Southern Style Crawfish Bread Recipe

 

Looking for that perfect seafood recipe to wow your family? Here is a Southern Style Crawfish Bread Recipe that you and your family are sure to love! It is a super simple recipe that takes a total time of only about thirty-five minutes. With all that extra time you could whip up dessert to go with it. Check out our Dessert Sides while you are here and keep checking back for more great seafood recipes.

 

 

 

Southern Style Crawfish Bread Recipe

 

 

Southern Style Crawfish Bread Recipe
Southern Style Crawfish Bread Recipe

 

Servings: 4 to 6

Prep Time: 15 min

Cook Time: 20 min

Difficulty: Easy

 

 

What You Will Need:

One pound of peeled and cleaned crawfish tail meat

A half stick of butter

One clove of minced garlic

Three-quarter cup of chopped and drained tomatoes

One Tablespoon of Cajun seasoning

Three-quarter cup of Monterey Jack Cheese

One-quarter cup of grated Parmesan

One half cup of mayonnaise

Three tablespoons of freshly chopped parsley

One loaf of French bread

 

 What To Do:

Preheat your oven to 350 degrees F.

First you will need to rinse out your crawfish. Then take a large sized skillet and melt your butter over a medium heat. Now add your minced garlic and cook it for a few minutes. Next you will need to add your tomatoes, crawfish, and your Cajun seasoning. Then saute it all for one minute and then remove it from the heat.

In a good sized bowl, mix together mayonnaise, parsley and all your cheeses. Next, add the crawfish and tomato mixture to the cheese and mayo mixture. Combine well.

Now cut your loaf of French bread in half and then cut it again lengthwise. Spoon your mixture on to the bread and bake everything for ten to fifteen minutes. Then take it and broil for three to five minutes more, making sure it doesn’t burn. Lastly, cut your bread into individual portions, serve and enjoy!

 

 

 

FoodNetwork.com-Crawfish Bread

Emerils.com-Crawfish Bread

SuperGlueMom.com-New Orleans Jazz Fest Crawfish Bread Recipe

 

 

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Originally posted 2020-02-08 22:47:32.

Easy Shrimp And Crawfish Seafood Jambalaya Recipe

Here is the perfect recipe to share with loved ones for your Labor Day gathering. With this Easy Shrimp And Crawfish Seafood Jambalaya Recipe you are sure to get rave reviews from family and friends. Make sure to keep checking back with us for more seafood recipes.

 

 

Easy Shrimp And Crawfish Seafood Jambalaya Recipe

 

Easy Shrimp And Crawfish Seafood Jambalaya Recipe- Big Daddy's Seafood Market
Easy Shrimp And Crawfish Seafood Jambalaya Recipe- Big Daddy’s Seafood Market

 

Total Time: 1 hour, 40 minutes

Yield: 8-12 Servings

What To Get:

Three Tablespoons of bacon fat or vegetable oil

Eight ounces of andouille sausage (or another spicy sausage), sliced into chunks

Two cups of yellow onions, chopped

One cup of celery, chopped

One cup of green bell pepper, chopped

One Tablespoon of garlic, finely chopped

Two teaspoons of dried thyme

Two teaspoons of dried basil

Half a teaspoon of black pepper

One 28oz can of undrained petite diced tomatoes

One 10oz can of undrained tomatoes with green chiles

One cup of chicken stock

Two cups of water

One and a half Tablespoons of sweet paprika

One teaspoon of Spanish smoked paprika

Three cups of converted rice (think Uncle Ben’s)

Two Tablespoons of butter

One and a half pounds of uncooked large shrimp, peeled and deveined

Twelve ounces of cooked crawfish tails

Two Tablespoons of parsley, finely chopped

 

How To Make It:

 

First you will need a very large pot or skillet. You will lightly brown your sausage in some oil over a med heat. Next add your celery, garlic, onion, green pepper, thyme, basil, and the black pepper. Cook everything while making sure to stir frequently. You will want to do this for about ten minutes.

Now stir in both cans of tomatoes (undrained), your water, chicken stock, and both the paprikas. Bring it all to a simmer and let cook, while uncovered, for about ten minutes. Now preheat your oven to 350 degrees F.

