Appetizers/Snacks | Beef/Pork | Beverages | Bisque/Etouffee/Gumbo/Jambalaya | Bread/Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken/Turkey/Cornish  Hens | Condiments/Dips/Relish | Desserts | Fish/Seafood | Holiday's | New Orleans  Restaurant | Pasta/Sauce/Rice/Beans | Preserves/Jams/Jelly | Salad/Dressing | Sandwiches/Po' Boys | Seasoning/Sauce/Rub/Roux | Side Dishes/Gravy/Dressing | Soup/Stew/Chili | Wild Game

Print Recipe

Crawfish Butter

Crawfish Butter

Ingredients:

  • 3 Sticks of Unsalted Butter
  • 1 lb. of Louisiana Crawfish Tails
  • 5-6 Cloves of whole garlic
  • 1 Shallot diced
  • 3 Tablespoons of Cajun Seasoning
  • 1/3 Cup dry white wine
  • 3 Tablespoons of lemon juice
  • 1 Tablespoon of dried basil
  • 1/3 Cup chopped fresh parsley
  • 1 Tablespoon of Worcestershire sauce
  • Salt & Pepper to taste

Directions:

  1. Leave butter at room temperature for about 1 hour before starting recipe.
  2. Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes.
  3. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
  4. In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
  5. Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting.
  6. Place in a sealed bag and freeze till solid.
  7. Slice off as needed.

Courtesy of http://louisianaseafood.com
Name of Chef: Michael O'Boyle

More Cajun and Creole Recipes



Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com