Crawfish Chili

Ingredients

• Servings: 16
• 2 lbs lean ground beef
• 2 lbs crayfish tails
• 1 teaspoon garlic, chopped fine
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 1 teaspoon cayenne pepper
• 1 teaspoon dried mint
• 1 tablespoon dried parsley
• 3 tablespoons chili powder
• 1 can tomato sauce
• 1 cup dry wine
• water
• 1 teaspoon lemon juice or 1 teaspoon lime juice
• 1 cup onion, chopped
• bacon drippings

Recipe

• 1 brown meat in bacon drippings.
• 2 combine all other ingredients with meat and bring to a boil.
• 3 simmer for a few hours.

Crawfish Bread

Total Time: 1 hr 55 mins Preparation Time: 1 hr 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon garlic salt
• 3 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1 lb peeled crawfish tail, chopped
• 3/4 cup diced onion
• 1/4 lb smoked gouda cheese, shredded (1 cup)
• 1/2 cup grated carrot
• 1/2 cup chili sauce (heinz)
• 1/4 cup diced green bell pepper
• 1 teaspoon worcestershire sauce
• 1 large egg, beaten

Recipe

• 1 the dough-in a small bowl, mix the ricotta, eggs, milk, and garlic salt together.
• 2 in another bowl, combine the flour and baking powder.
• 3 using a fork, stir the ricotta mixture into the flour mixture to form a shaggy dough.
• 4 gather the dough together with your hands and press it into a flat disk about 8 inches in diameter.
• 5 wrap in plastic wrap and refrigerate while making the filling.
• 6 the filling-in a big bowl, combine the crawfish, onion, cheese, carrot, chili sauce, bell pepper, and worcestershire.
• 7 preheat oven to 400°.
• 8 line 2 baking sheets with parchment paper or spray with nonstick cooking spray.
• 9 using a sharp knife, cut the dough disk into 8 wedges.
• 10 gather each wedge and shape it into a ball.
• 11 roll each ball into a 7- to 8-inch round.
• 12 place 1/2 cup of the filling in the center of each round.
• 13 fold the dough over the filling forming half-moon shapes.
• 14 using the tines of a fork, press the edges to seal.
• 15 place turnovers on the baking sheets.
• 16 brush the tops of each turnover with beaten egg.
• 17 with a sharp knife, cut a small slit in the top of each turnover to let the steam escape while baking.
• 18 bake for 30-35 minutes, rotating the baking sheets from upper to lower halfway through baking to ensure even cooking.
• 19 remove the baking sheets from the oven and transfer the turnovers to a wire rack to cool for 5 minutes before serving.

Crawfish Boulets

Confetti Crab Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon mustard
• 1 scallion, thinly sliced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb lump crabmeat, precooked
• 1 small red bell pepper, diced small
• 8 large lettuce leaves
• 1 small yellow bell pepper, diced small
• 1 avocado, peeled & diced (optional)

Recipe

• 1 in a large bowl whisk together the mayonnaise, lemon juice, mustard, scallions, all the herbs, salt & pepper until blended.
• 2 fold in crabmeat, then the bell peppers (& avocado, if using).
• 3 season with additional salt & pepper, if needed.
• 4 lay 2 lettuce leaves on each of 4 salad plates & divide the crab salad accordingly ~ enjoy!

Caramel, Apple, Pecan Cake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter, melted
• 1 cup caramel ice cream topping, melted and divided
• 3/4 cup fisher chef's naturals pecan chips, chopped and divided
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons flour, divided
• 1/2 cup granulated sugar
• 3 eggs
• 2 large gala apples, peeled cored and diced
• 1 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 350°f lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
• 2 for crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. mix well. press crumb mixture firmly into bottom, and up the sides of the pan.
• 3 bake 6 to 8 minutes. remove; pour 1/2 cup caramel topping over the bottom of the warm crust. sprinkle 1/2 cup pecan chips on top.
• 4 for cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. add eggs; mix well.
• 5 in small bowl combine apples, remaining flour and cinnamon; mix well. fold apple mixture into cheese mixture; pour into prepared crust. bake 45 minutes. pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
• 6 remove to cooling rack; sprinkle remaining pecan chips over top. cool to room temperature; chill in refrigerator overnight.

Crawfish Corn Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 cups margarine
• 1/2 cup flour
• 1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
• 1 quart milk
• 3 (15 1/4 ounce) cans whole corn
• 3 (15 1/3 ounce) cans creamed corn
• 2 (10 1/2 ounce) cans cream of potato soup
• 16 ounces cheddar cheese, shredded
• 2 lbs louisiana crawfish
• season with creole seasoning (tony chachere's seasoning)
• season with salt
• 1 (10 ounce) can rotel tomatoes

Recipe

• 1 sauté vegetables in butter until tender.
• 2 add flour and stir until blended.
• 3 add milk, corn, potato soup, crawfish and seasonings.
• 4 cook 40 minutes.
• 5 add cheese.
• 6 serve hot.

Brazilian Shellfish Soup

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb clam, small, in shell
• 1 lb mussels, small, scrubbed &debearded
• 1 tablespoon yellow cornmeal
• 2 cups water
• 1 tablespoon vegetable oil
• 2 cups onions, chopped
• 1 cup red bell pepper, chopped
• 1 cup yellow bell pepper, chopped
• 1 tablespoon jalapeno pepper, minced seeded
• 4 garlic cloves, minced
• 4 cups tomatoes, peeled & chopped
• 2 tablespoons fresh gingerroot, grated, peeled
• 2 teaspoons orange rind, grated
• 3 (8 ounce) bottles clam juice
• 1 (6 ounce) can tomato paste
• 1/2 lb medium shrimp, peeled & deveined
• 2 tablespoons green onions, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (12 ounce) can evaporated skim milk
• 3 tablespoons coconuts, shredded
• 6 sprigs cilantro

Recipe

• 1 instructions.
• 2 place clams and mussels in a large bowl; cover with cold water. sprinkle with cornmeal; let stand 30 minutes. drain and rinse.
• 3 bring 2 cups water to a boil in a large dutch oven. add clams and mussels; cover and cook 6 minutes or until shells open. discard any unopened shells. remove clams and mussels from pan; set aside. discard cooking liquid.
• 4 heat oil over medium heat. add onion, bell peppers, jalapeno pepper, and garlic; saute 8 minutes. add tomato, ginger, orange.
• 5 rind, clam juice and tomato paste; coook 15 minutes, stirring occasionally. add shrimp; cook 5 minutes or until done. remove from heat; stir in clams, mussels, green onions, and next 5 ingredients (green onions thru milk). ladle soup into large.
• 6 bowls; speinkle with coconut. garnish with cilantro sprigs.

Crawfish Fettuccine

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon reduced-calorie margarine
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 (12 ounce) can evaporated skim milk
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 4 cups hot cooked fettuccine
• 1 cup reduced-fat sharp cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 lb cooked crawfish, peeled
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper

Recipe

• 1 preheat oven to 350.
• 2 melt margarine in a large nonstick skillet over medium-high heat until hot.
• 3 add onion, bell pepper, garlic and celery, saute 5 minutes.
• 4 stir in flour; cook 2 minutes.
• 5 stir in milk and tomatoes; cook 7 minutes or until thick.
• 6 stir in pasta and remaining ingredients.
• 7 spoon fettuccine mixture into a 13 x 9 inch baking dish; bake at 350 for 25 minutes.

Crawfish Con Queso

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 1 cup butter, divided
• 1 cup finely chopped onion
• 1 cup canned chopped green chili (drained)
• 3/4 cup finely chopped bell pepper
• 2 teaspoons salt, divided
• 2 teaspoons pepper, divided
• 1 1/2 teaspoons cayenne pepper, divided
• 3/4 teaspoon dried oregano, divided
• 1/2 teaspoon minced garlic
• 3 cups heavy whipping cream
• 1 cup sour cream
• 3 cups shredded monterey jack cheese
• 3 lbs peeled crayfish tails
• 2/3 cup very finely chopped green onion

Recipe

• 1 melt 1/2 cup butter in a large skillet over medium heat.
• 2 add onion, green chilies, bell pepper, 1 tsp salt, 1 tsp pepper 1/2 tsp cayenne, 1/4 tsp oregano and garlic.
• 3 saute 10 minutes, stirring often.
• 4 stir in cream.
• 5 bring mixture to a boil.
• 6 reduce heat& simmer for 10 minutes, stirring constantly.
• 7 add sour cream, whisking until well blended.
• 8 add cheese, stirring until well blended.
• 9 set aside.
• 10 melt remaining 1/2 cup butter in a 4 quart saucepan over medium heat.
• 11 add crawfish, green onion, remaining salt, pepper, cayenne and oregano.
• 12 saute for 6 minutes, stirring occasionally.
• 13 add cheese sauce stirring until well blended.
• 14 simmer for 6 to 10 minutes stirring occasionally.
• 15 serve with tortilla chips or your favorite cracker.

Crawfish Beignets

Ingredients

• 2 quarts vegetable oil, for deep-frying
• 2 eggs
• 6 ounces crawfish tail meat
• 1 tablespoon creole seasoning (plus extra for sprinkling)
• 1 teaspoon creole seasoning
• 1/4 cup green bell pepper, finely-chopped
• 1/4 cup green onion, finely-chopped
• 1 tablespoon garlic, minced
• 1 teaspoon salt
• 1 1/2 cups flour, sifted (plus extra for rolling)
• 1 teaspoon baking powder
• 1/2 cup milk
• to taste creole tartar sauce

Recipe

• 1 in a deep-fryer heat oil over medium-high heat to 365 degrees f.
• 2 in a large bowl whisk eggs until frothy.
• 3 sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
• 4 stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
• 5 do this in 2 batches.
• 6 using a slotted spoon remove beignets and drain thoroughly on paper towels.
• 7 sprinkle remaining 1 teaspoon seasoning over beignets.
• 8 to serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
• 9 sprinkle rims of plates with extra seasoning.

Crawfish Beignets With Cajun Dipping Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 egg, beaten
• 1 lb chopped cooked crawfish tail meat
• 1 1/2 teaspoons butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/3 cup bread flour
• 3/4 cup mayonnaise
• 1/2 cup ketchup
• 1/4 teaspoon prepared horseradish
• 1/4 teaspoon hot pepper sauce

Recipe

• 1 in a large bowl, combine the egg, crawfish, butter, salt and cayenne.
• 2 stir in flour until blended.
• 3 in an electric skillet or deep-fat fryer, heat oil to 375 degees.
• 4 drop tablespoonfuls of batter, a few at a time, into hot oil.
• 5 fry until golden brown on both sides.
• 6 drain on paper towels.
• 7 in a small bowl, combine the mayonnaise, ketchup, horeradish if desired and pepper sauce.
• 8 serve sauce with beignets.

Crawfish And Quinoa Collards Over Bean Stew #rsc

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 collard greens, leaves blanched (reserve stems)
• 1/2 cup spanish onion, diced
• 1 celery, diced
• 2 tablespoons garlic, minced
• 1/2 cup red bell pepper, diced
• 1/2 cup corn kernel
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup canned diced tomato (divided)
• 1 cup crawfish
• 1 cup cooked quinoa (follow package directions)
• 3 green onions, sliced thin
• olive oil
• reynolds wrap foil
• 1/4 lb bacon, diced
• 1/2 cup onion, diced
• 2 tablespoons garlic, minced
• 1/2 cup collard greens, stems diced
• 1 carrot, peeled sliced round
• 1 stalk celery, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can pinto beans (strained, rinsed)
• 1 (15 ounce) can black beans (strained, rinsed)
• 2 teaspoons salt
• 2 teaspoons pepper
• cayenne (optional)

Recipe

• 1 prepare the stuffed collards.
• 2 preheat oven to 375 degrees f.
• 3 wash collard leaves and trim stems. dice stems and set aside.
• 4 heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. add diced onions, and garlic, saute until onions become translucent, 4-5 minutes. add bell peppers, corn, dry herbs, and spices. cook 2-3 minutes more to rehydrate herbs bringing out their essential oils and flavors. add 1/4 cup of the canned diced tomatoes, cook 5 minutes more. remove from heat, and stir in cooked quinoa, crawfish and green onions. season with salt and pepper to taste. pat blanched collard leaves dry, lay each leaf flat on a clean surface and spoon 1/4 cup of the crawfish mixture into the center of each leaf. fold in sides, and roll leaf up to form a package. repeat with remaining leaves. place leaves in a 9x11-inch casserole, top with reaming diced tomatoes, drizzle with olive oil , salt, pepper. cover casserole tightly with reynolds wrap aluminum foil and bake for 20-30 minutes. remove from oven and serve over bean stew (recipe follows).
• 5 bean stew:.
• 6 saute bacon in a medium sauce-pan over medium-high heat until crispy. drain some of the fat leaving 2 tablespoons in the pan and add the next 8 ingredients and saute 5-6 minutes until softened. stir in the next 5 ingredients, lower heat and simmer 15 minutes. season with salt and pepper according to your personal taste, add cayenne for a touch of heat. portion stew within four bowls, top with two stuffed collards and drippings from casserole dish. enjoy!

Crawfish Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped red pepper
• 1/4 cup green pepper
• 1/4 cup yellow pepper
• 1/4 cup sliced scallion, greens and whites
• 1 cup miracle whip
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon fresh ground black pepper
• 1 lb cooked crawfish tails, deveined cooked shrimp or 1 lb peeled deveined cooked shrimp
• 1/2 cup breadcrumbs
• 1 cup grated cheddar cheese

Recipe

• 1 prepare oven to 350 degrees f. in a large skillet, heat the oil over medium-high heat. add onion and cook, stirring, until the onion is transparent, for about 2 minutes. add the bell peppers and scallion and cook, stirring, for about 2 minutes longer.
• 2 in a large bowl, stir together the miracle whip, worcestershire sauce, cayenne and black peppers. stir in the crawfish tails, cooked onion and bell pepper mixture. stir in the bread crumbs.
• 3 spoon the mixture into a 1-quart casserole dish. bake for 30 minutes or until the mixture is bubbly. sprinkle the cheese on top and bake for 5 minutes longer or until cheese has melted. serve immediately.