Then, stir in your rice and dump the contents of the pot in a large sized roasting pan that you lightly coated with cooking spray. Cover it all with foil and bake it at 350 degrees F for about thirty minutes. Then saute’ your shrimp in butter until they are just barely opaque in color. Next stir in your crawfish tails and saute’ until they are just heated through.

Now stir the crawfish tails, parsley and shrimp into your jambalaya. Give it a taste and add any salt or seasoning if needed. Re-cover it with the foil and return your pan to oven for an additional seven to ten minutes if you are serving it immediately. If your jambalaya will be reheated and served at a different time, then skip this step. Lastly simply serve and enjoy!

 

 

 

Recipe.com-Crawfish Jambalaya

Cooks.com-Seafood Jambalaya Recipes

FoodNetwork.com-Seafood Jambalaya

 

 

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Originally posted 2020-02-07 21:52:55.

Cooking Crawfish For The First Time

Eating crawfish is very popular in the South, especially in Louisiana. This article takes a look at different ways to cook crawfish. Also included are links to several resources as well as videos for cooking crawfish. Make sure to keep checking back for more how-to articles for your favorite seafood.

 

 

Cooking Crawfish For The First Time

 

Big Daddys Seafood Market Cooking Crawfish For The First Time
Big Daddys Seafood Market Cooking Crawfish For The First Time

Here Is How To Boil Crawfish New Orleans Style:

Big Daddys Seafood Market Crawfish Boil 101- Expert boilers give you their advice
Big Daddys Seafood Market Crawfish Boil 101- Expert boilers give you their advice

=>NOLA.com: Crawfish Boil 101 -Expert Advice For Your Crawfish<=

 

How To Boil Crawfish Like A Cajun:

Big Daddys Seafood Market Cajun Crawfish Boil
Big Daddys Seafood Market Cajun Crawfish Boil

=>Cajun Crawfish.com: Boiling Crawfish The Cajun Way<=

 

 

 

 

 

 

 

 

 

If You Have Some Leftover Boiled Crawfish You Can Make Crawfish Etouffee:

=>About.com: Southern Food – Crawfish Recipes<=

Big Daddys Seafood Market Crawfish Etouffee
Big Daddys Seafood Market Crawfish Etouffee

 

 

 

 

 

 

 

 

 

 cajuncrawfish.com-How to Boil Crawfish?

 AllRecipes.com-Louisiana Crawfish Boil

LouisianaFood.info-Cajun Boiled Crawfish Recipe

 

 

 

Policies

 

Originally posted 2020-02-06 07:55:00.

Easy Louisiana Style Corn and Crawfish Bisque

Here is a delicious Louisiana favorite to try! Your family is sure to love this Easy Louisiana Style Corn and Crawfish Bisque Recipe! With just a handful of ingredients and a little time, you will have a tasty Cajun meal on your table! Make sure to keep checking back for more Louisiana inspired recipes!

 

Easy Louisiana Style Corn and Crawfish Bisque

 

 

Here in Louisiana food isn’t just something we eat, it is a way of life. Most of our get togethers here are centered around food. A popular Cajun dish is corn and crawfish bisque. Now this can be served in two ways, either a Roux based or a Cream based. I personally like my bisque with a cream base so that’s the recipe I’ll use for this article. Give this recipe a try, and then leave me a comment telling me how it came out!

Easy Louisiana Style Corn and Crawfish Bisque

 

What You’ll Need:

1 stick of Butter

2 Tbsp of Flour

1 lb of peeled Crawfish

1 med chopped Onion

2 (15oz) cans of Sweet Cream Corn

1 (15oz) can of Sweet Corn

1 cup of chopped Green Onions

1 qt of Heavy Cream

1 tsp of Worcestershire Sauce

1/2 cup of Cooking Sherry

Season to taste with your favorite Cajun Seasoning

 

What You’ll Do:

In a large pot you’ll need to melt your butter over a med high heat. Then you will add all of your onions and sauté them until tender. Should take about 5-6 mins. Next, add the flour and stir everything for about 5 mins or so to create a roux, then season to taste. Add the ½ tsp of Worcestershire sauce next. Now it is time to put in the crawfish, corn, cream corn, heavy cream and sherry. Bring this mixture to a boil. Once boiling, reduce your heat to a low-med heat and continue cooking for about 40mins. The just serve and enjoy!

