Louisiana crawfish is a great source of protein. They are locally farmed and available throughout the year. That is why the finest chefs in Louisiana use Louisiana’s premier ingredient. So, when you eat out and cook Louisiana crawfish in your recipes, be sure you are buying Louisiana Certified sourced product.
Find recipes and more at crawfish.org.
Crawfish Carbonara is made with fresh cheese tortellini pasta but can certainly be made with any other pasta or even a delicious topping for fish, chicken, or steak.
Yellow Squash & Golden Potato Soup topped with sautéed Louisiana crawfish is the perfect addition to your menu for the spring season.
The Impact of Louisiana Crawfish
Louisiana leads the nation in crawfish production, with more than 90% of the domestic crop. More than 1,600 farmers produce crawfish in some 111,000 acres of ponds. More than 800 commercial fishermen harvest crawfish from natural wetlands, primarily the Atchafalaya Basin. The combined annual yield ranges from 120 million to 150 million pounds. The total economic impact on the Louisiana economy is approximately $500 million annually, and more than 7,000 people depend directly or indirectly on the crawfish industry.
- 1 lb Louisiana crawfish tails
- 1 lb cheese tortellini
- 3 tbsp butter
- 3 tbsp shallots, diced
- 4 oz mushrooms
- 2 tbsp flour
- 3 cups half & half, heated
- 1 tbsp salt
- 1 tbsp Cajun spice
- 2 oz white wine
- 2 oz Romano cheese
- 2 tbsp parsley, Italian flat leaf
- 8 oz prosciutto
- Preheat oven to 350 degrees. Place prosciutto on a parchment lined baking pan and bake until crispy, about 18 - 20 minutes.
- In a saucepan, add butter, shallots and mushrooms.
- Allow to saute for 2 - 3 minutes. Add flour, then add heated half & half. Allow to thicken. Add seasonings, wine, cheese, parsley and reduce slightly, then add crawfish tails.
- Bring a pot of water to a boil, add salt and gently boil tortellini for 2 - 3 minutes & add to crawfish
- sauce.
- To assemble, place tortellini in a bowl & sprinkle crispy prosciutto on top.
- 4 tbsp butter
- 1 cup onions, medium dice
- 6 cups yellow squash, diced
- 3 cups golden potatoes, peeled & diced
- 8 cups chicken stock (or vegetable)
- kosher salt & red pepper to taste
- 2-3 ounces heavy cream (optional)
- 2 tbsp butter
- 1 cup leeks, washed & julienne
- 1 pound Louisiana Crawfish Tails with fat
- 1 cup yellow squash, julienne
- 1 cup diced tomatoes
- 2-3 tbsp roasted green chilies, peeled & diced
- 2-3 cilantro, chopped
- kosher salt, to taste
- In a stock pot, heat butter, add onions & sauté for 3-4 minutes. Add squash & potatoes and sauté for 10-12 minutes. Add stock, season and simmer until squash & potatoes are tender- 25-30 minutes.
- Blend well with burmixer or transfer to food processor.
- Add cream to the soup, if you wish. Taste & adjust seasoning.
- In a saute pan, melt butter & add leeks. Sauté for
- minutes. Add 3-4 tbsp of water and continue cooking.
- Add crawfish tails, squash and continue to sauté for 2 minutes then add remaining ingredients.
- Pour soup in a bowl and top with sautéed vegetables.
About Louisiana Crawfish Promotion and Research Board
The Louisiana Crawfish Promotion and Research Board (LCPRB) was created in 1983 by the Louisiana legislature to provide a voluntary method of raising revenues to be used for the purpose of developing markets for crawfish and for funding research to further the Louisiana crawfish industry. Our producers have a quality inspection process that ensures Louisiana crawfish meet high standards of quality and safety—for better taste and better nutritional value.
