How to Make Corn and Crawfish Bisque

Crawfish and Corn Bisque Recipe Ingredients:

3 cups milk

4 tablespoons butter

3 tablespoons flour

2 cups shredded cheese

1-2 tablespoons oil

2 cups diced onion

2 cups chopped celery

1 tablespoon minced garlic

2 cups corn niblets (fresh, frozen, or canned)

1 pound of crawfish tails (or medium size shrimp)

1 cup chicken stock

Dashes of Salt, White Pepper, and Tony’s Creole Seasoning

Chopped green onions for garnish

Begin by prepping all the ingredients and chopping vegetables.

Make the CREAM SAUCE by melting butter in a saucepan and stir in the flour to remove all lumps.

Slowly add the milk and mix well.

Continue to stir until bubbly and mixture thickens.

Turn off the heat and stir in the shredded cheese.

The cheese will melt by the hot milk.

Next, in a 5 quart pot on medium heat begin to heat the oil.

Add the celery and onions.

Saute a few minutes until softened.

Add the minced garlic and stir well.

Now begin adding in all the other ingredients.

Bring to a boil to cook the seafood, then turn down the heat to low to simmer about 5-10 minutes.

Serve hot!

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Crawfish Cream Sauce

How to Make Boudin King Cake

For a change of pace and experiment of a recipe given to me by a co-worker, we made a Boudin King Cake.

This Crawfish Au Gratin recipe from Beryl Stokes in the Cajun Cooking TV kitchen in Baton Rouge, Louisiana is simple to make and will amaze your friends and family!

Spring and Easter time means it’s time for crawfish boils and beer.

Crawfish parties abound and folks are honored to receive an invitation to one.

Roll up your sleeves and get out the paper towels.

Well we didn’t have a crawfish boil but an alternative is to buy one pound package of already peeled crawfish tails. So convenient.

The tails are not fully or seasoned with crawfish boil so perfect to use in stews and sauces.

Crabmeat Au Gratin is my absolute favorite dish to order at a restaurant.

During crawfish season, a similar dish can be found on menus as well.

It’s warm, creamy, and cheesy mix of goodness.

Try the Au Gratin spooned over a baked potato. It’s comfort food heaven for this Cajun gal.

One last tip. Be sure to buy Certified Louisiana Crawfish tails.

Ingredients

1 pound crawfish tails
1 cup chopped onion, celery, bell pepper mix
1 pod minced garlic
1 pint cream (heavy or half & half)
3 tablespoons butter
2 tablespoons flour
3 cups finely shredded soft cheese (cheddar or similar)
1/4 teaspoon each – salt, black pepper, ground bay leaves, creole seasoning, and celery salt)
2 stalks green onion – chopped

How to Make Crawfish Au Gratin

Preheat oven to 400 F.

In medium saucepan, heat 1 tablespoon butter.

Sauté onion, celery, bell peppers until soften.

Add additional 2 tablespoon butter.
Then stir in the flour.
Stir well and cook about 2-3 minutes.

Slowly add in the cream.
Stir and heat for 10-15 minutes until thickened.
Should be bubbly and consistency of cheese sauce.

Remove from heat.

Fold in 2 cups cheese to melt.

Place crawfish in a bowl and toss with seasoning.
Mix into the cheese sauce.

Spoon into casserole dishes or small foil pans.
Top with remaining cheese.

Place in oven for 15-20 minutes.

Remove and allow to sit a few minutes.

Top with chopped green onion or parsley for garnish.

Serves well with warm rolls or baked potatoes.

Hope you love this recipe, we sure do!

Beryl Caillouet Stokes

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Cajun Shrimp and Grits

Cajun Shrimp and Grits is a dish we’ve tried a few times in several different restaurants, and honestly we have just not been impressed. And for that reason we have never gotten around to making it ourselves.

Continue reading “Cajun Shrimp and Grits” →

Seafood Gumbo Recipe Smaller Size

Our Seafood Gumbo recipe is not just a cold-weather food. We eat it year round here in Baton Rouge.

Our other Seafood Gumbo recipe on this website is for a large pot of gumbo, which is how we usually cook it, because we want a lot left over to freeze into meal-size portions to eat later on.

Lots of folks have been asking how to make a smaller batch, so here ya are…

Continue reading “Seafood Gumbo Recipe Smaller Size” →

Crab Cake and Etouffee Pasta

This Crab Cake and Etouffee Pasta came about a couple of weeks ago, when we were wanting some crawfish etouffee for supper.

We’ve been getting our fresh Louisiana crawfish from Calvin’s Bocage Market in Baton Rouge lately but they didn’t have any this particular Saturday afternoon.

They did have some fresh local blue crab meat, so we bought a pound of it instead (roughing it, as it were).
Continue reading “Crab Cake and Etouffee on Angel Hair Pasta” →

Fried Eggplant with Crawfish Stuffing
(Eggplant Stack)

Fried Eggplant with Crawfish Stuffing consists of a crawfish stuffing layered between eggplant medallions. It’s called the Eggplant Stack at the Little Village, a local Italian restaurant near my office in Baton Rouge. It’s one of my favorite items on the menu.

   Continue reading “Fried Eggplant with Crawfish Stuffing” →

How to Make Crawfish Cakes
with Crawfish Cream Sauce

I’m not sure how we learned how to make crawfish cakes… For the most part, we just followed our stuffing recipe to our stuffed shrimp recipe, just using crawfish instead of the crab meat.

