Crawfish Bisque Recipe

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Easter in Louisiana is something special. Picture this. Church pews full of pastel colored suits, frilly dresses, and big hats. Kids with blank stares holding a microphone in front of the congregation, because they’ve forgotten the Easter poem their parents made them recite 100 times during the week. Ushers outside during the sermon hiding dyed eggs for the hunt after church. However, all that’s on your mind is the huge pot of Crawfish Bisque with stuffed heads that’s waiting for you in the kitchen back at home. Thank God for Jesus!

The hardest part of the recipe isn’t the roux. It’s following my Louisiana Crawfish Boil recipe: the day before and reserving some of the crawfish for this Bisque. Then, you have to peel said crawfish without eating them. Pure torture, I tell ya! Try your best to reserve 4-5 pounds of crawfish from the boil. The flavor of them in this Bisque is unmatched!

What’s that Yellow Stuff??

If you’ve never peeled a crawfish, just watch my tutorial. It’s somewhere on this page. Just keep scrolling. Anyway, you want to have 3 bowls setup. One for the crawfish tail meat. Another for the claws, cartilage from the heads, and other peelings. And lastly, one for the empty crawfish heads. And the yellowish, orange stuff on the crawfish tails? Yeah, it’s kinda like Manna from Heaven. It’s where a lot of flavor resides. Don’t trash it or wipe it off! Blasphemy!

To “gut” the crawfish heads, I just use my finger to lift it out. If you’re afraid to break or crack the heads by doing so, just use a butter knife. Scrape it out and rinse the heads well. Pat them dry, and set aside.

No Waste Gang

What I love most about this dish, aside from the taste, is that nothing goes to waste. We use every part of the crawfish for something! This is my favorite way to make crawfish stock. And it’s incredibly easy! Just dump all of the crawfish peelings into a large stock pot. Then, fill it with water. Bring to a boil, lower the heat to a simmer, and forget it for an hour or so. You don’t need to add anything else if you boiled the crawfish right. All of the flavor from the boil with transfer beautifully into your stock!

Peel all of the crawfish; reserve the heads, peelings, and tail meat in separate bowlsRemove all of the cartilage and claws from the heads and add it to the rest of the peelingsReserve the empty heads and the tail meat. Add the peelings and claws into a large stock pot. Pour in 10-12 cups of water. Bring to a boil. Lower the heat to a simmer. Simmer for about 1 hour. Skim off the foam from the top of the stock then drain the stock into a bowl. Discharge the peelings and claws. Reserve the stock.

Stuffed Up

Now, let’s discuss this divine stuffing! Grind up some of those crawfish tails for this. Traditionally, you just add the tails, breadcrumbs, some veggies, and seasoning. I did all of that AND I folded in in some lump crabmeat! Seafood overload! This is completely optional. But, I highly recommend that you try it! I use a piping bag to stuff the heads. Easy, breezy.

Preheat the oven to 350°FRinse the empty crawfish heads well; pat dry and set aside. In a food processor, finely chop the onion, bell pepper, celery, garlic, and green onions. Melt the butter in a pan and sauté the veggie mix for 5 minutes. Remove from the heat and allow to cool at room temp. Add the 2 lbs of crawfish tails into the food processor and pulse until the tails are finely chopped. In a mixing bowl, combine the veggie/butter mix, finely chopped crawfish tails, and breadcrumbs. Mix well. Taste and add Cajun or Creole seasoning as needed. Stir in the beaten egg. Then, gently fold in the crabmeat. Add the stuffing into a piping bag and fill each empty crawfish heads with the stuffing. Place the stuffed heads on a parchment paper or aluminum foil lined baking sheet. Bake for 30 minutes.

The Roux

Don’t burn it. That’s all I’ve got to say. If you use a metal whisk to whisk that flour in, you better switch it out for a wooden spoon immediately. That metal will heat up and burn the roux. Wooden utensils are safer for rouxs. The good part is that we don’t need a dark, gumbo roux. So, we won’t be stirring for too long. Just until the roux is a nice, peanut butter color. Speaking of color, some prefer a red bisque. I like mine brown. The color of a good étouffée. But, if redder is what you’re used to, just add more tomato paste than I did. You can also add tomato sauce. Just don’t tell anyone it’s my recipe if you do.

Will the Stuffing Fall Out of the Heads?

