Seafood

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Savory Crawfish Cheesecake with Crawfish Beurre Blanc 🦞🧀 This savory crawfish cheesecake is a flavor-packed showstopper with creamy Cajun goodness and a buttery Ritz cracker crust! Ingredients: Crust: ◻ ½ (13.7-ounce) box buttery Ritz crackers, finely crushed ◻ 1 cup unsalted butter, melted Filling: ◻ ½ pound smoky andouille sausage, thinly sliced ◻ ½ pound tender crawfish tail meat, cooked ◻ ¼ cup fresh jalapeño, finely chopped ◻ 24 ounces rich cream cheese, softened ◻ ⅓ cup tangy sour cream ◻ 1 tablespoon fresh thyme, finely chopped ◻ 1 teaspoon kosher salt ◻ ½ teaspoon freshly ground black pepper ◻ 3 large eggs ◻ ½ cup silky Crawfish Beurre Blanc (recipe below) Crawfish Beurre Blanc Sauce: ◻ 2 teaspoons vegetable oil ◻ ¼ pound crawfish tail meat, cooked ◻ ¼ cup shallot, finely
Crawfish Monica | First...you have a beer
Crawfish Monica is a great Creole dish featuring succulent crawfish tails cooked in a rich cream sauce with Creole spices, tossed with pasta. A relative newcomer to New Orleans cuisine, it has quickly become a favorite way to enjoy crawfish. Here’s Sweet Daddy D’s simple, no-angst recipe for this New Orleans tradition.
Gibson Family Shrimp and Grits a Ya-Ya | Louisiana Kitchen & Culture
Gibson Family Shrimp and Grits a Ya-Ya | Louisiana Kitchen & Culture
Sal & Judy's Sauteed Crabclaws Recipe - Food.com
Sal & Judy's Sauteed Crabclaws | Food.com
Oyster Patties
Oyster Patties are a classic Creole New Orleans appetizer or entrée. These delightful and delicious morsels combine the briny flavor of fresh oysters with the earthy understated flavor of mushrooms in a creamy sauce baked inside a puff pastry shell.
Sal & Judy's Sauteed Crabclaws Recipe - Food.com
Sal & Judy's Sauteed Crabclaws | Food.com
Oyster Patties - Louisiana Cookin'
Oyster Patties