You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, crawfish-kabobs, crawfish creole, crawfish gumbo. Pan fried, deep fried, stir-fried. There's pineapple crawfish, lemon crawfish, coconut crawfish, pepper crawfish, crawfish soup, crawfish stew, crawfish salad, crawfish and potatoes, crawfish burger, crawfish sandwich.
Okay, it's not a direct quotation from Forrest Gump, but you get the idea.
Recipe from 1991 Louisiana advertising
1/2 cup butter
1/2 cup flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 cup chicken or fish stock
1 cup heavy cream
1 tbsp. chopped, seeded jalapenos
1/8 tsp. oregano
1/3 cup grated Swiss cheese
16 corn tortillas
2 cups grated Monteray Jack cheese
Melt butter. Add flour, whisk and cook for 5 minutes. Saute vegetables. Add stock, seasonings and cream. Cook for 10 - 15 minutes. Add remaining ingredients except for cheese. Turn off fire and stir in Swiss cheese.
4 oz. cream cheese
1/2 cup sour cream
4 chopped and seeded jalapenos
1 lb. crawfish tails (or shrimp or crap)
1 cup finely chopped green onions
Mix cheese and sour cream together until smooth. Add remaining ingredients. Steam torillas to soften. Grease 9 x 11 baking dish. Spoon filling into each tortilla. Roll and place in baking dish. Top with sauce and grated cheese. Bake at 450˚ about 20 minutes. Serves 8.
When serving your seafood enchiladas, set your table with these 1940s crawfish salt and pepper shakers. They're available for purchase here.