crawfish

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Seafood Chowder

butter

celery,

onion,

cayenne pepper

thyme

marjoram

flour

milk (or more if you

(10 1/2 ounce) cans condensed cream of potato soup (undiluted)

lbs clams (whatever you want your soup

parsley (to garnish)

Melt butter in 3-quart saucepan over low heat.

Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.

Add milk and condensed soup and stir until piping hot.

Meanwhile clean and chop seafood as you like.

I usually halve the shrimp and then cut one half in half and leave the other half whole.

If using extra large scallops I usually quarter them.

When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.

Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

I made this recipe tonight for my family. They loved it! It was so easy and simple - and I loved that I had most of the ingredients on hand. I added fresh mushrooms and corn to my batch to make it a little heartier. Will definitely make it again.

This recipe for étouffée, which is the French word for “smothered,” comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is “pretty close to a traditional Cajun crawfish étouffée,” said Mr. Knott. “If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving.” Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger’s freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil — that way you have lots of leftover crawfish fat.

Crawfish Étouffée

unsalted butter

onion

and diced poblano chile pepper

celery stalks, diced

garlic cloves,

salt, plus more to taste

black pepper

precooked crawfish tails, thawed

green onions

parsley leaves

rice

salt

bay leaves

Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.

Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.

Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.

While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.

Taste the étouffée and add salt as needed. Serve over the rice.

Crawfish Etouffee

garlic,

fish or shrimp stock

peeled, tomatoes

red pepper

Hot pepper sauce

Worcestershire sauce

crawfish tails,

lemon, juiced

parsley

white rice,

onions

celery

chopped bell pepper

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.

Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.

Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

Don't know what went wrong, I went by directions and thought it was way to salty, love crawfish etouffee, Had to throw this out 

Love love this recipe! Easy to substitute w other ingredients...but no matter what u gotta have your Roux and you gotta have your trilogy ( o, gbp and c ) best one I have ever made!

Delicious!! I substituted chicken stock for shrimp stock and chives for green onion, both because I didn't want to go to the store. Used less salt, more red pepper, more tomatoes. Added crushed black pepper. It was wonderful.

I haven’t found one of Emeril’s recipes that I didn’t like. I substituted the crawfish for shrimp and the shrimp stock with chicken stock and tasted amazing. Reason being shrimp or fish stock wasn’t a common item at my markets  

First time making this dish, but it was a great! Would definitely make again. 

I thoroughly enjoyed this recipe but I did make a few changes. I added some smoked sausage to the recipe and it was awesome! I sauteed the Earl Campbell's smoked sausage in a little olive oil and added the drippings from the sausage to make the roux. It was fantastic! I, also, used 8 cloves of garlic and the juice from one lemon and some extra butter! I have three words to describe this dish: A-Ma-Zing!  

This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish!
Many people think that New Orleans food is spicy hot, but that's not true. Many...

Louisiana's Best Crawfish Etouffee Recipe

onions,

Tbsp garlic, minced

green onions, sliced (reserve some for garnish)

- 1 bell pepper, diced

Tbsp all purpose flour

c shrimp or chicken stock,

chicken bouillon cubes (only

lb louisiana crawfish tails and fat (do not use chinese)

parsley,

salt & black pepper

tobasco or la hot sauce (optional)

Paul Prudhomme was 390 pounds in 1993 when Marian Burros caught up with him in New York to talk about his efforts to lose weight. He was, he said, trying to develop new versions of his old recipes, with less fat and just as much flavor. This etouffee was one of them. "Rich and full flavored," Ms. Burros declared. True indeed. And worth cooking.

New Crawfish Etouffee

sweet paprika

onion powder

garlic powder

dry mustard

white pepper

cayenne

green bell peppers

apple juice

all-purpose flour, browned (see note)

fish stock

crawfish tails (about 4 pounds whole crawfish,

white rice

To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.

Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet. Stir and cook, scraping the bottom of the skillet, about 2 minutes. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.

Add the browned flour and remaining seasoning mix, and stir until a paste forms. If necessary, add small amounts of stock to moisten the flour. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.

Stir in the stock and bring to a boil, stirring constantly. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately. Serve over rice.

One of the stars of Cajun and Creole cuisines, Crawfish Pie is a savory filling made from succulent, Louisiana crawfish tail meat simmered with Louisiana seasoning and spices in a rich stock, then baked to golden perfection in a pie shell.

Crawfish Pie

crawfish tails

green pepper (chopped)

celery (chopped)

garlic (chopped)

heavy cream

dry Vermouth

Crawfish Stock (substitute chicken stock if necessary)

tomato Sauce

Black Pepper

cayenne pepper (optional)

Creole Seasoning (Plus some for the crawfish tails)

Worcestershire (optional)

pie shell

egg egg wash)

water (for egg wash)

Preheat oven to 375 degrees Fahrenheit

Mix about 1 tablespoon of Creole seasoning into crawfish tails and set aside; chop and measure all other ingredients; set the pie shell out so it gets to room temperature

Melt butter in a Dutch oven over medium-high heat

Saute trinity until softening and clearing-about 8 to 10 minutes, stirring often

Add the garlic and saute until aromatic, about 2-3 minutes

Mix in the Herb and Spice Blend, parsley and green onions and stir for about 2-3 minutes

