Bayou Crawfish Spread Recipes

CRAWFISH SPREAD RECIPE

Steps:

• Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper and onion and saute until softened, 3 to 4 minutes.
• Add garlic and cajun seasoning and saute for 1 minute. Stir in tabasco and crawfish tails. Cook 2-3 minutes to thoroughly warm the crawfish.
• Turn heat down to medium-low and add cream cheese and Parmesan cheese. Stir until cheeses are melted and everything is combined well.
• Remove from heat and stir in green onions and pickled okra.

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

COD WITH CRAWFISH BAYOU SAUCE

Steps:

• Preheat a grill or grill pan and spray with cooking spray.
• Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey.
• Sauce:.
• Melt butter in a large skillet over medium heat.
• Stir in garlic and Creole seasoning.
• Add 1/2 & 1/2.
• Stir until mixture is reduced by half, about 5 minutes.
• Add crawfish and shrimp stirring until just heated through.
• Season with salt and pepper, to taste.
• To serve, spoon Crawfish Bayou Sauce over center of fish and garnish with parsley and green onions.

SPICY CRAWFISH SPREAD

Steps:

• In 8-inch skillet, melt butter over medium-high heat. Cook onion, celery and garlic in butter 5 minutes, stirring frequently, until tender. Add seasoning blend and red pepper; cook and stir 30 seconds longer.
• In medium bowl, mix vegetables and crawfish tails. Add cream cheese; stir gently to combine. Serve with celery sticks.

BAYOU CRAWFISH SPREAD

Steps:

• Melt butter in skillet over medium-high heat. Add seasoning blend and crawfish; sauté 2-3 minutes while stirring. Add garlic salt and pepper. Turn off heat and add cream cheese, stirring till mixed. Serve warm or chilled with dry toasted bread squares or hearty crackers. Editor's Extra: Crawfish tails are available frozen in most supermarkets. Fun Fact: Frozen seasoning blend is a mixture of chopped onions, celery, and bell pepper. It is very convenient to have handy without having to chop fresh. Cajuns call this mixture the Holy Trinity, as few of their dishes start without these three vegetables sautéed, sometimes in a roux.

FRESH PACIFIC COD FISH WITH CRAWFISH BAYOU SAUCE

Steps:

• Preheat a grill or grill pan and spray with cooking spray. Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey.
• Meanwhile, make sauce: melt butter in a large skillet over medium-high heat. Stir in green onions, garlic, and Creole seasoning. Add cream and lower heat to medium. Stir until mixture is reduced by half, about 5 minutes. Add crawfish and stir for about 30 seconds or until just heated through. Season with salt and pepper, to taste.
• To serve, plate fish and spoon Crawfish Bayou Sauce over center of fish. Garnish with parsley.

BAYOU SEAFOOD CASSEROLE

Steps:

• In a saucepan, add 6 tablespoons butter and cream cheese.
• Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
• In a big pot, melt 2 tablespoons butter.
• Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
• Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
• Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
• Add in the rice; stir to combine.
• Pour mixture into a 13 x 9 inch baking dish.
• Sprinkle with cheese and bread crumbs.
• Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.