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Tag: "crawfish recipes"

Crawfish Bisque

[ 18 ] May 4, 2009

How to Make Crawfish Bisque

Crawfish Bisque Recipe from the Cajun recipes at Cajun Cooking TV.  Essentials in Cajun cooking are the use of fresh crawfish tails when in season and we only use fresh Louisiana crawfish tails.  A bisque is a rich, creamy soup usually made with shellfish; especially lobster.  We just used a much smaller kind of lobster – the Louisiana crawfish.

Crawfish Bisque (some folks call it crawfish stew) consists of a rich sauce accompanied with stuffed crawfish bodies or crawfish balls.  For this recipe we made both.  This was so good we could not stop eating it.

Ingredients for the Crawfish Balls

1 (1-pound) bag of fresh crawfish tails (can substitute shrimp or crab if needed)
1 cup chopped onions
1 cup chopped green peppers
1/4 parsley flakes
1 cup bread crumbs
2 eggs
Cajun seasoning (like Tony’s Creole Seasoning)

Fresh Crawfish Tails

One Pound of Crawfish Tails

Cooking Directions for the Crawfish Balls

Blend all the above ingredients in a food processor or blender.

Remove to a mixing bowl.

Form into small meatballs.

If you have access to crawfish bodies, just stuff the bodies with the mixture.

Cook in a preheated 350 degree oven for 20-30 minutes on a baking sheet.

Ingredients for the Crawfish Bisque

Frozen seasoning blend

Frozen seasoning blend

4 cups Cajun Trinity (or frozen seasoning blend – onions, bell pepper, celery)
2 sticks butter
1 cup all-purpose flour
3 cups Chicken Stock
1 (10-ounce) can tomato sauce
2 tablespoons minced garlic
Cajun seasoning (like Tony’s Creole Seasoning) to taste
1 (1-pound) bag of fresh crawfish tails (substitute shrimp or crab if needed)
1 cup rice

Cooking Directions for the Crawfish Bisque

Saute’ Cajun Trinity in 2 tablespoons canola oil in a large 6 quart pot.

Make a Roux in a flat bottom stainless steel skillet or cast iron skillet.

Melt the butter and gradually add in flour and continue to stir with a flat edged spatula until dark brown color.

Making Your Roux

Making Your Roux

Transfer roux to the Cajun Trinity pot.  Stir well.

Add chicken stock, tomato sauce, minced garlic, crawfish tails and seasoning to taste.

Bring to a boil then lower the heat to medium-low (#3).

Stir occasionally and simmer uncovered for 45 minutes.

Make 1 cup rice according to package directions.

Add the stuffed crawfish and/or crawfish balls.

Simmer another 5-10 minutes.

Serving Suggestions for Crawfish Bisque

Serve crawfish bisque over rice and garnish with chopped green onions and chopped parsley.

Bon Appetite!

Beryl Stokes

Cajun Cooking TV Chefs

How to Make Crawfish Pie

[ 0 ] July 7, 2008

How To Make Crawfish Pie

crawfish pie

Crawfish Pie

This crawfish pie recipe was a divine inspiration when we had some crawfish etouffee left over after supper.

(Which doesn’t happen often enough to have much experience with leftovers!).

We call that lagniappe (pronounced “lan-yap”) here in Louisiana – something “extra”.

So, with a little leftover crawfish etouffee, we created a dish that was even more awesome than the original dish!

So watch the video and you can make this fast and easy dish and amaze your family and friends.

This is a Cajun recipe that you’ll want to remember, so be sure to bookmark this website.

Or better yet, subscribe in the box to the right, and you’ll get an email every time we publish a new Cajun recipe like this crawfish pie recipe.

Crawfish Etouffee Recipe

Crawfish Etouffee

What You Need to Make Crawfish Pie

2-3 cups Crawfish Etouffee
1 cup cooked rice
2 prepared pie shells – thawed

Paring knife
Wax paper

Preheat your oven 375 degrees.

Take one of the pie shells and carefully cut around the inside edge to remove the thick outer crust.

Remove crust and discard.

Turn the shell over onto a piece of wax paper.

If it doesn’t fall out, carefully pull out and place flat on the wax paper.

Set aside.

Mix together the Crawfish Etouffee and the rice.

Pour the mixture into the second pie shell.

Spread around.

Take the top shell and place on top of the etouffee mixture.

With the fork, smash the top crust to the bottom shell to seal.

You may need a little bit of warm water to seal.

Go all the way around.

Important Tip: You should cover the crust (the thick edge of the pie shell) with either folded aluminum foil or place the empty pie tin on top of the Crawfish Pie to prevent the crust from burning faster than the pie bakes.

Place in the oven on a baking sheet in case of spillage.

Bake for 50 minutes.

Remove and let set 5 minutes.

Cut into wedges and enjoy.

Um Um – now that’s some good stuff cher!

Serves 6

Great with a green salad.


