How To make Crawfish Aubergine
6 Eggplant slices -- cut 3/8"
Thick, Peeled Milk and egg batter All-purpose flour Italian bread crumbs 1 lb Louisiana crawfish tails
2 tb Butter of margarine
1 t Seasoned salt
1 t Garlic
chopped
1 tb Green onions :
finely
Sliced 1 tb Red bell peppers diced
1 tb Basil :
fresh and chopped
1 tb Parsley finely chopped
1 t Thyme
1 t Tabasco sauce
2 c Heavy cream
1/4 c Parmesan cheese :
freshly
Grated
Season eggplant slices, milk and egg batter, flour and Italian bread crumbs with seasoned salt to taste. Dip eggplant slices in flour, then egg batter and finally in the seasoned bread crumbs. Prepare topping, then deep-fry or Saute until golden brown on both sides. Prepare topping by Sauteing onions, peppers, parsley, basil, thyme, garlic and seasoned salt in butter over medium heat. Add heavy cream and reduce until thickened. Add crawfish tails and heat thoroughly. Add Parmesan cheese and Tabasco sauce. Cook to desired consistency and serve over fried breaded eggplant slices. Top with grated Parmesan cheese and garnish. Festival: Festivals Acadiens; TBA, 1995. Recipe: Cafe Vermilionville. Recipe By : Cajun Country Recipes From:
How To make Crawfish Aubergine's Videos
Eggplant Crawfish Delight | Alligator | Ms. Lucy (2006)
Ms. Lucy makes Eggplant Crawfish Delight.
Episode 9: Old fashioned Crawfish Etouffee
Join Parrain as he shows us how to cook a classic Cajun dish, an old fashioned Crawfish Etouffee. Laissez les bons temps rouler!
Music by: Don Fontenot and les amis de la Louisiane
Camera work by: Aaron David
Easy Crawfish Cream Sauce
Easy Crawfish Cream Sauce
If you like Crawfish Cream Sauce then you are going to love this on French bread, pasta, or all by it's self!
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Crawfish Cream Sauce
Ingredients:
1 pound of Louisiana Crawfish Tails
1 bunch of diced green onions
1 teaspoon of Worcestershire sauce
1 teaspoon of Louisiana hot sauce
2 tablespoons of Chilau Boil Bomb
1 cup of heavy whipping cream
1 Tablespoon of butter or bacon grease
8 oz of pepper jack cheese
Cajun or Creole seasoning to taste
3/4 teaspoon of Xanthan Gum
Directions:
Prep the green onions by dicing them. In a bowl mix in the crawfish tails, Worcestershire sauce, Louisiana hot sauce, Chilau Boil Bomb, cajun or creole seasonings. Now use an immersion blender of regular blender to add Xanthan Gum into the cream. With the butter or the bacon grease hot and melted add in the green onions to saute for a few minutes. Add in the seasoned crawfish tails and heat through for a few minutes. Now add in the cream with Xanthan Gum into the mix and stir well until thicken to your preference. If your making Crawfish Bread you will want it think. Taste for seasoning and adjust to your taste. Enjoy!
Rus's Cajun Seasoning
Ingredients:
2.5 tablespoons paprika (I made it with red bell pepper)
2 tablespoons garlic powder
2 tablespoons salt
1.5 tablespoons white pepper powder
1 tablespoon cayenne pepper powder
1.5 teaspoons oregano powder
1 tablespoon onion powder
1 tablespoon dried thyme (crushed)
1.5 teaspoon dried parsley (crushed)
1/2 teaspoon lemon zest powder
Mix all ingredients well and store in airtight container.
Great on most anything!
Why you should never eat crawfish ???? #shorts
Crawfish Cakes | Southern Living
Lucky leftovers from crawfish boils inspire a myriad of clever dishes. This spicy Louisiana riff on crab cakes strikes the perfect balance between filler and crawfish. Lightly bound with soft breadcrumbs and mayo, these crawfish cakes cook up crisp and golden and tender inside. A creamy sauce cools down the fiery Cajun seasoning. And, might we add, these also make fabulous sliders.
Get the Recipe:
Ingredients:
1 pound crawfish tails, cooked and peeled
3 cups soft breadcrumbs
1/2 cup mayonnaise
1/2 cup green onions, chopped
2 garlic cloves, pressed
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
3 tablespoons vegetable oil
Garnish: fresh cilantro sprigs, crawfish tails
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Crawfish Fettuccini with Eggplant Parm cooking time-lapse.
Crawfish Fettuccini with Eggplant Parm cooking time-lapse.