If at the end of the day you have leftover bait, don’t waste it–cook and eat it.
Note: Peeled, deveined shrimp may be substituted for crawfish as taste or availability dictate.
- 1 stick unsalted butter
- 2 cups finely chopped onions
- 3/4 cup finely chopped celery
- 1/2 cup finely chopped bell pepper
- 1 cup crawfish or chicken stock
- 1 Tbs tomato paste
- 4 cloves minced garlic
- 2 whole bay leaves
- 3 lbs peeled crawfish tails
- 1 cup finely chopped green onion tops
- 1/3 cup finely chopped parsley
- 1 tsp crushed red pepper flakes
- 1 tsp Louisiana Hot Sauce
- 1 tsp black pepper or cayenne (if desired)
- 1 tsp salt (if needed)
- 4 Tbs flour in 1/2 cup sherry or white wine
- 6-8 cups long-grain rice
In a six quart oval roaster or Dutch oven melt butter until foamy. Drop in onions, celery, and bell pepper and sauté over medium heat until clear about 4 to 5 minutes). Add stock, tomato paste, garlic, and bay leaves. Stir and cover, simmer for about 20 minutes. About 15 minutes prior to serving, add in crawfish, half the onions tops, half the parsley, crushed red pepper, black or cayenne pepper, and hot sauce. Stir until thoroughly mixed. Cover, reduce heat to “low” and simmer for 15 minutes. Increase heat to “high” setting and stir in the flour-wine mixture. Serve over cooked rice and garnish with remaining parsley and onion tops.
Kitchen/campfire tip: Make crawfish stock by boiling crawfish heads and shells in 2 quarts of lightly-salted water for about 45 minutes. Strain stock and replace on heat until reduced by one half. Substitute canned chicken stock/broth as required.
- 35-40 pounds live crawfish
- 2 (26 oz.) boxes salt
- 6 med onions
- 1/2 bottle Louisiana Hot Sauce
- 8 lemons, halved
- 3 cloves garlic
- 4 oz or 2 packets commercial crab boil mix
- 10 gal cold water
Wash crawfish and pick out dead ones before cooking. (Crawfish are best kept alive in lightly salted water for 48 hours prior to cooking.) Place water and seasonings in a 30 gallon pot. Cover and bring to a full boil. Lower heat and add crawfish. Add potatoes and/or corn on the cob if desired. Return to full boil for 5-8 minutes. Remove from heat and cover for 10 minutes. Drain water and pour onto table top covered in butcher’s paper. Peel and enjoy. Serves 5 to 6. (Note: Real Cajuns bite heads off craws and suck out insides.)
- 1/2 cup butter
- 1 pound peeled crawfish tails
- 1 tsp soy sauce
- 1 med. onion, chopped
- 2 cloves garlic, chopped
- salt and pepper
- Parmesan cheese
Melt cup butter in sauce pan. Stir in crawfish, soy sauce, onion, garlic, and salt and pepper to taste. Sauté’ until onions and garlic are clear. Toss with 2 additional tablespoons butter and parmesan cheese until nicely coated. Serve over fettuccine noodles.