Ingredients
- 1 lb crawfish tails (packaged LA crawfish is preferred)
- 12 to 16 oz pasta (Rotelli is traditional, use your favorite shape)
- 6 T butter, unsalted
- 2 or 3 large shallots, chopped
- 6 garlic cloves, minced
- 1 T Creole seasoning
- ¼ t cayenne pepper
- ¼ C dry white wine
- 2 C heavy cream (or half & half)
- 1 T lemon juice
- ¼ C parsley, chopped
- 1 C Parmesan cheese, grated
- 4 to 6 oz baby spinach, stems removed
Crawfish Monica Florentine
“Money can’t bayou love but it can bayou crawfish!” Once about every two or three years I come across a recipe…
Ingredients
- 12 oz. thin spaghetti pasta
- 12 oz. crawfish tail meat, frozen, cleaned
- 12 oz. shrimp, medium, frozen or fresh
- 1 can (10oz.) condensed cream of mushroom soup
- 1 can (10oz.) condensed cream of shrimp soup
- 1 cup white mushrooms, fresh, chopped
- 1 tsp olive oil
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 2 cups white cheese, grated or shredded (I used Italian blend), divided
- 1 can (14oz.) diced tomatoes, drained (I used fire roasted w/garlic)
- 1 tsp parsley flakes, dried
Crawfish & Shrimp Baked Spaghetti
“When the taste changes with every bite and the last bite tastes as good as the first, that’s Cajun.” Chef Paul…
Ingredients
- 1/2 cup unsalted butter, divided
- 1/4 cup flour
- 2 cups chicken broth
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp adobo seasoning
- 1 small onion, minced (dried is okay)
- 2 cups cooked, diced chicken
- 1/2 cup grated, sharp cheddar cheese
- 11oz can whole corn, drained
- 1 cup buttered, crushed Ritz crackers
Chicken Corn Casserole
“A recipe is a story that ends with a good meal.” – Pat Conroy Casseroles have been a classic staple of…
Ingredients
- 8 ounces Spiral Pasta (I use Wacky Mac for color and variety)
- 1 pound ground beef (or 1/2 beef, 1/2 pork)
- 1/2 each medium shallot, finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1 can (15 oz.) pizza sauce
- 1 squeeze bottle (15 oz.) pizza sauce
- 1/4 teaspoon garlic salt
- 1/4 teaspoon Italian seasoning
- 1 egg, whipped
- 1/3 cup whole milk or half & half
- 2 T grated Parmesan cheese
- 2 cups shredded Italian blend cheese (or mozzarella cheese) divided
- 2 ounces sliced pepperoni (I use mini-pepperoni)
- 4 to 6 ounces mushrooms, chopped and sauteed (optional)
Spiral Pepperoni Pizza Bake
“The trouble with eating Italian food is that three or four days later you are hungry again.” At first glance this…
Ingredients
- 3 or 4 each chicken breast, boneless, shredded or cubed
- 2 cans cream of chicken soup (or, depending on your tastes, you may substitute a can of cream of celery soup for one of the others)
- 8 ounces sour cream, light
- 1/2 tablespoon poppy seeds
- 1 stick butter
- 1 tube Ritz crackers
- 1 teaspoon poppy seeds
Poppy Seed Chicken
“In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a mom.”…
Ingredients
- 1 15 1/2-ounce can Whole Kernel Corn (drained)
- 1 15 1/2-ounce can Creamed Corn
- 1 8-ounce container sour cream
- 1 large eggs
- 3/4 stick Butter (melted)
- 1 box Jiffy Cornbread Mix
- 1 cup Grated Cheddar Cheese
Corn Souffle
“Food is the most primitive form of comfort.” My sister, Nancy, made this dish for a family holiday gathering back many,…
Ingredients
- 2 pkgs. (ea. 12oz. frozen, cleaned and peeled) Crawfish meat
- 2 pkgs. Uncle Ben's Ready Rice - Long Grain and Wild Rice
- 1 cup grated Cheddar Cheese
- 1 can Cream of Mushroom soup
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Dry Mustard
- 1/4 cup whole Milk
Crawfish and Rice Casserole
“Keep calm and cook a casserole.” It’s Cajun seasoned but not too spicy … best of all, it’s extremely simple and…