Add the flour and blend to incorporate, stir for about 2 to 3 minutes

Add the tomato sauce, cream and vermouth (and Worchestershire, if using); simmer until slightly thickened, about 5 minutes

Add the stock. Start with a little to deglaze the Dutch oven. Once all the stock is added, lower the heat and simmer for about 5 -10 minutes

Add the crawfish tails a little at a time and blend in completely before adding more. Once all the crawfish tails are added, simmer for about 5 minutes

Remove the filling from heat and set aside to cool slightly, mout15 to 30 minutes

Place one pie shell in a 9-inch pie pan and trim off the excess crust around the sides

Pour the filling into the pie shell

Place the second pie crust on top of the pie, use the tines of a fork to seal around the edges. Use a sharp knife to cut small slits in the top of the pie to release steam as the pie bakes

Combine 1 egg and about 1 or 2 tablespoons of water to make an egg wash and lightly brush the on top of the pie

Place the pie pan on a baking sheet and bake in the 375-degree farenhiet oven for 30 to 35 minutes, or until golden brown on top

Crawfish Boil

black peppercorns

coriander seeds

cloves

allspice

water

paprika

oregano

dill weed

bay leaves, crumbled

live crawfish

corn,

garlic, unpeeled, but separated

andouille sausage,

Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.

Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.

Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.

Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.

Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.

I cut the recipe into a fifth, and it was perfect for two people. Rinsing the crayfish 8 times was somewhat tedious, but they got cleaner each time. Would make again! 

This was a very good recipe. The idea of cooking the spices for 40 minutes to get total immersion and the soaking of the crawfish in hot water after a quick boil are good techniques. You don't want to overboil shellfish, but you do want the flavors to soak in. Some who prefer spicier food might want to add a bit more cayenne. My wife loved the flavor which usually means I could use more cayenne. My crawfish were fairly clean exterior and interior which probably means they were handled and treated properly by the supplier. However, for those who still advocate salt water purges here's research from Louisiana State University. http://www.lsuagcenter.com/portals/communications/publications/agmag/archive/2014/winter/effectiveness-of-a-saltwater-bath-in-purging-crawfish

Tried this recipe for the first time last summer.  Only made 1 1/2 lbs. of crawfish (boil for one) so I've kept the spice blend in a glass jar.  Made it again this past weekend and, once again, it was excellent.  Everything was perfectly cooked!  I'm not a big fan of the heads, so I used them and the tail shells to make a fabulous sherried crawfish bisque with the leftover tail meat.

Wow. The spice rub was fantastic.  It made everything taste fresh and spicy.  What made the high rating for me was the cooking method.  10 minutes, 3 minutes, then 10 minutes.  I could have never figured that out on my own.  I would have overcooked it.  They were cooked perfectly.  Everyone had a blast.  Thanks AB and Food.

Tried this recipe tonight right along side someone using store bought seasonings and was very dissappointed since uit didn'f rrally have any floavoi. I will be making iosme adjustments iin hopes of getting it right.

I really liked this show. I'm from Houma Louisiana. This is the first time I've seen any measurements associated with the magic my family performs. The spice mixture (boil seemed great. Only feedback - the additional vegetables are very important to the final flavor (e.g. potatoes, corn on the cob, onions, lemons, celery It would have been perfect if times and measurements of these were also added. 

Spices are perfect; we had our first family crawfish boil and I increased the spices fourfold, but they were right on.    I would have thrown on more cayenne if it were just my husband and I, but most of the folks there were firstimers, so we stuck to the recipe.   So, between the excitement of seeing 40 pounds of live crawfish in a cooler, to the whole bunch of guys throwing them in the pot, it was perfect!  Thank you!

SIL wanted to do a boil (He's been to several).  Thanks to AB for a timely presentation and a great recipe.  We have now had three 'boils' and each was wonderful.

https://www.foodnetwork.com/videos/altons-crawfish-boil-0235500

Alton prepares a homemade seasoning for his Crawfish Boil.

Alton's Crawfish Boil

Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like—these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don’t forget the paper towels!

live crawfish (18/22 pp size)

crab and crawfish boil seasoning,

smoked sausage,

lemons, juiced, rinds reserved

red potatoes

ice cubes

Seafood boil seasoning,

How to Boil Crawfish - Crawfish Boil

Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.

Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.  

Carefully add the crawfish to the stockpot and cook until they’re bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become). 

Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.  

This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with Cajun spices and fresh herbs, served over rice. It's huge on flavor and easy to make.

Crawfish Etouffee Recipe

butter (or use peanut oil)

all purpose flour

medium bell pepper (chopped (I use jalapeno

Cajun seasonings (or to taste)

cayenne pepper (optional,

Salt and pepper

chicken stock (or use seafood stock)

crawfish tail meat (par-cooked)

FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce

Butter

Heat a large pan or pot to medium heat and melt the butter.

Roux

Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.

Vegetables

Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.

Seasonings

Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.

Crawfish

Add the crawfish tails and warm them through.

Parsley

Remove from heat and stir in the parsley.

Serve

Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don&#39;t forget the hot sauce!

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Top 10 crawfish recipes from across the web

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Top Tags

Seafood Chowder

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Crawfish Etouffee

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New Crawfish Etouffee

Crawfish Pie

Crawfish Boil

Crawfish Boil

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Louisiana Crawfish Boil

The most viewed crawfish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine