Crawfish Dressing or Crawfish Egg Roll Base

5 servingsor 15-20 egg rolls Prep: 15 m Cook: 35 m Total: 50 m Intermediate
5.0/5 (1)
A versatile crawfish dressing made with the holy trinity, butter, and picante sauce—perfect as a side dish or as a flavorful filling for homemade egg rolls. This crowd-pleaser combines tender crawfish tails with rice and mushroom soup for a rich, savory taste.

Ingredients

5 servings (as a side dish) or 15-20 egg rolls servings
  • 1 lb crawfish, peeled
  • 1 stick butter (1/2 cup, 115g)
  • 1 large onion, chopped
  • 1 medium bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup picante sauce
  • 1/2 cup minced garlic
  • 1 (10 oz) can mushroom soup
  • 3 cups cooked rice
  • 1/2 cup onion tops or chives
  • Red pepper to taste
  • 1 tbsp jalapeno peppers, minced

Step-by-Step Instructions

  1. For the Dressing Base:
  2. Sauté onions, bell pepper, celery, jalapeno peppers and garlic in butter over medium heat until vegetables are softened, about 8-10 minutes.
  3. In a microwave-safe dish, add the sautéed vegetables along with the picante sauce, mushroom soup, cooked rice, and crawfish tails. Mix well and microwave for 30 minutes on high, stirring halfway through. (This long cooking time allows flavors to meld and the dressing to thicken.) Add onion tops and season to taste with red pepper.
  4. For Egg Rolls (Optional):
  5. Let the finished dressing cool completely. Place a generous spoonful (about 2-3 tablespoons) into each egg roll wrapper, leaving space at the edges. Fold according to package instructions, sealing edges with water or egg wash.
  6. Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Fry egg rolls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Common Problems and Solutions

Q: Why is my dressing too dry?

A: Add a bit more mushroom soup or some crawfish stock to reach the desired consistency. The rice absorbs a lot of liquid during microwaving, so don't be afraid to add moisture.

Q: Can I use frozen crawfish tails?

A: Yes, just thaw them completely and drain well before adding to prevent excess water in the dressing.

Q: My egg rolls are breaking when I fry them—why?

A: Make sure the filling has cooled completely before wrapping, and don't overfill. Seal edges with a bit of water or egg wash to help them stay closed during frying.

Tips and Techniques

For the best texture, use day-old rice if possible—it’s drier and won’t make the dressing mushy. If making egg rolls, let the dressing cool completely before filling to prevent soggy wrappers.

Ingredient Substitutions

  • crawfish tails: small shrimp, peeled and chopped
  • mushroom soup: cream of celery soup or a roux-based cream sauce
  • picante sauce: salsa or hot sauce mixed with a bit of tomato sauce
  • egg roll wraps: wonton wrappers for smaller appetizers

Equipment Needed

  • Heavy-bottomed skillet or sauté pan (for sautéing vegetables)
  • Large microwave-safe dish with lid
  • Deep fryer or heavy pot (if making egg rolls)
  • Candy/fry thermometer (for egg rolls, oil should be 350°F)

Historical Context

While crawfish dressing is a traditional Cajun side dish often served at family gatherings, the egg roll variation represents the creative fusion cooking that emerged as Louisiana cooks experimented with Asian ingredients and techniques.