Resources:

NewOrleansShowcase.com~Easy Crawfish and Corn Bisque

FoodNetwork.com-Crawfish Bisque with Crawfish Boulettes

Allrecipes.com-Crawfish Bisque

Originally posted 2019-12-29 19:53:39.

Crawfish Monica

 

Here is a delicious recipe for a pasta called Crawfish Monica. this is a tasty Louisiana crawfish dish that is sure to get your taste buds singing! Stop by and take a look at our Seafood Sides section to find something great to pair with it. Don’t forget to keep checking back for more great seafood recipes.

 

 

Big Daddys Seafood Market - Crawfish Monica
Big Daddys Seafood Market – Crawfish Monica

 

Down here in the South, we just LOVE good food and music! One of the best places to get both of these is during Jazz Fest in New Orleans, LA. The music at Jazz Fest is great, but for some, the food – specifically the Crawfish Monica – is what really hits the spot. If you think eating a hot, creamy bowl of crawfish pasta in the sun is insane, well sha you can call us crazy! In NOLA, we live for the stuff under any weather condition. Grab a fork and find a spot to properly devour this deliciousness. No matter if you’ll be in NOLA to try this divine creation at Jazz Fest, you can now have it whenever it would please your heart and stomach! With this recipe from New Orleans’ very own super chef Emeril Legasse. Oh, and you’re welcome!

 

Crawfish Monica

 

Crawfish Monica

 Ingredients:

1lb of linguine or fettucine
2Tbsp of olive oil
6Tbsp of unsalted butter
1cup of yellow onions (chopped)
2Tbsp of minced garlic
2tsp of Essence**
1/2tsp of  salt
1/4tsp of cayenne
1/4cup of dry white wine
2cups of heavy cream
1Tbsp of fresh lemon juice
1lb of crawfish tails*
1/2cup of green onions (chopped)
1/2cup of fresh chopped parsley leaves
1cup of grated Parmesan

Preparation:

Cook your pasta in a large pot with boiling salted water until al dente (for about 8mins). Drain, and reserve 1/4cup of your cooking liquid. Return the pasta to the pot and toss with olive oil and the reserved cooking liquid. Cover it to keep warm.

Get a large saute pan or a skillet, and in it, melt the butter over medium-high heat. Add your onions and cook, stirring, until they’re soft ( for about 5mins). Add the garlic, salt, Essence and cayenne. Then cook, stirring, for about 1 minute. Next add the white wine and cook it over a high heat until nearly all evaporated. Then, add the lemon juice and cream. Cook that while stirring occasionally, until it is slightly reduced. Add your crawfish tails and cook them, stirring, till warmed through. Add the onions and your parsley and cook that for about 1 minute. Add your cooked pasta and toss it to coat with the sauce. Then, cook until your pasta is warmed through (for about 1 minute). Remove from heat and add 1/2cup of the cheese.

Put it into a serving bowl and top with the remaining 1/2cup of cheese and serve.

*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.

**Emeril’s ESSENCE Creole Seasoning (a.k.a Bayou Blast):

2 1/2Tbsp paprika
2Tbsp salt
2Tbsp garlic powder
1Tbsp black pepper
1Tbsp onion powder
1Tbsp cayenne pepper
1Tbsp dried oregano
1Tbsp dried thyme
Combine all ingredients thoroughly.

Yields: 2/3 cup

Recipe courtesy of Emeril Lagasse on Food Network.

Resources:

Emeril Lagasse

Food.com-Crawfish Monica

Originally posted 2019-12-16 07:22:41.

Crawfish Ravioli Seafood Recipe

 

This recipe is a great Cajun classic! If you love Italian food with a Cajun flare then THIS is what you are looking for! Pair it with our Easy Mardi Gras King Cake Knots Recipe for a full on Louisiana inspired feast! Make sure to keep checking back for more recipes and updates!

 

Crawfish Ravioli Seafood Recipe

 

This seafood recipe is one of my favorites! It is a flavorful dish that marries my two most favorite cuisines, Cajun and Italian. Living here in Louisiana, the crawfish are plentiful and always anticipated during fishing season. It is our favorite time of year when we get to whip up these crawfish seafood recipes in all sorts of variety! This is definitely one that will have you wishing crawfish were in season all year round!

