Crawfish Pie

1/2 stick of real butter

1/2 cup of chopped green bellpeppers

1/2 cup of chopped celery

1 small onion chopped

2 teaspoons of salt

1/2 teaspoon of red pepper

1/2 teaspoon of black pepper

1/2 cup of canned tomatoes that are chopped

1 lb. of fresh Louisiana crawfish tails

2 teaspoons of chopped parsely

2 tablespoons of flour

1 cup of 1/2 water and crean mixture

1 pie crust (Frozen or your own recipe)

Heat the oven to 400 degrees F.

In a large skillet, melt the butter over a medium heat.

To the melted butter, add the onions, celery, bell pepper, red pepper, salt, and black pepper. Cook for about 10 minutes until the onions are a golden color.

Add the tomatoes and cook for another 7 minutes, stirring ocasionally.

Add the parsley and the crawfish, and cook for another 5 minutes.

In a seperate bowl, dissolve the flour into the water and cream. Add this mixture to the skillet. Stir this for about 4 minutes until it thickens.

Pour the ingredients that are in the skillet into a cool bowl. Allow to cool for at least 30 minutes.

Place the pie crust onto a 9" pie pan. Crimp the edges.

Pour the mixture from the cool bowl into the pie pan.

Place the pie on a baking sheet and into the oven.

Cook in the oven for about 45 minutes, or until the edges are goelden brown.

Crawfish Dressing

1 large 12" skillet of crumbled cornbread

4 slices bacon chopped, rendered and drained on a paper towel

1⁄2 pound Conecuh Cajun smoked sausage , diced and removed from casing

1 medium onion, chopped

1 stalk celery, diced

1 green bell pepper, diced

1 clove garlic, minced

2 pounds peeled crawfish tails in fat, chopped

2 green onions tops, chopped

1 jalapeno pepper,seeded and chopped

2 sprigs fresh thyme

6 leaves fresh sage chopped

2 tablespoons cajun seasoning

2 cups chicken stock

1 8 ounce bottle clam juice

1⁄2 cup heavy cream + 1 cap full of Zatarain's liquid crab boil (stir well)

4 eggs, lightly beaten

salt and freshly ground black pepper

    Mix cornbread eggs and all liquid ingredients in a large mixing bowl and set aside.

    Brown sausage in a large skillet that you rendered bacon in over medium-high heat, add the onions, celery, bell pepper and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and chopped sage cook for 2 minutes. Transfer the mixture to the large mixing bowl of soaking cornbread

    Add the remaining ingredients to the bowl and stir together until well combined. Spoon the dressing into a large greased casserole.

    Bake the dressing in a preheated 350-degree oven until it is firm and golden brown, 15 to 30 minutes. Tooth pick will come out clean like when you check a cake.

Kung Pao Crawfish

Ingredients:

1 pound crawfish tails in fat.

1 green bell pepper thin sliced

2 green onions chopped

2 stalks celery, veined and cut in half, then thin sliced.

1 tbs graded ginger

1/2 cup roasted peanuts

2 small dried red hot peppers

1 pinch red pepper flakes or to your taste.

For the season sauce:

2 tbsp soy sauce

1 tbsp rice or any white wine

1 tbsp light brown sugar

1 tbsp corn starch

1/2 tsp Sesame oil

1 tsp White vinegar

Marinate:

1 1/2 tbsp corn starch

1 tbsp soy sauce

Directions:

Mix the craw fish with corn starch and soy sauce and marinate for 1/2 hour.

Mix the seasoning sauce and set aside.

Heat a little oil in a wok and stir fry the crawfish until it is light brown, remove and set aside.

Heat a little oil in a wok, stir fry the veggies until they are slightly tender.

Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.

Add the seasoning sauce, stirring until thick.

Add the crawfish, stir until thoroughly heated.

Add hot peppers and flakes cook for 1 minute.

Turn off the heat, add peanuts, mix well and serve over white steamed rice.

Boiled Crawfish

1 (35-pound) sack live crawfish

1 (12-ounce) bottle Louisiana Hot Sauce

1 large jar of favorite Salsa

2 (26-ounce) boxes of rock or sea salt

4 ounces Zatarain’s Shrimp & Crab Boil liquid concentrate

3 ounces cayenne pepper

2 bags small new potatoes,

4 -6 yellow onions, cut in half

1 bulb garlic, crushed

2 dozen ears of corn, shucked and halved

4 large lemons, halved

Find out if your crawfish have been purged. If they haven’t, soak in fresh water for 10 minutes (some people say you need to salt—you don’t).

While you’re waiting, fill an 80-quart pot (fitted with a strainer insert) halfway with water and bring to a boil over a large outdoor burner over high heat. Add hot sauce, salt, Zatarain’s, and cayenne pepper and Salsa. Taste the water, if the water taste good so will the Crawfish.

Water will seem too salty but that is a good thing.

Add potatoes and onions to the pot. (No need to peel the taters.) Boil for about 10 minutes. Meanwhile, cover a table with newspapers, for serving the crawfish.

Add the corn and cook for another 10 minutes. Add the live crawfish, lemons and cook for 5 minutes, turn off heat and let set for 15 minutes, Remove from pot and dump them out on the prepared table.  Remember a recipe like this is just a bases. Feel free to add any ideas. I add a good sausage to some boils.