Tag-Archive for » crawfish «

Finger Food Friday: Seafood Nachos

If you’ve tuned into the Weather Channel at all since my last post, you’re probably privy to the fact that it’s still cold up here in the Northwest Quadrant of the ATL. Yes, we were among the “lucky” ones—those above “that ridge.” So since Tuesday, we have been dealing with snow and ice and snow and ice. And although today is absolutely gorgeous and all the snow and ice has melted (at least on our side of the street), the kids are enjoying their fourth snow day this week (lest you forget, they were off ALL last [ ... ]

Pan-Fried Trout with Crawfish au Gratin

The hubby and I just returned from our annual New Orleans Jazz Fest date weekend. We had an awesome time and the weather was absolutely amazing–a far cry from last year’s cold, rainy and muddy event. We spent two glorious days frolicking around the Fair Grounds eating, drinking, craft shopping, soaking up some rays, taking in a couple of cool cooking demonstrations and–of course–enjoying some of the finest music on earth. Anyone who loves listening to live music and eating the finest fest food around in an environment enhanced by local culture and interesting people watching needs [ ... ]

Crawfish Soup

While most of the country is welcoming the arrival of spring, New Orleanians are welcoming the arrival of crawfish. In my hometown, the two are a package deal. And when Mother Nature messes with the calendar and cool temps linger, both spring and crawfish season get delayed. That was the case this year (and last, if I recall correctly). Although there were a few sightings of crawfish before Mardi Gras (which was also late), the temperamental crustaceans didn’t start running consistently until a couple of weeks ago. Now everyone’s going crazy. Finally, seafood markets [ ... ]

Crawfish Mac and Cheese

Here’s the Finger Food Friday that wasn’t. As I mentioned on Facebook at the end of last week, I had planned to make Crawfish Mac and Cheese Bites for that day’s post. But, well, let’s just say the recipe in my head was flawed for this purpose. The creamy mac and cheese, which I spooned into muffin tins and baked, didn’t set up enough to produce the nifty little single-serving, hand held morsels I was hoping for. I knew going into it there could be problems considering I choose a sauce base void of either [ ... ]

Finger Food Friday: Bite-Size Crawfish Pies

Are you hungry for something rich and luscious and seafoody?  Good.  Because that’s exactly what I’m cooking up for today’s Happy Hour!  I’m making crawfish pies which consist of sweet crawfish meat smothered in a creamy, roux-based sauce with the perfect amount of Cajun Country kick.  Throughout the backroads of South Louisiana, you’ll typically find these savory pies prepared as you would a large dessert pie.  The pie is sliced and served along with a green salad or some sort of stewed vegetable.  But they can also be made into individual portions using mini pastry shells like these. For years, I [ ... ]

Savory Cajun Crawfish Cheesecake with Roasted Red Pepper Hollandaise

Are you looking for a new crawfish recipe to add to your repetoire? If so, this Savory Cajun Crawfish Cheesecake with Roasted Red Pepper Hollandaise is sure to please. It’s a recipe I recently developed for my friends over at Cajun Crawfish–head on over to their blog and check it out. You’re gonna love it! You’re also gonna love the fact that you can order the crawfish tails you need for this recipe while you’re there! You see, Cajun Crawfish is one of the largest crawfish farmers and shippers in Louisiana. They’re also a [ ... ]

Jazzy Crawfish Pasta

In case you missed my tweets yesterday, the 2012 New Orleans Jazz & Heritage Festival daily schedules have been posted.  The lineup is crazy good this year.  Almost as crazy good as this Jazzy Crawfish Pasta–my take on Crawfish Monica.  Crawfish Monica has been a festival-goer favorite for some 30 years now.  It consists of a mesmerizing bowl of rotini pasta drenched in a deliciously spicy crawfish cream sauce.  This dish became so popular at Jazz Fest that back in 2009, its creator Chef Pierre Hilzim (who named the seafood specialty after his wife Monica) trademarked the name and began [ ... ]

Finger Food Friday: Crawfish Jalapeño Poppers

The only thing left in our veggie garden is this crazy jalapeno plant.  Crazy because it’s still thriving even though it only reached about 12-inches in height and is forever tipping over from the weight of the mass quantities of spicy-delicious peppers it continues to produce.  We harvested so many jalapenos, in fact, that I’m struggling to use them up before they go bad!  Which is why I decided to make Crawfish Jalapeno Poppers today. With this recipe, I can knock out 24 or more (depending on their size).  That’ll leave me with a only handful.  Well, at least [ ... ]

Finger Food Friday: Spicy Crawfish Baskets

This week, Finger Food Friday is welcoming spring the best way it knows how.  With crawfish!  That’s right.  Crawfish season has officially begun.  Well, actually, there’s no “official” start to crawfish season since these dirt diggers have rather unpredictable life cycles (thanks to every extreme weather condition that affects South Louisiana).  But they’re available now live or hot-from-the-pot at many grocery stores, seafood markets and restaurants.  Supplies of frozen crawfish tails are also on the rise this time of year, which means they’re usually cheaper.  So get them while the getting’s good.  That way, you’ll be ready to cook up great [ ... ]

Crawfish Etouffée

Got a craving for crawfish?  My husband does. And this time of year when live crawfish are not running (out of season) one of the only ways to satisfy his craving is with frozen Louisiana crawfish tails.  In New Orleans, frozen crawfish tails are a heavily relied upon convenience food.  Many folks outside of Louisiana are unaware of this great product, but it’s available in the frozen seafood department of most supermarkets across the country. Now as much as I love the usefulness of frozen crawfish tails, their taste and texture take a small but noticeable hit during the freezing process.  [ ... ]
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