Laura Stone (stoney321) wrote,
Laura Stone

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Wheee! and recipes

SNOW DAY! Because people in Texas don't know how to drive on any amount of ice. So... call us wieners if you want, but it saves people from killing each other. Today's paper had the best news ever: it's almost mud bug season! (That's crayfish to snooty types, crawdads to the regular folks, and mud puppies to Swamp People.) Nothing says Super Bowl party like a crawfish boil. I'm trying to consolidate all of my clippings of recipes, so I'll put them all under a cut.

And if anyone wants Nutria or Frog recipes, I have some good ones. *g* Ooooo-eeeeee!

Note on crawfish: do not cover in water for longish storage before cooking - they'll drown. Keep them in a strong container in the liquid they came in (or in a sack if you caught 'em) and don't let them have space to crawl around. (They'll fight each other if they have room to move.) To clean: put them in a big ice chest and rinse them with water two or three times. Put some more water in there and half a box of salt. That makes them spit out all the sand. Rinse them off again once or twice, and they're ready to be dumped in the Big Pot for boiling.

(Have I written down the story of me catching a few hundred crawdads while I was in college and how NO ONE but my awesome Chinese roommate would eat them? She was awesome. You'd think I'd brought Satan into the dorm, or something. But then, Utahns don't like fish, unless it's trout. Which... what ever. It's because they can't get GOOD FRESH fish.)

The recipe is from my "Swamp People" cookbook - one of the best Cajun cookbooks I've ever seen.

Mudbug Boil for 40 pounds:

This uh... this takes a HUGE pot.

8 oz bottle of liquid crab boil
a big box of Zataran's crab boil (4-6 bags)
salt - a whole box. Don't worry about people with high blood pressure. If they're that sick, they shouldn't of come. (me: hee!)
cayenne pepper, 8 oz. bottle
lemons - 6, cut in half, squeeze juice into the water and drop in pot
onions - sack of small onions, skins and all into the pot
garlic - whole sack and don't peel them.
corn on the cob - a dozen peeled
potatoes - get a sack of new potatoes and drop them in whole. If they're big, quarter them
additional ingredients based on how much money you got: sausage, gizzards, bell peppers
water: 6 gallons to a 40 pound sack of mudbugs.
people: 10 to 20 people you like.
gossip: very important. Don't forget to gossip about all the times the shit hit the fan.

Get water boiling for about 20 minutes with the ingredients, but not the crawdads. When the inside of the lemons come out, the water's just right. Put in the first batch and wait 'til the water comes back to a boil. Use a boat paddle to stir. Let boil for 5 minutes, then cut off the fire. Let them sit for 15 - 20 minutes to soak up the seasonings. Squirt the outside of the pot with a water hose to cool it off so it doesn't keep cooking the meat. Get someone to fish one out and taste it. If they say they're hot enough, scoop them out and start the next batch boiling.

Me: This is about as coonass as you get, but this is seriously the best recipe I've had. one of my husband's friends used this recipe for his Super Bowl party every year, and there were NEVER leftovers. Ungh, so good.

Crawfish Pie

1 med. to large onion
3 stalks of celery
6 to 8 cloves of garlic
1 can of cream of mushroom soup
1 can light or regular evaporated milk
1 pound of crawfish tails
5 tablespoons of cornstarch
pie crust for 2-crust pie

my note: add a few shots of Tobasco and ground pepper, try sub. celery for fresh okra

Preheat oven to 350°. Sauté onions, celery and garlic in butter or olive oil. Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and cook for another 10 minutes or until thick. Grease pie shell w/butter and place pie shell in bottom of pan then add thickened mixture. Put on top shell and bake at 350° for 20 minutes.

Crawfish Etouffee

8 ounces butter, divided
1/2 cup flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions, with tops
2 to 3 tablespoons sherry or good brandy, optional

Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching. my note: easier in a jelly roll pan in oven at 300 degrees.

Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.

Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice.

Crawfish Maquechow (mock-shoe)

12 fresh ears of corn cut
1 lg. onions, chopped
1 lg. bell pepper, chopped
2 pods of garlic, minced
salt and pepper
1 c. onion tops, chopped
1 c. parsley leaves, chopped
1 can Rotel tomatoes, diced
2 lbs. Crawfish tails
1/2 c. salad oil
1 stick butter

Shuck corn away from cob (cut corn away) and have ready.