Not if you don’t stir it like a bat out of hell! Just pack it in well, bake it, and all will be well. You’ll have to take it out of the heads to eat it anyway! 

Time to heat of the rice!

Happy Easter,

B. Coop

Crawfish Bisque Recipe

Louisiana’s pot of gold! This stuff is so good! Imagine using the crawfish from a boil to make a silky, flavor packed stock. Then, add the stock to a perfect roux. Yes there’s more…just read on.
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 7 people



  • 4-5 lbs boiled crawfish
  • 10 cups water

Stuffed Crawfish Heads:

  • 50-60 crawfish heads
  • 1 stick salted butter
  • 1 1/2 cup breadcrumbs
  • 1 lb peeled crawfish tails
  • 1 onion
  • 1 bell pepper
  • 2 celery stalks
  • 1 TBS minced garlic
  • 1/4 cup chopped green onions
  • Cajun or Creole seasoning to taste
  • 1 beaten egg
  • 1 lb lump crabmeat optional


  • 1/2 cup vegetable oil
  • 2/3 cup all purpose flour
  • 1 onion
  • 1 bell pepper
  • 2 celery stalks
  • 1 TBS minced garlic
  • 1/3 cup chopped green onions
  • 1/4 cup tomato paste
  • 8 cups crawfish stock*
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Cajun or Creole seasoning to taste
  • 1 TBS liquid crab and shrimp boil concentrate
  • Remaining crawfish tails
  • Fresh parsley to garnish
  • Warm white rice for serving



  1. Peel all of the crawfish; reserve the heads, peelings, and tail meat in separate bowls
  2. Remove all of the cartilage and claws from the heads and add it to the rest of the peelings
  3. Reserve the empty heads and the tail meat.
  4. Add the peelings and claws into a large stock pot.
  5. Pour in 10-12 cups of water.
  6. Bring to a boil.
  7. Lower the heat to a simmer.
  8. Simmer for about 1 hour.
  9. Skim off the foam from the top of the stock then drain the stock into a bowl.
  10. Discharge the peelings and claws.
  11. Reserve the stock.

Stuffed Crawfish Heads:

  1. Preheat the oven to 350°F
  2. Rinse the empty crawfish heads well; pat dry and set aside.
  3. In a food processor, finely chop the onion, bell pepper, celery, garlic, and green onions.
  4. Melt the butter in a pan and sauté the veggie mix for 5 minutes.
  5. Remove from the heat and allow to cool at room temp.
  6. Add the 2 lbs of crawfish tails into the food processor and pulse until the tails are finely chopped.
  7. In a mixing bowl, combine the veggie/butter mix, finely chopped crawfish tails, and breadcrumbs.
  8. Mix well.
  9. Taste and add Cajun or Creole seasoning as needed.
  10. Stir in the beaten egg.
  11. Then, gently fold in the crabmeat.
  12. Add the stuffing into a piping bag and fill each empty crawfish heads with the stuffing.
  13. Place the stuffed heads on a parchment paper or aluminum foil lined baking sheet.
  14. Bake for 30 minutes.


  1. Add the onion, bell pepper, celery, garlic, and green onions into a food processor and blend until finely chopped
  2. Heat the oil in a dutch oven or heavy bottom stock pot.
  3. When the oil is hot, whisk in the flour to make the roux. (Do NOT walk away! The roux will burn if the heat is too hot and you do not stir constantly.)
  4. Continue stirring until the roux is the color of peanut butter.
  5. Add in the finely chopped veggies.
  6. Sauté for 5 minutes.
  7. Stir in the tomato paste until well combined.
  8. Pour in the reserved crawfish stock, stir, and bring to a simmer
  9. Toss the remaining crawfish tails in the liquid crab boil
  10. Then, add the crawfish tails into the pot.
  11. Stir in the onion and garlic powders
  12. Reduce the heat to LOW and simmer, uncovered for 20 mins.
  13. Add in the baked, stuffed crawfish heads.
  14. Continue to simmer for 10-20 more minutes.
  15. Taste and adjust seasoning as needed.
  16. Serve over warm white rice and garnish with fresh, chopped green onions.
  17. Enjoy!

Fried Green Tomatoes Recipe

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The movie “Fried Green Tomatoes” has always been a favorite of mine. I remember how much I wanted to taste those fried green tomatoes Idgie made in her restaurant. It’s only right that I share my version of this southern classic with you.

