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Seafood

 

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Crawfish Etoufee

1 lb. crawfish tails & fat (you can find these frozen)
1 bunch green onions, chopped (with tops)
1/2 green bell pepper, chopped
1 clove garlic, minced
1 1/2 sticks (Fleschman's Margarine - no substitute)
1 cup water (can add a little more if needed)
2 Tbsp. flour stirred into the cup of water
1/2 Tsp. salt
Sprinkle black pepper
1/8 Tsp. red pepper
Sprinkle celery seed


Melt margarine in *heavy* pot.
Add crawfish tails and fat, cook on low heat for 5 to 10 minutes.
Take crawfish out and add onions, bell pepper and minced garlic to liquid in pot.
Simmer until seasonings are sauteed.
Add salt, pepper and other seasonings.
Return crawfish to pot.
Add water and flour mixture to make a semi-thick gravy.
Simmer about 20 to 30 minutes.
Serve over rice.
Cheryl

 

 

MeMa's Oyster Stew

1/4 cup unsalted butter
1 pint freshly shucked oysters (don't drain liquid)
1 quart half-and-half (milk/cream)
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley
(or add 1 tablespoon dried parsley while cooking)


Melt butter. Add oysters (in their liquor) and cook 8 minutes or
until edges curl. Add milk and seasonings and heat slowly to
boiling point, but do not boil. Pour and sprinkle with parsley.
Serve at once with oyster crackers.
4 - 6 servings
Evanda

 

 

Crawfish Linguini

1/2 cup butter
1/4 c. olive oil
1 clove garlic garlic, crushed
1 cup fresh sliced mushrooms
1 lb. crawfish tails & fat (you can find these frozen)
1/2 cup chopped green onions (with tops)
1/4 cup chopped parsley
1/3 cup Parmesan cheese
1 cup Half & Half cream
Salt & pepper to taste
1 (8-ounce) package linguini, cooked


Melt butter with olive oil in large skillet.
Saute garlic and mushrooms until mushrooms are tender.
Add crawfish tails and green onions.
Cook 5 minutes over low heat.
Stir in chopped parsley.
Sprinkle with Parmesan cheese and add Half & Half cream.
Simmer for 5 minutes.
Salt and pepper to taste.
Serve over hot linguine.
Serves 4.
Cheryl

 

 

Crawfish Pie

1 large onion, chopped
1/4 cup minced green onion (with tops)
2 cloves garlic, ground or minced
1/2 green bell pepper, chopped
1/cup butter
1 10 3/4 ounce cream of celery soup
4 Tbsp. tomato sauce
1 cup milk
1 can of white crab meat
1 lb. coarsely chopped crawfish tails
1/4 cup minced parsley
1/2 cup seasoned bread crumbs
1/2 to 3/4 tsp. salt
1/2 tsp. red pepper
1/2 tsp. black pepper
1 egg beaten


Double crust for 10 inch pie

Saute onions, garlic, pepper, and celery in butter until *very* tender.
Add soup, tomato sauce, chopped crawfish tails and crab meat, and parsley.
Cook slowly for 10 minutes. Turn off heat.
Add bread crumbs, salt, pepper, and beaten egg.
Add milk and mix well.
Pour mixture into 10-inch pie crust and cover with top crust,
bake for 35 to 40 minutes at 350 degrees.
Cheryl

 

 

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