Amazing Shrimp Appetizer Cups

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 12 slices bread, thin slices, crusts removed
• 8 ounces bay shrimp
• 1/2 cup diced tomato
• 1/3 cup california raisins
• 1 green onion, sliced
• 4 teaspoons lemon juice
• 1 tablespoon dijon mustard
• 2 teaspoons olive oil
• 1 teaspoon dried basil
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees f.
• 2 to make cups, gently press bread slices into two inch muffin cups. to keep from making holes, press from edges of bread, not the center.
• 3 bake 10 - 12 minutes until crisp and golden brown. remove from oven and cool completely.
• 4 to make filling, in medium bowl mix remaining ingredients well. let stand 15 minutes.
• 5 fill toast cups with shrimp mixture, dividing equally.
• 6 serve immediately.
• 7 note: 8 ounces shrimp = 1 1/3 cups shrimp.

Crawfish Cornbread

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 2 cups yellow cornmeal
• 3 eggs, slightly beaten
• 1 (14 ounce) can cream-style corn
• 1 1/2 cups grated cheddar cheese
• 3 teaspoons baking powder
• 2 jalapeno peppers, seeded and chopped fine
• 1/2 cup bell pepper, chopped fine
• 1/2 teaspoon baking soda
• 1 onion, chopped fine
• 1/2 cup cooking oil
• 3/4 cup chopped green onion
• 1 cup milk
• 1 lb cleaned crawfish tail

Recipe

• 1 saute onions and bell pepper in a little butter, cooking until onions are transparent.
• 2 add jalapeno pepper and set aside.
• 3 mix all other ingredients, except for crawfish.
• 4 add onions and peppers, then crawfish.
• 5 pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.

Crawfish Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 slices bacon
• 1 tablespoon butter
• 1/2 cup onion
• 1/2 cup celery
• 1/2 cup green onion, chopped
• 1 1/2 cups shrimp stock
• 1 (15 1/4 ounce) can corn, drained
• 1 (14 3/4 ounce) can creamed corn
• 1 large potato, diced and cooked
• 1 lb crawfish tail, cooked and peeled
• 1/2-1 lb shrimp, cooked and shelled (optional)
• 2 cups heavy whipping cream
• 1 teaspoon creole seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon butter
• 1/8 teaspoon cayenne
• fresh parsley

Recipe

• 1 cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
• 2 put the bacon grease in a dutch oven.
• 3 add in the butter, onions, celery and green onion; saute until soft.
• 4 add the shrimp stock, corn and potatoes.
• 5 bring to a boil and then simmer until the potatoes are tender.
• 6 add in the crawfish (and shrimp is using).
• 7 simmer until heated through.
• 8 add in the whipping cream and seasonings.
• 9 simmer about 10 minutes for the flavors to meld.
• 10 just before you get ready to serve, add in the butter, cayenne and parsley.
• 11 ladle into bowls and sprinkle each serving with the crumbled bacon.

Crawfish Boulets

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1/2 cup butter, softened
• 1 cup onion, chopped
• 1/2 cup bell pepper, chopped (i prefer red)
• 1/2 cup celery, chopped
• 2 garlic cloves, chopped
• 1 tablespoon paprika
• 1 teaspoon cajun seasoning
• 2 eggs, well beaten
• 1 cup breadcrumbs
• 1 lb crawfish tail
• flour

Recipe

• 1 in a 2-qt. bowl, combine butter, onion, bell pepper, celery, and garlic; mix well. saute onion mixture 4-5 minutes until tender. add paprika, cajun seasoning, eggs, bread crumbs, and chopped crawfish tails. mix well. if too dry, add a little water; if too moist, add more bread crumbs. form into balls and roll in flour. deep fry at 350 degrees until they float. remove and place on paper towels to drain. serve with or without a sauce of your liking.

Confetti Orzo

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups low sodium chicken broth or 4 cups vegetable broth
• 1 cup orzo pasta (rice shaped pasta) or 1 cup rosamarina pasta (rice shaped pasta)
• 2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
• 1/2 cup chopped green onion ( & green)
• 1/4 cup chopped red pepper
• 1/4 cup chopped green pepper
• 6 ounces cooked chicken, diced or 6 ounces tuna fish or 6 ounces sockeye salmon
• 0.5 (9 ounce) package frozen sugar snap peas
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 cup half-and-half
• 1 -2 teaspoon low sodium soy sauce
• 2 tablespoons freshly shredded parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons slivered almonds

Recipe

• 1 in a large pot cook orzo in boiling chicken broth or vegetable stock and water, 6-8 minutes or until tender.
• 2 drain, cover to keep warm.
• 3 in large saute pan, over high heat, melt butter and add green onions, peppers, and chicken or tuna or salmon.
• 4 cook until onions are tender, about 3-5 minutes.
• 5 reduce heat to medium, add sugar snaps, cook about 2 minutes longer.
• 6 reduce heat to low, stir in lemon-pepper seasoning, soy sauce and half-and-half simmer, 2 minutes or until warm throughout.
• 7 stir in cheese, parsley, almonds and orzo and continue warming until all ingredients are warm and have melded.
• 8 serve with herbed biscuits and a nice green salad.
• 9 enjoy!

20-minute Tuna Casserole

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• salt, to taste
• 1 (12 ounce) package extra wide egg noodles
• 1 cup frozen green pea
• 1 (6 ounce) can light chunk tuna in water, drained
• 2 tablespoons sweet butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 1/4 cup dry wine

Recipe

• 1 in a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over high heat. add noodles; cook according to package directions. add peas to pasta and cook until peas are bright green and tender to bite, about 1 minute. drain noodles and peas; then return to pan. blend in tuna.
• 2 while noodles cook, in a 12- to 14-inch frying pan, melt butter over medium-high heat. add flour and whisk vigorously until a smooth paste forms; stir mixture until it simmers, about 1 minute. in a bowl, mix together broth and milk. very gradually, add this mixture in small batches to frying pan, whisking vigorously after each addition until smooth. add wine and cook until sauce simmers and thickens, about 2 minutes.
• 3 pour sauce over tuna-noodle mixture and gently stir to mix well. serve immediately.

Crawfish Butter

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 1/2 cups unsalted butter
• 1 lb of louisiana crawfish tail
• 5 -6 whole garlic cloves
• 1 shallot, diced
• 3 tablespoons cajun seasoning
• 1/3 cup dry wine
• 3 tablespoons lemon juice
• 1 tablespoon dried basil
• 1/3 cup chopped fresh parsley
• 1 tablespoon worcestershire sauce
• salt & pepper

Recipe

• 1 leave butter at room temperature for about 1 hour before starting recipe.
• 2 sauté crawfish over med heat with 1 tablespoon of cajun seasoning for 3 minutes. add wine and garlic and simmer till evaporated. set aside to cool about 5 minutes.
• 3 in a food processor combine butter, crawfish and rest of ingredients. process until all ingredients are incorporated evenly throughout butter.
• 4 spread butter mixture out on a plastic wrap and roll into a log. wrap with a second coating of plastic wrap and seal the ends by twisting. place in a sealed bag and freeze till solid.
• 5 slice off as needed.
• 6 chef: michael o'boyle.
• 7 credits: chickenfriedgourmet.com.