It’s important to grab firm tomatoes. That guarantees freshness and prevents the tomatoes from being too mushy after frying. Green tomatoes are tart. I like to add a bit of granulated sugar to reduce that tang.

To ensure that the breading sticks to the tomatoes, we have to salt the slices and place them on paper towels. Allow them to rest. You’ll see all of that water soak onto the paper towels. This will give us crispier fried green tomatoes.

Serve them as a snack or appetizer with your favorite dipping sauce. Or top them with my Crawfish Alfredo or my Crawfish Étouffée. Trust me on this. Just do it.

Happy Cooking,

B. Coop

Fried Green Tomatoes Recipe

Cajun style, crispy fried green tomatoes that can be served as a snack with your favorite dipping sauce or topped with a creamy, crawfish Alfredo or etouffee.
Prep Time 2 hours 5 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 2 hours 35 minutes
Servings 3 people


  • 3 medium-sized green tomatoes
  • 1 tsp salt
  • 1 large egg
  • 1/3 cup milk
  • 1 tsp hot sauce
  • 1 cup all purpose flour
  • 3/4 cup breadcrumbs
  • 1/4 cup yellow cornmeal
  • 1-2 tsp Cajun seasoning or seasoning salt
  • 1 tsp granulated sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • vegetable oil for frying


  1. Slice the tomatoes into 1/4 inch thick slices
  2. Sprinkle them with salt
  3. Place the tomato slices between two paper towels and allow them to sit for 20 mins
  4. Create a breading station by pouring the flour into a shallow deep
  5. Season the flour with the Cajun seasoning and sugar
  6. In another dish, whisk the eggs, milk, and hot sauce together until slightly frothy.
  7. Pour the breadcrumbs, cornmeal, onion and garlic powders into a third dish; mix well.
  8. Dredge each tomato slice into the flour, egg/milk, then the breadcrumbs/cornmeal.
  9. In a frying pan, heat the vegetable oil.
  10. Fry the tomato slices for 2-3 minutes per side or until they are golden brown.
  11. Drain on a wired rack.
  12. Enjoy!

Louisiana Crawfish Boil Recipe

To my Cookies that aren’t familiar with Cajun cuisine, allow me to introduce you to a delicacy here in Louisiana. The Crawfish. Nothing gathers people together more than a good ole Crawfish Boil down here! Listen, this little red suckers bring a different kind of joy to our hearts! I can’t even explain the taste. But, let me try…It’s kind of like a mini lobster with 100x more flavor! Of course, everyone here has their own way of boiling. You already know I had to come up with the easiest method that also has the most flavor! Here’s how I prepare my Crawfish Boil and bless my folks!

Clean ‘Em Up!

Your sack of crawfish are going to be dirty! Don’t be alarmed. They come from the swamp. So, a little dirt is expected. We pour them into large cooler and place the water hose inside it. Then, open the drainage hole. Allow the water to run for about 20 minutes or until the water in the cooler is clean.

You should be able to see the crawfish clearly. You also want to remove any dead crawfish you see floating around. If their tails are straight, they’ve gone to glory. Toss ‘em! You definitely do not want to eat a crawfish that gave up the ghost before hitting that hot water. Gross!

When filling your boiling pot with water, make sure you fill it about 2-3 inches above the half way mark.

Just Right!

You guys know I’m a flavor girl. I worked extra hard making sure these crawdaddies were seasoned to perfection. You want them to have the right amount of kick. If they’re too spicy, it’s hard to enjoy them. You want them jusssssst right! You know, like Goldilocks ole breaking and entering behind. Anyway, I like to season well! I use a mix of both Zatarain’s and Louisiana Fish Fry Products boil seasonings. Both are brands will incredible flavor! I also add one, 8 ounce bottle of liquid boil. The Garlic & Onion flavor is a tad bit less spicy than the original concentrate. It adds just the right amount of kick. If you like extra, EXTRA spicy crawfish, add another bottle.

I know what you’re thinking. “Coop, what the hell?” But, listen, you know if I don’t know anything else, I know how to add flavor to some food, okay? So, trust me on this. Do NOT skip this chicken bouillon!! Also, don’t skip the butter. Because, well, butter makes every damn thing good!

