How To make Ecrevisse(Crawfish) Strudel with Two Sauces

Crawfish Monica

When we hit New Orleans Jazz and Heritage Festival (Jazz Fest), this is our favorite dish! If you can't make it to Jazz Fest, bring a little of the Jazz Fest to YOUR house! It's creamy, spicy as you want it to be, and puts those Springtime Louisiana crawfish to good use. Sources say that this dish was invented by Pierre Pete Hilzim, the president and head chef of Kajun Kettle Foods. He supposedly named it after his wife. Crawfish Monica has been served since 1982 at Jazz Fest, and for a long time, I think this may have been the ONLY place you could get it.

At the fairgrounds, they make is SUPER spicy; but I know that would be too much heat for my family, so I scaled back on the Cajun seasoning. I also added smoked sausage in my dish to add an extra dimension to my flavor profile. For those adverse or allergic to seafood, this would be nice with some good old chicken, too. Now I am pretty sure that the official recipe for Crawfish Monica is kept in a secret vault somewhere, maybe under a barrel of Louisiana Hot Sauce... but here is my version.

Filo Pastry and Seafood - Easy Recipe for fantastic Fingerfood Snack

Filo pastry is extremely thin but very easy to work with. Today I make Filo cups filled with delicious seafood salad. Such filo appetizers look fantastic and are delicious. Perfect fingerfood to share with your family and friends.
If you want more Fingerfood recipes let me know in the comment section!!

Ingredients for 12 Filo Cups

3 sheets of ready Filo Pastry
70g melted butter

For seafood salad
300g cooked crayfish tails
Extra virgin olive oil for drizzling
Lemon juice
Pinch of salt
80g mayonnaise
1 tbsp of ketchup
1 tbsp of greek yoghurt
1 tsp of fresh parsley
1 tsp of fresh chives
½ tsp of salt
1/3 tsp of white pepper

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Easy Crawfish & Shrimp Bread Recipe

cook time: 375° 15min/ Broil 2 mins
ingredients:
14oz French bread loaf
8oz cream cheese, soften
1-1.5 Tbs Cajun seasoning
12oz crawfish
12oz shrimp, small
3/4c sweet onion
3-4 cloves garlic, minced
1/2 c mayonnaise
4 Tbs butter
1/4 c grated Parmesan (May use less)
3/4 c cheese
3 Tbs parsley flakes
**For crisper bread place on a cooling rack**


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Crawfish Cream Sauce Prep

This video is about Crawfish Cream Sauce Prep

Six Minute Microwave Crayfish

Salty is back in the kitchen to share a cooking tip he recently received from the cockroach king.

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Crawfish Etouffee at Home

This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice. It’s huge on flavor and easy to make. One of our very favorites! Here is how to make it.

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MORE GREAT RECIPES:
Seafood Gumbo:
Chicken and Sausage Gumbo:
How to Make a Roux:
Cajun Seasonings:

Let’s talk about how to make crawfish etouffee.

Chapters:
0:00 What is Crawfish Etouffee?
0:28 Prepare the Roux
3:14 The Cajun Holy Trinity
4:05 Garlic / Spices
5:12 Seafood Stock
6:10 Variations
6:46 Finishing The Base
7:18 Crawfish Time!
8:30 Taste Test

Crawfish Etouffee Recipe

Ingredients:
4 tablespoons butter, or use peanut oil
4 tablespoons all-purpose flour
1 medium onion, chopped
1 medium bell pepper chopped (I use jalapeno for spicier)
1 stalk celery, chopped
4 cloves garlic, chopped
2 teaspoons Cajun seasonings or to taste
1 teaspoon cayenne pepper optional, for a spicier dish
Salt and pepper, to taste
2 cups chicken stock, or use seafood stock
1 pound crawfish tail meat, par-cooked
1 tablespoon chopped parsley
FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
Cooked rice for serving, if desired

Cooking Directions:
Heat a large pan or pot to medium heat and melt the butter.
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.
Add the onion, peppers, celery, and garlic. Stir and cook for 5 minutes to soften.
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.
Add the crawfish tails and warm them through.
Remove from heat and stir in the parsley.
Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!

Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:

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I hope you like it! Leave comments below, my friends! I love crawfish etouffee. I'd love to hear how you enjoy it in the comments below. Please share!

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