Bacon Corn Couscous With Salmon

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 slices bacon, diced
• 1 red pepper, diced
• 1 cup corn, thawed if using frozen
• 4 green onions, sliced thinly
• 2 tablespoons chopped fresh dill
• 1 cup couscous
• 1 1/2 cups chicken stock
• salt and pepper, to taste
• 1 teaspoon sweet paprika
• couple dashes hot sauce (optional)
• 1 tablespoon oil
• 4 salmon fillets, skin removed

Recipe

• 1 in saute pan with tight fitting lid.
• 2 fry bacon until crisp.
• 3 add red pepper and cook until just tender.
• 4 add corn and saute 3 minutes.
• 5 add onions, dill and couscous.
• 6 combine and pour in stock.
• 7 bring to a boil.
• 8 place lid on, turn off heat and let sit aprox. 5 minutes.
• 9 season to taste.
• 10 meanwhile, in another pan over medium heat,.
• 11 heat 1 tablespoons oil.
• 12 place salmon, which have been seasoned with salt/pepper/paprika.
• 13 on both sides, in pan and cook until desired doneness.
• 14 divide among 4 heated plates.
• 15 serve immediately.

Crawfish Fettuccini

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 small yellow onions, chopped
• 2 green onions, sliced
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 tablespoon chopped fresh parsley
• 3/4 cup butter
• 2 tablespoons flour
• 2 lbs crawfish
• 1/2 can jalapeno relish
• 1/2 lb velveeta cheese
• 1 cup half-and-half
• 12 ounces fettuccine pasta
• parmesan cheese

Recipe

• 1 sauté first four ingredients in butter.
• 2 add flour, parsley and crawfish and cook 15 minutes.
• 3 add relish, velveeta and half& half, add cooked fettuccini, mix and pour into casserole.
• 4 top with parmesan and bake 20 minutes@ 350 degrees f.

Amazing Salmon Recipe

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 salmon fillet
• italian dressing, zesty
• traeger blackened saskatchewan seasoning

Recipe

• 1 brush salmon with italian dressing, and season with blackened saskatchewan shake.
• 2 start your traeger on smoke with lid open for 5 minutes to get started, then turn up to 325°.
• 3 place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
• 4 remove salmon from grill and enjoy!

Crawfish Cakes With Lemon Butter Sauce

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup butter
• 2 cups onions, peeled and diced
• 1 cup celery, diced
• 1 cup red bell pepper, seeded and diced
• 1 cup green bell pepper, seeded and diced
• 1 tablespoon worcestershire sauce
• 1 tablespoon tabasco sauce (or other louisiana style hot sauce)
• 1 lb crawfish tail meat
• 2 ounces romano cheese, grated (about 1/2 cup)
• 1 cup dry breadcrumbs
• salt and pepper, to taste
• 4 tablespoons olive oil
• 4 tablespoons flour, for dusting
• 2 lemons, juice of
• 1/4 cup dry wine (chardonnay, pinot grigio or sauvignon blanc)
• 1 cup butter, cut into tablespoons

Recipe

• 1 to make the crawfish cakes: melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
• 2 add the worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
• 3 remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
• 4 form into 8 round cakes of about 1/2 cup each.
• 5 dust with flour.
• 6 heat olive oil in a skillet and cook cakes until golden on each side.
• 7 for the sauce: combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
• 8 lower heat and whisk in butter a tablespoon at a time.
• 9 to serve, ladle a little sauce on warmed salad plates; place two cakes on each.

Chicken Asparagus

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 750 g chicken breasts, diced
• 200 g bacon, diced
• 8 mushrooms, sliced
• 2 tablespoons minced garlic
• 2 tablespoons margarine
• 1 medium onion, finely diced
• 375 g asparagus, cuts and tips
• 375 g chicken soup
• 250 ml of thickened light cream
• 1 1/2 cups rice

Recipe

• 1 cook chicken breast, set aside.
• 2 add margarine, garlic, onion, and bacon to a hot frypan. fry until bacon is cooked.
• 3 add mushrooms, fry for about 2 minutes until partially cooked.
• 4 add tin of soup and cream, stir and reduce heat. add cooked chicken and asparagus (hint: if someone doesn't like asparagus, try mashing it up -- they won't even know it's there :) ). simmer for about 10 minutes.
• 5 serve with rice.

Crawfish Bread

Total Time: 1 hr 14 mins Preparation Time: 39 mins Cook Time: 35 mins

Ingredients

• 1/4 cup butter, melted
• 2 cups flour, sifted
• 3 eggs
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 cup milk
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic, minced
• 1/4 cup green onion, chopped
• 1/4 cup parsley, chopped
• 10 ounces crawfish tails, cooked, slightly chopped

Recipe

• 1 preheat oven to 375.
• 2 oil and flour a 9x13" pan.
• 3 mix or sift dry ingredients together, then mix in margarine and eggs.
• 4 remove lumps.
• 5 add remaining ingredients together and combine with flour/egg mixture.
• 6 place batter in prepared pan and bake 30 to 40 minutes until done.

Crawfish Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen seasoning, blend
• 1 lb crawfish tail
• 1 (8 ounce) box zatarain's yellow rice mix
• 1 (10 ounce) can ro-tel tomatoes
• 1 (10 ounce) can condensed golden mushroom soup
• 1 (8 ounce) package mexican blend cheese, shredded

Recipe

• 1 cook yellow rice mix according to package directions. spray skillet with pam and saute seasoning mix.
• 2 when seasoning mix is tender, add tomatoes and crawfish. simmer this until rice is cooked.
• 3 remove cooked rice from heat and add mushroom soup to rice.
• 4 spray 13 x 9 casserole dish with pam. pour rice mixture into casserole dish. fold crawfish mixture into rice. top with mexican cheese.
• 5 bake at 350 for 20-30 minute.

Crawfish Boulets

Caramelized Black-pepper Fish

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup chopped shallot
• 1 tablespoon olive oil
• 1/4 cup sugar
• 1/4 cup asian fish sauce (also called nam pla)
• 1/4 cup water
• 1 1/2 teaspoons fresh ground black pepper
• 2 lbs halibut fillets or 2 lbs substitute mackerel or 2 lbs swordfish, skin removed, cut into 6-8 pieces
• 4 scallions, thinly sliced
• 1/2 bunch cilantro, chopped

Recipe

• 1 heat oil (in a skillet large enough to hold the fish) over medium heat. add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) transfer them to a small bowl and set aside.
• 2 add sugar, fish sauce, and water to the skillet. over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. sprinkle in the pepper and the cooked shallots and cook for a minute more. add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry).
• 3 sprinkle with scallions and cilantro. serve with steamed rice and a simple green vegetable.

