Crawfish Zerpa Recipes
CRAWFISH ZERPA
Crawfish Zerpa was the grand prize winner in the 1986 Times-Picayune Cooking Contest, created by Jacqueline S. Keller. I'm guessing at preparation time.
Provided by Brookelynne26
Categories Crawfish
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- *To make crawfish stock: Boil crawfish peelings with a little dry sherry (or water), garlic, onion juice, celery seed and a dab of butter. Strain. May be frozen for future use.
- Preheat oven to 350°F.
- Place tails and bread in food processor. Pulsate until coarsely ground. Set aside. Melt butter and add flour, stirring constantly. Add half and half gradually and let mixture simmer until reduced to 1 cup. Add reserved crawfish mixture and seasonings to half and half.
- Boil macaroni in salted water until al dente. Stir gently while cooking to keep shells apart. Drain. Cool enough to handle. Stuff each shell with a heaping tablespoon of crawfish mixture, closing shell over filling.
- To make sauce: Boil cream, stock, and butter in a medium saucepan until reduced by one-half. Add basil and salt and pepper to taste. Place small amount on bottom of casserole dish or individual ramekins coated with nonstick spray. Place stuffed shells in dish, pouring remaining sauce over the top. Sprinkle with Parmesan and paprika. Cover and bake at 350 degrees for 20 minutes. Remove cover and bake an additional 5 minutes.
Nutrition Facts : Calories 668.5, Fat 51.2, SaturatedFat 31.4, Cholesterol 247.4, Sodium 315, Carbohydrate 32.2, Fiber 1.2, Sugar 1.1, Protein 20.8
LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
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