* Exported from MasterCook * Crawfish Au Gratin Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound margarine 1/2 cup celery -- chopped 1/2 cup bell pepper -- chopped 1/2 ounce parsley flakes 1/2 cup onion -- chopped 1 package crawfish tails 1 teaspoon salt 1/2 teaspoon pepper 1/2 pound cheddar cheese 1/2 jar cheese sauce 1 cup milk 2 egg yolks -- beaten 1 teaspoon cornstarch 1 tablespoon water In saucepan combine margarine, celery, bell pepper, parsley and onion over low heat. Saute for 5 minutes. Lower heat and simmer for 10 minutes. Add crawfish talks, salt and pepper. Let simmer for 10 minutes. In double boiler combine cheese, cheese, sauce, milk and egg yolks. Mix cornstarch with water. Add to cheese mixture and let boil for 5 minutes. Pour crawfish mixture into cheese mixture and blend well. Pour into casserole dish. Bake at 350 for 10 minutes. Serve hot. NOTE: I would serve over hot rice or pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup melted butter or margarine 2 cup sifted all-purpose flour 3 lg eggs 1 teaspoon salt 1 1/2 teaspoon baking powder 1 cup milk 1/2 teaspoon thyme 1/2 teaspoon chopped garlic 1/4 cup chopped green onions 1/4 cup chopped parsley 10 ounce cooked crawfish tails -- chop just a little Preheat oven to 375~. Oil and flour a 9x13x2" pan. In bowl mix margarine, flour and eggs. Remove lumps. Add remaining ingredients and combine. Place batter in prepared pan and bake for 30 to 40 minutes until done. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish And Pasta Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoon butter 4 tablespoon flour 6 cup crawfish milk* 2 pound crawfish tails 1/2 teaspoon minced garlic 1/2 cup chopped green onions x Cayenne pepper x Salt 3/4 c Dijon mustard 1 lb Fresh pasta *Soak the tails in milk for 1 hour and strain. Melt butter and add flour. Cook for 5 minutes over medium heat. Add garlic and cook for 1 minute. Add crawfish milk slowly to make a cream sauce. Cook until thickens. Add the mustard, cayenne, and simmer for 5 minutes. Add crawfish tails and green onions and simmer for 3 more minutes. Add salt to taste and serve over fresh pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Crawfish Stuffing Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 ounce pk cornbread stuffing mix 1/4 pound butter 1 cup celery -- chopped 1/2 cup bell pepper -- chopped 1/3 cup white onion -- chopped 1 pound crawfish -- chop coarse 1 teaspoon salt 2 teaspoon Prudhomme's seafood magic -- or creole seasoning 1/2 cup green onion -- chopped 1 can water chestnuts -- sliced 1 cup water Melt butter and saute celery, bell pepper and onion until limp. Add the crawfish tails, sprinkle with salt and Seafood Magic. Saute for 5 minutes. Add the stuffing, water chestnuts, green onion and water. Mix well. Spoon into a buttered dish or turkey cavity. Bake uncovered at 350~ for 25 minutes. Yields 6 cups - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Canape Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 cooked crawfish tails 1/4 cup white vermouth 1 tablespoon shallots -- minced 1/2 teaspoon dill weed 1/2 cup heavy cream 24 sm capers 12 sm pastry shells Put the crawfish in the vermouth to marinate for 15 minutes. Strain the vermouth into a non-aluminum pan and add the shallots and dill. Reduce by 1/2 and add the cream & capers.Reduce by half or until slightly thickened. Add the tails. Divide among pastry shells and garnish with a sprig of fresh dill. Serve hot, warm or room temperature. Serves 12 (wrv) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Etouffee Supreme Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1/3 cup all-purpose flour 1 cup onions -- chopped 1 cup celery -- chopped 1 cup bell pepper -- chopped 20 milliliter garlic -- minced 1 pound cooked crawfish tails 2 cup chicken broth 1/4 cup parsley -- chopped 1 teaspoon salt 1/8 teaspoon black and red pepper tabasco 3 cup cooked rice Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10-15 mins. Add veggies and cook until crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20 minutes. Serve over rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Casserole Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package (8 oz.) cream cheese -- cubed 1 stick margarine 2 tablespoon margarine 2 pound peeled crawfish tails 1 lg onion -- chopped 1 lg bell pepper -- chopped 1 package (8 oz.) fresh mushrooms -- slice 1 (10 3/4oz.) cream of mushroom soup 1 cups cooked rice -- (1 to 2) 1 tablespoon garlic powder -- or to taste 1/2 teaspoon red pepper 3 dashes white pepper 1 1/2 cup grated Velveta cheese 1 cup canned fried onion rings In a double broiler, melt stick