Crawfish Monica Emeril Recipes

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CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

CRAWFISH MONICA



Crawfish Monica image

This is a Jazzfest favorite and a favorite in my house. Even my picky eater loves this one. Thanks to my dad and his cajun roots for teaching me how to make this one and many other cajun dishes. It is a great easy dish to make for the family or if your having guest over. We always double the recipe so we are sure to have plenty of left overs to snack on :)

Provided by 1022973

Categories     One Dish Meal

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 9

1 lb crawfish tail
1/2 cup butter
1 pint half-and-half
5 garlic cloves, chopped
1/2 bunch parsley
2 tablespoons creole seasoning (I use Tony's chachere's creole seasoning)
cayenne pepper (to taste)
1 lb rotini pasta
lots French bread

Steps:

  • cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
  • Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
  • Add the crawfish and saute for about 2 minutes.
  • Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.
  • cook for 5-10 minutes over a medium heat until the sauce thickens.
  • Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
  • Serve immediately with lots of french bread and a nice dry white wine.

CRAWFISH IMPERIAL



Crawfish Imperial image

Provided by Emeril Lagasse

Categories     appetizer

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 23

1 tablespoon vegetable oil
3/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
Salt
Cayenne
1 pound peeled crawfish tails
1 tablespoon chopped garlic
2 tablespoons finely chopped fresh parsley leaves
1/4 cup chopped green onions, green part only
1 cup mayonnaise
2 tablespoons Creole or whole grain mustard
Dash of hot pepper sauce
1/4 cup dried fine bread crumbs
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minute, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
  • Combine all ingredients thoroughly.

CRAWFISH MONICA (EMERIL)



CRAWFISH MONICA (EMERIL) image

Number Of Ingredients 25

1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails*
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve. *Crawfish tails can be purchased online and shipped through Cajun Grocer. Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.

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