Showing posts with label Crawfish. Show all posts

Saturday, April 22, 2023

Seafood Pan Roast

A creamy tomato-based stew with shrimp, crawfish and crab and served over hot, steamed rice.

Seafood Pan Roast

Several years back, I was looking through a Martha Foose cookbook, Screen Doors and Sweet Tea, that contained a recipe for what was called a seafood pan roast. Since The Cajun and I don't eat out much, this was an unfamiliar dish for me.

At the time, I couldn't find much about it around the internet either and even today there still isn't much out there. I went ahead and made it, but with no photos to let me know if I was anywhere on track let's just say mine didn't turn out quite right. With the cost of seafood, I abandoned it to experiment a bit more thoroughly another time.

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Thursday, April 7, 2022

Crawfish Burger Patties

Minced cooked crawfish combined with egg, crushed saltines, seasonings and fresh parsley, shaped into patties and pan fried or air fried for a Deep South favorite.

Crawfish Burger Patties

Most everybody is familiar with seafood cakes in the form of crab cakes and tuna or salmon patties. All are well-loved and popular, especially here along the coast during Lent, but you may not have thought about crawfish!

I know that around the country as a whole, crawfish are, well... let's say a little weird and misunderstood, but here along the Gulf Coast and especially in Louisiana and Mississippi, crawfish season is anticipated every year like a kid at Christmas.

Yep. Crawfish boils are a thing, and a pretty big thing here along the coast.

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Saturday, November 7, 2020

Corn Chowder with Shrimp

A quick and easy, creamy corn chowder made with veggies, sautéed in bacon drippings, cubed potatoes and shrimp.

Corn Chowder with Shrimp

I started off intending to make this chowder with some frozen crawfish tails, that I was sure I had in the freezer. Unfortunately, after having to hurriedly rearrange things and transfer stuff from the refrigerator freezer, to the deep freeze, courtesy Hurricane Zeta, it was just faster and easier to grab some shrimp.

No worries. They are delicious too! The only difference really, is the flavor that comes from the fat in the crawfish, but honestly it's a good chowder either way. You can even use a combination of the two, or throw in some crab as well. Although not as popular down here, clams may also be substituted. Oysters as well.

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Friday, December 28, 2018

Shrimp Rotel Dip

The classic Rotel Queso Dip, but made with sausage and shrimp!

Shrimp Rotel Dip

This is a variation of the classic and ever-popular Rotel Queso Dip, with the addition of shrimp and often ground beef, though ground turkey, pork or sausage or even a combination works well too. I personally love it with breakfast sausage the most, over them all!

Most recipes use a larger shrimp, sometimes whole, sometimes chopped up, but I find the small salad sized shrimp to be a perfect choice. There are lots of them in a pound and they're just the right chip size.

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Friday, November 16, 2018

Shortcut Crawfish Corn Bisque

A quicker, off-season version of Crawfish Bisque made using frozen pureed and whole Louisiana crawfish tails, commercial seafood or chicken stock, the trinity (onion, bell pepper and celery), tomatoes, corn and Cajun seasonings.

Shortcut Crawfish Corn Bisque

Bisque is a soup.

A fairly thick, generally smooth and creamy soup, made from seafood, though often fully pureed to intensify the flavors, leaving no recognized ingredients behind, except perhaps of a garnish.

Seafood is precious, even down here on the Gulf Coast where it is abundant, so I prefer not to puree all of it, but rather to use a fairly rough puree to add body to the soup, but also keep some pieces whole, along with the trinity (onion, bell pepper and celery) for texture and appearance.

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Sunday, November 19, 2017

Mirliton (Chayote Squash) Seafood Casserole

Mirliton (Chayote Squash) Seafood Casserole, a casserole made with mirliton, the trinity, shrimp, andouille, crab, bread crumbs and seasonings. Increase bread crumbs for a mirliton dressing.

Mirliton Seafood Casserole

It's mirliton season in the Deep South! I'm guessing that some of you are likely thinking right now... what the heck is that?

Mirlitons, or in Cajun Country, Alligator Pears

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Tuesday, July 18, 2017

After the Boil Seafood Potato Salad

A potato salad, made with leftovers from a seafood boil, using highly seasoned red-skinned potatoes, shrimp, crawfish and crab. Shown here with fried catfish and collards If you didn't have a boil, no worries - you can still make it!

Seafood Potato Salad

What some areas of the country refer to as Frogmore Stew or "low country boils," are simply called seafood boils here in the Deep South, and they might involve shrimp, crawfish or crabs. With access to the best seafood, boils are actually a favorite addition to summer cookouts here along the Gulf Coast, and certainly one of my favorite parties to attend. If there's a boil-master manning a massive outdoor cooker that's loaded with Gulf seafood, I'm definitely in!

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Wednesday, May 11, 2016

Blackened Catfish with Crawfish Etouffee

Catfish fillets, dredged in blackening seasonings and cooked in a hot cast iron skillet, served over Cajun Rice Pilaf and finished with an etouffee sauce with crawfish.

Blackened Catfish with Crawfish Etouffee

Southerners have been blackening foods since Paul Prudhomme came up with this method many years ago. Heavy seasonings seared into a piece of protein is heaven on a plate, and most of us in the Deep South have eaten it in some form or another in our lives.

It started with redfish, and seafood is most common here along the Gulf Coast of course, with catfish certainly taking a top spot on the list. These are the gorgeous filets I used this round.

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Thursday, June 20, 2013

Seafood Pasta Salad

A seafood pasta salad made from crab, crawfish and shrimp, dressed with a Cajun seasoned buttermilk mayonnaise blend.

