What to do with all those those leftover crawfish

Boiled crawfishPhoto byLogan EllseyonUnsplash

Boiled crawfish is a delicious treat that can be enjoyed in many ways. However, sometimes we end up with leftover crawfish after a crawfish boil. Here are some creative and tasty recipes to make with leftover boiled crawfish.

Crawfish Etouffee:

Crawfish etouffee is a traditional Cajun dish that is perfect for using up leftover boiled crawfish. To make crawfish etouffee, you will need:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Cajun seasoning
• 1 pound leftover boiled crawfish
• Cooked rice, for serving

Melt the butter in a large skillet over medium heat. Whisk in the flour and cook until it turns a dark golden brown, stirring constantly. Add the onion, bell pepper, celery, and garlic, and cook until the vegetables are soft. Stir in the chicken broth, tomatoes, tomato paste, and Cajun seasoning. Bring the mixture to a simmer and cook for 10 minutes. Add the leftover boiled crawfish and cook for another 5 minutes, or until the crawfish are heated through. Serve over cooked rice.

Crawfish Pasta:

Crawfish pasta is another delicious dish that can be made with leftover boiled crawfish. To make crawfish pasta, you will need:

• 1 pound pasta
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• 1 pound leftover boiled crawfish

Cook the pasta according to package directions. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook until the vegetables are soft. Add the heavy cream, Parmesan cheese, parsley, salt, and pepper, and stir to combine. Add the leftover boiled crawfish and cook for 5 minutes, or until the crawfish are heated through. Serve the crawfish mixture over the cooked pasta.

Crawfish Frittata:

Crawfish frittata is a great way to use up leftover boiled crawfish for breakfast or brunch. To make a crawfish frittata, you will need:

• 8 large eggs
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped leftover boiled crawfish
• 1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the onion and bell pepper, and cook until the vegetables are soft. Add the leftover boiled crawfish and cook for 1-2 minutes. Pour the egg mixture over the vegetables and crawfish, and sprinkle with Parmesan cheese. Bake for 20-25 minutes, or until the frittata is set and the cheese is melted and golden brown.

Crawfish Pie:

Crawfish pie is a classic Louisiana dish that can be made with leftover boiled crawfish. To make crawfish pie, you will need:

For the filling:

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 cups leftover boiled crawfish tails
• 1/4 cup all-purpose flour
• 1 cup chicken broth

For the crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 1/4 cup vegetable shortening
• 6-8 tablespoons ice water

To make the filling, melt the butter in a large skillet over medium heat. Add the onion, bell pepper, celery, salt, cayenne pepper, thyme, and oregano, and cook until the vegetables are soft. Add the leftover boiled crawfish tails and cook for 1-2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for another 2-3 minutes, stirring constantly. Gradually whisk in the chicken broth and cook until the mixture thickens about 5 minutes. Remove the skillet from the heat and let the mixture cool.

To make the crust, combine the flour and salt in a large bowl. Add the cold butter and vegetable shortening, and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees Fahrenheit. Roll out one of the dough disks on a floured surface to about 1/4-inch thickness. Transfer the dough to a 9-inch pie dish and trim the edges. Pour the cooled crawfish filling into the pie crust. Roll out the second dough disk to about 1/4-inch thickness and place it on top of the filling. Trim the edges and crimp the edges of the pie with a fork or your fingers. Cut several slits in the top crust to allow steam to escape. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is heated through.