BOILED CRAWFISH

Ingredients:

40 lbs. Louisiana crawfish (about 1 sack)
10 gallons of water
2 stalks of celery
10 lemons - sliced in half
10 whole heads of garlic - sliced in half
3 lbs. onions - sliced in half
1/2 gallon liquid crab boil
8 lbs. powder crab boil seasoning (use your favorite)
corn (pre-cooked)
potatoes (pre-cooked)

Chef: Donald Barkemeyer, Uncle Buck's Cajun and Creole Grill

Bring water to a boil, add liquid and powder crab boil seasoning. Bring this to a boil for about 10 minutes. Then add Louisiana crawfish and bring water back to a rolling boil and boil crawfish for 5 minutes. Turn fire off and either hose down outside of pot to cool down or add 5 lbs. of ice to cool down crawfish and stop the cooking. Then let crawfish soak for 20-30 minutes, stirring occasionally to distribute heat. (You can throw in corn and potatoes at the last 20-30 minutes with crawfish and let those soak also).

CRAWFISH CAKE

Ingredients:

1 pound Louisiana crawfish
1/2 of a red bell pepper - diced
1/2 of a yellow bell pepper - diced
1/2 of a yellow onion - diced
1 tsp. minced garlic
2 egg yolks
1 cup Bechamel sauce (see recipe below)
1/4 cup breadcrumbs
1/4 cup Parmesan cheese
salt and pepper

Chef: Ross Eirich, Galatiore's

Saute the onions and bell pepper until soft. Add the garlic and saute for two minutes. Add the crawfish and saute for 2-3 minutes. Add the Bechamel sauce and egg yolks and cook for 3-4 minutes. Add the breadcrumbs and cheese. Salt and pepper to taste. Allow the mixture to cool. Portion the mixture into the desired size and roll in breadcrumbs. Saute in oil for 1-2 minutes on each side or until golden brown.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.

CRAWFISH MAQUE CHOUX

Ingredients:

1/4 cup vegetable oil
2 pounds Louisiana Crawfish tails
1 bell pepper
6 ribs celery
2 onions
1 15-ounce can tomato sauce with bits
1 8-ounce can mushroom stems and pieces
6 green onions
2 12-ounce cans shoe peg corn
2 sprigs parsley
1 rounded teaspoon salt
1/4 teaspoon hot sauce

Chef: Kim Harrigan

Serves: 10
Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Sautê for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, sautê the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.

CRAWFISH PIE

Ingredients:

2 cups water
1 bay leaf
1 teaspoon liquid crab boil
2 cups Louisiana Crawfish tails
1/2 cup (1 stick) butter
2 tablespoons flour
1 large onion
1 bell pepper
1/4 cup minced celery
1/4 cup minced parsley
salt and red pepper
pastry shells

Chef: Alex Guillory

Boil water with bay leaf and crab boil. Add crawfish to boiling water; cook 2 to 3 minutes. Remove from fire and drain, reserving water. Chop crawfish very fine, or put in blender or food processor. Melt butter; add flour. Brown flour until golden brown; add onion, bell pepper, celery and half the reserved water. Cook until soft. Add the crawfish and parsley. Season to taste and add enough of the reserved water to make proper consistency. Put mixture into pastry lined pans and bake for approximately 30 minutes, or until crust is browned at 350 degrees F. May be made into pastry size pies, or one 9-inch pie.