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Crawfish Recipes

Updated on January 11, 2011

Yummy Crawfish Recipes

Learn how to create and make some awesome tasting crayfish dishes. Crawfish are often referred to as crawdads, mudbugs or crayfish, and are freshwater crustaceans resembling small lobsters to which they are closely related. Most of the crayfish harvested in the United States come from Louisiana.

Crayfish in Louisiana are usually boiled live in a large pot with heavy seasoning, salt, garlic, cayenne pepper, lemon, bay leaves. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is included in the recipe and served. If you find your self at a crawfish boil or other Louisiana seafood meal, the entire body of the crayfish as well may be served and may be eaten. Claws of larger boiled specimens are often pulled apart to get at the meat inside. Another cajun culinary favourite is to suck the head of the crayfish to get all the flaverful juices, since all the seasoning and flavour can collect in the boiled interior.

Popular crawfish dishes in the cajun and creole cuisines of Louisiana include crawfish etoufee, bisque, crawfish pie, and crawfish boils.

" Suck the Head and Eat the Tail! " Yum, Yum!

How To Make Crawfish Pie

Crawfish Etoufee Recipe

Crawfish food farm ... See them live!

Chilled Crawfish

2 sm Onions; peel

2 tb Whole cloves

1 qt Dry white wine

1 qt Water

2 Cinnamon sticks

5 Cl garlic; peel

Pickling spice; to taste

Salt and fresh ground pepper

30 - 40 Fresh crawfish; rinse

Parsley sprigs; garnish

Lemon wedges

Prep the onions with cloves. In 8-qt saucepot, combine onions, water, wine, garlic, cinnamon, pickling spice, salt and pepper. Heat to boiling over high heat. Reduce heat to low and simmer 20 minutes to develop flavor. Add crawfish to simmering liquid; reheat to boiling and cook 5 minutes. Remove pot from heat. Cool the crawfish in liquid to room temperature. Drain and refrigerate the crawfish until ready to serve. Garnish with lemon wedges and parsley.

How to Peel Louisiana Crawfish

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