Crawfish And Rice Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 2 large onions, chopped
• 2 large green bell peppers, seeded and chopped
• 2 lbs crawfish tails, rinsed and drained
• 8 ounces fat free cream cheese, cubed
• 10 3/4 ounces 98% fat-free cream of mushroom soup
• 4 ounces velveeta reduced fat cheese product, cubed
• 6 cups cooked rice
• 2 bunches green onions, chopped
• 1 teaspoon garlic, minced
• 1/4 teaspoon cayenne pepper
• pepper, dash of

Recipe

• 1 preheat oven to 350°f coat a 2 or 3 quart casserole dish with nonstick cooking spray.
• 2 in a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes.
• 3 add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
• 4 add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and pepper.
• 5 transfer the mixture to the prepared dish coated with nonstick cooking spray.
• 6 bake uncovered, for 30 minutes, or until well heated. serve.

Cilantro Salmon

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 12 ounces salmon fillets (two 6-oz filets with skin on)
• coarse salt
• black pepper
• 1 cup fresh cilantro, rinsed
• 1 shallot, roughly chopped
• 1 lemon (zest and juice)
• 1 teaspoon rice wine vinegar
• 1 tablespoon extra virgin olive oil

Recipe

• 1 heat a frying pan over medium-high heat for 5 minutes with a teaspoon of olive oil.
• 2 meanwhile, season the fleshy side of the salmon with salt and pepper and then add it to the pan, skin side down.
• 3 cook the salmon for 4 minutes on the first side, then flip the fillets and cook for 3 minutes on the other side.
• 4 transfer the fish to a plate and let it rest for a minute or two.
• 5 to make the sauce, add the cilantro, shallot, lemon, and vinegar to the bowl of the food processor and pulse 15 times, or until everything is combined fully.
• 6 turn the food processor back on and slowly add the olive oil in a steady stream through the feeding tube until the mixture comes together in a smooth paste.
• 7 top the salmon fillets with the cilantro sauce and serve immediately.

Cilantro Shrimp With Lime Butter Baste

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• cilantro, shrimp with lime butter baste
• 20 extra large shell-on shrimp, peeled and deveined with tail intact
• lime, butter baste
• 4 tablespoons unsalted butter
• 2 teaspoons fresh lime juice
• 8 springs minced fresh cilantro
• 1/8 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne
• kosher salt & pepper

Recipe

• 1 rinse & dry shrimp.
• 2 can skewer at this point, stabilizing by inserting one skewer through head of shrimp and another above tail and repeating. or you can arrange shrimp on a foil covered broiling pan sprayed with cooking spray.
• 3 combine baste ingredients and melt in microwave.
• 4 preheat grill or broiler to high.
• 5 reserving 1 tb. baste, brush remaining baste on shrimp.
• 6 grill or broil (top rack position) about 1 1/2 - 2 min per side, or until pink opaque. remove shrimp to a platter and brush with remaining baste. enjoy!

Butterflied Curried Shrimp

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 1/2 lbs uncooked large shrimp
• 1 banana (not too ripe, on the green side)
• 1/3 cup raisins
• 1 tablespoon curry powder
• salt and pepper
• 1/2-3/4 cup heavy cream
• 1 tablespoon clarified butter
• 2 tablespoons macadamia nuts, coarsely chopped for garnish (my change as original recipe calls for chopped tomato or red bell pepper, all are optional)
• cooked rice

Recipe

• 1 peel, devein, and butterfly the shrimp. cut the banana into thin 1/4 inch slices. have the raisins, curry powder, salt, pepper, and thick cream at your side for a quick assembly during the brief time the shrimp are sauteing.
• 2 melt the butter in a large skillet over low heat to prevent shrimp from curling. place the shrimp cut side down. quickly add the raisins, curry powder, salt and pepper, cream and banana slices. gently stir together. allow the mixture to simmer, uncovered, over very low heat for 2-3 minutes to cook and coat the shrimp. the shrimp should be a light pink - don't overcook.
• 3 serve the shrimp on rice, or with rice at the side. garnish with macadamia nuts or your choice of the above-mentioned garnishes (optional).

Crawfish And Egg Salad

Ingredients

• Servings: 8
• 3 eggs, hard boiled
• 1 tablespoon durkee's sauce
• 1 lb crawfish, chopped or 1 lb shrimp
• 2 tablespoons mayonnaise
• salt
• 2 tablespoons dill pickles, finely chopped
• 1 teaspoon red cayenne pepper
• 1 teaspoon grey poupon

Recipe

• 1 to cook crawfish:
• 2 in a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper.
• 3 add peeled crawfish tails to water.
• 4 bring to boil and remove from heat immediately.
• 5 drain and cool.
• 6 chop hard-boiled eggs.
• 7 chop crawfish and mix with eggs.
• 8 add pickles.
• 9 mix mustard, durkee's, and mayonnaise and add to egg mixture.
• 10 if needed, add more pepper and salt.

Crappie Salad

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups crappies (cooked & flaked)
• 2 hard-boiled eggs (peel & chop)
• 1 cup celery (diced)
• 1 tablespoon sweet onion (mince)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon sweet pickle juice
• 1/2 cup miracle whip or 1/2 cup salad dressing, of your choice

Recipe

• 1 combine everything, mixing lightly.
• 2 chill.
• 3 serve on toast, crackers, melba toast, or your choice.
• 4 use as you would use tuna salad.

Crawfish Boulets

Cilantro-lime Shrimp Kebabs With Jicama

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1 teaspoon lime zest, finely grated
• 1/3 cup fresh lime juice (from about 4 limes)
• 1/2 cup fresh cilantro leaves
• 2 garlic cloves, crushed
• 1/2 jalapeno, coarsely chopped
• 1/2 teaspoon coarse salt
• 1 lb large shrimp, peeled and deveined (tails intact)
• 1 small jicama, peeled, sliced 1/2 inch thick, and cut into triangles (about 2 pounds)
• 5 cups chicory lettuce, torn
• 3 cups green oak lettuce, torn
• 5 scallions, and pale-green parts only, thinly sliced diagonally
• 1 granny smith apple, cored, halved, and thinly sliced
• 2 radishes, thinly sliced
• 1/2 jalapeno, seeded and thinly sliced (optional)
• 2 tablespoons fresh lime juice (from 1 to 2 limes)
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon coarse salt

Recipe

• 1 for the kebabs:
• 2 puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor.
• 3 combine marinade and shrimp. cover with plastic wrap, and refrigerate 1 hour.
• 4 preheat grill to medium-high. (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.)
• 5 thread shrimp onto 6 skewers. discard marinade.
• 6 grill shrimp until opaque and slightly charred, 3 to 4 minutes per side.
• 7 thread jicama onto 6 more skewers.
• 8 grill jicama for 1 to 2 minutes per side. transfer to a platter.
• 9 make the salad:
• 10 toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired.
• 11 toss in lime juice, oil, and salt. divide shrimp and jicama skewers and salad among plates, and serve.

