Category Archives: Crawfish

Mini Crawfish Pies

It’s now nearing the end of crawfish season, but luckily, frozen crawfish tails are available almost year-round! This is a great party appetizer – it is always a hit with our friends. Enjoy!

Mini Crawfish Pies
Slightly adapted from website
Makes 72 appetizers

8 Tbsp. (1 stick) unsalted butter
1 cup finely chopped onions
1 cup chopped green bell pepper
1 tsp salt
½ tsp cayenne pepper
½ tsp white pepper
¼ tsp black pepper
2 Tbsp tomato paste
1 tsp paprika
2 Tbsp cornstarch (dissolved into 1 cup water)
1 lb peeled Crawfish Tails (Louisiana)
1 bunch finely chopped green onions
1 Tbsp dried parsley flakes
6 dozen bite-sized phyllo shells (mini muffin tin size – I use Athens brand)

Preheat oven to 350°.

Heat butter in large pot over medium heat. Add onions and bell peppers, and cook, stirring until they are soft, about 6 minutes.

Add salt, cayenne pepper and white pepper, and reduce to medium-low heat. Add tomato paste and paprika and let mixture bubble for a few minutes.

Add dissolved cornstarch and cook until a fine glaze appears on the mixture. Add the crawfish, green onions and parsley. Cook, stirring occasionally, for about ten minutes. Adjust the seasonings to taste.

Spoon the mixture into pre-baked phyllo shells and bake until golden brown, five to eight minutes. Serve warm.

Nutritional information (each):
Calories 39.4
Total Fat 2.4 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.4 g
Cholesterol 14.6 mg
Sodium 53.4 mg
Potassium 16.0 mg
Total Carbohydrate 2.8 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 1.6 g


Crawfish Etoufee

Mmmm… crawfish! What to do with an extra pound of crawfish tails? Make etoufee, of course!

I’ve been making this recipe for years, and it is always fantastic! Make sure to look for Louisiana crawfish tails (buying frozen is just fine!) – but steer clear of the Chinese crawfish tails – they just don’t taste the same!

Crawfish Etoufee

Adapted from Tony Chachere’s Cajun Country Cookbook
Serves 4

4 tsp canola oil
Tony Chachere’s lite Creole seasoning, about 2 tsp or to taste
1 lb crawfish tails, peeled (can sub medium peeled, deveined shrimp if crawfish are unavailable)
1 Tbsp sweet paprika
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 cups water
1 Tbsp low sodium Worcestershire sauce
1 Tbsp cornstarch mixed with water
1 Tbsp chopped green onion tops
1 Tbsp chopped fresh parsley
pinch cayenne pepper

Heat oil in heavy stock pot or Dutch oven (do not use cast iron – it will darken the crawfish – but coated cast iron is ok). Season crawfish tails generously with Tony’s seasoning and a pinch of cayenne. Add paprika to oil. Saute crawfish tails about 5 minutes. Remove crawfish and set aside.

To pot, add onion, bell pepper, and garlic. Saute well at least 10 minutes. Return crawfish tails to pot and add 2 cups water and Worcestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of cornstarch and water slowly until slightly thickened. Serve over rice and garnish with green onions and parsley.

Nutritional info:
Calories: 228.9
Total Fat: 6.1 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 2.7 g
Cholesterol: 160.0 mg
Sodium: 469.7 mg
Potassium: 100.3 mg
Total Carbohydrate: 7.5 g
Dietary Fiber: 1.5 g
Sugars: 0.8 g
Protein: 20.9 g

Nutritional info (sub shrimp):
Calories: 255.7
Total Fat: 6.8 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 2.3 g
Monounsaturated Fat: 3.0 g
Cholesterol: 172.3 mg
Sodium: 424.1 mg
Potassium: 309.9 mg
Total Carbohydrate: 8.6 g
Dietary Fiber: 1.5 g
Sugars: 0.8 g
Protein: 23.9 g

Blue-Ribbon Crawfish Quiche

The great thing about Texas? Living close to the coast, with much easier access to Louisiana crawfish and Gulf shrimp. I have many great crawfish recipes, but this has always been one of my favorites! And, when I can’t readily get crawfish, some nice Gulf shrimp is a great substitute (a great source for crawfish tails is: John is not a huge fan of shellfish, but he actually loves this recipe (and requests it, too!).

Crawfish quiche - close Crawfish quiche piece

Blue Ribbon Crawfish Quiche
Adapted from unknown source
Serves 4

4 sheets phyllo dough
1 Tbsp flour
1 Tbsp Paul Prudhomme’s seafood magic seasoning
salt & pepper
1/2 cup chopped onion
4 tsp canola oil
8 oz peeled crawfish tails (can use 8 oz medium shrimp, peeled & deveined if crawfish tails are unavailable)
salt & pepper to taste
2 Tbsp chopped green onion tops
2 Tbsp chopped parsley
1 cup fat free half & half
4 eggs
2 oz fat free shredded cheese (mozzarella, cheddar, or a mix)

Spray pie pan with non-stick spray. Layer phyllo dough into pan, spraying each layer before adding the next. Sprinkle with salt & pepper, seafood magic, and flour.

Saute the onion in canola oil in a skillet until tender. Stir in the crawfish tails. Simmer until the crawfish is cooked through, stirring occasionally. Season with salt & pepper.

Spoon the crawfish mixture into the pie shell. Sprinkle with green onions, parsley, and cheese. Whisk the half & half and eggs in a bowl until blended and pour over the crawfish mixture.

Bake at 425 for 15 minutes. Reduce the heat to 300. Bake for 15 minutes longer. Let stand for 10 minutes before serving. Slice into 4 wedges and serve, sprinking with additional parsley & green onions, if desired.

Nutritional Info:
Servings Per Recipe: 4
Amount Per Serving
Calories: 285.4
Total Fat: 12.2 g
Cholesterol: 263.9 mg
Sodium: 1,405.4 mg
Total Carbs: 19.7 g
Dietary Fiber: 1.6 g
Protein: 23.1 g

Nutritional info (subbing shrimp):
Calories 299.0
Total Fat 12.5 g
Cholesterol 274.7 mg
Sodium 1,436.0 mg
Total Carbohydrate 20.2 g
Dietary Fiber 1.6 g
Protein 25.1 g