Type what you have

Ingredients

• ✓ crawfish
• spaghetti
• oil
• cream of mushroom soup
• cream of chicken soup
• cajun seasoning
• garlic powder
• cheddar cheese
• tomato
• parsley flakes

Instructions

1. 1 Bring a large pot of water to a boil; add crawfish and boil until bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
4. 4 Whisk together cream of mushroom and chicken condensed soups, Cajun seasoning, and garlic powder in a medium saucepan over medium heat until warm and well combined. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
5. 5 Mix together cooked spaghetti, tomatoes, and crawfish in the prepared baking dish. Add cheese sauce and mix thoroughly. Sprinkle the top with remaining 1 cup Cheddar cheese and parsley.
6. 6 Bake in the preheated oven until cheese is melted and edges are golden brown, about 35 minutes.

By Shelley Lee

Ingredients

• ✓ crawfish
• butter
• mushroom
• white wine
• all-purpose flour
• salt
• red pepper flakes
• milk
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins.
2. 2 In a skillet, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crawfish tails and simmer for another 5 minutes.
3. 3 Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
4. 4 Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika.
5. 5 Bake in preheated oven for 10 to 15 minutes or until heated through.

By Kathleen Burton

Ingredients

• ✓ crawfish
• butter
• green onion
• butter
• cream of potato soup
• cream of mushroom soup
• corn
• cream cheese
• half-and-half
• cayenne pepper

Instructions

1. 1 Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. 2 In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

By STKA

Ingredients

• ✓ crawfish
• butter
• green onion
• green bell pepper
• garlic
• flour
• processed cheese food
• half-and-half
• cajun seasoning
• tomato
• fettuccini pasta
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
2. 2 Add crawfish meat; cover and simmer for 20 minutes.
3. 3 Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
4. 4 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
5. 5 Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

By Jessica

Ingredients

• ✓ crawfish
• vegetable oil
• margarine
• onion
• green bell pepper
• garlic
• cream of mushroom soup
• tomato
• green chile pepper
• parsley
• salt
• black pepper

Instructions

1. 1 In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
2. 2 Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
3. 3 Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

By Jason Poche

Ingredients

• ✓ crawfish
• butter
• all-purpose flour
• onion
• green onion
• milk
• cream-style corn
• corn
• cream of potato soup
• creole seasoning
• worcestershire sauce
• pepper sauce
• salt

Instructions

1. 1 Melt butter in a large pot over low heat and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
2. 2 Add onions and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend and cook over medium heat for 20 minutes. Add crawfish and cook for 20 more minutes.

By LucyF

Ingredients

• ✓ crawfish
• butter
• olive oil
• garlic powder
• mushroom
• green onion
• parmesan cheese
• parsley
• half and half
• red pepper
• creole seasoning
• salt
• black pepper

Instructions

1. 1 In a large skillet over medium heat, heat butter and olive oil together. Saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes.
2. 2 Add crawfish and onions. Reduce heat to low and cook for 5 minutes.
3. 3 Stir in Parmesan cheese, parsley, and half and half. Simmer for 5 minutes and stir in crushed red pepper and Creole seasoning. Salt and pepper to taste.

By Tammi Roberts

Ingredients

• ✓ crawfish
• garlic
• bay leaf
• crab boil
• shrimp and crab boil seasoning
• salt
• black pepper
• red potato
• orange
• lemon
• artichoke
• mushroom
• green bean
• onion
• baby corn
• smoked sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
3. 3 Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
4. 4 Stir in sausage; cook 5 minutes more.
5. 5 Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
6. 6 Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.

By IMANKAY

Ingredients

• ✓ crawfish
• water
• shrimp and crab boil
• seafood seasoning
• red potato
• corn
• andouille sausage
• seafood seasoning
• water

Instructions

1. 1 Combine water, dry crab boil, and seafood seasoning in a multifunctional pressure cooker, such as an Instant Pot. Add live crawfish. Close and lock the lid. Select High pressure, according to the manufacturer's instructions; set timer for 0 minutes. Allow 15 minutes for pressure to build. As the pressure builds it will steam crawfish.
2. 2 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Carefully pour crawfish and liquid into a large bowl and let sit for 30 minutes to soak while you prepare the rest of the meal.
3. 3 Add potatoes, corn, andouille sausage, and 1 tablespoon seafood seasoning to the pot. Pour in water and stir until evenly combined. Close and lock the lid.
4. 4 Select High pressure according to the manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Divide mixture between 4 plates and serve with crawfish.

By Soup Loving Nicole