crawfish recipes

An authentic Cajun Crawfish Stew made with basic ingredients but full of southern flavor!

Crawfish Stew

Cup Vegetable Oil

Cup All Purpose Flour

Yellow Onions (diced)

Large Green Bell Pepper (diced)

Celery (diced)

Garlic (minced)

Cups Water

Cups Crawfish Stock (or chicken broth)

Garlic Powder

Onion Powder

Tablespoon Creole Seasoning

Crawfish Tails (peeled and deveined)

In a large Dutch Oven make a dark roux using the oil and the flour, over low-medium heat. Stirring often to ensure it doesn&#x27;t stick.

After the roux has become chocolate brown add the diced onions, bell peppers and celery and stir to combine. Turn up the heat a little to medium and continue to cook the vegetables for about 10 minutes until softened.

Add the garlic and cook another 2 minutes.

Slowly pour in the crawfish stock and the water. Stir well and turn up the heat to medium-high.

Add the seasonings, stirring, until a rolling boil has come around. Then turn the temperature down to low-medium and cover.

Allow to simmer for 1 hour, stirring occasionally.

After the 1 hour is up, add the crawfish tails and stir. Turn off the heat.

Allow to sit for 5 minutes then serve over white rice.

Delicious homemade crawfish enchiladas recipe that is a great use of those leftover crawfish tails.

Crawfish Enchiladas Recipe

Tablespoon Unsalted Butter

Each Yellow Onions (chopped)

Each Green Bell Pepper (chopped)

Cloves Garlic (chopped)

1-1/2 Cups Cooked Long Grain Rice

(15 Ounce) Can Red Kidney Beans

(15 Ounce) Can Fire Roasted Corn

Cup Chicken Broth

Pound Smoked Sausage (chopped into small pieces)

Pound Crawfish Tails

Creole Seasoning

Salt and Pepper to taste

(10 Ounce) Cans Red Enchilada Sauce

Cups Provolone cheese (shredded)

Each Flour Tortillas

Pre-heat the oven to 350°F. Add the butter to a large skillet and turn on medium-high heat.

Add the chopped onions, bell peppers, and garlic and cook until translucent.

Add the cooked rice, canned red beans, fire roasted corn, chicken stock, smoked sausage and Creole seasoning. Bring to a boil.

Reduce the heat and add the crawfish tails, cook for a further 2 minutes, until the crawfish is warmed through.

Pour a little of the enchilada sauce into the bottom of a 9x13 casserole dish.

Spoon some of the crawfish mixture into a tortilla, sprinkle some cheese and roll it up. Place seam down into the casserole dish. Repeat with the remaining tortillas and crawfish mixture.

Pour the enchilada sauce over the tortillas then sprinkle the remaining cheese over the top.

Bake in the oven for 20-30 minutes, until bubbly around all the edges.

Garnish with chopped parsley or green onions.

These turned out pretty good.   Way too much enchilada sauce.   Probably would have worked better with only 1 can.  Also, the filling was twice as much as needed for the pan of enchiladas.   Unfortunate since you can't refreeze crawfish tails. But surprised how I didn't even notice the rice when eating them.   Definitely improves the flavor to add plain yogurt (or sour cream) and avocado.

This easy Crawfish Étouffée recipe is my take on the Louisiana classic. It has fresh Louisiana crawfish simmered in a flavorful sauce and served with a scoop of hot rice (or grits).

Crawfish Étouffée

yellow onion (, diced)

green bell pepper (, diced)

celery (, diced)

garlic (, minced)

Tablespoons butter (, divided)

all-purpose flour

seafood stock* (,

Better than bouillon lobster base*

Cajun seasoning

salt

black pepper

thyme

cayenne pepper (, ground,

onions

lb Louisiana Crawfish Tails

rice

Hot sauce ((I like Crystal))

Sauté &quot;Holy Trinity&quot; Veggies: Add 3-4 tablespoons butter or oil to a 12’’ cast iron skillet, or dutch oven over medium heat. Once melted, add onion, celery, bell pepper and garlic and cook for 5 minutes, until translucent. Remove veggies to a bowl.

Roux: Reduce heat to medium low. Add 8 tablespoons (1 stick) butter to the pan. Once melted, add flour, and whisk to combine. Cook, whisking continuously, for about 10-15 minutes, or until it turns golden, the color of peanut butter. Be careful not to let it burn.

Finish Gravy: Reduce heat to low and slowly add the seafood broth, using a whisk to constantly stir as you pour a slow and steady stream into the pot. Whisk until completely smooth. Add veggies back to the sauce, along with seasonings and bouillon. Simmer on low heat for 10 minutes. You want the consistency of gravy. If needed, add 1 - 2 tablespoons more flour by ladling out a big spoonful of the broth into a cup, stir in the flour until smooth, and return to the pot. Cook until thickened.

Crawfish: Add cooked crawfish tails and cook until warmed through. Taste and adjust seasonings as needed.

Serve over hot cooked white rice, or cooked grits. Garnish with green onion, and serve with hot sauce.

I was down in New Orleans and had Crawfish Etouffee at the Creole House Restaurant and it was fantastic.  This recipe has the exact taste.  I loved it. This is the best.

This was amazing. I am a Louisiana girl living in Connecticut and I miss the food so I make it a lot more often than I ever did in Louisiana. Absence makes the heart grow fonder and all. This recipe was a great base (I took some liberties, added red bell pepper with the trinity, more garlic, aerogarden jalapeños). But mostly used your recipe because I had Connecticut guests and I knew their spice tolerance varies. I loved the BTB Lobster base as a sub for not having shrimp and crawfish shells to really make from scratch. All of my guests had multiple bowls (one person said it’s one of the best things he’s ever tasted and had four!) and I had a few flavors of Tabasco out, plus Crystal and salt and pepper to add to taste. All of the guests have had my gumbo and it started a conversation of Louisiana food and I love that you included that bit about making it Creole with the tomatoes. I took some of the same group to a restaurant that had corn and tomatoes in their gumbo and had to explain why I wasn’t happy that the restaurant advertised as Cajun.

Made this last night, I added a handful of peeled, deveined cooked shrimp. It was wonderful, we all had seconds. Will definitely add this to the keep box!

https://content.jwplatform.com/videos/z4bS1ii2.mp4

This easy Crawfish Étouffée recipe is my take on a Louisiana classic. It has fresh Louisiana crawfish simmered in a flavorful, buttery sauce with fresh vegetables and spices. It's served over hot rice or grits and will wow any guests!

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Crawfish Stew

Crawfish Enchiladas Recipe

Crawfish Étouffée

Top 3 crawfish recipes recipes from across the web

The most viewed crawfish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crawfish Stew

Crawfish Enchiladas Recipe

Crawfish Étouffée

The most viewed crawfish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine