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Cajun Crawfish Bread

crawfish breadThe Sisters were delighted and honored to film our second show with Paula Deen. Paula is an old family friend that we have shared many savory meals with. We would like to share this recipe with you that we prepared on Paula’s Best Dishes. We have been making Beach Bread for years. This recipe is so versatile and can be used for an appetizer, a full meal or to accompany your lunch or dinner.

Cajun Crawfish Bread

Get you-
½ stick butter
1 clove garlic minced
¾ cup ripe tomatoes, chopped and drained
1 pound cooked crawfish tail meat peeled, cleaned and deveined (fat on)
Cajun seasoning
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese
¼ cup Parmesan
3 tablespoons fresh parsley
1 loaf French bread

Do this-
Get that oven heated to 350 degrees. Rinse the crawfish lightly. In a large skillet melt your butter over medium heat, add your garlic and cook for a few minutes. It should be smelling real good in your kitchen. That is one of my favorite smells- garlic and butter. Next, add your drained may-may’s (tomatoes) and your mud bugs (crawfish). You are going to want to saute for just a minute or two. Remove from heat and season those babies up with some Cajun seasoning. Get you a bowl out and mix mayo, cheese and parsley together. Slowly stir in the tomato and crawfish mixture into the mayonnaise mixture. Cut loaf of bread lengthwise and then in half. Spoon mixture on bread and bake for 5-7 minutes and then turn your broiler on and broil for an additional 3-5 minutes or until bread is crisp and cheese has melted, watch closely. Cut bread into individual portions and serve.

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Cajun Crawfish Bread

crawfish bread

Don’t be dumb make you some! This bread is the sho nuff “Get in my Belly Good” bread recipe!

Cajun Crawfish Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

1 lb. of crawfish tail meat peeled, cleaned and deveined (fat on)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese

¼ cup of parmesan

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degrees

Rinse crawfish

In a large skillet melt butter over medium heat, add garlic and cook for a few minutes

Add tomatoes and crawfish, sauté for one minute

Remove from heat and add Cajun seasoning to taste

Mix mayo, cheese and parsley

Add tomato and crawfish to mayo mixture

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely

Cut bread into individual portion.

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Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole

Ingredients:
8 oz. cream cheese
1 stick real butter
2 tablespoons butter
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/3 cup cream of mushroom soup
1 pound fresh crawfish tails
1 pound peeled and deveined shrimp
1/3 cup cream of shrimp soup
3 cups cooked white rice
½ teaspoon Cajun Seasoning
1 teaspoon of Louisiana hot sauce
1/2 teaspoon white pepper
1 1/2 cups Velveeta cheese, grated
1 cup fried onion rings, from a can
2 tablespoons butter

Instructions:
Use a double broiler to melt the 1 stick of butter. Add the cream cheese. Stir until combined. In a separate skillet, melt the 2 tablespoons of butter and sauté the onions, celery and bell pepper, cook for 5 minutes. Add shrimp and crawfish. Add cream of celery and cream of shrimp. Remove from heat. Combine rice with cream cheese mixture. Add rice mixture to the shrimp, crawfish and vegetables, stir well. Season with Cajun seasoning, hot sauce and white pepper. Pour into a greased 9x13x2 casserole dish. Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter. Bake at 350 degrees for 30 minutes.

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Crawfish Beignets with Dipping Suace

Good Morning Grocery Lovers!

As you know we love our Beignets! This recipe can be a delightful breakfast side or a wonderful appetizer. Hope you will try these and give your taste buds a Happy Morning! You wont be sorry!

Crawfish Beignets

1 cup all-purpose flour

1 teaspoon baking soda

1 cup water

1 clove garlic, minced

1/4 cup finely chopped green onions

1 lemon zest

3 tablespoons chopped parsley

1/2 teaspoon salt

1 teaspoon Slap Ya Mama Cajun Seasoning

Louisiana Hot sauce, to taste

1/4 teaspoon Worcestershire sauce

1/2 pound cooked, shelled and chopped crawfish tails
    (shrimp may be substituted)

Vegetable oil for frying

Tartar Sauce
3/4 cup mayonnaise
1 tablespoon creole mustard
2 to 4 tablespoons lemon juice
2 tablespoons minced parsley 
2 tablespoons minced red onion
Salt to taste
Slap Ya Mama Cajun Seasoning, to taste
Lemon slices (garnish)

In a bowl combine flour and baking soda. Whisk in water. Stir in garlic, green onions, hot sauce, Cajun seasoning, Worcestershire sauce, salt, lemon zest, parsley and crawfish, stirring until well combined. Cover bowl and let batter stand for 1 hour.

Tartar Sauce: In a bowl stir together the mayonnaise, mustard, lemon juice, parsley and red onion. Season with salt, Cajun seasoning. Chill.

In a deep heavy pan or deep fryer heat 3 inches of oil to 325 degrees F. Drop spoonsful of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain. Season with salt. Continue frying remaining batter in same manner.

Serve the beignets warm with the Tartar Sauce and lemon slices.

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Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole
Ingredients:

8 oz. of cream cheese
1 stick of real butter
lb. of fresh peeled Louisiana crawfish tails
1 lb of fresh peeled shrimp
1 cup of white onion chopped
1/2 cup celery, chopped
1 green bell pepper chopped
1/3 cup of cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups of cooked white rice
½ teaspoon of Slap ya mama Seasoning (or Cajun Seasoning)
1 teaspoon of Louisiana hot sauce
1/2 teaspoons of white pepper
1 1/2 cups of Velveeta cheese, grated
1 cup of fried onion rings from a can
2 tablespoons of butter
Instructions:

Use a double broiler to melt the 1 stick of butter and cream cheese.
In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes.
Add the rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well.
Pour into a greased 9x13x2 casserole dish.
Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
Bake at 350 degrees for 30 minutes

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Shrimp and Crawfish Casserole

Ingredients:

  • 8 oz. of cream cheese
  • 1 stick of real butter
  •  lb. of fresh peeled Louisiana crawfish tails
  • 1 lb of fresh peeled shrimp
  • 1 cup of white onion chopped
  • 1/2 cup celery, chopped
  • 1 green bell pepper chopped
  • 1/3 cup of cream of mushroom soup
  • 1/3 cup cream of shrimp soup
  • 3 cups of cooked white rice
  • ½  teaspoon of  Slap ya mama Seasoning (or Cajun Seasoning)
  • 1 teaspoon of Louisiana hot sauce
  • 1/2 teaspoons of white pepper
  • 1 1/2 cups of Velveeta cheese, grated
  • 1 cup of fried onion rings from a can
  • 2 tablespoons of butter

Instructions:

  • Use a double broiler to melt the 1 stick of butter and cream cheese.
  • In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes.
  • Add the rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well.
  • Pour into a greased 9x13x2 casserole dish.
  • Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
  • Bake  at 350 degrees for 30 minutes
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