Crawfish And Angel Hair Beignets With Garlic Mayonnaise

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3 egg yolks
• 1 cup olive oil
• 1 cup vegetable oil
• 6 teaspoons garlic, finely minced
• 5 tablespoons ketchup
• 5 teaspoons fresh parsley, minced
• salt and pepper, to taste
• 8 ounces angel hair pasta, cooked al dente (you want to end up with 12 ounces cooked pasta)
• 12 ounces crawfish tails or 12 ounces shrimp, cooked and chopped
• 3 teaspoons dry mustard (coleman's preferred)
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cayenne pepper
• 2 eggs, beaten
• 3/4 cup flour
• 1/2 cup green onion, chopped
• vegetable oil, for frying (about 2 quarts)

Recipe

• 1 for the mayonnaise: place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.
• 2 whisk in remaining ingredients.
• 3 for the beignets: place first six ingredients in a non-reactive bowl; mix well.
• 4 add flour and onions; mix until well-blended.
• 5 roll into golf ball sized balls.
• 6 preheat oil to 350f; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.
• 7 to serve: spread mayonnaise on chilled salad plates; place three beignets on each plate.

Amazing Salmon Tacos

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb salmon, skinned and cut into one inch cubes
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 limes, quartered
• 2 (8 ounce) cans diced tomatoes with green chilies, drained (like rotel)
• 1/2 bunch fresh cilantro, chopped
• 1 bunch green onion, chopped

Recipe

• 1 toss cubed salmon in cumin and chili powder. set aside.
• 2 heat large skillet over medium and cook yellow onion 2 minutes, until it begins to soften.
• 3 turn heat up to medium high. add salmon to skillet. lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
• 4 important: do not over cook the salmon. this juicy recipe will keep steaming the salmon. the salmon should still be firm in the middle of the cube when you proceed to the next step.
• 5 return heat setting to medium. add canned tomatoes and chilies, cilantro and green onions. gently incorporate and heat through.
• 6 squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (i usually drain a little liquid off at this point).
• 7 serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.

Brazilian Shrimp Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 3/4 cup long-grain rice
• 1/4 teaspoon red pepper flakes
• 1 3/4 teaspoons salt
• 1 3/4 cups canned crushed tomatoes in puree (from one 15-ounce can)
• 5 cups water
• 1 cup canned unsweetened coconut milk
• 1 1/2 lbs medium shrimp, shelled and cut in half horizontally
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon lemon juice
• 1/2 cup chopped fresh parsley or 1/2 cup cilantro

Recipe

• 1 in a large pot, heat the oil over moderately low heat.
• 2 add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
• 3 add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. bring to a boil and cook until the rice is almost tender, about 10 minutes.
• 4 stir the coconut milk into the soup. bring back to a simmer and then stir in the shrimp. simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
• 5 stir in the black pepper, lemon juice, and parsley.

Crawfish Balls With Cilantro Chutney

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 onion, peeled and quartered
• 2 bird's-eye chilies, green, stemmed and seeded
• 4 slices stale bread (or up to 1/4 cup bread crumbs) (optional)
• 1 teaspoon ginger, grated fresh (or more to taste)
• 1 teaspoon garlic, finely minced
• 2 lbs crawfish tails, peeled with juice
• 1 egg, beaten
• 3 tablespoons cilantro, tightly packed, chopped
• 3 tablespoons green onions, chopped
• 1 teaspoon red chili powder, hot
• salt, to taste (about 1 teaspoon)
• breadcrumbs, for coating
• 1 cup cilantro leaf, tightly packed
• 1/2 cup coconut, grated
• 2 bird's-eye chilies, green
• 6 garlic cloves
• 1 -2 lime, juiced
• salt, to taste
• sugar, to taste

Recipe

• 1 for crawfish balls: combine onion, chiles, bread, ginger and garlic in a food processor. grind until smooth. add crawfish tails and grind again. in a large mixing bowl, blend egg, cilantro, green onion, chili powder and salt. add crawfish mixture and blend by hand. shape into balls the size of walnuts and roll in bread crumbs. bake 20 minutes at 350 degrees. (or, flatten balls and fry in butter until crisp and golden brown, or deep-fry in oil.).
• 2 to make chutney: grind to a paste in a food processor cilantro, coconut, chiles and garlic. add lime juice, sugar and salt to taste. serve, or refrigerate.

Crawfish Boudin Cakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 2 celery ribs, chopped fine
• 1 green pepper, chopped fine
• 1 medium onion, chopped fine
• 1 cup raw rice, popcorn, jasmine or 1 cup rice
• 1 2/3 cups fish stock or 1 cup chicken stock and 2/3 cup water
• 1 teaspoon table salt
• 1/2 lb cooked shelled crawfish tail

Recipe

• 1 in a saucepan, melt the butter. add the celery, green pepper and onion and saute 2 minutes. stir in the rice. add the fish stock (or chicken stock and water) and salt. bring to a boil, cover, reduce heat, and simmer until the rice is tender, about 20 minutes.
• 2 chop the crawfish and stir inches taste for seasoning and add salt if needed. let the rice cool slightly. whir in a food processor just long enough to chop the mixture, but not so long that it becomes a puree.
• 3 form the mixture into eight cakes by hand and put them on a buttered baking sheet or pack the rice lightly into small ramekins and unmold onto the sheet. when ready to serve, heat in a 350°f oven for 15 to 20 minutes and then transfer to plates with a wide metal spatula.

Brazilian Fish & Coconut Milk Stew (low Carb)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb fresh cod (or other fleshy fish)
• 2 limes, juice of
• 1 teaspoon salt
• 2 tablespoons oil
• 2 onions, diced
• 1 bell pepper, diced (any color)
• 3 garlic cloves, minced
• 6 tomatoes, peeled seeded, diced
• 2 cups coconut milk
• 1 teaspoon old bay seasoning
• pepper

Recipe

• 1 fish marinade:.
• 2 mix juice of 2 limes and salt in a glass or plastic bowl - lay your fish in the bowl and try to cover as much as possible. refrigerate for 30 minutes.
• 3 while marinating - heat oil in your soup pot - saute onions and peppers until onions are opaque. add garlic and saute for another minute. add tomatoes and let simmer for approximately 10 minutes or until tomatoes have reduced somewhat.
• 4 stirr in coconut milk and fish including the marinade, old bay seasoning and pepper. do not add any more salt - this recipe borrows its salt from the fish and the "old bay" seasoning. bring to a boil then reduce heat and simmer for 10 minutes or until fish is cooked and chunked apart.
• 5 serve.

Crawfish étoufée

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup butter or 1/4 cup margarine
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 medium green bell pepper, chopped
• 4 garlic cloves, minced
• 1 large shallot, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2-1 teaspoon ground red pepper
• 1 (14 1/2 ounce) can low sodium chicken broth
• 1/4 cup shopped fresh parsley
• 1/4 cup chopped fresh chives
• 2 lbs cooked peeled crawfish tails or 2 lbs frozen cooked crawfish tails, thawed & drained
• hot cooked rice (your regular recipe)
• chopped fresh chives (optional)
• ground red pepper (optional)

Recipe

• 1 melt butter in a large dutch oven over medium-high heat.
• 2 add onion and next 4 ingredients; sauté 5 minutes or until tender.
• 3 add flour, salt and red pepper; cook, stirring constantly, until caramel colored(about 10 minutes).
• 4 add the next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly.
• 5 stir crawfish; cook 5 minutes or until thoroughly heated.
• 6 serve with rice.
• 7 garnish, if desired.

