
Serve hot around a mound of rice.
2) FRIED CRAWFISH TAILS Recipe
Ingredients:
1 cup flour
1/2 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking powder
1 pound large cooked and peeled crawfish tails
1 egg, beaten
1/2 teaspoon prepared mustard
1/4 cup evaporated milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions:
In a bowl beat the eggs, add the milk, prepared mustard, salt, pepper, and garlic powder.
Mix well.
In another bowl, sift the flour, cornmeal and baking powder
together and stir well to blend ingredients.
Dip the crawfish tails in the egg-milk mixture, one at a time.
Let drain a little then dip in cornmeal-flour mixture.
Put on a plate until you have enough to fry.
Drop in deep hot fat (390-400 degrees) and cook until golden brown.
Drain on paper towels.
Serve hot with catsup or tarter sauce.
3) CRAWFISH CREOLE Recipe
Ingredients:
Serves 10 generously
1 cup flour
1 cup oil
2 cups chopped onions
1 cup chopped celery
3 chopped cloves garlic
2 tablespoons chopped parsley
3 lbs. cooked and peeled crawfish tails
1 No. 2 can tomatoes
2 tablespoons chopped green onion tops
2 small cans tomato paste
1/4 teaspoon red pepper
3 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon worchestershire sauce
1/2 cup chopped bell pepper
6 cups water
Directions:
Make a roux by cooking the flour and fat together until a golden brown.
Stir constantly.
Add onions, celery, bell pepper and half of the garlic.
Cook until onion is transparent.
Add tomatoes, tomato paste and stir to mix well.
Cook for 5 minutes.
Add water, bring to a boil, lower heat and simmer for 1 hour.
Add 3 pounds crawfish tails and garlic.
Simmer for 15 minutes.
Add parsely and onion tops and cook 5 minutes longer.
Serve over fluffy steamed rice.