Results 1 - 10 of 82 for crawfish etouffee

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Puree onion, celery, ... until smooth. Add crawfish and cook 10 ... batter. Sprinkle with parsley flakes. Bake at 375 degrees for 35 to 45 minutes until firm.

In deep, cast ... minutes. Add shelled crawfish and fat. Add ... cup water, then cook 15 or 20 minutes then add onion tops and parsley. Serve over rice.

Melt butter in ... uncovered. Add the crawfish and Worcestershire sauce ... until slightly thickened. Add the onion tops and parsley. Serve over hot rice.

First, make the stock by boiling the crawfish heads and claws ... the fire. Reheat and serve over rice. (You can also use this recipe for shrimp etouffee.)

Using the heads ... from the boiled crawfish, add a ... parsley. Simmer for about 20 minutes, cover, and then serve over long-grain cooked rice. Serves 10-12.

Melt butter in ... tomato paste and crawfish stock. Cover and ... tails and simmer until heated through. Serve on a bed of hot, fluffy rice. Serves 6-8.

Saute onions, celery, ... Next, stir in crawfish, green onions, ... Cook, covered, for 15 minutes, stirring occasionally. Serve over rice. Serves 5 to 6.

Melt butter in ... can of tomato soup. Simmer about 5 to 10 minutes. Add crawfish. Cook about 40 to 45 minutes. Add seasonings to taste. Serve over rice.

First, take a ... fat from the crawfish, stir it ... and let the etouffee simmer so that ... important part of the etouffee process - - you shouldn't skit it!

Saute onions and ... in butter. Add crawfish fat. Cover and ... 15 minutes until done. Add parsley just before serving and serve over rice. Serves 6 to 8.

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