Butterflied Shrimp In Wine

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1/8 teaspoon pepper
• 1 egg
• 3 tablespoons butter
• 2 tablespoons parsley
• 1/3 cup dry vermouth
• 1/4 teaspoon salt
• 1 lb large shrimp
• 1/2 cup flour
• 2 tablespoons oil

Recipe

• 1 combine broth, vermouth salt & pepper and set aside.
• 2 remove shells and butterfly shrimp, devien rinse and pat dry with paper towels.
• 3 coat shrimp with beaten egg, then flour.
• 4 over medium heat add butter & oil until bubbly.
• 5 cook shrimp until pink 1-2 minutes each side.
• 6 stir in vermouth mixture, cook for about 1 minute.
• 7 garnish with lemon & parsley.

Brazilian Moqueca

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb shrimp
• 1 lb mussels (new zealand green lip mussels or mediterranean black mussels work best)
• 1 lb fish fillets (halibut, grouper, snapper or cod) or 1 lb fish steaks (halibut, grouper, snapper or cod)
• 2 tablespoons lime juice, plus more for seasoning
• 2 tablespoons vegetable oil
• 3 thai bird chilies or 1 habanero pepper
• 6 garlic cloves, minced
• 2 onions, sliced thin
• 2 tablespoons tomato paste
• 1 cup coconut milk
• 2 tablespoons almond butter
• 4 tablespoons cilantro leaves, minced
• 2 cups fish stock

Recipe

• 1 marinate the fish for 1 hour in half the lime juice. pat dry and lightly brown over high heat in the oil in a large pot.
• 2 add the vegetables, herbs and spices. saute briefly and, when glassy, add the tomato paste. stir, and add the fish stock and bring to a boil.
• 3 remove the fish and let rest on a plate; continue to boil the stock. after stock has reduced by 1/3, add the coconut milk and simmer until soup has thickened.
• 4 add the shrimp and cover, cooking for a minute or so to cook shrimp through. add the fish and mussels back to the pot, cook until mussels have opened.
• 5 season with salt and lime juice, swirl in the almond butter and serve.

Corn Blini With Smoked Salmon And Chive Cream

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 1/3 cup light sour cream
• 1 tablespoon minced fresh chives
• 1 ear shucked corn (about 1 to 1 1/2 cups)
• 1/3 cup flour
• 2 tablespoons yellow cornmeal (fine ground)
• 1/2 cup milk
• 1 large egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• cooking spray
• 4 ounces smoked salmon, cut into 24 strips (2-inch wide)
• chopped fresh chives (optional)

Recipe

• 1 combine sour cream and chives in a small bowl. cover and chill.
• 2 cut kernels from ear of corn. scrape remaining pulp from cob using the dull side of a knife blade. discard cob. set corn aside.
• 3 lightly spoon flour into a dry measuring cup; level with a knife. combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. combine milk and egg yolk in a small bowl, stir well with whisk. add milk mixture to flour mixture, and stir with a whisk until just moist. stir in corn, salt, and pepper.
• 4 place egg in a bowl, beat with a mixer at high speed until foamy. gently fold egg mixture into corn mixture.
• 5 heat a large nonstick skillet over medium heat. coat pan with cooking spray. spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. cook 2 minutes or until tops are covered with bubbles and edges begin to set. carefully turn blinis over, cook for 1 more mintue. transfer blinis to a serving platter, and arrange in a single layer; keep warm. repeat process with the remaining batter. top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. garnish with chopped chives, if using.
• 6 makes 8 servings.

Crawfish And Cream Over Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 lb linguine or 1 lb fettuccine pasta
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 2 tablespoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 cup dry wine
• 2 cups heavy cream
• 1 tablespoon fresh lemon juice
• 1 lb crawfish tail
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh parsley leaves
• 1 cup grated parmesan cheese
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano leaves
• 1 tablespoon dried thyme

Recipe

• 1 cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. drain, reserving 1/4 cup of the cooking liquid. return to the pot and toss with the olive oil and reserved cooking liquid. cover to keep warm.
• 2 in a large saute pan or skillet, melt the butter over medium-high heat. add the onions and cook, stirring, until soft, about 5 minutes. add the garlic, 2 teaspoon of essence, salt, and cayenne, and cook, stirring, for 1 minute.
• 3 add the wine and cook over high heat until nearly all evaporated. add the cream lemon juice and cook, stirring occasionally, until slightly reduced. add the crawfish tails and cook, stirring, to warm through.
• 4 add the onions and parsley and cook for 1 minute.
• 5 add the cooked pasta and toss to coat with the sauce. cook until the pasta is warmed through, about 1 minute. remove from the heat and add 1/2 cup of the cheese.
• 6 turn out into a serving bowl and top with the remaining 1/2 cup of cheese. serve.

Crawfish And Grits

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 lb peeled crawfish tail
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 2 cups beef stock
• 3 cups half-and-half
• 1 1/2 cups quick-cooking grits
• 1/2 cup freshly grated parmigiano-reggiano cheese

Recipe

• 1 in a mixing bowl, toss the crawfish tails with salt and cayenne.
• 2 in a 3-quart saucepan, over medium heat, add the olive oil.
• 3 when the oil is hot, add the onions.
• 4 season the onions with salt and cayenne.
• 5 saute for 2 minutes, or until the onions are soft.
• 6 add the crawfish and garlic.
• 7 continue to cook for 2 minutes.
• 8 add the stock and half and half to the pan.
• 9 season with salt and cayenne.
• 10 bring the liquid to a boil.
• 11 reduce the heat to medium-low and simmer for 2 minutes.
• 12 add the grits and stir constantly until they are very tender, about 10 minutes.
• 13 add the cheese and stir to mix and melt it.

Cilantro Pesto Grilled Shrimp

Total Time: 51 mins Preparation Time: 45 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 1/2 lbs large shrimp, peeled,deveined,tails left on (about 36)
• 3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
• 2 tablespoons pine nuts
• 1 teaspoon minced garlic
• 1 pinch ground cumin
• salt & freshly ground black pepper, to taste
• 1/2 cup extra virgin olive oil

Recipe

• 1 place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
• 2 set aside to marinate for 30 minutes.
• 3 preheat a grill to high heat, or preheat the broiler.
• 4 thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
• 5 grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
• 6 remove the shrimp from the skewers and place them in bowl.
• 7 toss with the remaining 6 tablespoons pesto, and serve immediately.
• 8 for pesto: place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
• 9 add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
• 10 with the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
• 11 transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
• 12 makes about 3/4 cup.

