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Crawfish Creole

posted Dec 5, 2011, 8:25 PM by Unknown user
Jimmy L. Babin
Creative Cajun Cooking
Elvis may have been KING 
CREOLE 
but in South Louisiana, 
Crawfish is the King
Servings: 250
Yield: 12 gallons
8 cups all-purpose flour
8 cups vegetable oil
10 pounds yellow onions, chopped
3 pounds bell peppers, chopped
3 pounds celery, chopped
2 #10 cans tomato's, crushed
2 #10 cans tomato sauce
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
18 quarts water
50 pounds crawfish
2 cups brown sugar

Copyright: Cookbook #1
  • First you make a roux, (very light brown).
  • Cool down the roux in a separate bowl until the oil comes to the top and skim it off.
  • Pour in 10 Quarts of water and the onions and cook until tender. 
  • Pour in bell pepper, celery, MAGIC SWAMP DUST, Seafood Boil, crushed tomatoes, tomato sauce and the brown sugar.
  • Cook until the vegetables are close to tender and add in the roux then bring to a slow boil stirring frequently.
  • Mix in crawfish and bring back to a slow boil for 2 minutes and turn off the fire stirring frequently.
  • Let stand 30 minutes before serving.
  • Serve over rice.
Serving's for 250 people pending
portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 GAL.) Black Iron Pot.



Per Serving (excluding unknown
items): 164 Calories; 8g Fat (43.7%
calories from fat); 15g Protein; 7g
Carbohydrate; 1g Dietary Fiber;
103mg Cholesterol; 179mg Sodium.
Exchanges: 0 Grain(Starch); 2 Lean
Meat; 1/2 Vegetable; 1 1/2 Fat; 0
Other Carbohydrates.
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