Hey! It's Time To Eat!

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One of my goals is to find all the crayfish recipes I can and list them here! If you have a good crayfish recipe, let me list it with full credit or link to you!

My own simple crayfish boil:

When I'm not cooking crayfish for someone else I make it plain, simple, and quick!
For every gallon of water:

• 1/2 cup of rock salt (important)

• 1/2 cup of sugar (important)

• Enough crayfish to be completely covered with the amount of water used.

Boil crayfish for 10 minutes then soak in the same water for 30 minutes. Sample the crayfish every now and then to check for salt content.
Shell the crayfish and pig out with garlic butter, or use in other dishes.
Please keep in mind I'm very good at trapping them but I don't hold a candle to my wife's shellfish boil. She is the master when it comes to the kitchen!!

Recipe Provided by:    Dennis A. George
Website:                      http://www.columbus-sbs.com

Crawfish Pasta

• 1 pound crawfish tail meat, boiled and peeled
• 1 stick butter (no margarine)
• 2-3 tbsp flour
• 1-pint heavy cream
• 2-8 green onions, chopped
• 2-10 cloves garlic, finely minced (I like closer to 10)
• Creole seasoning, to taste
• 1 pound, cooked fresh pasta

 Serves 4 adults

 Melt butter in pot; add flour and stir constantly until you have a light to medium blonde roux.  Add onions and garlic and sauté until tender and keep stirring.

 Add the crawfish and sauté for another 2 minutes.

 Add half of the heavy cream and a couple of big pinches of the Creole seasoning to taste, continue to add the cream until your desired consistency is achieved.

 Continue to cook over medium heat for another 5-10 minutes until the sauce thickens.

Pour sauce over pasta and serve immediately with lots of French bread and maybe some nice white wine.

Recipe Provided by:   Dennis A. George
Website:                     http://www.columbus-sbs.com

Crawfish Etouffee

• 8 tbsp butter (1 stick, absolutely no margarine)
• 1-pound crawfish tail meat (with the fat if possible)
• ˝-1 medium white onion, finely minced
• 2-10 cloves garlic, finely minced
• 2-4 tbsp orange bell pepper, finely minced
• ˝ stalk celery, finely minced
• Green onion tops, chopped
• Fresh parsley
• 2 tbsp tomato paste
• Creole seasoning, to taste
• 2-3 tbsp flour
• 1-2 cups of water
• White cooking wine

Serves 2-4 adults

Melt the butter in a pot and add the flour make a light to medium blonde roux.  Add onions, bell peppers, celery and garlic and sauté until tender and keep stirring.

Add tomato paste, wine and crawfish fat if available then stir in until well blended, add water a little bit at a time, stirring constantly until desired consistency is achieved then stir in Creole seasoning and cook over medium low heat for about 15 minutes, stirring occasionally, add more water if it gets to thick.

Stir in crawfish meat and simmer for 5-10 minutes, be careful not to cook the crawfish too long or they will get a little tough.

  Serve over fully cooked white or long grain brown rice then garnish it with the chopped green onion tops and parsley.

Recipe Provided by:   Joe Docherty - England
Website:
Dated: Sept. 24, 2003                    

CRAYFISH THAI RED CURRY

serves 4
1lb crayfish tail meat -pre boiled
2 fresh chillis -sliced into circles
2 dried caynne peppers -crushed and roughly chopped
1 pint of double cream
1-2 tbsp of clear honey
1/2 stalk of lemon grass -finely chopped
4-8 cloves of garlic
stem of ginger -finely chopped
2-3 shallots -finely chopped
olive oil virgin or not is fine

1. Soften the lemon grass, ginger, garlic, shallots and chillis (including
the dried ones). In some olive oil in a wok or frying pan.

2. when softened add the crayfish and fry for 1-2 mins then add the cream
and honey and let it reduce by a quater.

3. server with rice or cous cous and oven roasted veg. Maybe peppers,
aubergines and courgettes.

Enjoy it couldn't be simpler.

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