Type what you have

Ingredients

• ✓ crawfish tail
• cream cheese
• sour cream
• green onion
• garlic
• brown mustard
• liquid shrimp and crab boil seasoning
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
3. 3 Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
4. 4 Bake in the preheated oven until the top is lightly browned, about 20 minutes.

By CookingWithShelia

Ingredients

• ✓ crawfish tail
• butter
• cream cheese
• green onion
• mayonnaise
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
2. 2 In a large bowl, stir together cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir into the dip along with butter and the rest of the green onion. Mix well, cover, and refrigerate overnight to properly blend the flavors.

By KSHARP01

Ingredients

• ✓ crawfish tail
• farfalle pasta
• asparagus
• olive oil
• red onion
• red bell pepper
• green bell pepper
• mushroom
• grape tomato
• vinaigrette salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
3. 3 Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

By Linda

Ingredients

• ✓ crawfish tail
• creole seasoning
• butter
• onion
• green bell pepper
• garlic
• water
• black pepper
• cornstarch
• water
• bread loaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss crawfish tails with Creole seasoning in a bowl.
3. 3 Melt butter in a large saucepan over medium heat. Add onion and green bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic. Thin mixture with 1 cup water. Stir in crawfish tails; season with black pepper.
4. 4 Whisk cornstarch with 2 tablespoons water in a small bowl until smooth. Pour into the saucepan, stirring constantly, until crawfish mixture thickens, about 5 minutes.
5. 5 Cut tops off bread loaves; hollow out center to create a "boat." Place bread loaves on a baking sheet; spoon crawfish mixture into the center.
6. 6 Bake in the preheated oven until bread is warm and lightly toasted, about 10 minutes.

By Caren Lee

Ingredients

• ✓ crawfish tail
• shrimp
• saltine cracker
• scallion
• egg
• red bell pepper
• mayonnaise
• olive oil
• mustard
• garlic powder
• cayenne pepper
• seafood seasoning
• panko bread crumb
• olive oil

Instructions

1. 1 Mix shrimp, crawfish, crackers, scallions, eggs, bell pepper, mayonnaise, 2 tablespoons olive oil, dry mustard, garlic powder, cayenne pepper, and seafood seasoning together in a bowl until well combined.
2. 2 Form mixture into patties that are about 3 inches in diameter and 1/2-inch thick. Cover with a light coating of panko bread crumbs.
3. 3 Heat 1/2 cup oil in a deep skillet over medium to medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes per side.

By CookAholic

Ingredients

• ✓ crawfish tail
• bacon
• breakfast sausage
• jalapeno pepper
• monterey jack cheese
• cheddar cheese
• cream cheese
• muenster cheese
• vegetable oil
• all-purpose flour
• paprika
• white pepper
• garlic salt
• beer

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stir the breakfast sausage into the skillet, and cook until crumbly and no longer pink. Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once melted, stir in the crumbled bacon, breakfast sausage, and chopped crawfish tails. Set aside.
2. 2 Remove the stems from the jalapenos, and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me, I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger, and stuff with the meat and cheese mixture (you remembered the gloves, right?). Place the stuffed jalapenos onto a dish, and freeze overnight or until solid.
3. 3 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until combined, then quickly whisk in the beer until a batter has formed.
4. 4 Use a skewer to stab a frozen jalapeno, then dip it into the batter until coated. Place the jalapeno in the hot oil, and hold for a few seconds just below the surface, before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.

By Lori

Ingredients

• ✓ crawfish tail
• white pepper
• sea salt
• nutmeg
• basil
• heavy cream
• seafood stock
• garlic
• red bell pepper
• celery
• onion
• butter
• acorn squash
• five-spice powder
• cinnamon
• butter
• brown sugar

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Ingredients

• ✓ crawfish tail
• bow tie pasta
• butter
• garlic
• salt
• pepper
• onion
• red pepper flakes
• heavy cream
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, melt butter in a large, deep skillet over medium heat; add garlic. Cook and stir for 1 to 2 minutes; season with salt and black pepper. Stir in onion and ½ tablespoon pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continuously, for 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.
3. 3 Add heavy cream to the skillet; bring to a boil. Reduce heat to low; simmer until thickened. Stir in remaining ½ tablespoon pepper flakes; return sauce to a simmer for 2 to 3 minutes.
4. 4 Serve crawfish and sauce over pasta; garnish with green onions.

By Richard and Suzanne

Ingredients

• ✓ crawfish tail
• long grain rice
• green bell pepper
• onion
• green onion
• chicken broth
• tomato
• green chile pepper
• margarine
• parsley
• cajun seasoning

Instructions

1. 1 In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.

