Crawfish Cream Sauce Recipes

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

Steps:

• Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.

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.
• Combine all ingredients thoroughly.

Steps:

• Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and use your hands to coat thoroughly.
• In a medium skillet over high heat, combine the seasoned crawfish, green onions, Worcestershire, and hot pepper sauce and cook for 1 minute. Stir in the cream, bring to a boil and cook for 4 minutes, still over high heat. Add the butter and whisk gently until thoroughly incorporated, for about another minute. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 1 day. Reheat over lowest heat. Set aside.
• Crawfish Cakes: Heat 1 tablespoon of the oil in a large skillet over high heat. When the oil is hot, add the onions, green and red peppers, and garlic and sautÈ for 30 seconds. Add the crawfish tails, 2 teaspoons Creole Seasoning, salt, Worcestershire, and hot pepper sauce, and sautÈ for 1 1/2 minutes, occasionally shaking the skillet. Remove from the heat and pour the contents of the skillet into a bowl.
• To the crawfish mixture add the Parmesan, 1 teaspoon Creole Seasoning, 1 egg, and 1/2 cup of the bread crumbs. Using your hands, divide the mixture into 4 equal parts, and shape into cakes approximately 3 inches across by 1/2 inch high.
• In a small bowl combine the flour with 2 teaspoons Creole Seasoning. In another bowl whisk together the remaining egg with the milk. In a shallow bowl combine the remaining 1/2 cup bread crumbs with the remaining 1 teaspoon Creole Seasoning.
• Heat the remaining 1/4 cup oil in a large clean skillet over high heat. Dip each crawfish cake into the flour mixture, then the egg mixture, then the bread crumbs. When the oil is hot, add the cakes and fry them until brown, for about 2 minutes on each side. Drain on paper towels.
• To serve, place 1 crawfish cake on each of 4 plates and top with 1/2 cup of the Crawfish Cream. Garnish with chopped green onions and Creole Seasoning.

Steps:

• Melt the butter in a small nonstick saucepan over medium heat. Add the crayfish and garlic, and sauté 2-3 minutes, until warmed through. Add the cream and scallions, and bring to a boil. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste. Stir in the lemon juice and cook 1 more minute.