The following Louisiana Crawfish Recipes are some of my favorites and by a stretch I reckon they are many other's favorites too.
Good Friday is hugely popular for a good seafood recipe (in Louisiana).
There are thousands of pounds of crawfish (and more) being consumed today at the peak of crawfish season. Whether it be over a propane burner with a big ol' boiling pot or in a delicious sauce on the stove - crawfish is truly a gift from the Gods.
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For more information about crawfish in general, visit my post How to Cook Crawfish - A complete guide. From what is crawfish, how to tell a dead crawfish, to how to reheat them after you've cooked them. It's a handy page to keep bookmarked.
A delicious dish made famous in New Orleans during Jazz Fest. Simply made with pasta, cooked crawfish, green onion and cream (and a few other ingredients).
This delicious crawfish recipe can be thrown together in no time at all.
Made using a large French Loaf, this yummy Crawfish Bread is one of our favorite recipes. Cheesy, creamy and full of flavor.
I find it's perfect for the picnic table outside!
Sometimes you cook a sack of crawfish and have a whole bunch of peeled crawfish left to use in another recipe. Following is a recipe for actually boiling crawfish, as well as some recipes for using up those leftover crawfish tails!
This is a recipe listing step by step instructions on how to boil crawfish including the veggies, like red potatoes, frozen corn, mushrooms, carrots and Andouille sausage.
Let's not forget all the Cajun seasonings and lemon juice too. Now all you need is a large pot, a large paddle, some hot sauce and a small bowl of dipping sauce.
This delicious Louisiana Crawfish Recipe is an easy pie crust filled with an Etouffee-like filling.
Crawfish pies are a simple use of those extra crawfish tails and this recipe can make crawfish hand pies too.
Sometimes during lent Louisianans will opt for a crab boil. They will mostly stick with crawfish though. At this time of year they surely are the best crawfish.
A Louisiana Classic. Crawfish Etouffee is a traditional recipe - of a smothered down sauce (which Etouffee is literally French for Smothered down) - with onions, bell peppers, celery, garlic and some stock.
Let's not forget those pesky crawfish tails, it wouldn't be a crawfish dish without them and serve on some white rice!
These cheesy, crawfish filled bread rolls are simply baked with the crawfish filling inside and lead to one delicious stuffed bread.
After you've had your Louisiana crawfish boil go ahead and use those extra tails if you have any and whip up this delicious snack.
Next time you have all those pounds of live crawfish and you're wondering if you got too much. Don't worry. There are plenty of recipes you could use to use up those extra crawfish tails.
When peeling your crawfish keep a good bit of the crawfish shells. Making a stock using these shells is superb and works really great if you're cooking a crawfish etouffee or something like that. Feel free to make the stock and then freeze it in batches for later use.