Recipes

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• 1 sack of live crawfish (30-40lbs.)
• (1) 4.5lb bag of Crawfish Boil Seasoning
• 16oz of liquid crawfish boil seasoning
• 6-8 lemons - halved 
• 32oz cup of ice (or a package of frozen corn)

Fill your pot with just enough water to cover the crawfish. Add in your seasonings and bring to a boil. Drop in your crawfish and lemons and bring back to a rolling boil. Once back to a rolling boil, set a timer for 2 minutes. After 2 minutes, Immediately remove the lid,  drop in the ice (or frozen corn), and stir the crawfish for several minutes. Let the crawfish soak for 20-30 minutes while occasionally stirring the pot (lid off). After the soak, the crawfish should be ready to enjoy! But, if you prefer more flavor and spice, just add in more seasoning and continue to soak until your the crawfish have reached your desired amount of flavor!

*If you're including potatoes and smoked sausage in your crawfish boil, you would add the sausage in at the same time as the crawfish. For potatoes, they would need to be boiled separately and before your add in your crawfish*

• Approximately 1lb. of crawfish tail meat
• Pico de Gallo
• White Queso cheese sauce
• Shredded cheese (Mexican blend)
• Tortilla chips
• Cajun seasoning

This is a quick, easy, and delicious meal to make with those leftover crawfish tails from your crawfish boil! No specific measurements in this recipe, you can add as much of each ingredient as you like!

First, line a sheet pan with aluminum foil and spray with non-stick spray. Then lay out your tortilla chips on the baking sheet and top with the shredded cheese. Next top the tortilla chips with the crawfish tails, then the pico de gallo. I like to put just a touch more shredded cheese on top before putting them in the oven. Place nachos into a 350 degree oven until the cheese is melty and the toppings are hot (just a few minutes). While the nachos are in the oven, heat up the queso in 30 second intervals in a microwave (stirring afterwards) until it reaches a pourable consistency. When the nachos come out of the oven, drizzle the queso over the nachos, then sprinkle lightly with cajun seasoning. Serve & enjoy!

• 12-16oz crawfish tail meat
• 1 can of pizza dough crust
• 1 sliced onion
• 1 sliced Bell Pepper
• 2 tsp cajun seasoning
• 2/3 cup flour
• 3 1/3 cups whole milk
• 6 Tblsp Butter (unsalted)
• 1/4 tsp salt
• 1 1/2 cups parmesan cheese
• 3/4-1 cup of mozzarella cheese
• 2 Heads of Roasted Garlic
• 1 tsp garlic powder
• Olive Oil

Sauce:

Disclaimer: This sauce recipe makes more than you need.

Melt butter in a pan on low to medium heat. Add the flour and stir until combined. Then, slowly add in the milk while whisking the mixture to get rid of any clumps. Add the salt and cajun seasoning. Bring to a simmer then add in 3/4 cup of parmesan cheese and stir until cheese is melted and sauce is creamy. At that point, you can take off the heat and set the sauce aside to cool down a bit.

Crust:

Follow instructions on package. You will typically pre-cook the crust for about 8 minutes or so without any toppings. 

Roasted Garlic:

Cut off the top of a head of garlic. Brush with olive oil, wrap in aluminum foil, then roast in the oven for 45-60 minutes at 350 degrees.

Building the Pizza:

Spread the pizza crust out on a baking sheet pan. Then spray or brush the crust (all over) with olive oil. Then sprinkle with garlic powder (all over). Then, spread a layer of sauce on the entire pizza. Next top with a layer of mozzarella and parmesan cheese. Next add the crawfish tails, then the sliced onion, bell pepper, and garlic cloves. Then add another light layer of both cheeses. Last, you will sprinkle the entire pizza with cajun seasoning and put back into the oven for approximately 6-10 minutes (again follow the instructions on your package of pizza crust). Once crust is golden brown and the pizza looks ready. Pull out of the oven, let cool, and enjoy!