To cook Corn: In a cast aluminum pot, heat salad oil then add corn and smother-cook until tender.

Smother bell pepper, onions, garlic, celery, parsley and onion tops until tender but NOT brown. Add corn and a small amount of water. Cook covered for about 20 minutes, stirring occasionally, until all ingredients are cooked.

In another aluminum pot, melt butter.Add the crawfish, Rotel tomatoes and the juice. Cook until crawfish are red, about 10-15 minutes. Add corn mixture to this. Season with salt and pepper. Simmer for about 20-30 minutes for flavors to mix well.Serve hot over rice.

my note: if you don't have fresh corn, sub. creamed corn. It's the milk from the kernels you want.

Crawfish Cornbread (ungh. So. Grood.)

1 pound of crawfish tails
1 cup onion, chopped
1 cup green onion tops, chopped
2 eggs
1/2 cup milk
1 can of cream style corn
1 cup of cornmeal
1 cup of self rising flour

Saute crawfish in a non stick pan with onions and green onions, set aside.Froth together, with wire whisk or hand blender the eggs and milk and then stir in the can of corn. Blend together the cornmeal and the flour slowly adding the liquids, folding gently instead of stirring. This keeps the batter light and fluffy. Fold in crawfish and onions. Spray a sheet cake pan with cooking spray. Pour in the batter and bake at 400degrees for about 25 minutes or until golden brown.

Crawfish Chowder (Can be sub. with shrimp, too)

3 slices of ham, or uncooked bacon (opt.) fried/cooked and chopped/crumbled
1 small onion, chopped very fine
2 TBSP celery, chopped fine my note: one stalk, trimmed
1 1/2 C shrimp or fish stock
1 lb. cooked crawfish tails
1 1/2 TBSP butter
2 TBSP bell pepper, chopped fine (red - we hate green bell peppers)
2 C peeled, diced raw potato
2 C heavy cream

Saute onions, celery and peppers until wilted, add stock and potatoes, and meat - if using. Cook until potatoes are fork-tender. Add crawfish. 10 minutes before serving, add cream and black pepper, a pat of butter, and a few dashes of tobasco. Allow to just heat through to avoid curdling of cream and serve. Makes 4-6 servings.

Seasoning for Fried MudPups

Panko flakes, red pepper flakes, Tony Chachere's

Soak tails in buttermilk, dredge in crumb mix, dredge in beaten egg yolks, again in the flakes. Cook in hot peanut oil until golden. Drain on crumbled paper towels (gets more of the oil.) Oooo-eeee.

Crawfish Enchiladas (Stoney's head go boom. Mexican and Cajun? PERFECTION.)

1/2 cup butter
2 cups chopped onion
1 cup chopped bell pepper
16 ounces cream cheese
1 tsp oregano leaves
1 tsp ground cumin
4 tsp Old Bay Seafood seasoning
2 tbsp finely chopped parsley
3 tsp Tony Chachere's Creole Seasoning
1 cup heavy whipping cream
1/2 cup butter
4 pounds crawfish tails, deveined
2 tsp Old Bay seafood seasoning
2 tsp garlic powder or minced garlic
1/2 cup chopped green onion
1 cup heavy whipping cream
16 ounces shredded Monterey Jack cheese or Pepper Jack
30 (6 inch) flour tortillas

Parsley sprigs for garnish
Preheat oven 350 degrees. In a 3-quart pot over medium high heat, melt1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes.Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Tony's and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes.(Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla.Fold the tortilla in thirds and place seam side down in casserole dish.
Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir. Spoon mixture over the tortilla and top with cheese. Bake at 325 for 10 to 15 minutes.Garnish with fresh parsley sprigs if desired.

my note: try WITHOUT cream cheese. Probably not necessary, and saves calories and fat. Also, use blue corn tortillas instead of flour - flour gets gummy when baked with the sauce.