And don’t be shy with the veggies and citrus. They bring so much more out of the boil! And a secret, must have ingredient: vinegar. Plain, white, distilled vinegar. A cup will do. This makes the crawfish shells easier to peel. It also calms the smell. The scent of crawfish can linger on your fingers long after washing your hands. This little splash of vinegar takes care of that! You can even eat them inside of your house without worrying about stinking up your walls and furniture. Thank God for vinegar!

Cool Off, Cool Off

The most important part of the boil, other than choosing the right amount of seasoning, is the cooling/soaking process. Crawfish boils super fast! Within 5 minutes, they will be beautifully red and floating at the top of the pot. This is when you need to drop that temperature. 150°F is ideal for soaking. Adding in frozen corn and sausages helps. But, you need to do more to drop the temperature fast enough. If not, the crawfish will overcook and become a mush. Some like to add ice. I don’t recommend that because ice can dilute the boil and take away some of the flavor we worked so hard to build. I use the Boil Boss! It’s an innovative and easy to use ring that attaches to your water hose. It works amazingly! It dropped my Boil from 220°F to 150°F in a little over 3 minutes! It also locks in the juice. I had the juiciest crawfish of my life using this thing! Get yours here (NOT SPONSORED):

It is said that when the crawfish sinks to the bottom of the pot, it has sucked in as much flavor as possible. But, I find that the longer you soak, the spicier they become. So, taste as you soak. I soaked for about 40 minutes. Since the Boil Boss drooped the temp, I didn’t have to worry about my crawfish overcooking. It allotted them plenty of extra soaking time. 

I was intimidated about boiling crawfish. But, there’s nothing to it! Just follow my instructions and watch the video until you’re ready to confidently tackle your first boil. You can do it! And just look at the reward!!

Happy Boiling,

B. Coop

5 from 1 vote

The Best Crawfish Boil Recipe

A good, ole Louisiana Crawfish Boil how-to including the recipe for the most flavorful boil you’ll ever enjoy!


  • 30-40 lbs live crawfish
  • 2.5 lbs Zatarain’s Crawfish Shrimp, and Crab Boil Complete
  • 2 lbs Louisiana Crawfish Shrimp, and Crab Boil
  • 8 oz Zatarain’s liquid Shrimp & Crab Boil Garlic & Onion flavor
  • 1 cup distilled vinegar
  • 7-8 oz powdered chicken bouillon
  • 1 cup kosher salt
  • 3 onions
  • 3 bell peppers
  • 4 celery stalks
  • 3 garlic pods
  • 3 oranges
  • 3-4 lemons
  • 1 stick salted butter
  • Boiling potatoes
  • Frozen corn
  • Sausage frozen or thawed


  1. Pour crawfish into a large cooler with a drainage hole
  2. Place water hose into cooler and run water into the cooler with the drainage hole opened.
  3. Remove any dead crawfish (if the tails are straight, they’re gone!)
  4. Continue until the water in the cooler is clear
  5. Turn on the fire and place the boiling pot on top
  6. Fill the pot with water until it is 2-3 inches over halfway full.
  7. And in the Zatarain’s seasoning (both powder and liquid), the Louisiana seasoning, chicken bouillon, salt, and vinegar.

  8. Stir well.
  9. Place the holed, steamer insert into the pot
  10. Add in the veggies
  11. Squeeze the juice from the oranges and lemons before toss them into the pot.
  12. Add the butter and stir well.
  13. Cover the pot with the lid to encourage the boil
  14. Once boiling, add on the potatoes
  15. Stir, cover with the lid, and allow to boil for 10 minutes.
  16. Carefully remove the steamer insert
  17. Pour crawfish into the insert on top of the potatoes.
  18. Carefully place insert back into the pot.
  19. Cover with a lid and boil the crawfish for 5-7 minutes
  20. Turn the fire off.
  21. Add in frozen corn and/or sausage to help cool the boil.
  22. Stir until the temp inside the pot has lowered to 150°F *see video and info above for instructions*
  23. Cover and allow the crawfish to soak for at least 30 minutes; or until the corn and sausage is done, and the majority of the crawfish has sunk to the bottom of the pot**
  24. Remove the steamer insert and allow it to drain.
  25. Enjoy!

Crawfish Deviled Eggs

I need some more party food recipes on this thing. Deviled eggs came to mind. Classic and always a win. Adding crawfish though? Yeah…check this out.


