2 dried chipotle peppers
1/2 cup prepared mayonnaise
1 tablespoon chopped green onions
Juice of 1 lemon
Salt and pepper
2 tablespoons plus 1 teaspoon oil
1 cup shelled crawfish tails
2 tablespoons each chopped onion, red pepper and celery
1/2 teaspoon chopped garlic
1/2 cup dry bread crumbs
Chopped parsley, for garnish
Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper.
In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce.
2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
1/4 cup Old bay seasoning or Zatarains shrimp boil
4 medium onions, quartered
1 head garlic, halved
3 pounds red new potatoes, medium to large
4 ears sweet corn, halved
2 pounds smoked sausage, such as andouille or kielbasa
2 to 3 pounds live crawfish
Hot pepper sauce, for serving
Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don’t fill the pot up more than 1/2 way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don’t be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.
Add the potatoes to the pot to give them a head start and simmer for 10 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the crawfish and shut off the heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that’s covered with newspaper. Serve with lemons, hot sauce, and plenty of napkins.
1/4 cup vegetable oil
1/3 cup all-purpose flour
1/2 lb. thick-sliced okra – preferably fresh
1 med. onion – chopped
3 ribs celery – chopped
1 med. green bell pepper – seeded, chopped
2 cloves garlic – minced
2 lrg. tomatoes – chopped OR 28 oz. can diced tomatoes – un-drained
2 cups chicken broth
2 Tbls. Creole OR Cajun seasoning mix
1 lb. uncooked crawfish tail meat OR 1 lb. uncooked shrimp – peeled
1/2 lb. shredded crab meat
4 green onions – root ends trimmed, dark green ends trimmed, sliced
In a large pot over medium heat, cook oil and flour, stirring constantly, for 15 minutes, until mixture is copper in color.
Stir okra, onion, celery, peppers, and garlic into pot; cook, stirring constantly, for 5 minutes.
Stir tomatoes and broth into pot and bring to a boil.
Stir seasoning and seafood into pot and simmer for 10 minutes, stirring occasionally.
Divide into serving bowls and top with green onions.
2 onions – chopped
2 med. green bell peppers – seeded, chopped
1 clove garlic – crushed
1/2 cup butter
2 packets brown gravy mix – prepared as directed
salt and pepper – to taste
12 fish filets – any type, skinned, deboned
16 oz. crab meat
2 cups raw shrimp – shelled, deveined
2 cups crawfish tails
In a skillet, sauté onions, bell peppers, and garlic in butter. Stir in prepared gravy and season to taste.
In a 13\” X 9\” baking pan, lay fish filets on bottom. Pour 1/4 of the gravy mixture over fish. Spread crabmeat over top, then add another 1/4 of the gravy mixture. Spread shrimp over top, then add another 1/4 of the gravy mixture. Spread crawfish tails over top, then add remaining gravy mixture.
Bake in 350 degree oven until bubbly or set, about 45 minutes.
Let stand at room temperature for twenty minutes before serving.