How to Make Crawfish Cakes: Ingredients Continue reading “How to Make Crawfish Cakes” →

Louisiana Cajun Cooking and Cajun Recipe Guide

The holidays are here, which means family gatherings and lots of really good food. But if you’re anything like me, sometimes the traditional holiday meal can seem a little ho hum. So this year I thought I would spice things up a bit, Louisianan Cajun style, and offer a cooking guide that’s just in time for this Christmas holiday and the New Year, complete with links to some fantastic Louisiana Cajun recipes and a few originals right here. Enjoy!

Easy Appetizer Ideas for Any Budget

A Louisiana Christmas or New Year’s Eve party just isn’t the same without a few great appetizers to begin your holiday dinner and offer your guests some time to catch up with the family.

Appetizers don’t need to be expensive to be impressive or tasty. You could offer something as simple as a delicious spinach artichoke dip or shrimp dip, served with fresh veggies or homemade tortilla chips, which are always a favorite at my dinner parties every year and an alternative for health-conscious and vegetarian family members.

Or, if your budget allows, serve up some broiled shrimp and pair it with a savory yet traditional cocktail sauce. I’ve found that many times my local grocery store offers frozen shrimp on sale, that I can easily stock up on and store in my freezer until the holidays arrive.

A Not-So Traditional Main Course

Growing up, our family feasted on the traditional roasted turkey, baked chicken and ham at Christmas dinner. It wasn’t until a about ten or fifteen years ago that I was actually introduced to a very non-traditional fried turkey and smoked brisket at a family Christmas get-together. Never in my life had I imagined being introduced to deep frying or smoking a meat for the holidays, let alone in the middle of winter time, but it has been our favorite way of serving Christmas dinner ever since!

If you’re tired of the same way of cooking, why not try something different? Don’t just limit yourself to the same tried and true holiday meats either. Serve up something unexpected and spectacular like a Cajun spiced duck or goose, or a grilled pork tenderloin. Not only is it a great way to share a new tradition with your family, it also frees up your oven for more important things like dessert!

Dish Up Some Louisiana Sides

No main course is complete without the side dishes, as any great cook knows! Whether it’s traditional favorites like homemade mashed potatoes and cornbread dressing or a classic turned Louisiana style, Cajun potato salad, sides are a must for any holiday dinner.

This season I’m planning to include a few originals like buttered green beans and cranberries, as well as some new dishes to make my holiday meal unforgettable. I’m including sides like twice baked potatoes and a Cajun rice dressing.

Side dishes don’t have to be boring just because you’re on a budget either. Instead of serving canned green beans at this year’s Christmas dinner, choosing fresh or even frozen green beans can give an unexpected and delicious crunch to your holiday meal.

Or if your family loves your traditional canned green beans, why not give them a twist with the addition of bacon or even toasted pecans. Now don’t forget the rolls!

A Love of Holiday Desserts

Nothing completes a great holiday dinner better than a yummy dessert! From pies to cakes to fudge, and candies, desserts are a favorite for any family gathering during the holidays.

From classics like pecan pie and pumpkin pie to fruit cake and gingerbread cookies, there’s sure to be a favorite to satisfy even the most demanding sweet tooth.

And while a store bough ten pie may seem like the perfect solution for a stress-free Christmas, nothing beats a homemade dessert baked completely from scratch! I remember making homemade fudge a few years ago and giving it out as Christmas gifts to loved ones. Everyone loved it and it sure beat trying to fight the holiday crowds and figuring out the perfect gifts for everyone while sticking with the budget! Plus, fudge is so versatile and very easy to make! We even saw a complete fudge-making kit at the grocery store last week.

A Festive Holiday Drink or Two

Last year my oldest child created a festive Christmas Non- Alcoholic Apple Mocktail that our entire family loved. It started out as a project for school and ended up being the hit at our Christmas Party. The recipe is as follows:

Christmas Apple Mocktail Recipe

½ cup apple juice
1 tbsp lemon juice
1 tbsp rose grenadine
Green crystal sugar sprinkles
1 mini candy cane

Mix together and shake apple juice, lemon juice and rose grenadine in a martini shaker until blended.

Dip the edge of a martini glass into a shallow dish of water (or lemon juice if you’d like) then into a shallow dish of green sugar sprinkles.

Pour apple juice mix into the martini glass, add the candy cane and serve.

Makes 1 Serving.

Eggnog is holiday beverage favorite that has been around since before my time. Almost anywhere you go, you can find some form of this favored Christmas drink, whether it’s made with various kinds of alcohol, a milk alternative or the old-fashioned way. You can even find it as a flavor for cappuccinos, muffins, cookies and even pies! Yet nothing beats a good cup of homemade eggnog!

Holiday Eggnog Recipe

1 egg
1 tsp sugar
1/2 tsp vanilla extract
1/2 cup milk or milk alternative such as soy milk
1/4 cup heavy cream
Pinch of ground nutmeg
Pinch of salt

In a small bowl or blender, beat eggs, then add milk, cream, vanilla and salt and thoroughly blend.

Pour into mug and sprinkle with nutmeg.

Serve chilled.

Makes 1-2 servings.

And some of us would love nothing more than a simple cup of hot apple cider, cocoa or coffee after a delicious holiday meal. But, no matter what your favorite dish, dessert or drink may be, there is nothing like the good company of family during this Christmas Season and New Year’s Holiday! May you and your family have a blessed and joyous Holiday season!