Crawfish Atchafalaya Recipe. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Louisiana crawfish is one of our most unique—and popular—exports.
The minute you see steam coming from the lid, begin timing and let it boil for 7 minutes. Bring this to a gentle boil/simmer (picture 11) then add tomatoes, parsley, thyme, kosher salt, and worcestershire sauce. Fry the catfish until golden brown, 7 to 8 minutes.
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Add The Parsley, Crawfish Tails, And Ap Flour.
Add butter, salt, pepper to taste. Add onion and cook a few minutes. Crawfish are a keystone of the ecosystem within the atchafalaya basin and serve as a food source to the thousands of migratory birds that roost there every year, as well as raccoons, otters, mink and fish that swim in the basin’s waters.
Preheat The Oven To 175 Degrees F.
More than 800 commercial fishermen who harvest crawfish from wetlands, most in the atchafalaya basin, contribute to those totals. Add cream, hot sauce and worcestershire sauce. Add garlic and sauté 1 minute more.
Sauté The Onion & Bell Pepper In Butter.
Thursday nights the crawfish is $3.99/lb! Saute the vegetables in butter for 30 minutes. Cover with foil and bake at 350 degrees for 1 hour.
The Atchafalaya Basin Is World Famous For Its Crawfish Production.
The crawfish was not overcooked (which a lot of places sadly always do) and the flavor was very apparent. Add crawfish to cream mixture and simmer for 5 minutes. 1/2 pound crawfish meat melt butter in a small saucepan.
Stir In The Cream, Bring To A Boil, And Cook For 4 Minutes, Still Over High Heat.
Pour in the heavy cream, mushrooms, and 1/2 cup of cheddar cheese; Add garlic, creole seasonings and kosher salt and pepper, stir for about 2 minutes. (picture 14) simmer uncovered over low heat for 10 minutes, stirring occasionally.