From the Kitchen of Brett Broussard

2 pounds cleaned crawfish tails
1/2 pound butter
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 can chopped tomatoes
2 tablespoons garlic, diced
2 bay leaves
1 can small can of tomato sauce
1 cup flour
2 quarts seafood stock or water
1 tablespoon lobster base
1 cup green onions, chopped
1/2 cup parsley, chopped
salt and cayenne pepper to taste
1 tablespoon Louisiana Gold Pepper Sauce
2 cups white rice, steamed

In a 2-gallon stock pot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic, and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into the mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux.

Slowly add lobster base and seafood stock, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to a simmer and cook 30 minutes, stirring occasionally. Add lobster base, green onions and parsley and cook for an additional 5 minutes. Season to taste using salt and Cayenne pepper. Serve over steamed white rice using a few dashes of Louisiana Gold Pepper Sauce.

From the Kitchen of Brett Broussard

1 pound crawfish tails, whole
2 tablespoons butter
1/2 cup onions
1/2 cup celery
1/4 cup red bell pepper
1 tablespoon garlic
2 tablespoons parsley
1/2 cup seafood stock
1 egg
3/4 cup Ritz crackers
salt and pepper
1 pound crawfish tails
1 cup onions
3/4 cup celery
1/2 cup bell pepper
2 tablespoons garlic
3/4 cup Kary's Dark Roux
1/4 cup tomato paste
3 quarts seafood stock
1/2 cup green onion
1/2 cup parsley

To make crawfish bourettes, put crawfish tails in a food processor or chop finely. Sauté onions, celery, bell pepper, garlic and parsley in butter until soft. Add crawfish tails until heated. Mix in stock, beaten egg, and crackers. Season to taste. Stuff equal amounts into crawfish heads or you can roll out patties and fry.

To make the bisque, sauté vegetables with a little vegetable oil. Add tomato paste and allow to brown slightly. Add in
seafood stock and simmer over low heat for at least an hour. Add in crawfish tails, stuffed heads, green onions, and parsley and simmer for an additional 15 minutes.

From the Kitchen of Brett Broussard

1 cup tasso, diced
1 pound crawfish tails
2 tablespoons butter
2 tablespoons pecan oil
1/4 cup shallots, diced fine
1/4 cup red pepper, diced fine
1 tablespoon garlic, minced
1/4 cup white wine
2 cups heavy cream
1 tablespoon parsley
1 tablespoon green onions, chopped
1/2 teaspoon Tabasco sauce
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
3/4 cup Romano cheese
1 tablespoon Paul's Blend Spice
salt and pepper
1 pound pasta

Combine butter and pecan oil in a skillet over medium heat. Add shallots, red pepper and saute for 3 minutes. Add tasso and continue cooking for 2 minutes. Add garlic and saute for an additional minute. Stir in the white wine to deglaze and simmer until liquid is almost evaporated. Add crawfish tails, salt, pepper, and Paul's Blend seasoning, and continue to cook until warm. Stir in the cream, Tabasco sauce, lemon juice, and worcestershire sauce. Simmer for an additional 5 minutes or until the sauce is thickened.

Taste to adjust seasonings and fold in Romana cheese. Top with green onions and parsley. Cook pasta according to the
directions on the pasta.

From the Kitchen of Brett Broussard1 tablespoon olive ol
2 tablespoons butter
1/2 cup purple onion, chopped fine
1/2 cup tasso, chopeed fine
2 tablespoons celery, chopped fine
1 cup uncooked sweet corn from the cob (Roasted)
1/2 cup roasted red bell pepper, chopped
1 tablespoon garlic, minced
3 tablespoons flour
1 1/2 cups seafood stock
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 pound crawfish tails, whole
1/4 cup parsley, chopped
1/4 cup green onion, chopped
2 tablespoons Paul's Blend seasoning

Over medium heat, add olive oil and butter. Sauté onion, tasso, celery, and corn (about 4 minutes). Add garlic and seasoning and sauté another minute. Stir in flour to make a roux and cook about 2 minutes. Add roasted red peppers and slowly add stock and bring to a boil.

Whisk in milk and heavy cream, bring back to a boil, reduce and simmer 5-7 minutes. Add crawfish tails, parsley, and green onions and simmer for an additional 5-7 minutes.

From the Kitchen of Brett Broussard

4 white fish fillets (Redfish or Drum)
3/4 cup cracklins (pork or chicken)
3/4 cup panko bread crumbs
2 eggs
1/4 cup water or milk
1/2 cup flour
salt and pepper

Season fish with salt and pepper. Beat eggs and mix in water or milk to make an egg and set aside. In a food processor, add cracklins and blend until broken up with the texture of Panko bread crumbs. Mix together cracklins and Panko and set aside. Coat fish lightly with flour, dip in the egg wash, and then coat with the cracklin and Panko mixture. Put on baking sheet and bake at 400 degrees for 12-15 minutes ,a depending on the thickness of the fish.