Crawfish Recipes

Do you want to try cooking crawfish several different ways? Here are some great ways you can cook and serve your crawfish.

One famous way of enjoying crawfish is by boiling them. But this is not the only way you can enjoy those luscious crawfish. There are several other ways to cook them and below are a few recipes that might entice you.

The first recipe is called Cajun Crawfish and Shrimp Etouffe.

You would need the following ingredients:
1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp – peeled and deveined

To start, heat the oil in a big skillet on medium heat. Slowly add the flour and stir continuously until the color turns brown. This would serve as your base sauce for the dish. Once the sauce is brown, place the onions, garlic, celery and bell pepper in the skillet and sauté for about 5 minutes. Add the chopped tomatoes and fish stock and season with seafood seasoning. Ease the heat of the skillet to low and let it simmer for about 20 minutes. Do not forget to stir once in a while. By this time, you may now season the sauce with cayenne pepper (which is optional) and hot pepper sauce. Add the crawfish and shrimp simmer for about 10 minutes or until cooked and serve.


The second recipe that you could enjoy is called Crawfish Pasta.

Prepare the following ingredients:

3/4 cup butter
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped green onion top
2 cloves minced garlic
1 teaspoon seafood seasoning
1/3 cup white zinfandel wine
1/8 teaspoon crab boil
1 (26 ounce) can cream of mushroom soup
1 (12 ounce) package of frozen crawfish, thawed, do not drain
Bow tie pasta, cooked
1-2 teaspoon rosemary
2 bay leaves

The first step would be to melt the butter and then sauté the onion, bell pepper and green onions until soft. You may then add the garlic, crawfish, seafood seasoning, crab boil and wine. Once again sauté for about 5 minutes and then add the mushroom soup and stir until blended. Let it simmer until the texture of the soup becomes smooth. There might be times that you would need to add a little water to thin out the soup. When the soup is smooth, toss the bowtie pasta a little at a time to ensure that the sauce is well distributed over the pasta.

Finally, another crawfish recipe would be Crawfish and Tasso Jambalaya.

Ingredients are as follows:

3 tablespoons vegetable oil
1 pound tasso ham, diced
2 cups onions, chopped
1/2 cup celery, chopped
1 cup red bell pepper, chopped
1 tablespoon garlic, minced
1 (15 ounce) can diced tomatoes
2 cups white rice
6 cups chicken stock
4 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons of your favorite Creole or Cajun seasoning
2 pounds Louisiana crawfish tails
1 cup green onions, sliced
Salt and black pepper to taste

Heat a 6 to 8 quart stock pot (bayou classic 6-8 quart anodized stockpot) at medium heat. Add the oil and sauté tasso ham until evenly brown. It is recommended to add 2 tablespoons of water in the pot to clean the bottom if the residue at the bottom of the pan is getting thick. When the tasso ham is brown, add the onions, sauté until brown and caramelized. In about 10 minutes, add the celery, bell peppers and garlic. Sauté until tender and translucent in color. After 5 minutes, put the tomatoes and the rice and sauté as well for about 2 minutes. At this point you may add the stock, bay leaves, Worcestershire sauce and creole or Cajun seasoning. Bring to a boil, cover and reduce the heat and let it simmer for at least 25-30 minutes. Do not stir. When all the liquid has been absorbed by the rice, turn the heat off, season with salt, black pepper and hot sauce. Stir in the crawfish tails and green onions, then cover and let it sit for about 10 minutes. Serve hot.