P.S.If you have a question or comment about this recipe
(or any other recipe) please post your question or comment
in the “Comments” or “Leave a Reply” section below this

P.S.S.You can get these recipes emailed to you once
every two weeks by joining our FREE Cajun Recipe Club.

Simply enter your first name and email and click “submit”


Beryl Stokes

Beryl Stokes


Crawfish Etouffee Recipe

[ 20 ] June 25, 2008

 Easy Crawfish Etouffee Recipe

crawfish etouffee

Crawfish Etouffee

UPDATED January 7, 2018

Crawfish etouffee has got to be the easiest Cajun recipe to make one of the most incredibly fantastic dishes on the planet.

If you don’t have crawfish available in your area, you can substitute shrimp or crab meat.

Crab meat etouffee is beyond incredible!

If you use crab meat, buy the claw meat. Not only is it less expensive than the lump or white crab meat, it also tastes better!

If you want to learn how to make crawfish etouffee, you’ve come to the right place.

Recently we made crawfish etouffee, and we didn’t have any chicken stock. We used a can of cream of mushroom soup, and it tasted wonderful!

How to Make Crawfish Etouffee

Crawfish Etouffee Ingredients

Crawfish Etouffee Ingredients

Crawfish Etouffee Ingredients

1 pound fresh Louisiana crawfish (tails) or substitute crab meat or shrimp.

¼ cup all-purpose flour

½ stick butter

4 cups Cajun Trinity (onion, bell pepper, celery, garlic, and parsley) OR one 10-0unce bag of seasoning blend

1 (10 ounce) can Rotel or diced tomatoes

1 teaspoon Cajun seasoning (like Tony Chachere’s Creole Seasoning)

2 Bay leaves

2 cups seafood or vegetable stock (plain water is OK)

Crawfish Tails

One Pound of Crawfish Tails

1 tablespoon canola oil or olive oil

Salt (to taste – we use about one teaspoon)

Dash of hot sauce(like Tabasco) optional

Chopped green onions for garnish


2 cup water

1 cups long grain white rice

1 pat of butter

dash salt

Crawfish Etouffee Cooking Instructions

Crawfish Etouffee

Crawfish Etouffee Almost Ready!

Getting Started:

Prepare and have all ingredients ready before you start cooking.

Chop the Cajun Trinity using a cutting board and sharp knife.

(You can buy seasoning blend either fresh or frozen.)

I also like to chop the Cajun Trinity in a food processing by several quick pulses.

In a large pot, heat on medium heat (#6) the 1 tablespoon of  olive oil.

Pour in the Cajun Trinity.

Saute for several minutes.

How to make the Roux

Making the Roux

Making the Roux

In a stainless steel deep skillet, melt the butter on medium heat (#6-7).

Once the butter is bubbling begin to stir constantly with a flat wooden spatula.

Gradually add the ¼ cup all-purpose flour.

Keep stirring to prevent scorching the roux.

The roux is ready as soon as the mixture is the color of a light caramel candy.

Carefully, pour the roux in the Cajun Trinity and stir well to blend with the vegetables.


Now start mixing in your remaining ingredients:

Rotel tomatoes, water or stock, Cajun seasoning, Bay leaves, salt to taste and a dash of Tabasco.

Cook for about 15 minutes.

Add the 1 pound fresh crawfish tails and stir well.

Reduce heat to low (#3).

Cover and simmer for 30 minutes.

Stir occasionally to prevent scorching.

Crawfish Etouffee

Just About Ready to Eat!

Make Rice and Serve

How to Make Rice


That’s All There Is to It!

In a medium saucepan, add 2 cups water and one pat of butter.

Bring water to a boil.

Add 1 cup long grain white rice.


Cover and reduce heat to medium (#3).

Do not disturb for 20 minutes.

The Finished Product

Crawfish Etouffee Recipe

Crawfish Etouffee

Ready to Serve:

Add a spoonful of rice to a deep plate.

Ladle your Crawfish Etouffee over the rice and garnish with green onions.

Serve with toasty garlic bread or rolls.

That’s some good stuff cher! Bon Appetite!

Serves 4-6 people or double the recipe for a big crowd.

Supplemental Recipes –

How to Make a Roux –

Beryl Stokes

Cajun Cooking TV Chefs

How to Make Fresh Chicken Stock –

How to Make the Cajun Trinity –

I hope you enjoy it. Bon Apetite!


How do YOU make Crawfish Etouffee?

Go to the bottom of the page and post your recipe in the “Leave a Reply” box in the “Comments” section.

We’d love to see your recipe!


P.S. – If you have a question or comment about this recipe

(or any other recipe) please post your question or comment
in the “Comments” or “Leave a Reply” section below this

P.S.S.You can get these recipes emailed to you once
every two weeks by joining our FREE Cajun Recipe Club.

Simply enter your first name and email and click “submit”
on the form in the upper right hand corner of this page.

Beryl Stokes

Beryl Stokes