By Kim Madigan

Ingredients

• ✓ crawfish tail
• corn
• butter
• onion
• green bell pepper
• tomato
• green onion
• white sugar
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
2. 2 Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.

By cheesemite

Ingredients

• ✓ crawfish tail
• egg noodle
• butter
• onion
• green bell pepper
• parsley
• garlic
• cajun seasoning blend
• cheddar cheese
• heavy cream
• mushroom
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and set aside.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Cook and stir onion, bell pepper, parsley, and garlic in hot butter until onion is softened and translucent, about 5 minutes. Stir in crawfish tails and Cajun seasoning; simmer for 5 minutes more.
3. 3 Pour in 1/2 cup Cheddar cheese, heavy cream, and mushrooms; stir until cheese is melted. Stir in cooked noodles and green onions until well combined. Sprinkle with remaining 1/4 cup Cheddar cheese to serve.

By Janessa

Ingredients

• ✓ crawfish tail
• butter
• all-purpose flour
• onion
• green bell pepper
• garlic
• water
• cumin
• worcestershire sauce
• hot sauce
• salt
• pepper

Instructions

1. 1 In a stockpot, melt butter over medium heat until bubbling. Add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
2. 2 Stir in onions and bell peppers; sauté for 10 minutes, or until onions are translucent. Add garlic and sauté for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a consistency that's a little thicker than soup. Season with cumin, Worcestershire sauce, hot sauce, salt, and pepper. Reduce the heat and simmer for 10 minutes.

By Rita Ester

Ingredients

• ✓ crawfish tail
• water
• long grain white rice
• butter
• onion
• garlic
• all-purpose flour
• tomato sauce
• green onion
• cajun seasoning
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 6 cups water and rice in a saucepan; bring to a boil over high heat. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook and stir until translucent. Stir in garlic; cook until fragrant, about 1 minute.
4. 4 Stir in flour until blended; gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails; bring to a simmer.
5. 5 Stir in green onions; season with Cajun seasoning, salt, and black pepper.
6. 6 Reduce heat to low; simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
7. 7 Serve étouffée over cooked rice.

By Bonnie Lang Turnage-Mortgage O

Ingredients

• ✓ crawfish tail
• pie crust
• butter
• onion
• green bell pepper
• celery
• salt
• cayenne pepper
• white pepper
• tomato
• all-purpose flour
• water

Instructions

1. 1 Place the pie crust into a deep-dish pie plate.
2. 2 Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
3. 3 Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
4. 4 While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

By Randy Brown

Ingredients

• ✓ crawfish tail
• butter
• onion
• green onion
• cream of potato soup
• cream of mushroom soup
• corn
• white corn
• cream cheese
• half-and-half
• creole seasoning
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes.
2. 2 Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes.
3. 3 Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.

By jennybird55

Ingredients

• ✓ crawfish tail
• water
• long grain white rice
• margarine
• onion
• green bell pepper
• garlic
• cream of mushroom soup
• water
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Combine 4 cups water and rice in a saucepan; bring to a boil. Cover; reduce heat to low. Simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add onion and bell pepper; cook and stir until tender, 10 to 15 minutes. Stir in garlic; cook 1 minute.
3. 3 Add cream of mushroom soup and ½ cup water to skillet; stir to combine. Season with salt, black pepper, and cayenne pepper; stir in crawfish tails. Cover and reduce heat to low; simmer for 15 to 20 minutes, stirring occasionally. Add water to thin sauce as needed. Serve over rice.

By Heather W

Ingredients

• ✓ crawfish tail
• butter
• onion
• green bell pepper
• celery
• garlic
• flour
• processed cheese
• half-and-half
• cajun seasoning
• cayenne pepper
• fettuccine pasta
• parmesan cheese

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
2. 2 Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
5. 5 Bake in a preheated oven for 20 minutes, or until hot and bubbly.

By CYNTHIA2

Ingredients

• ✓ crawfish tail
• sea bass fillet
• kosher salt
• black pepper
• butter
• olive oil
• shallot
• garlic
• parsley
• all-purpose flour
• half and half
• white pepper
• crabmeat

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
3. 3 Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
4. 4 Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

By MsChae916

Ingredients

• ✓ crawfish tail
• vegetable oil
• all-purpose flour
• green bell pepper
• onion
• garlic
• celery
• tomato
• hot sauce
• cayenne pepper
• seafood seasoning
• black pepper
• fish stock
• shrimp

Instructions

1. 1 Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. 2 Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. 3 Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

By RHONDA35

Ingredients

• ✓ crawfish tail
• cornmeal
• baking soda
• salt
• egg
• onion
• green bell pepper
• pimento
• vegetable oil
• cheddar cheese
• cream-style corn
• jalapeno pepper
• seasoned salt
• cayenne pepper
• garlic powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

By JERKIE3

Ingredients

• ✓ crawfish tail
• butter
• garlic
• onion
• green bell pepper
• mushroom
• all-purpose flour
• white wine
• half-and-half
• jalapeno cheese
• creole seasoning
• salt
• black pepper
• parmesan cheese
• fettuccini pasta

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
4. 4 While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.

