3 Each Eggs, hard boiled 1 Tablespoon Durkee's famous sauce 1 Pound Chopped crawfish or shrimp 2 Tablespoons Mayonnaise Salt, if needed 2 Tablespoons Dill pickles, finely chopped 1 Teaspoon Red cayenne pepper 1 Teaspoon Poupon mustard To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help"
Louisiana Crawfish Étouffée | Cajun Cooking | Chef AldenB
Crawfish étouffée my way! It is full of flavor and simple to make! Make sure you are using quality Louisiana crawfish tails or substitute for shrimp and it will be just as good!
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How to make New Orleans Crawfish Rolls with homemade dipping sauce
New Orleans native Charlie Andrews demonstrates on how to make New Orleans Crawfish rolls with homemade dipping sauce. This recipe makes about 5 to 8 whole rolls which are large enough to cut in half to serve more people. It's a great appetizer for small parties or gatherings and it is delicious. Hope you all will give this classic appetizer a try.
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Crawfish tails
Tony Chachere's Creole seasoning
Chef Paul's Magic seasoning blends
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I love the Chinese Buffet! I don't know if I'll ever not love eating at that place even though sometimes the thought of not know who is making my food or what their putting in it kind of freaks me out. Welp, worry no more because I think I've mastered one of my favorite dishes from this restaurant. Enjoy!