of butter and add cubed cream cheese. Stir over low heat until cheese is melted. In separate skillet, melt 2 tablespoons margarine and saute' crawfish tails, onions, bell pepper and mushrooms until seasonings are limp. Add the mushroom soup and cooked rice. Stir in garlic powder and peppers. Add the cream cheese and margarine mixture to crawfish mixture. Stir and check for seasoning. Put in greased casserole. Top with grated Velveta cheese and fried onion rings. Bake in 350* oven for 30 minutes or until bubbly. Freezes well. Shrimp also can be substituted for the crawfish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Rixie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crawfish tail meat with fat 4 tablespoon butter 3/4 cup shrimp or fish stock 3/4 cup heavy cream salt pepper tabasco toast points In a heavy skillet, melt butter. Add tails and cook 5 minutes. Remove tails with slotted spoon. Add stock. Reduce by 1/2. Add cream. Reduce by 1/2. Season. Add crawfish tails to reheat. Serve with toast points. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Potato Boats Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crawfish tails 4 lg baking potatoes 1/2 cup butter 1/2 cup half 'n half 1/2 cup green onions -- chopped 1 cup sharp cheese -- grated 1/2 teaspoon salt paprika fresh parsley Bake potatoes in 425~ for 45 minutes. (Or in the micro). When cool to the touch, cut potatoes lengthwise to remove just the top third. Scoop out pulp, leaving a firm shell about 1/4" thick. Combine potato pulp, butter, milk, onion, cheese and salt. Whip until smooth. Stir in crawfish. Stuff shells with crawfish mixture and sprinkle with paprika. Bake at 425~ for 10 minutes. Garnish with parsley. These freeze well. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Pies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound butter or margarine 1 bn shallots -- finely chopped 1/4 cup flour 1 can cream of celery soup 1 can cream of mushroom soup 12 ounce cooked tails 1 tablespoon sherry or white wine salt and pepper to taste 1 teaspoon tabasco 16 pastry shells -- prepared according to directions Melt butter or margarine over medium heat and cook shallots 5 minutes. Thoroughly blend in flour, then add both soups. Cook another 5 minutes, then add tails, wine, salt and pepper and hot sauce. Heat thoroughly, then fill pastry shells, top with parsley for garnish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound cooked crawfish meat (8-10 lbs. live crawfish) 4 tablespoon butter 2 cup onion -- chopped 1 cup scallions -- chopped 1/2 cup celery -- chopped 1/2 cup bell pepper -- chopped 3 cloves garlic -- minced 1/4 cup unsifted flour 1/2 teaspoon ground cayenne pepper 1 medium jalapeno pepper -- chopped 1/2 teaspoon salt 1/4 teaspoon white pepper or to taste 1 9 inch piecrust -- buttered Boil crawfish in unseasoned water. Save as much of the fat as possible while peeling them. Melt butter in a large skillet. Sautee onions, scallions, celery, bell pepper and garlic over moderate heat. Stir frequently with a wooden spoon until vegetables become soft. About five minutes. Add flour and mix well. Remove from heat and stir in the crawfish and fat. Add salt and peppers according to taste. Pour into a 9-inch piecrust and bake at 350 degrees for 15 to 20 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Mousse Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound crawfish tails -- cooked and chopped 2 cup sour cream 1 pound cream cheese 1 cup mayonnaise 1/2 cup minced red bell pepper 1/2 cup minced green bell pepper 1/2 cup minced celery 1/2 cup minced onion 1/2 cup minced green onions 1/4 cup minced parsley 5 cloves garlic -- minced (5 to 6) 1/2 cup chili sauce 1 tablespoon worcestershire sauce salt to taste pepper to taste tabasco to taste 2 tablespoon gelatin 6 tablespoon brandy 4 tablespoon lemon juice In a mixer, cream sour cream, cream cheese, and mayonnaise. Add seasonings and minced vegetables. Soften gelatin in brandy. Very carefully heat to dissolve gelatin, add to crawfish mixture. Season to taste. Pour into a lightly oiled decorative springform mold. Chill a minimum of 4 hours before unmolding. Serve with crackers or toast. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Monsigneur Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crawfish tails 1/4 teaspoon cayenne pepper 6 drops tabasco 2 tablespoon salted corn oil margarine 1 1/2 cup fresh mushrooms -- sliced 2 tablespoon pimientos -- chopped 2 tablespoon green onions -- slice thin 1/2 cup chablis 5 teaspoon cornstarch 2 tablespoon water 1/2 cup skim milk 1/2 teaspoon salt 2 cup cooked egg noodles Season tails with pepper and Tabasco and add to melted margarine in heavy saucepan. Saute for 3 minutes over medium-low heat. Add mushrooms, pimientos and green onions, cover and simmer over low heat for 5 minutes. Add wine. Combine water, cornstarch and skim milk and add to crawfish mixture. Add salt, blend, cover and simmer for 8-10 minutes, stirring occasionally. Add cooked noodles, mix well and heat for 1-2 minutes. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Kowalski Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup rotelli pasta -- cooked 4 tablespoon butter 1/2 cup green onions -- chopped 1/2 cup polish sausage -- chopped 1 tablespoon garlic -- minced 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 1 cup heavy cream 2 ounce dixie (or other) beer 1 pound cooked crawfish tails 1 tablespoon parsley -- chopped salt to taste Meanwhile, saute green onions and sausage in butter until onions are tender but not browned. Add garlic and saute for 1 minute. Add peppers, cream and beer. Simmer, stirring until slightly thickened, for about 5 minutes. Add crawfish simmer 2 to 3 minutes, stirring. Add salt to taste, toss in pasta and parsley and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Fritters Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup crawfish tails 1/4 cup pimientos -- chopped 1/4 cup green onions -- chopped 2 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon liquid crab boil 1/2 cup broth or water oil for frying Add pimientos and green onions to crawfish. Sift flour, baking soda and salt together and add to crawfish. Add broth or water and mix to make a thick batter. Cover and let rest for 1/2 hour. Heat oil. Drop batter by spoonsful and fry until golden brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sauteed Crawfish In Tomatoes W/Dill/Honey Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound tomatoes -- diced 1 medium onion -- chopped 1 tablespoon garlic -- minced 1 water 1 ounce fresh dill 1 pound cooked crawfish tails olive oil 3 tablespoon honey 1 teaspoon salt Saute the onions and tomatoes in the oil for 5 minutes. Add the garlic; saute for 5 minutes together. Add water and cover. Cook for approx 15 minutes on low. Turn off the fire.Add the dill, mix it with the tomatoes already in the pot and cover. Saute, in a separate skillet the tails, a little olive oil, honey and salt for 4 minutes. Mix the tomatoes and crawfish together. Garnish with fresh dill. Serve on rice or pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mini Crawfish Pies Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crawfish tails or shrimp 1 can cream of celery soup 1 can cream of mushroom soup 1 bn shallots -- chopped 1/2 onion -- chopped 1 stick butter or margarine 1 dash cayenne pepper couple shakes parsley flakes 1 package mini pie shells/tarts (8 in a box) Melt butter in large skillet, add shallots and onion. Add crawfish (or shrimp) and both soups. Cook, stirring frequently. Prepare shells according to package. Fill the shells with mixture and bake until heated through or pie shells are done. (oven temp. 350*) Note: can be made ahead and frozen. Keep in freezer no longer than 2 weeks. (wrv) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Louisiana Crawfish Quiche Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crawfish tails 1 cup fresh mushrooms -- sliced 1 cup green onions -- chopped 1/2 cup butter -- melted 4 eggs -- well-beaten 1/2 cup half 'n half or light cream 1 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon nutmeg 1 cup mozzarella -- shredded 1 9" pie shell -- unbaked Saute mushrooms and green onions in butter until tender. Set aside. In large bowl, combine eggs, milk, salt, dry mustard, nutmeg and cheese. Fold in crawfish, mushrooms and onions. Pour mixture into pie shell. Bake at 400~ for 15 minutes. Reduce heat to 300~ and continue to bake for 30 minutes or until knife inserted in center comes out clean. Allow to stand 5 minutes before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Joy's Crawfish Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg onion 3 ribs celery 40 milliliter garlic -- minced 1 md bell pepper 1/4 pound butter 1 can tomatoes 1 can ro-tel tomaotes 1 package crawfish tails Salt and pepper 4 small packa cream cheese Place onions, celery, garlic and bell pepper in processor or chop fine. In black skillet, melt butter. Add veggies. Saute on low heat with lid on until clear. Add tomatoes that have been in food processor or blender. Add crawfish and simmer until liquid is evaporated. Add seasoning to taste. While still warm, add cream cheese and mix well. Refrigerate and serve cold. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gabrielle's Crawfish Enchiladas Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----for the sauce----- 1 tablespoon lard or bacon fat 1 teaspoon chili powder 1/4 cup onion -- finely chopped 2 tablespoon green bell pepper -- chop fine 2 tablespoon celery -- finely chopped 1 teaspoon garlic -- finely chopped 1/4 cup fish stock or clam juice 3/4 cup whipping cream 1 1/2 teaspoon corn flour -- or 1 tablespoon wondra 1/4 cup cheddar cheese -- shredded salt to taste -----for the enchiladas----- 6 corn tortillas -- 6" 8 ounce cooked crawfish tails -- chop 1 tablespoon green onion -- chopped 1/3 cup monterey jack -- shredded Prepare the sauce. Melt lard in a medium saucepan, add chili powder, onion, bell pepper, celery and garlic. Cook over medium heat until soft, about 10 minutes. Add corn or instant flour and cook 2 minutes more. Add cream and stock, bring mixture to a boil and stir in cheddar cheese. Stir constantly until melted. Remove sauce from heat and season to taste with salt. Heat oven to 400~, then prepare the enchiladas. Soften tortilla shells by wrapping them in plastic wrap and heating in a microwave oven for 30 to 50 seconds. Combine half of the sauce with the crawfish tails. Fill each tortilla shell with 1/4 cup of this mixture and sprinkle with green onion. Roll shells around filling and fit snugly into a small oven casserole dish. Pour remaining sauce over all and top with shredded Monterey Jack. Bake until enchiladas are heated through and cheese is melted and bubbly, about 10 minutes. From chef Greg Sonnier, Gabrielle's Restaurant, New Orleans. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Drunken Crawfish Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 9" pie crusts 1/2 cup butter 1/4 cup flour 1 cup onion -- chopped 2 teaspoon garlic -- finely minced 13 cup green pepper -- chopped 2 tablespoon celery -- chopped 3 tablespoon parsley -- minced 1/2 cup green onion tops -- slice thin 1 teaspoon salt 3/4 teaspoon black pepper 1/4 cup heavy cream 2 tablespoon brandy 2 pound crawfish Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a very light roux begins to form. Add veggies and continue to cook, stirring until veggies are very soft. Add salt, brand, pepper and cream. Mix gently but thoroughly and cook for 3 additional minutes over low heat, then add crawfish tails and cook for 10 minutes or until tender. Remove from heat. Cool. Spoon cooled filling into unbaked pastry shell. Place a top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust, then bake at 350~ for 25-30 minutes or until crust is golden brown. Cool and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish-Tasso Saute Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon oil 2 tablespoon onion -- minced 1 tablespoon bell pepper -- minced 1 tablespoon celery -- minced 1 lg mushroom -- sliced 1/2 teaspoon salt 1/4 teaspoon tabasco 2 ounce tasso -- chopped or other smoked sausage 1 teaspoon garlic -- chopped 3 ounce crawfish tails 2 tablespoon shrimp stock 1 tablespoon white wine 1 tablespoon green onion -- parsley 1 tablespoon parsley -- chopped 1 tablespoon butter Heat oil over high heat in saute pan. Saute next 7 ingredients until clear, browning slightly. Add next 4 ingredients, cook until liquid is almost reduced and crawfish are hot. Add green onions, parsley and butter. Heat until butter melts. Serve over seasoned rice or buttered pasta. Yield 1 serving - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Zombie Bread Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 milliliter garlic -- minced 1/4 pound butter 8 ounce ex sharp cheddar -- grated 1 tablespoon mayonnaise 2 teaspoon lemon juice 1 teaspoon tabasco ds Worcestershire 1 tb Fresh parsley; chopped 1 tb Green onions; chopped 1/4 ts Fresh thyme leaves 1/2 lb Crawfish tails; chopped 1 Loaf French bread; halve -lengthwise Preheat oven to 350~. In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth. Add onions, parsley and any available crawfish fat. Pulse until blended. Transfer to bowl. Fold in chopped crawfish tails. Chill 30 minutes. Spread mixture on open-faced bread. Bake for 15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Crawfish Beignets Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup butter 20 milliliter garlic -- minced x Salt and pepper 1 lb Crawfish tails 1/4 c Shredded cheddar cheese 1/4 c Shredded Swiss cheese 1 1/2 tb Chopped green onion 1 1/2 tb Chopped parsley Dough 2 c Bisquick 3/4 c Water x Veg. oil for frying Saute onion & celery in butter until tender. Add garlic, seasoning and crawfish tails. Simmer 10 min or until all liquid evaporated. Set aside and let cool completely. Add cheese, green onions and parsley. Prepare dough. Beignet Dough-Stir biscuit mix and water with fork. On well floured surface roll out dough. Cut with 4 inch circle cutter. Place crawfish filling on half of dough. Fold circle in half, seal edges with fork dipped in flour. In deep pot, heat oil to 350 degrees. Fry beignets until golden brown. Serve warm. Makes about 16 beignets. May be frozen before frying. Thaw for 10 minutes and fry as usual. To make this dish quickly, try using can of refrigerated biscuits. Use same filling and frying method. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sister Sarah's Magic Crawfish Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound peeled crawfish tails 3/4 stick margarine 2 medium onions -- chopped 20 milliliter garlic -- chopped 1/2 bell pepper -- chopped 1 stalk celery -- chop fine 1 can cream of shrimp soup 1/2 cup water 1/4 cup dry white wine or dry sherry x Salt x Cayenne x Hot sauce x Green onions; minced for -garnish Iin a heavy black iron pot, melt the margarine and saute the veggies until well-wilted. Add the tails and cook for about 10 minutes. Add the soup, water and wine, stir and simmer for about 1/2 hour. Add the seasonings to taste and cook another 10 minutes. Serve over steamed rice or your favorite pasta and garnish with chopped green onions. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Seafood Botticellli (3 Graces) Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cup flour 1 lg red onion -- chopped 3 celery stalks -- chopped 1 bn scallions and tops -- chopped 20 milliliter garlic -- chopped 1 tablespoon sweet basil 1/2 tablespoon tarragon 1 tablespoon thyme 1 teaspoon tabasco 1 pint sour cream 1/2 pint heavy cream 2 cup seafood stock 1/2 cup white wine 1/2 pound mushrooms -- sliced 2 teaspoon salt 1 pound shrimp -- peeled 1 pound crawfish or scallops 1 pint stewing oysters In large pot, melt butter. Add flour, stirring until the mixture is a light brown color. Turn down heat and add onions, celery, scallions and garlic. Add seasonings. Simmer for 10 minutes. Add sour cream and heavy cream, stock and wine. Simmer 10 to 15 minutes. Drain oysters or scallops but do not rinse. Add the oysters, crawfish or scallops, shrimp, and mushrooms and salt. Simmer for 10 minutes. May serve over pasta, or on rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crawfish Fettucine Or Monica Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 1/2 cup celery -- chopped 1/2 cup parsley -- chopped 1/2 cup green onions -- chopped 1 pound peeled crawfish tales 12 ounce fettucini noodles -- cook 1 cup heavy cream or half-and-half 1/4 pound margarine 1/2 teaspoon sweet basil 1/4 teaspoon thyme 1/4 teaspoon oregano 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper Saute the onion and celery in margarine until soft. Add remaining ingredients and simmer about 15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Aromatic Shrimp Creole Recipe By : Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 medium onions -- medium diced 2 large cloves garlic -- minced 4 celery stalks -- medium diced 2 medium green bell peppers -- medium diced 6 tablespoons tomato paste 1/2 teaspoon dried red pepper flakes 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 6 cups chicken stock OR 6 cups canned chicken broth 1 1/2 pounds jumbo shrimp -- peeled and deveined Ground black pepper (to taste) 4 cups cooked white rice 1/4 cup minced fresh parsley TO COOK: Heat oil in a large saucepan. Add the next 5 ingredients; sauti until vegetables soften, about 5 minutes. Add next 4 ingredients; saute until fragrant, about 1 minute. Add chicken stock; bring to boil and cook over medium-high heat until thickened, about 30 minutes. Add shrimp; simmer until shrimp are opaque throughout, about 4 minutes. Season with 1/2 teaspoon pepper or to taste. TO SERVE: Ladle a portion of shrimp creole into each warm soup plate. Spoon 3/4 cup rice atop each portion of creole. Sprinkle with parsley and serve immediately. The Pipers call this dish a "white creole" because it is not thickened with the traditional mahogany-colored roux. Instead, a mixture of chicken stock, tomato paste, and aromatic vegetables is reduced until the sauce becomes quite thick and flavorful. It is best to serve this shrimp creole with steamed white rice. Description: "White creole from reduced tomato and vegetable sauce." Cuisine: "Creole" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 5 Cost 8 Difficulty 2 Freeze-ability 5 Good for Crowds 10 Intensity 7 Kid Appeal 3 Looks 5 Portability 3 Richness 8 Spicy Hotness 6 Tartness 5 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0