First things first…boil the egg properly. NO GREENISH, GRAY rings around the yolks. I’m going to walk you through the steps on getting perfect, hard-boiled eggs every time.  

How to boil eggs:

  1. Make sure the water covers the eggs by 1 inch over.
  2. As soon as the water comes to a rapid, rolling boil, remove the pot from the heat and cover it with a lid. Keep the eggs in the water for 15 mins.
  3. Pour off the hot water and add the eggs to a bowl of ice water.
  4. Allow the eggs to soak in the ice bath for 8-10 mins.

See. Easy, right? And it works like a charm.

I used a food processor to blend my filling. If you don’t have one, no worries. Just be sure to finely dice the ingredients and mix well.

I highly suggest that you make these at least 8 hours before serving. A day before is recommended. The flavor gets better with time.

Happy Cooking,

B. Coop

Crawfish Deviled Eggs
Yields 12
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Total Time
30 min
Total Time
30 min
  1. 1 lb crawfish tails
  2. 6 hard boiled eggs
  3. 1 T butter
  4. 2 T diced onions
  5. 1 T diced celery
  6. 2-3 sliced jalapenos (seeded and diced)
  7. 1 T creole or cajun seasoning
  8. 2-3 T mayo
  9. 1 tsp Creole or Dijon mustard
  10. paprika and chives to garnish (optional)
  1. Peel and slice the eggs in halves; Remove the yolks and place them in a bowl separate from the whites
  2. In a skillet, melt the butter
  3. Add the onions, celery, and jalapenos.
  4. Saute until tender; about 4 mins
  5. Add in the crawfish tails and season with the creole or cajun seasoning
  6. Saute the crawfish for 3 mins then remove from the heat.
  7. Reserve 12 crawfish tails to the side for later.
  8. Add the yolks and all, but 1/4 of the crawfish mixer into a food processor*
  9. Pulse the processor a few times.
  10. Now, add in the mayo and creole mustard.
  11. Pulse until well combined
  12. Pour the mixture into a bowl
  13. Roughly chop the remaining 1/4 of the crawfish mixture and fold it into the bowl
  14. Use a piping bag, ziploc bag, or spoon to fill the egg whites with the filling.
  15. Top each deviled egg with one of the reserved crawfish tails
  16. Garnish with paprika and chives
  17. Enjoy!
  1. If not using a food processor, roughly chop all of the crawfish mixture (excluding the 12 tails) before adding it to the mashed yolks in a bowl.
  2. There maybe some leftover filling, it. Heck idk.
Coop Can Cook

Crawfish Beignets Recipe

Yes. You read right. Today, we are making Crawfish Beignets! I combined two of Louisiana’s beloved food items. Many traditional recipes for Crawfish Beignets resulted in more of a Crawfish Hushpuppy than a Beignet. So, I challenged myself to come up with an easy recipe that produced fluffy and soft beignets with a spicy, cheesy crawfish filling. I think I did it!

These are big biscuits, so we have to make sure we fry them longer to ensure that they aren’t doughy in the middle. I fry at 325 degrees F. This will allow the beignets to cook thoroughly without burning the outside.

Traditional beignets are topped with a sprinkling of powdered sugar. I decided to mimic the sugar and sift grated Parmesan on top!

Serve with Remoulade. It complements the flavors perfectly!

Look at that texture! These are very filling as well. One beignet per serving is more than enough.

Happy Cooking,

B. Coop

Crawfish Beignets
Yields 16
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  1. 1 lb crawfish tails (roughly chopped)
  2. 1 T liquid crab boil
  3. 3 T butter
  4. 1/3 cup finely chopped onion
  5. 1/3 cup finely diced bell pepper
  6. 1/3 cup chopped green onions
  7. 1 finely diced celery stalk
  8. 1 T minced garlic
  9. 2 T chopped fresh parsley
  10. 4 oz cream cheese (softened)
  11. 1/2 cup shredded fontina cheese
  12. 1/2 cup shredded Mozzarella cheese
  13. 1-2 T Cajun or creole seasoning
  14. 2 16.3 oz cans biscuits (8 biscuits per can)
  15. 1/3 cup grated Parmesan (sifted)
  16. canola or vegetable oil for frying
  1. Toss crawfish tails in the liquid crab and set aside.
  2. In a skillet, melt the butter and add in the veggies.
  3. Sauté until translucent. About 2 mins.
  4. Remove from the heat.
  5. In a bowl, combine the cream cheese and veggie mixture well.
  6. Fold in the crawfish and shredded cheeses.
  7. Season with the Cajun or creole seasoning
  8. Stir well.
  9. On a floured surface, open the biscuits and separate them.
  10. Using your fingers or a rolling pin, flatten and spread each biscuit.
  11. Fill each with 1 T of the filling.
  12. Fold the biscuit dough over the filling and gently press the edges to seal.
  13. Heat canola oil in a deep fryer or skillet to 325 degrees F.
  14. Fry the beignets for 3-5 mins or until golden brown and done in the center.
  15. Place on paper towels to drain.
  16. Sprinkle Parmesan cheese on top.
  17. Enjoy!
Coop Can Cook

