Tommy Centola: A few more crawfish recipes | Community

That is one in all my favourite sauces. It tastes nice over grilled or fried fish. It’s equally good over mashed potatoes. You possibly can add extra crawfish to the recipe and serve it over pasta.The chances are limitless.

1/2 cup crawfish tails, barely chopped

2 tablespoons Creole seasoning

1 teaspoon Worcestershire sauce

2 tablespoons butter, minimize in to items

Instructions: Coat crawfish with Creole seasoning. Mix crawfish, onions and Worcestershire sauce in a saute pan. Saute for two minutes. Add heavy cream and cut back for 10 minutes. Add butter and stir till butter is melted and included.

Right here’s a variation on Copeland’s Shrimp Tasso Pasta. Crawfish and shrimp are interchangeable in most recipes. I at all times use crawfish each time I can.

10 tablespoons butter, divided

1 tablespoon garlic, minced

1/2 cup Parmesan cheese, grated

1 1/2 kilos crawfish tails

8 ounces bowtie pasta cooked al dente

Instructions: In a big saucepan over medium warmth, saute garlic in 8 tablespoons of butter for 3 minutes or till golden brown. Add the heavy cream. Warmth till the perimeters begin to bubble. Slowly add the Parmesan cheese and blend till effectively blended.

In a medium saute pan, saute the crawfish and tasso within the remaining butter for 2-3 minutes or till the crawfish and tasso are heat. Add crawfish and tasso to sauce. Heat collectively for 3 minutes. Serve over bowtie pasta.

Right here’s a unique method to make use of crawfish. It’s a good way to include the mudbug right into a yard BBQ or picnic. It’s possible you’ll need to double the recipe; it disappears fast.

1 1/2 kilos small purple new potatoes, unpeeled

1 pound crawfish tails, chilled

2 celery stalks, chopped high-quality

3 medium cloves garlic, peeled

2 tablespoons ready horseradish

2 tablespoons Worcestershire sauce

4 inexperienced onions, coarsely chopped, together with inexperienced tops

1/4 cup flat-leaf parsley, minced

2 recent bay leaves, minced

1 tablespoon smoked paprika

2 tablespoons recent lemon juice

1 1/2 teaspoons Louisiana scorching sauce

Instructions: Wash the potatoes effectively. Reduce them into 1/2-inch cube. Place the diced potatoes in a 4-quart saucepan and add chilly water to cowl. Carry to a boil and cook dinner till tender, about 20 minutes (don’t overcook). Drain effectively. In a big bowl, mix the boiled potatoes, crawfish tails and chopped celery; put aside.

Put together dressing. In a meals processor fitted with metal blade and with machine operating, drop the garlic cloves by means of the feed tube to mince them. Cease machine and scrape down sides of bowl. Add all remaining elements and course of till clean and effectively blended, stopping to scrape down the perimeters of the bowl a few times. Fold the dressing into the crawfish and potato combination, mixing effectively. Chill effectively earlier than serving.

Are crawfish my favourite seafood? That’s exhausting to say since I like most seafood. It’s positively one in all my favorites to cook dinner with. There’s simply a lot you are able to do with them. Bear in mind, you may get good high quality crawfish tails off season within the freezer part on the grocery retailer. Simply be certain they’re from Louisiana. Don’t simply take a look at the identify, learn the label. Be certain that they aren’t farm-raised from abroad. The standard is simply not the identical.

Tommy Centola, the Creole Cajun Chef, is a New Orleans native, who relocated to Searcy after Hurricane Katrina and has written his second cookbook, “Creole and Cajun Consolation Meals.” Extra data is obtainable on his web site www.creole cajunchef.com and on Fb @creolecajunchef.