Crawfish Étouffée | Southern Living
In Louisiana, crawfish season signals the arrival of spring. This classic Cajun étouffée starts with a simply seasoned roux. Enriched with crawfish fat, the recipe closely resembles the original 20s dish created by Mrs. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel. A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add tomatoes. Mrs. Hebert did not.
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This Cajun Seafood Casserole Recipe Changes Everything!
This Cajun Seafood Casserole Recipe is a twist on a classic that will have your family asking for it again and again! Its surprisingly simple to make and packed with flavor, so make it tonight and see for yourself!
This cheesy seafood casserole is a quick and easy dish that can be made in just a few minutes. It's perfect for a casual dinner or a special occasion, and it's sure to be a hit with your family!
How to make a Simple Cajun Seafood Recipe in 30 minutes or less.
#seafoodrecipes #casserolerecipe #cajunrecipes
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Measurements Used
1/2 pound Fish
1 pound Shrimp
1/2 pound Scalloped
1/2 cup Swiss Cheese
1/4 cup to 1/2 cup Parmesan Cheese
Hunter's Seafood Seasoning -
Cajun Seasoning
1/4 cup Fresh Parsley
3 to 4 tablespoon Butter
5 to 6 Garlic Cloves
1/2 medium Onions sliced
1/2 cup to 3/4 cups Heavy whipping cream
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Seafood Crawfish Shrimp Rice Casserole
Seafood Dish make with southern love!
Crawfish Burrito Casserole by The Cajun Ninja
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CAJUN CRAWFISH BREAD
I’m just going to say this first...THIS WAS FUN! I’m a Midwest girl, I don’t make a lot of Cajun food, but I think being adventurous in the kitchen in the best part of cooking in general! I gave it my best! It’s a great recipe! I would definitely make it again. Thanks to Keith in Louisiana for inspiring me! Make sure you read the notes at the bottom of the recipe as well because I made this recipe two different ways! We liked both methods!
CAJUN CRAWFISH BREAD
1 - 12 ounce loaf French bread, sliced in half, lengthwise
1/2 cup mayonnaise
2 Tablespoons salted butter
3/4 cup chopped sweet onion
3 cloves of fresh garlic, minced
1 pound cooked crawfish tails, rough chopped
3/4 cup chopped green onion
2 Tablespoons chopped fresh parsley
1-1 1/2 teaspoons Cajun seasoning
1 - 8 oz brick of softened cream cheese
1/2 cup grated Parmesan Cheese
3/4 cup shredded Pepper Jack Cheese
1/2 teaspoon sweet paprika
LETS MAKE IT-
Preheat oven to 375. Line a rimmed baking sheet with parchment paper. Set aside.
In a skillet over medium heat, melt the butter and add the sweet onion and garlic. Sauté for 5 minutes. Add the crawfish, green onions, and parsley . Stir and sauté for several minutes. Add Cajun seasoning and cream cheese, stir to melt and remove from heat. Add the Parmesan cheese and pepper jack cheese, stir to combine. Divide the mayonnaise between the two pieces of French bread. Spread evenly. Divide the crawfish mixture between the two piece of bread. Sprinkle with the paprika. Bake for 15 minutes, and then broil on high for 2 minutes. Remove from oven, let cool for 3 minutes, then slice into pieces and serve. Enjoy!
OPTIONAL COOKING METHOD: Mix in the Mayo with the cream cheese. Leave out the cheeses and add them to the top of the bread before baking. We liked both methods! ????????
Louisiana Crawfish Quiche
Crawfish Quiche
A wonderful dish just made for a Brunch. Based on Chef Emeril Lagasse's recipe hit’s on all points.The Cream the egg the crawfish all work together to satisfy your savory pallet and the flaky pie crust, well you have got to give this a try.
@DarlenesTable
Ingredients
* 1-11 inch prebaked deep dish crust.
* 3 tablespoons unsalted butter
* 1/2 cup finely diced yellow onions
* 1/2 cup finely diced red bell peppers
* 2 teaspoons chopped garlic
* 1/4 teaspoon salt + 1/8 teaspoon salt
* 1/8 teaspoon cayenne
* 1/2 lbs peeled crawfish tails
* 4 eggs
* 1 cup heavy cream
* 1/4 teaspoon freshly ground black pepper
* Dash of Hot Sauce (Tabasco recommended)
* 1/4 teaspoon Worcestershire sauce
* 3 tb/s chopped fresh chives, plus more for garnish
* 1/4 cup grated
* 1/2 cup grated fine Parmigiana Reggiano
* 1 cup grated sharp white cheddar
Note: Directions for making a pie crust is not part of this recipe. You can either purchase an 11 inch store bought pie crust or make your own. I have a separate recipe for making pie crust as well as a YouTube video. But whatever the case, Pre-bake pie shell until lightly brown and let cool.
Directions:
1. Preheat oven temperature to 375 degrees F.
2. Melt the butter in a medium sauce pan over medium heat. Add the onions, bell peppers, garlic, 1/4 Teaspoon salt, and 1/8 Teaspoon cayenne. Saute for 3 minutes. Add the crawfish tails and sauté for 1 to 2 minutes. Remove from the heat and cool slightly.
3. In a mixing bowl, whisk together the cream, eggs, and add 1/8 salt, black pepper, hot sauce, Worcestershire sauce, chives, and grated Parmesan. Arrange the crawfish mixture evenly into the pastry shell. Sprinkle the grated cheeses over the crawfish. Pour the cream mixture over the crawfish.
4. Bake for approximately 40 minutes or until the center sets and top is golden. Remove from the oven and cool for 5 minutes, before slicing. Garnish with fresh chives and serve warm.
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