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Cajun Crawfish and Shrimp Etouffe

Submitted by: RHONDA35

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

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Dave's Low Country Boil

Submitted by: Lisa

Living In: Sylvania, Georgia, USA

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

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Crawfish Chowder

Submitted by: STKA

A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.

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Shrimp Po' Boys

Provided by: Kikkoman

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

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Crawfish Pie

Submitted by: Randy Brown

Crawfish pie is a famous Cajun dish, and this version is loaded with crawfish tail meat and vegetables, with a hint of heat from cayenne pepper.

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Crawfish Thermidor

Provided by: Kathleen Burton

Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.

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Shrimp Macque Choux

Submitted by: Armywifey

Living In: Sierra Vista, Arizona, USA

Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips.

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Rice Cooker Crawfish Tails

Submitted by: KIMMYLEW

For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side.

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Crawfish Boulettes

Submitted by: Chef Bayou

Home Town: Baton Rouge, Louisiana, USA

Living In: Galveston, Texas, USA

Boulettes is French for 'little balls.' These combine the naturally sweet taste of crawfish tails with the Cajun 'Trinity' of onions, bell peppers, and celery, with an extra kick from the Cajun seasoning. They are deep fried until golden brown and delicious.

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Old Charleston Style Shrimp and Grits

Submitted by: berskine

Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite.

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Crawfish Pistolettes

Submitted by: jjelli1

Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture!

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Grits a Ya Ya

Submitted by: Irene

Home Town: Baltimore, Maryland, USA

Bacon, spinach, and mushrooms come together with jumbo shrimp in a creamy sauce served over a platter of smoked Gouda cheese grits.

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Fiesta Conch

Provided by: Judy

Tender fresh conch meat is cooked in a rich tomato sauce. Serve over rice or noodles.

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Shrimp and Grits on the Barbie

Submitted by: Gast Family Recipes

Living In: Edinboro, Pennsylvania, USA

Use a stovetop grill to give shrimp a slightly smoky taste that's great in an easy version of shrimp and grits. Serve with a drizzle of barbeque sauce.

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Barlow's Blackened Catfish

Submitted by: INDIANABARLOW

A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!

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Sea Bass Cuban Style

Provided by: Kiki Hahn

Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.

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Cindy's Jambalaya

Submitted by: Cindy in Pensacola

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

This is a tradition here in the south. You can add anything you like to this basic recipe.

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Ann's Shrimp Etouffee

Submitted by: Ann Cooper

Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice.

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Oven-Fried Catfish

Submitted by: Mrs. Hermes

This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.

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