Gradually whisk in flour and cook over low heat for about 3 minutes. Do not brown. Remove from heat ... Add potatoes and crawfish tails and heat just until tails are warm. Remove from heat.

This mouthwatering dish features succulent crawfish tails simmered ... Cajun method of cooking the roux (butter and flour) ...

Cover and cook for 1 hour. • Add the crawfish tail meat, cover and cook for 15 minutes more. Add the stuffed crawfish heads, cover the pot and turn off the heat. Let soak for 15 minutes ...

Add onion, the bell pepper and celery and cook until tender. Add stock, seasonings, tomato sauce and garlic and simmer for 40 minutes. Add crawfish tails and stuffed heads and simmer another 20 ...

You have to clean and stuff the heads ... stir constantly until dark brown). Add onion mixture to roux. 3. Add tomatoes and simmer for 5 minutes. 4. Add crawfish tails and rest of seasonings.

Baking the pie in the lower third of the oven allows the bottom crust to become golden brown and crisp ... butter to the skillet. Cook, stirring often, until crawfish tails curl up, about 3 ...

This purging process causes the crawfish to rid themselves of some unpleasant stuff they ... pepper and cook until wilted, about 5-7 minutes. Add water, garlic and crawfish tails.

Cook and stir constantly to ... Bring to a boil and then reduce to a simmer; add stuffed crawfish heads and simmer for about 30 minutes. Add crawfish tails and simmer for another 10 minutes.

crawfish tails are a great alternative. One of the best ways to use them is in a creamy, cheesy crawfish fettuccine. Cook ...

In nonstick skillet coated with nonstick cooking spray, sauté onion, red pepper and garlic until tender. Add crawfish ... 20–25 minutes or until golden brown. Sprinkle with Mardi Gras Topping ...