By selina

Ingredients

• ✓ crawfish tail
• water
• long-grain white rice
• ground beef
• celery
• onion
• green bell pepper
• red bell pepper
• garlic
• green onion
• pecan
• butter
• creole seasoning
• black pepper
• parsley

Instructions

1. 1 Bring water to a boil in a medium saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. 3 Meanwhile, combine ground beef, celery, onion, bell peppers, and garlic in a large, heavy skillet over medium heat; cook and stir until beef is evenly browned and vegetables are tender.
4. 4 Stir cooked rice, crawfish tails, green onions, pecans, and butter into ground beef mixture; season with Creole seasoning and black pepper. Continue cooking until well mixed, about 3 minutes; transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until lightly browned, about 25 minutes. Garnish with parsley

By Mackenzie Carter

Ingredients

• ✓ crawfish tail
• butter
• onion
• green bell pepper
• green onion
• garlic
• evaporated milk
• processed cheese
• butter
• cajun seasoning
• salt
• black pepper
• garlic powder
• vegetable oil
• pistolette roll

Instructions

1. 1 Melt 1/4 cup butter in a saucepan over medium heat. Stir in onions, bell pepper, green onions, and garlic; cook and stir until onions softened and translucent, about 5 minutes. Stir in evaporated milk; bring to a simmer. Stir in cheese until melted. Reduce heat to low; keep sauce warm.
2. 2 Meanwhile, melt 1/2 teaspoon butter in a large skillet over medium heat. Add crawfish tails; season with Cajun seasoning, salt, pepper, and garlic powder. Cook and stir until tails are hot and beginning to curl, 3 to 5 minutes. Stir tails into cheese sauce; cook 5 minutes.
3. 3 Heat oil in a large skillet to 350 degrees F (175 degrees C).
4. 4 Add pistolette rolls to skillet; cook until golden brown on all sides. Transfer to a paper-towel-lined plate to cool. When cool enough to handle, cut a slit in one end of each roll, then create a pocket in the roll using the handle of a spoon. Stuff rolls with crawfish mixture; serve immediately.

By jjelli1

Ingredients

• ✓ crawfish tail
• rotini pasta
• olive oil
• tasso ham
• garlic
• onion
• green bell pepper
• green onion
• celery
• basil
• thyme
• cajun seasoning blend
• hot sauce
• heavy cream
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Stir rotini into boiling water. Cook uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Stir in tasso and cook until golden brown, about 5 minutes. Stir in garlic, onion, green pepper, green onions, and celery. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add basil, thyme, Cajun seasoning, and hot sauce; cook for 1 minute.
3. 3 Pour in cream and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in Parmesan cheese. Cook and stir until sauce begins to thicken slightly, about 3 minutes.
4. 4 Add shrimp; cook until hot, then toss with pasta. Sprinkle with parsley to serve.

By TRAVLEE

Ingredients

• ✓ crawfish tail
• butter
• flour
• sweet onion
• green bell pepper
• celery
• green onion
• vegetable broth
• tomato paste
• garlic
• parsley
• salt
• black pepper
• cayenne pepper
• hot sauce
• puff pastry

Instructions

1. 1 Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
2. 2 Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
3. 3 Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
4. 4 Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
5. 5 Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

By Doug Matthews

Ingredients

• ✓ crawfish tail
• bread crumb
• parmesan cheese
• green onion
• garlic
• butter
• black pepper
• salt
• paprika
• cayenne pepper
• horseradish
• dijon mustard
• heavy cream
• chicken stock
• shallot
• onion
• butter

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
2. 2 Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
3. 3 While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
4. 4 Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.

By MarkSc

Ingredients

• ✓ crawfish tail
• creole seasoning
• half and half
• cornstarch
• shrimp
• black pepper
• sea salt
• dill weed
• cilantro
• thyme
• seafood stock
• lemon
• basil
• sage
• parsley
• garlic
• celery
• green bell pepper
• onion
• olive oil
• egg noodle

Instructions

1. 1 Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl.
2. 2 Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.
3. 3 Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes.
4. 4 Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.
5. 5 Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.
6. 6 Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.
7. 7 Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.

By Charlotte Wood Stanosek