Blackened Red Snapper with Pepperjack Crawfish Cream Sauce

Longest title for a recipe ever! I win! But, listen, this might just be my favorite meal to prepare. This dish is very popular among restaurants in my area. And I pretty much always order it every time. The sauces vary. Different cheeses and seafood are used. Sometimes crawfish, some places shrimp, or either lump crabmeat. I’m down with it all!

My goal is to show my Cookies that restaurant quality meals can easily be made at home. I’ll show you how.

Easy, right? Feel free to customize this recipe with your favorites. However, I really want you to try it my way using the pepperjack cheese sauce. So delicious! Serve it over potatoes, pasta, or even asparagus. It’s the perfect date night dinner at home! 


B. Coop

Blackened Red Snapper with a Pepperjack Crawfish Cream Sauce
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the sauce
  1. 1 lb crawfish tails (drained of fat)
  2. 1/2 onion (diced)
  3. 1/2 bell pepper (diced)
  4. 1 T minced garlic
  5. 1/2 stick butter
  6. 1 cup shredded pepperjack cheese
  7. 4 oz cream cheese
  8. 1 pint (2 cups) heavy cream
  9. Cajun seasoning to taste (onion and garlic powder can be used if needed)
For the fish
  1. 4 red snapper filets (catfish is fine too)
  2. 2 T Cajun seasoning
  3. 1 T black pepper
  4. 2 T butter
  5. 1 T oil
  1. Melt butter
  2. Saute onion and bell pepper in butter until tender
  3. Add in garlic and saute for 30 secs
  4. Pour in cream and cream cheese
  5. Stir until smooth
  6. Season to taste
  7. Add in cheese
  8. Stir until melted
  9. Add the crawfish
  10. Adjust seasoning if needed
  11. Turn heat to low and keep warm while cooking the fish
  1. Pat fish dry using a paper towel
  2. Mix Cajun seasoning and black pepper together
  3. Sprinkle mixture on both sides of the fish
  4. Add oil and melt butter in a skillet on medium high heat
  5. Add in fish and cook on both sides (3-4 mins per side)
  6. Fish is cooked when it becomes flaky. Be careful not to overcook or burn. Adjust heat accordingly.
  7. Serve sauce over the fish.
  8. Enjoy!
Coop Can Cook

Crawfish Alfredo

It’s okay to get lost in this sauce….just in time for V-Day!!

My Crawfish Alfredo Recipe is bomb! Most of my best recipes are beautiful accidents. So, a little background on this dish. March 2016, my town and the surrounding areas were literally underwater. A massive flood! So, many lost homes, clothing, etc. But, thank God lives were spared! During this time, roads were closed, so I was trapped inside. Boredom led me to my kitchen, per usual, and this baby was born….

Keep in mind that short-cut extruded pastas like penne, rigatoni, and cavatappi absorb more sauce, so double this recipe if you’re using any of those. Oh and top with chopped green onions. Hope you try and like this!