Crawfish Balls (time consuming, but can be made ahead of time and frozen for party appetizers)

2 pounds shrimp or crawfish or crab
2 medium boiled white potatoes
1 small grated onion - 1/2 cup
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper
1 egg slightly beaten
1/4 cup bell pepper chopped fine
1/4 cup celery chopped fine
1/4 tsp garlic powder (optional)
bread crumbs, flour or fish fry - corn flour
Oil for frying

Peel, boil and mash the potatoes. Clean and finely chop the crawdads or grind in meat grinder or food processor. Combine with potatoes. Add the onion, bell pepper, celery and spices. Add egg and mix well; form into balls, golf ball size or larger.
As an option for a different flavor you could add bread crumbs or flour to the mixture. My Mom actually added 1/4 flour to the mixture and then rolled them in flour. You could also grate the potatoes and add them raw to the mixture.
Roll the balls in bread crumbs, flour, or fish fry. The balls can be cooked right away but will cook better if chilled for at least an hour. Heat oil to 360 or 375 degrees or until a speck of flour dropped in the oil dances on the surface. Deep fry until golden brown.

Crawfish Pistolettes This is a great appetizer at football parties, etc. I used to make these all the time.

Buy pistolettes - or small baguettes in the brown and serve section.

Chop cooked crawfish and add finely diced: green onions, garlic cloves, red bell pepper, grated cheese, and a can of mushroom soup. Of course there's several dashes of Tobasco in this. Haven't tried the Chipotle tobasco... Hmmm. Some people add pimentos, but I think they're from the devil, so I don't add them, euuuch. (This is good for using up leftovers in the fridge) Eyeball all ingredients to make a wet stuffing. Add Tony's and a pinch of salt and pepper. Cut out a pyramid in the bread roll and fill with the stuffing. This is like a Po Boy, so hollow out the bread and really pack it in.

Line up pistolettes on a jelly roll and bake in a 350 oven for 25 minutes if using brown and serve rolls, or 15 minutes for already cooked pistolettes. Some people fry this, but good lord. How much can your arteries take, people?

Can be prepared and frozen. Heat in a 375 oven for 30 minutes, if you do that.

Quick Roasted Red Pepper Sauce (drizzle over boiled crawfish and rice, or good on baked snapper, etc.)

2 large red belle peppers, roasted, cored, peeled, and seeded
1 clove garlic, peeled, mashed
2 TBSP Dijon mustard
1 TBSP red wine vinegar
1 TBSP roughly chopped basil leaves
1/4 tsp. red pepper flakes
coarse grained salt and ground black pepper

Place all ingredients minus S-n-P in blender, pulse until smooth. Add S-n-P to taste. Heat in saucepan, serve immediately or refrigerate tightly covered for two to three days. Makes 1 cup.

Salmon Tacos (not crawdads, but damn, they sound good.)

1 1/4 salmon fillets
2 TBSP fresh lime juice (divided use)
4 scallions, tinkly sliced on the diagonal
1 C fresh (packed) cillantro (ugh - use half. I HATE cilantro) coarsely chopped
1/2 C reduced fat sour cream
8 whole wheat tortillas/blue corn tortillas
4 C shredded romaine lettuce
2 medium carrots, peeled into strips

Season the salmon (in a dish) with salt/pepper and 1 tbsp lime juice. Add 1/2 cilantro and the scallions. Microwave (I KNOW!) salmon in dish for 7 minutes or until cooked through, drain off liquid and flake with a fork.

In a small bowl, stir together sour cream and remaining cilantro and lime juice. Season with s-n-p. Arrange lettuce and carrots on tortillas, top with salmon and drizzle with sauce. Makes 4 servings. NUM. MY. (Oooh, add a dash of Tony's. Come on. Everything's better with Rotel or Tony's.)

Ordering, Shipping Louisiana Meat:

New Orleans OverNight, Inc. (800) Nu-AWLINS; www.

(Alligator, blue crab, crabmeat, crawfish, froglegs, oysters, soft-shell, turtle [aww.] Cajun sausage, shrimp.)

We've ordered Turduckens, etouffee, and crawdads from them in the past, and I've had their alligator and frog. The food is great. Plus, it's all wild caught in the Achtafalaya Basin, so you're supporting small businessmen affected by Katrina.

Off to set up the Life board game - it's the Spongebob version! (Aw, Lawyer's salary.) and GEEZ with the crazy formatting, LJ. Sheesh. Fixed.
Tags: recipes
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