Seafood Pasta Salad

This is a great coastal Deep South seafood pasta salad that is pretty common down here, and I love it, although it's more often known as Imitation Crab Salad.

I know, I know... imitation crab seems to scare some folks as if it's some kind of weird, alien substance, pretending to be food, when really, it is generally just a basic mix of Alaskan Pollock, King Crab meat and other seafood, and, it actually works great for salads like this. Personally? I really love it in this pasta salad.

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Tuesday, August 23, 2011

Crawfish Etouffée

Crawfish, simmered in a very simple butter roux, seasoned with a basic trinity, garlic, stock and Cajun seasoning, and finished with a little fresh parsley and green onion. Serve over hot rice with fresh French bread for dipping.

Crawfish Etouffée

There are so many schools of thought on how to prepare a proper crawfish etouffée. Some say with a roux, others think not. Some add tomatoes, others say there is no place for tomatoes in it. Some use the Trinity, others only part of it. One thing I think that we all can agree on is that it should be uncomplicated.

For a seafood etouffée, crawfish is traditional, although shrimp or crab can be substituted. It is a totally different taste experience from the crawfish, however, since the fat from the crawfish do contribute both a distinct flavor and a bit of color. I would suggest giving it a taste and maybe bump up the seasonings a bit. Maybe even add a dab of tomato paste also.

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Tuesday, December 28, 2010

Crawfish Rice Dressing

A mixture of long grain rice, Louisiana crawfish tails, cream soups, bell pepper and spicy seasonings brings this rice dressing to life.

Crawfish Rice Dressing

I recently had the chance to give Cajun Country Rice a try and they provided me with a Crawfish Rice Dressing recipe that sounded too good to pass up.

A recipe that has been handed down from mother to daughter, it was absolutely delicious and would make a fantastic addition to any holiday, including your New Year's Eve party menu.

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Friday, March 12, 2010

Crawfish Monica Copycat

Spicy crawfish in a rich and creamy butter and cream sauce, doused generously with Cajun seasoning, and tossed with rotini pasta.

Crawfish Monica

This is my copycat recipe for Crawfish Monica, a spicy, rich and creamy crawfish and pasta dish, extremely popular and once found only at a booth at the New Orleans Jazz & Heritage Festival - a long running music event held in New Orleans. With two stages of soul-stirring music, from jazz, to gospel, to Cajun and zydeco, rock, funk, blues, Caribbean and so much more, and more southern, Cajun, Creole and international foods than you can shake a baton at y'all. If you've never been, you really should put it on your bucket list for sure. Check it out here.

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Friday, July 31, 2009

Super Easy Shortcut Shrimp Etouffée

An easy shortcut cheater etouffee that uses cream soup as a roux shortcut and works well for both shrimp and crawfish.

Cheater Shrimp Etouffée

Before you scoff at the ingredients in this shortcut method, I say give it a try.

I feel certain you will be surprised.

It's a technique I learned many years ago from Sissy, a friend of mine from Starkville, Mississippi. I was at her house one day when I watched her whip this up while we stood in the kitchen chatting, and well, I was both fascinated and skeptical when I saw the secret ingredient.

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Friday, April 3, 2009

Crawfish Velveeta Fettuccine

Crawfish in a creamy Velveeta cheese sauce served with fettuccine.

Crawfish Velveeta Fettuccine

Here's another delicious recipe that is a popular dish down south along the Coast and appropriate for Fridays during Lent. If you aren't a fan of crawfish, shrimp is an excellent substitute here. And yes y'all... this one uses Velveeta. Now... if you don't want to use that product to make this, feel free to make your own homemade cheese sauce! Just leave the rest of us to our Velveeta.

And speaking of which... here comes the soapbox "hissy fit" folks - y'all know I gotta do it!

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Thursday, March 12, 2009

Creamy Shrimp and Pasta

Shrimp in a creamy pasta sauce over pasta.

Creamy Shrimp and Pasta

Mealtime has been pretty simple around here with all the yardwork goin' on, and I need to get to the grocery store too!

The leaves are steady falling out there, which if any of you have to deal with this every spring (or fall, depending on your tree), you understand the frustration. No sooner do you get them up, and sweep your walkway before it looks like you never touched it! But ... if you wait and don't keep at it, well, not only is the job MUCH bigger, but those leaves are smothering that grass up underneath that is trying to sprout and crowd out the weeds!

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Sunday, March 8, 2009

Baked Shrimp Stuffed Pistolettes

Stuffed pistolette rolls, baked or deep fried, crunchy on the outside, soft on the inside and filled with a creamy shrimp or crawfish sauce.

Baked Shrimp Stuffed Pistolettes

Lawdy mercy, are those good.

Remember those pistolette rolls that I made the other day? Well, I specifically set aside a couple of them so that I could make some stuffed pistolettes. And I gotta tell ya, those rolls are so darned good, it sure wasn't easy to keep any until I got around to these! When I make a batch of them they never last long. Thank goodness they are so easy to make!

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Tuesday, January 1, 2008

Seafood Recipes

A collection of shrimp, crab, crawfish, fish, oyster and combination seafood recipes from the Deep South Dish website.

Seafood Recipes

Shrimp

Fried green tomatoes, topped with shrimp in a fresh tomato basil cream sauce.

Tex-Mex Style Shrimp Tacos
Shrimp Victoria
Spicy Orange Pecan Shrimp Stir Fry
Shrimp Salsa
Shrimp Poppers with Pepper Jelly Glaze
Firecracker Shrimp

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