 

Crawfish Ravioli

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total Time: 45 min.

 Ingredients:

1/4cup margarine or 1/2 a stick of butter
1cup to 1 1/2cups of heavy whipping cream
1 sm yellow onion
1/2 of a large bell pepper
3 cloves of minced garlic
1 green onion chopped coarsely
Season to taste
Dash of nutmeg
1lb of cleaned crawfish tails
1 box breaded cheese ravioli (usually in the frozen food section) or 1 pack of fresh cheese ravioli
Parmesan cheese for garnish

Directions:

Begin by preheat oven to the temperature marked on the breaded ravioli package. -OR- If you’re using fresh ravioli, bring salted water to a boil in a pot.
In a heavy bottom saucepan, melt your butter or margarine over a med heat. Add your bell pepper, onion, and garlic. Saute’ until the onions are clear in color. Add the crawfish tails and stir. Saute’ for approx 3-5min until tails begin to curl. Add your heavy whipping cream, seasoning and the nutmeg. Stir. Allow mixture to simmer for 10min over low to medium heat. While that simmers, boil fresh ravioli, or bake your breaded ravioli according to package directions.

If sauce seems to be too thin, you can use flour, or as a last resort, corn starch to thicken it up. The sauce should be thick in consistency similar to an Alfredo sauce.
Once the ravioli is ready to plate, check for consistency and seasoning one last time. (Remember not to exceed 15min crawfish cooking time. This may cause it to become tough.) Plate your ravioli in stacked circular pattern, ladeling crawfish cream sauce over ravioli. Garnish with chopped the green onion and parmesean cheese.

Sides recommended are garlic bread or maybe some homemade rolls. You may also try serving a green salad with a sweet onion dressing or vinegrette.

 

Resources:

Real Cajun Recipes

New Orleans Restaurants

 

 

Policies

Originally posted 2020-03-03 14:18:59.

Louisiana Crawfish Casserole Recipe

Here is a great recipe for all of you crawfish lovers out there. With this Louisiana Crawfish Casserole Recipe, you get crawfish paired with that great Cajun flavor to make a meal you are sure to enjoy! Also included are a couple helpful links and a how-to video for a Louisiana Crawfish Casserole as well as a bonus dessert recipe. Don’t forget to keep checking back for more great crawfish and other seafood recipes.

 

Louisiana Crawfish Casserole Recipe-Big Daddy Seafood Market

 

Have I got another GREAT fish and seafood recipe for ya’ll! This time we are taking it down to the deep south for a delicious casserole recipe! This tasty little number is called the Louisiana Crawfish Casserole and is so very simple to make. It is practically a dump and bake recipe that will leave your taste buds dancing and your belly happy!This dish also goes GREAT with some garlic bread or a good ol’ fashioned sweet cornbread. I hope ya’ll enjoy it as much as I did. Happy Eating Ya’ll!

Louisiana Crawfish Casserole Recipe-Big Daddy Seafood Market
Louisiana Crawfish Casserole Recipe-Big Daddy Seafood Market
Total Time: 1 hr 15 min

Ingredients:

1 lb of crawfish tails
1 10 3/4oz can of french onion soup
1 10 3/4oz can of cream of mushroom soup
1 10oz can of Rotel tomatoes & chilies
1 1/2 cups uncooked white rice
1/3 cup of melted butter
1/4 cup chopped bell pepper
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
1 cup chopped celery
salt and pepper*
1/2 cup grated Monterrey jack cheese
1 cup grated cheddar cheese

Directions:

1. Mix all of your ingredients (except for your cheeses) and pour them in a large greased casserole dish.
2. Cover the dish and bake at 350 for 45 min.
3. Uncover the dish and sprinkle your cheeses over casserole.
4. Return to oven and bake for 15 minutes more.
5. Let cool then serve

* Use how ever much seasoning you would want. I used Tony’s as well as salt and pepper for this. However I tend to like my food spicy!

 

 

 

Food.com-Louisiana Crawfish Casserole

Cooks.com-Louisiana Crawfish Casserole

 

 

Policies

Originally posted 2020-02-25 10:42:28.