Best 4 Crawfish And Corn Over Smoked Gouda Potatoes Recipes
Crawfish and corn over smoked gouda potatoes is a tantalizing and flavorful dish that combines the succulent flavors of seafood and vegetables with the rich, creamy taste of smoked gouda cheese. This dish features tender crawfish, sweet corn, and a creamy smoked gouda sauce, all served atop a bed of perfectly cooked potatoes. With its vibrant colors and aromatic appeal, this dish is sure to be a hit at any gathering. Whether you're hosting a summer barbecue or an elegant dinner party, this recipe will provide you with an easy-to-follow guide to create a culinary masterpiece that will impress your guests.
Here are our top 4 tried and tested recipes!
CRAWFISH AND CORN OVER SMOKED GOUDA POTATOES
Make and share this Crawfish and Corn over Smoked Gouda Potatoes recipe from Food.com.
Provided by gailanng
Categories Crawfish
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potatoes to pan; add milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
- To prepare crawfish, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn; saute 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper, and crawfish; saute 5 minutes or until thoroughly heated. Remove from heat; stir in green onions. Serve crawfish mixture over mashed potatoes. Garnish with thyme sprigs, if desired.
CRAWFISH AND CORN OVER SMOKED GOUDA POTATOES
Categories Fish
Number Of Ingredients 19
Steps:
- 1. To prepare the potatoes, place potato in a saucepan, cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; ad milk, 1/4 tsp salt and 1/4 tsp black pepper. Mash the potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm. 2. To prepare crawfish, melt butter in a large nonstick skillet over medium high heat. Add onions and garlic; saute 5 minutes. Stir in corn, saute 2 minutes. Add 1/2 tsp, paprika, red pepper, thyme, 1/4 tsp black pepper, and crawfish, saute 5 minutes or until thoroughly heated. Remove from heat, and stir in green onions. Serve the crawfish mixture over the mashed potatoes. Garnish with fresh thyme sprigs, if desired.
CRAWFISH AND CORN SOUP
This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
Provided by LucyF
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
- Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.2 g, Cholesterol 82 mg, Fat 12.9 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 7.5 g, Sodium 749.9 mg, Sugar 9.8 g
CRAWFISH ENCHILADAS
Make and share this Crawfish Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories Crawfish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Melt butter in a large nonstick skillet over med-high heat.
- Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
- Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
- Gradually add milk, stirring with a whisk.
- Cook over med heat for about 8 minutes or until thick, stirring constantly.
- Stir in salt and the next 4 ingredients.
- Remove from heat; let stand 3 minutes.
- Add in cheddar cheese and sour cream, stirring until cheese melts.
- Stir in the crawfish.
- Add 1 inch of water to a medium skillet; bring to a simmer.
- Dip 1 tortilla in water using tongs.
- Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
- Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
- Spread remaining crawfish mixture over tortillas.
- Sprinkle with Monterey jack cheese.
- Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.
Tips:
- Choose fresh, plump crawfish. Look for crawfish that are bright red and have a firm shell. Avoid crawfish that are dull in color or have a soft shell.
- Clean the crawfish. Rinse the crawfish under cold water and remove the heads and tails. Then, devein the crawfish by removing the dark vein that runs down the back of the body.
- Season the crawfish. Season the crawfish with your favorite Cajun or Creole seasoning. You can also add some lemon juice or garlic to taste.
- Cook the crawfish. Bring a large pot of water to a boil and add the crawfish. Cook the crawfish for 5-7 minutes, or until they are bright red and cooked through.
- Make the corn over smoked gouda potatoes. While the crawfish is cooking, make the corn over smoked gouda potatoes. Boil the potatoes until they are tender, then mash them with butter, milk, and smoked gouda cheese. Top the potatoes with corn kernels and chopped green onions.
Conclusion:
This crawfish and corn over smoked gouda potatoes recipe is a delicious and easy-to-make dish that is perfect for any occasion. The crawfish is cooked to perfection and the corn over smoked gouda potatoes are creamy and flavorful. This dish is sure to be a hit with your family and friends.
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