Add 1/2 teaspoon of salt, the fresh seasoning mix, the crawfish tails and fat, the pepper and Tony Chachere’s Original Creole Seasoning, and the soup. Stir until well combined. 3.

Preheat oven to 350°F. In a 2-gallon saucepot, melt butter over medium-high heat. Add onions, celery, bell peppers and sliced garlic then sauté for 3–5 minutes or until vegetables are wilted ...

Yellow, green, red and blue food coloring 1. Divide cheese into three small bowls. Add a few drops of yellow food coloring to one bowl and a few drops of green food coloring to the next. In the ...

When hot, add crawfish tails. Cook 5 to 10 minutes. Add crawfish tails to mashed potato mixture. Still until blended. With a spoon, carefully fill baked potato shells until full. Top with cheese.

Add the crawfish tails to the vegetables; stir to combine. Add the shredded cheddar cheese and 1/2 cup of the Queso Fresco and turn off the heat. Preheat oven to 350 degrees.

• Add the crawfish tail meat, cover and cook for 15 minutes more. Add the stuffed crawfish heads, cover the pot and turn off the heat. Let soak for 15 minutes, uncover and taste the stew.

1/2 teaspoon garlic powder 1 pound crawfish tails, rinsed, drained and chopped 2 tablespoons olive oil 2 tablespoons white wine Salt Wash mushrooms and remove stems. Chop stems and set aside.

granulated garlic to taste Method for Sauce Cardinale: Preheat oven to 350°F. In a 2-gallon saucepot, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic then sauté ...

Preheat oven to 350°F. In a 2-gallon saucepot, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic then sauté for 3–5 minutes or until vegetables are wilted. Add ...