Ingredients

• 1 medium onion chopped
• 2 cloves garlic minced
• 1/2 cup unsalted butter
• 1 pound crawfish
• 1/2 cup Parmesan cheese freshly grated
• 2 tablespoons parsley fresh chopped
• 1 pint cream
• 1 package cheese tortellini or spinach tortellin
• Tabasco sauce
• cayenne pepper
• salt

Directions

Saute onion and garlic in butter. Add crawfish tails and continue to cook 5 minutes. Add cheese and parsley and gradually add enough cream to make a thick sauce. Fold tortellini into crawfish mixture. Season with Tobasco, cayenne, and salt (Parmesan cheese adds its own salty flavor, so use salt sparingly.)

Notes: This versatile dish will be just as successful with shrimp or crabmeat standing in for the crawfish tails.

Ingredients

• 1-1/2 cups chopped onions
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 1 cup sliced mushrooms
• 1/2 cup chopped green onions
• 1 garlic clove, minced
• 1 (10-oz.) can reduced-sodium/reduced-fat cream of mushroom soup
• 1 lb. cleaned and peeled crawfish tails
• 2 tsps. parsley flakes
• 1-1/2 tsps. basil
• 1 tsp. oregano
• 1/2 tsp. cayenne pepper
• 1/4 tsp. thyme
• 16 sheets frozen phyllo pastry, thawed
• Butter-flavor, nonstick cooking spray

Directions

1. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot.

2. Sauté the onions, bell peppers, celery, mushrooms, green onions and garlic until tender.

3. Reduce heat to low. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme. Simmer for 5 to 10 minutes, stirring occasionally.

4. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with a damp tea towel. Lightly spray the sheet with butter-flavor, nonstick cooking spray. Layer with another sheet of the pastry and spray with nonstick cooking spray. Cut the stack crosswise into 4 strips with scissors or a sharp knife.

5. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray. Repeat the procedure with the remaining strips and crawfish mixture.

6. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown. Remove to a serving platter and garnish as desired. Serve warm.

*Source: “River Roads Recipes IV: Warm Welcomes” as printed by the Advocate, Baton Rouge, La

Ingredients

• 3 cups large peeled and deveined shrimp
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 egg, well beaten
• 1/2 cup half-and-half or milk
• 1/4 teaspoon salt
• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1/2 teaspoon baking powder
• Oil for deep frying

Directions

Season shrimp with 1 1/2 teaspoons salt and the pepper; let stand at room temperature for 10 to 15 minutes. Combine egg, cream, cornmeal, flour, baking powder and remaining salt in small mixing bowl; mix until well blended and smooth. Heat oil in deep fryer to 350 F. Add batter mixture to shrimp; stir until shrimp are well coated. Drop shrimp in deep, hot fat in batches. Fry until light golden brown, about 2 to 4 minutes.

mmmmmmm:)

Ingredients

• 1 can cream of shrimp soup
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 cans Rotel tomatoes with chiles
• 1 large onion chopped and cooked
• 1 large green pepper chopped/cooked
• 1 1/2 lbs. shrimp or crawfish

Directions

Saute onions and bell pepper in a little butter or microwave. Add shrimp/crawfish and saute wt onions and peppers. Add other ingredients and bring just to a simmer. Serve over rice.

Ingredients

• 1 can cream of shrimp soup
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 cans Rotel tomatoes with chiles
• 1 large onion chopped and cooked
• 1 large green pepper chopped/cooked
• 1 1/2 lbs. shrimp or crawfish

Directions

Saute onions and bell pepper in a little butter or microwave. Add shrimp/crawfish and saute wt onions and peppers. Add other ingredients and bring just to a simmer. Serve over rice.

Source: Asst. Chief Matt Mills – West Monroe Fire Dept.