Artichoke-crab Bake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (6 ounce) cans lump crabmeat, drained well
• 1 cup swiss cheese, cubed
• 1/3 cup chopped green pepper
• 1/4 cup chopped onion
• 1 teaspoon salt
• 1/3 cup mayonnaise
• 2 teaspoons lemon juice
• 1 (14 ounce) can small artichoke hearts, packed in water, drained

Recipe

• 1 preheat oven to 375 dgrees f.
• 2 combine crabmeat, swiss cheese, green pepper, onion, and salt. (and any added spices.).
• 3 blend mayonnaise and lemon juice; toss with crab mixture.
• 4 spray a baking dish with non-stick cooking spray. place artichoke hearts on bottom of baking dish; pour crabmeat mixture over the artichokes.
• 5 cover and bake for 35 minutes or until heated through.

Crawfish And Sausage Bisque

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 12 ounces crawfish tails
• 1 (10 1/2 ounce) can cream of potato soup
• 2 ounces light cream cheese
• 1 (14 3/4 ounce) can creamed corn
• 1 (15 1/4 ounce) can whole kernel corn
• 1/2 pint fat-free half-and-half
• 8 ounces smoked turkey sausage
• 1/2 tablespoon cajun seasoning
• 1/2 teaspoon pepper
• 1 tablespoon whole wheat flour

Recipe

• 1 combine all ingredients in a crock pot and cook on high for 2 hours.

Chicken With Coconut And Lime

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 limes, zested and juiced
• 1 lb boneless skinless chicken breast
• 1/2 cup coconut milk
• salt and cayenne pepper
• 1 teaspoon asian fish sauce (nam pla)
• 4 scallions, minced for garnish
• 1/4 cup cilantro, minced for garnish

Recipe

• 1 marinate chicken in half of the lime juice while preheating your broiler. adjust rack so it is about 4 inches from heat source. (chicken can also be grilled if you prefer.).
• 2 warm the coconut milk over low heat and season with a pinch of cayenne pepper. add the lime zest.
• 3 put chicken under the broiler smooth side up. when chicken is nicely browned on top (after about 6 minutes) it is done. transfer to a warm platter.
• 4 add half of the remaining lime juice to the coconut milk mixture. add the fish sauce and taste to adjust seasoning as needed, adding salt or more cayenne to taste.
• 5 spoon a bit of sauce over and around the chicken breasts and garnish with cilantro and scallions. sprinkle with remaining lime juice. serve with rice, passing remaining sauce.

Crawfish Boulets

Crawfish Bisque Balls

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 lbs peeled crawfish tails
• 1 medium onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 cup plain breadcrumbs
• 2 eggs, lightly beaten
• 1 1/2 teaspoons salt (to taste)
• 1/2 teaspoon red pepper (to taste)
• 2 tablespoons chopped fresh parsley
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 4 cups water
• 2 teaspoons salt (to taste)
• 1/2 teaspoon red pepper (to taste)
• 1 (8 ounce) can tomato sauce
• 1 lb fresh crawfish tail
• 1/4 cup chopped green onion (optional)
• 1/4 cup chopped fresh parsley (optional)
• cooked rice

Recipe

• 1 bisque balls: using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
• 2 mix in bread crumbs, eggs, salt, red pepper & parsley. form into small balls (slightly smaller than a golf ball).
• 3 place on greased baking sheet. bake 20 minutes at 350*.
• 4 gravy: heat oil in large, heavy pot. stir in flour. continually stir until roux is a caramel color. add onions & celery & saute' until veggies are tender.
• 5 add water, salt, red pepper, & tomato sauce. let boil a few minutes.
• 6 add crawfish balls & remaining 1 lb crawfish tails. simmer 20 minutes or more. adjust seasoning if needed.
• 7 if desired, add the chopped green onions & parsley just prior to serving.
• 8 serve over cooked rice.

Crawfish And Cheese Tart

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 pie dough, chilled (homemade or store bought enough for a 10-inch pie shell)
• 3 tablespoons butter
• 1/4 cup diced red pepper
• 1/2 cup diced onion
• 3 tablespoons flour
• 1 lb crawfish tail
• 1 cup grated monterey jack pepper cheese
• 2 tablespoons chopped green onions
• salt and cayenne

Recipe

• 1 preheat oven to 350 degrees f.
• 2 on a floured surface roll out dough to a 10-inch circle. transfer to a large lightly-greased cookie sheet.
• 3 in a saute pan melt butter. when it begins to foam add red peppers and onions and cook for 2 minutes. add flour and cook, stirring, for 3 minutes. add crawfish and cook for 2 minutes more. remove from heat and fold in cheese and green onions. season to taste with salt and cayenne.
• 4 mound crawfish mixture in center of pastry circle, leaving a 2 to 3-inch border of pastry. fold excess pastry up over filling, layering it over, but not completely covering filling. work around circle, continuing to fold over previous fold, until it forms a rustic, freeform tart. slide cookie sheet into oven and bake for 35 minutes.

Cilantro Tuna Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 (6 ounce) cans albacore tuna in water, drained
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 cup fresh cilantro, finely chopped

Recipe

• 1 combine all ingredients. chill for at least an hour.
• 2 if i don't have any jalapeno's on hand i use canned smoked jalapeno's, less heat.

Cilantro-lime Salmon

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 2 tablespoons sour cream
• 1 green onion, chopped
• 1 tablespoon cilantro, minced
• 1 garlic clove, minced
• 1/4 teaspoon fresh gingerroot, minced
• 1/8 teaspoon salt
• 1 dash ground cumin
• 1 dash pepper
• 1 dash crushed red pepper flakes
• 12 ounces salmon (two 6 inch salmon fillets)
• lime wedge

Recipe

• 1 in a small bowl, combine all ingredients except salmon and lime wedges.
• 2 place fillets skin side down in a greased 1 1/2 quart microwave-safe dish and top with sour cream mixture.
• 3 cover and microwave on high for 4 to 6 minutes or until fish flakes easily with a fork.
• 4 serve with lime wedges.

Cilantro-marinated Shrimp With Fruit

Total Time: 24 hrs 25 mins Preparation Time: 25 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 2 lbs large shrimp, with tails shelled devained and cooked
• 1 medium avocado, cut into 3/4-inch cubes
• 1 medium mango, cut into 3/4-inch cubes
• 1 cup small fresh strawberries, halved
• fresh cilantro stem

Recipe

• 1 in large nonmetal bowl, combine vinegar, oil, honey, lemon juice and salt; mix well. stir in chopped cilantro. add shrimp; toss to coat. cover; refrigerate at least 1 hour to marinate.
• 2 2. to serve, remove shrimp from marinade; reserve marinade. arrange shrimp on large platter. add avocado, mango and strawberries to marinade; toss to coat. surround shrimp with avocado, mango and strawberries. drizzle some of the reserved marinade over top; discard remaining marinade. garnish with cilantro sprigs. serve with decorative toothpicks or cocktail forks.

Cilantro-lime Vinaigrette Or Marinade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup water
• 1 (2/3 ounce) packet good seasonings italian salad dressing mix
• 3 tablespoons fresh lime juice
• 1/2 cup oil
• 1 -2 tablespoon chopped fresh cilantro

Recipe

• 1 whisk together all ingredients.
• 2 serve atop greens, avocado, tomato and shrimp for a fabulous salad or use as a marinade with chicken, flank steak, fish or shrimp.