It's that time of the year, again! Crawfish Time!
Time for crawfish and time for more crawfish! And coinciding with the Mardi Gras season makes these spicy, succulent, boiled Louisiana crawfish even better! Mardi Gras and crawfish, what a fabulous combination! I'd like to share one of my favorite crawfish appetizers with ya'll that is sure to be a hit on your Mardi Gras party buffet. I have also made it with small shrimp and it is out of this world, too. Cest bon, cher! Enjoy! Bon Appetit!
Time for crawfish and time for more crawfish! And coinciding with the Mardi Gras season makes these spicy, succulent, boiled Louisiana crawfish even better! Mardi Gras and crawfish, what a fabulous combination! I'd like to share one of my favorite crawfish appetizers with ya'll that is sure to be a hit on your Mardi Gras party buffet. I have also made it with small shrimp and it is out of this world, too. Cest bon, cher! Enjoy! Bon Appetit!
Crawfish Spinach Bread Bowl
1 lb.peeled, cleaned crawfish tails
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup
3/4 cup butter
1 (8 0z.) carton sour cream
1 small can Rotel tomatoes
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste
Saute the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat. Add the crawfish and cook for 10 more minutes. Add the soups and a little water, to desired consistency, and cook on low heat for 30 minutes. Add the spinach, sour cream and parsley and cook for 10 minutes more Scoop mixture into a large bread bowl and serve with mini toasts or tortilla chips.
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup
3/4 cup butter
1 (8 0z.) carton sour cream
1 small can Rotel tomatoes
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste
Saute the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat. Add the crawfish and cook for 10 more minutes. Add the soups and a little water, to desired consistency, and cook on low heat for 30 minutes. Add the spinach, sour cream and parsley and cook for 10 minutes more Scoop mixture into a large bread bowl and serve with mini toasts or tortilla chips.
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And here's a little clip of the Lafayette Queen's parade, that I took last year, on Lundi Gras or better known as Mardi Gras Eve.We were in front of Stan's Downtown, a great place to catch beads. You can feel the excitement when parade goers are trying to catch some beads! Beads, beads, beads! That's what it's all about! Let the good times roll, cher and have a great week, ya'll!
And after the parade, we headed over to the Blue Moon Saloon for a little Lundi
Gras party. Balfa Toujour, a popular Cajun band, was rockin' the house! Enjoy!
Gras party. Balfa Toujour, a popular Cajun band, was rockin' the house! Enjoy!
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22 comments:
Looks like a recipe even I could make; snow on the melt here no.
Even the names of the events and places are fun ... Queen's Parade, Blue Moon Saloon, Balfa Toujour. 110% fun :)
Oh the life of a Cajun! You bring life to us all.
How fun!
What's the weather like now?
all this sounds good, unfortunately to experience this I would have to cook for a crowd, and only a few of my family and friends like Cajun foods.
one time when we lived in Oklahoma CR got a bug up his butt and bought a tow sack of live crawfish. They had to be cooked that day, we cooked and cooked and peeled and peeled, then froze most of them. I do love them but I wait until this time of the year and buy frozen tails. Not as good because you miss the fat with all it's yummy flavor.
big hugs to you.
that looks so warm and inviting... butt deep in snow right now, so hard to wrap my mind around this
Send me some crawfish tails!!! it's been way too long since I've had crawfish bread! YUM!!!
Looks yummy, as usual. I think you cajuns are having way more fun than everybody else, judging by your blog posts. ;-)
You just make it look like soooo much fun- all of that delicious food, fun people, music, and dancing.
I want to live there!
laura
Would LOVE to be there!
Aloha, Cher
Comfort Spiral
Is there anything more exciting than Mardi Gras? Really!
But I don't like the crawfish uncleaned... they look a little scary.
John- This recipe is so easy to make and very delicious, too. Hope you thaw out, soon! Thanks for coming by!
Joanne- Thanks, cher! We do have a lot of unique names in Cajun Country. My favorite is a dance hall called La Pousierre!
Kat- You are right! The life of a Cajun is so much fun! Merci beaucoup for your sweet comment! It's my pleasure to share it with you, cher!
Judi- Thanks! It's warming up, thank God! It was 55 degrees, today, and will be in the 60's, by Friday, then next week, maybe in the 70's!! Louisiana crawfish tails are packaged with the fat, so there is no loss of flavor. You really should move here!
Dave- Thanks, cher! I can't imagine how horrible being butt deep in snow would be. lol Hope you get a warm front soon! Hang in!
I'm sure glad I bring my appetite when I come to visit you, because I always get hungry. :-)
We don't have crawfish here in Canada, sadly.
I must admit I have never eaten crawfish - have they an aquired taste or would I love them straight off? I do like shrimps a lot though.
And thank you for the invite to be with you. It would indded very nice to be with you and the warm weather would be an added bonus. Which plane do I catch? LOL
We get crawfish here sometimes, but I have not seen any yet. I love your parade and music clip – you have so much fun in Louisiana. I am happy that it is getting warmer there, here today it will still be cool – in the 30s now going to the 40s, but by tomorrow we should be back in the 50s and the snow is all gone. I did get some pictures of it though and shall post them soon.
I can honestly say that I have never had a crayfish.
You make it sound simple.
Lovely parade.
Nuts in May
Wow!!! I have never eaten crawfish but, it looks totally amazing.
Katherine- Oh you know that I would if I could, cher! Order them from Cajungrocer.com. They are based here, so you know that you're getting the real deal, plus at a really good price. Enjoy!
Elizabeth- Thanks! We really are and that's because we make fun a number one priority in life! Like my dear Dad always says, "Have all the fun you can, cher"!
Laura- Merci, it's easy because it really is that much fun to live here.! I wish that you lived
closer, so that you could come for festivals. Mardi Gras is Feb. 16th!
Cloudia- How I wish you could make it, too! I read that Honolulu has a big Mardi Gras celebration? Maybe I'll come there! lol Aloha!
Nancy- Maybe a worldwide island cruise! lol Just think of them as mini lobsters. You could always get someone to peel the crawfish for you, (my friends peel mine) One bite and you'd be hooked!
Cest bon, cher!
Jo- Glad to oblige, cher! This recipe is fab with small shrimp, too! That is so sad that you don't have crawfish, there! Guess you'll just have to come here!
Eddie- I promise you, you would love them, first off! One bite of succulent Louisiana crawfish and you would be hooked for life, cher! If you got on the next plane, you'd be here in time for a big Mardi Gras ball, tomorrow night! lol
Vagabonde- It's a little early for crawfish in most places. Merci beaucoup, so glad that you enjoyed them! We have been in the 60's for two days and it feels great and even warmer next week! Merci for stopping by, cher!
Maggie- So good to hear from you! Thanks so much for coming by. The parades are fabulous and so much fun! Some of the floats are quite elaborate. You are in my prayers, cher!
Velva- Thanks, crawfish are delicious, beyond belief! They have about the same texture as shrimp, but have a flavor all of their own. You can always order some from cajungrocer.com
Not as good because you miss the fat with all it's yummy flavor.
big hugs to you.
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Oh my... Thanks for this link... I am saving these for when this ridiculous diet ends
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