Crawfish And Egg Salad Recipes

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined.
• Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes.
• Serve the crawfish over grits with a poached egg. Garnish with green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
• Heat the oven to 350 degrees F.
• Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour.
• Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary.
• Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt.
• Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs.

Steps:

• Mix everything together in a bowl and then refrigerate until you are ready to serve. It's really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.)
• Do Ahead: Will keep in an airtight container for up to three days before getting funky.

Steps:

• 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.

Steps:

• Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear. Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.
• In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture, and pour into a bowl or mold. Chill until set, about 2 hours.

Steps:

• In medium-size skillet, melt margarine over medium heat.
• Add garlic and shallots and cook until wilted. Add craw fish tails, liquid smoke and Worcestershire sauce.
• Cook for 15 minutes and cool.
• Add bacon and set aside.
• Mix potatoes, mayonnaise and egg whites in a Large Bowl bowl.
• In a separate bowl, mash egg yolks and mix with mustards and Hot Sauce.
• Combine mustard mixture and potatoes. Stir in craw fish.
• Salt and pepper to taste.