Crawfish Fries Recipes

Steps:

• Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
• Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

Steps:

• Prepare the crawfish or shrimp and set aside.
• Blend eggs and milk; beat well.
• In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves. Blend well. Gradually add the milk mixture, stirring well with a whisk. Let stand one hour at room temperature.
• Heat one inch of oil in a black iron skillet or use a deep-fat fryer. It is important that the oil be heated to a temperature as close to 370 degrees as possible. Coat the seafood with batter and drop it a few pieces at a time in the hot fat. This will be done in several batches. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time.
• As the food is cooked, drain well of paper towels. Serve with garlic mayonnaise on the side.

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Line a baking sheet with a aluminum foil and coat with cooking spray.
• 3. Add frozen french fries onto a foil covered baking sheet.Season with 1 tablespoon creole seasoning.
• 4. Bake for 35 to 40 minutes or until crispy.
• 5. In a large skillet,cook bacon over medium-low heat,for 4 minutes until the bacon are cooked.Use the tongs to get the bacon out of the skillet,save the drippings.
• 6. Place the bacon on the paper towel filled plate,pat dry and crumbled.Set aside.
• 7. Add 2 teaspoons jalapeno liquids into the skillet with bacon drippings over medium heat,mix well.
• 8. Add crawfish tails and season with remaining creole seasoning.Saute for 5 minutes until crawfish tails are browned.Stir in chopped bell pepper and diced onion,Saute for 5 minutes more,until are tender.
• 9. In a medium saucepan over medium heat,combine margarine,remaining jalapeno liquids,heavy cream,hot sauce,cream cheese and 1 cup mexican cheese,stir for 6 minutes or until thickened.
• 10. Add crawfish mixture onto the cheese sauce,mix well.
• 11. Pour crawfish/cheese sauce mixture into the fries.Add bacon bits and remaining mexican cheese blend.
• 12. Back to the oven for 3 minutes,until the cheese is bubbly.