Crawfish is an important type of mixed seafood. It has sweet, tender meat and is endowed with multi-variety cooking qualities. Though it is always good to dine at the best crawfish restaurant, if you can cook crawfish at home, then nothing is better than this. To beginners, Crawfish may feel like an impossible delicacy to prepare, but with the right recipes at your disposal, you can recreate the restaurant experience at home.
The five easy and yummy crawfish recipes will be introduced to new readers of mixed seafood dishes and those who have just begun to cook such delicacies.
• Classic Crawfish Boil
As for boiling crawfish or crawfish seafood, it is hard to think of anything more symbolic for the region than the traditional crawfish seafood boil. This delicious recipe is easy to put together, entertaining, and perfect for a casual party that is as enjoyable as eating in the best crawfish joint.
Ingredients:
2 pounds of fresh crawfish
4 quarts of water
Crawfish boil seasoning ½ cup crawfish boil, homemade or store-bought 1/4 cup Crawfish Boil, homemade or store-bought
2 lemons, halved
4 small red potatoes
75g butter, 1 red chili chile, deseeded and finely chopped 2 large cloves garlic, peeled and chopped 2 ears of corn, cut into 3 pieces
1 smoked sausage cut longitudinally (optional)
Instructions:
- Don’t soak crawfish because doing so will wash away the fats that help the crawfish to taste good.
- In a large pot, heat water put seasoning, and lemons inside the water, and wait for it to boil. Juice the lemons directly into the water and then add the lemons in.
- Throw in the potatoes and simmer for ten minutes.
- Lastly, put the corn and sausage (if is going to be used,) then continue cooking for another 5 minutes.
- Lastly, promote the heat level to high and then put the crawfish inside and cook for 3 to 5 minutes or until pink/red.
- Throw away the water and make everything easily sharable on a big platter or newspapers for finger-fooding.
If you’re a seafood enthusiast interested in improving your boil skills, the Louisiana Boil Crawfish Crab Shrimp Seasoning is essential in your kitchen. Boasting the simplicity of being a powdered combination, this garlic and onion, paprika and lemon blend offers the right balance of taste in every application.
Louisiana Boil Crawfish Crab Shrimp, 5 Oz (Pack of 4)
- Perfect blend of garlic, onion, paprika, lemon.
- Consistent, delicious results.
- Convenient powdered boil.
- Enhances crawfish, crab, and shrimp flavor.
• Crawfish Étouffée
A popular Cajun dish, crawfish étouffée delivers crawfish seafood taste into a classic dish. If you have ever tasted this meal in the best crawfish restaurant you will be shocked when you are told you can prepare it by yourself.
Ingredients:
1 pound cooked crawfish tails, not tail meat, peeled and deveined
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 small onion, diced
1 bell pepper, diced
2 celery stalks, diced
Use 2 cups of chicken or seafood stock.
1 teaspoon Cajun seasoning
Serve made white rice
Instructions:
- Heat butter in a large skillet on medium heat. Cautiously pour the flour into the pot and stir continuously to create a roux. In the course of preparing it, you need to cook it until it turns a golden brown color.
- Add the onion, bell pepper, and celery, and sauté. Sauté until softened.
- Add the stock gradually and stir it until you have a sauce-like consistency.
- Then add the crawfish tails and the Cajun seasoning. Simmer for 10 minutes.
Serve hot over a bed of rice.
• Crawfish Pasta Alfredo
Are you craving something comforting that is packed with crawfish seafood? This is what crawfish pasta Alfredo looks like, and it’s sure to make any eater remember the opportunity to try the excellent delicacy at a restaurant with ease.
Ingredients:
1 pound cooked crawfish tails
12 ounces fettuccine or linguine
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
NOAD ¼ cup of butter AND 1/2 cup grated Parmesan cheese
1 teaspoon paprika
Salt and pepper to taste
The ingredients are, 4 cloves of garlic, minced, 1 teaspoon of cumin, 4 tablespoons of olive oil, salt, freshly ground black pepper, and freshly chopped parsley.
Instructions:
- The pasta should be cooked while following the direction that comes with the pack. Drain and set aside.
- Coat the olive oil heated in a large skillet making sure it is hot on a medium flame. Add the garlic and continue sauté the garlic until the aroma is developed.
- They add the cream before heating the mixture to a gentle simmer. Add in the Parmesan cheese and the paprika.
- Throw into the sauce the crawfish tails and simmer for 3-5 minutes.
- Put the pasta into the sauce, mix well, and serve with lots of ground black pepper and chopped parsley.
• Crawfish Tacos
As for recipes that are quite exotic but interesting if you love crawfish seafood, crawfish tacos are worth trying. This basic recipe produces succulent enhancement in taste that is perfect for any dining occasion or can even challenge a dish somewhere at the premier crawfish restaurant.
Ingredients:
1 pound cooked crawfish tails
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
8 small flour or corn tortillas
Shredded lettuce
Diced tomatoes
Sliced avocado
Sour cream or hot mayonnaise (optional).
Instructions:
- Heat the olive oil in a skillet and place on medium heat. Pour in the crawfish tails and then sprinkle a seasoning mix of chili powder, cumin, and garlic powder. Cook for 3–4 minutes.
- Heat tortillas in the skillet without oil or in the microwave.
- After that, prepare the tacos by placing the crawfish on top of the lettuce, tomatoes, and avocado. Top with sour cream or spicy mayo, just in case, to add some kick to your taco.
- Best served with lime wedges, for adds an extra kick of flavor.
• Crawfish Salad
If you are a fan of crawfish seafood, the best way to enjoy the sea fruit with something lighter and more energizing than boiled crawfish is the crawfish salad. I joked that this would be appropriate for the best crawfish restaurant; it is that tasty.
Ingredients:
1 pound cooked crawfish tails
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/4 cup diced celery
1/4 cup chopped green onions
Salt and pepper to taste
Mixed greens, / crackers to serve
Instructions:
- To make the dressing, combine the mayonnaise, Dijon mustard, and lemon juice in a large bowl.
- Place celery followed by the green onions, and crawfish tails into the bowl. Toss to coat evenly.
- Season with salt and pepper.
- Drink the shrimp repellent chilled. Serve it over a bed of mixed greens or as an appetizer with crackers.
- If you’re still skeptical about your crawfish cooking abilities here are some tips you may find beneficial.