B. Coop


Easy Crawfish Alfredo
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 celery stalk
  2. 1/2 yellow onion
  3. 1/2 green bell pepper
  4. 2 tablespoons unsalted butter
  5. 1 pound crawfish tails
  6. 2 tablespoons crushed garlic
  7. 2 teaspoons flour
  8. 2 1/2 cups half and half
  9. 1/2 cup grated Parmesan
  10. 1/2 cup shredded Romano cheese
  11. 2 tablespoons Liquid crab boil
  12. onion and garlic powder to taste
  13. Cajun spices
  14. 1 pound pasta your choice
  15. chopped green onions garnish
  1. Finely chop veggies
  2. Melt butter and saute veggies
  3. Add garlic
  4. Sprinkle in flour and spices
  5. Stir well until flour dissolves into the butter
  6. Add in half and half
  7. Simmer until it starts to thicken; do not bring to a boil
  8. Add in cheese
  9. Season crawfish with cajun spices and liquid crab boil
  10. Add crawfish to the sauce
  11. Taste and adjust seasoning
  12. Serve over pasta
  13. Garnish and enjoy!!
Coop Can Cook

Crawfish Mac and Cheese

Lobster mac and cheese is delightful. But, here in Louisiana, crawfish is king, baby! I wanted to show you how I make easy, quick, and cheap mac and cheese! But, crawfish were on sale at the store, so ding, ding…crawfish mac and cheese!crawfish-mac-and-cheese Watch me tease you….


Easy right? It’s completely sinful, but God is sooo good! So, is this recipe. Try it. 



Crawfish Mac and Cheese
Serves 6
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Cook Time
20 min
Cook Time
20 min
  1. 1 lb crawfish tails
  2. 1 lb elbow macaroni
  3. 1 1/2 cans of evaporated milk
  4. 1 tablespoon of onion and bell pepper (finely chopped)
  5. 3 tablespoons of butter
  6. water for boiling
  7. salt
  8. white black pepper
  9. 2 cups American cheese
  10. 1 cup of Fontina cheese (shredded)
  11. 1/3 bread crumbs
  12. Cajun spices
  13. onion and garlic powders
  14. 1 teaspoon liquid crab boil
  1. Boil macaroni until al dente
  2. Drain but do no rinse
  3. Add butter and milk
  4. Bring to a simmer
  5. Add cheese
  6. Stir until cheese melts
  7. Season with salt and white pepper to taste
  8. Thaw and drain crawfish
  9. Season with cajun spices, onion, and garlic powder
  10. Melt 1 tsp of butter in skillet
  11. pour in breadcrumps
  12. Saute for 1 minute then remove
  13. Add in 1 more tsp of butter
  14. Melt butter and add onion and bell peppers
  15. Saute until tender
  16. Add crawfish, liquid crab boil, and stir until heated
  17. Add crawfish mixture to mac and cheese
  18. Pour into an oven safe dish
  19. Top with fontina and bread crumbs
  20. Bake at 350 degrees F until cheese melts
  21. Enjoy!
Coop Can Cook

Crawfish Étouffée over Baked Cajun Catfish

Okay, a few of my seasoned cookies wanted an etouffee recipe using a roux. I gotcha babe! I even gave my visual learners a recipe video! AND an amazing baked Catfish recipe too! All in one! See, I told y’all I love ya!! Check it out!



B. Coop

Crawfish Etouffee over Baked Cajun Catfish
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1/3 cup of vegetable oil
  2. 1/3 cup of flour (all purpose)
  3. Trinity (1/2 green 1/2 red bell peppers, 1 yellow onion, 1 celery stalk) finely chopped
  4. 1-2lbs of frozen crawfish tails (thawed) reserve fat
  5. 2 cups of water
  6. 2 chicken bouillon cubes
  7. 1 tablespoon of Liquid crab boil
  8. Cajun spices (I used Tony's)
  9. Green onions
  1. 4 Catfish filets
  2. 2 tablespoons Tony's
  3. 1 tablespoon each of Onion powder, Accent, Garlic & Herb Mrs. Dash, and Parsley Flakes
  4. Juice from 1/2 a lemon
  5. 2 tablespoons of melted butter
  1. Heat oil
  2. Whisk in flour slowly
  3. Add spices
  4. Continue whisking on medium heat until roux is a peanut butter color
  5. Add veggies
  6. Saute until translucent; 5-7 mins
  7. Pour in crawfish fat, crab boil, and water
  8. Bring to a simmer
  9. Add the remaining water and bouillon cubes
  10. Simmer for 20 mins
  11. Taste and adjust seasoning
  12. Add crawfish tails
  13. Simmer for 5 mins.
  1. Preheat oven to 375
  2. Dry fish with paper towels
  3. Rub with seasoning
  4. Pour on lemon juice and butter
  5. Top with lemons
  6. Bake for 20 mins.
  7. Enjoy!
Coop Can Cook