[{"description":"It only takes 20 minutes to prep and it's the BEST Dish I have cooked in a very long time! This classic crawfish étouffée with butter, the holy trinity, and plump crawfish tails smothered in a rich sauce is perfect over steaming rice.","excerpt":"It only takes 20 minutes to prep and it's the BEST Dish I have cooked in a very long time! This classic crawfish étouffée with butter, the holy trinity...","image":"/images/recipes/Shrimp-Crawfish-Etoufee.jpg","servings":"8 servings","skillLevel":"intermediate","slug":"crawfish-etouffee-iv-etoufee","title":"Crawfish Etouffée IV (Etoufée)","totalTime":"1h 20m","url":"http://www.realcajunrecipes.com/recipe/crawfish-etouffee-iv-etoufee/"},{"description":"Rich and creamy crabmeat au gratin with cheddar cheese baked until bubbly and golden—a Louisiana seafood classic that's perfect for special occasions or when you want to impress. The evaporated milk and egg yolks create an extra-smooth, velvety sauce that clings to every bit of sweet crabmeat.","excerpt":"Rich and creamy crabmeat au gratin with cheddar cheese baked until bubbly and golden—a Louisiana seafood classic that's perfect for special occasions.","image":"/images/recipes/crabmeat-au-gratin-i.png","servings":"8 servings","skillLevel":"intermediate","slug":"crabmeat-au-gratin-i","title":"Crabmeat Au Gratin I","totalTime":"40m","url":"http://www.realcajunrecipes.com/recipe/crabmeat-au-gratin-i/"},{"description":"This is my favorite shrimp étouffée recipe—rich, buttery, and loaded with tender shrimp in a savory tomato-based gravy. Made with the holy trinity of onions, celery, and bell pepper (well, close enough!), this classic Cajun dish comes together in about an hour and tastes like it simmered all day.","excerpt":"This is my favorite shrimp étouffée recipe—rich, buttery, and loaded with tender shrimp in a savory tomato-based gravy.","image":"/images/recipes/shrimp-etouffee.png","servings":"Serves 4-6","skillLevel":"intermediate","slug":"shrimp-etouffee","title":"Shrimp Etouffee'","totalTime":"1h","url":"http://www.realcajunrecipes.com/recipe/shrimp-etouffee/"},{"description":"This dish is a labor of love, but well worth every minute. In this recipe, the crawfish heads are stuffed with a savory breadcrumb and crawfish tail mixture, then simmered in a rich dark roux-based stew. Collecting the crawfish heads after a crawfish boil is a great time to do this. As a note—clean the crawfish heads of the membranes and cartilage leaving only the carcass. If you do not use them at that time, the heads can be frozen for future use or prepared with the stuffing and then frozen for future use. No crawfish heads, no problems...make some boulettes.","excerpt":"This dish is a labor of love, but well worth every minute. In this recipe, the crawfish heads are stuffed with a savory breadcrumb and crawfish tail mixture...","image":"/images/recipes/RCR-Crawfish-Bisque-33-1.jpg","servings":"8 generous servings","skillLevel":"advanced","slug":"crawfish-bisque-a-classic-a-labor-of-love","title":"Crawfish Bisque","totalTime":"2h 45m","url":"http://www.realcajunrecipes.com/recipe/crawfish-bisque-a-classic-a-labor-of-love/"},{"description":"These New Orleans-style BBQ shrimp will remind you of dining at Middendorf's restaurant. Jumbo head-on shrimp baked in a rich butter sauce with lemon, garlic, Worcestershire, and Jack Daniels. Despite the name, there's no grilling involved—just tender shrimp swimming in that famous peppery butter sauce you'll want to soak up with French bread.","excerpt":"These New Orleans-style BBQ shrimp will remind you of dining at Middendorf's restaurant. Jumbo head-on shrimp baked in a rich butter sauce...","image":"/images/recipes/RCR-BBQ-Shrimp-3.jpg","servings":"6 servings","skillLevel":"intermediate","slug":"bbq-shrimp","title":"BBQ Shrimp","totalTime":"","url":"http://www.realcajunrecipes.com/recipe/bbq-shrimp/"},{"description":"Use the [Never Fail Pie Crust](/recipes/never-fail-pastry/) to make this savory crab pie loaded with fresh crab meat, the holy trinity, and mushroom soup—it's a sure winner! Perfect for appetizers or a light main dish.","excerpt":"Use the Never Fail Pie Crust to make this savory crab pie loaded with fresh crab meat, the holy trinity, and mushroom soup—it's a sure winner!","image":"/images/recipes/crab-pie.png","servings":"8 servings (appetizer portions, or 4-6 as main dish)","skillLevel":"intermediate","slug":"crab-pie","title":"Crab Pie","totalTime":"45m","url":"http://www.realcajunrecipes.com/recipe/crab-pie/"},{"description":"Classic Louisiana crawfish pie with a creamy filling of sautéed crawfish tails, the holy trinity, and savory seasonings, all tucked into a flaky double crust. This hearty main dish brings authentic Cajun comfort to your table.","excerpt":"Classic Louisiana crawfish pie with a creamy filling of sautéed crawfish tails, the holy trinity, and savory seasonings, all tucked into a flaky double crust.","image":"","servings":"serves 6-8","skillLevel":"intermediate","slug":"crawfish-pie","title":"Crawfish Pie","totalTime":"1h 5m","url":"http://www.realcajunrecipes.com/recipe/crawfish-pie/"},{"description":"This was a Lent meal when I was growing up, now we have it anytime. This is the basic brown stew gravy with shrimp or crawfish, so you can make this dish with any seafood or meat. Meatball stew or pork stew can also be made from this basic recipe. Boiled eggs are also a wonderful addition. One of our classics - first you make a roux - the new trend now is first you buy a jar of roux.","excerpt":"This was a Lent meal when I was growing up, now we have it anytime. This is the basic brown stew gravy with shrimp or crawfish...","image":"/images/recipes/RCR-Shrimp-and-egg-Facebook-Custom.jpg","servings":"8 servings","skillLevel":"intermediate","slug":"shrimp-or-crawfish-stew","title":"Shrimp or Crawfish Stew","totalTime":"1h 35m","url":"http://www.realcajunrecipes.com/recipe/shrimp-or-crawfish-stew/"},{"description":"Delicious Louisiana-style crab cakes made with sweet lump crab meat, onion, celery, and just enough breadcrumbs to hold them together. Serve as a side dish or as a main dish topped with a cream sauce or our [tartar sauce](/recipes/tartar-sauce/).","excerpt":"Delicious Louisiana-style crab cakes made with sweet lump crab meat, onion, celery, and just enough breadcrumbs to hold them together.","image":"/images/recipes/Crab-Cakes-4-logo-Custom.jpg","servings":"Makes 6-8 crab cakes (serves 4 as main, 6-8 as appetizer)","skillLevel":"intermediate","slug":"classic-crab-cakes","title":"Classic Crab Cakes","totalTime":"25m","url":"http://www.realcajunrecipes.com/recipe/classic-crab-cakes/"},{"description":"Fettuccine d'écrevisse - One of our more popular classics. This rich, creamy crawfish pasta combines tender crawfish tails with Velveeta cheese, butter, and Cajun seasonings in a luscious sauce that clings to every strand of fettuccine. Shrimp could be used instead of the crawfish or combined with crawfish along with crab meat.","excerpt":"Fettuccine d'écrevisse - One of our more popular classics. This rich, creamy crawfish pasta combines tender crawfish tails with Velveeta cheese...","image":"/images/recipes/Crawfish_Fet_niftyfoodie_brandon.jpg","servings":"8 generous servings","skillLevel":"intermediate","slug":"crawfish-fettuccine","title":"Crawfish Fettuccine","totalTime":"1h 5m","url":"http://www.realcajunrecipes.com/recipe/crawfish-fettuccine/"},{"description":"My mother's recipe for Shrimp and Crab Creole brings together tender shrimp and sweet crabmeat in a rich tomato-based Creole sauce with the trinity of onions, celery, and bell pepper. A comforting Louisiana classic perfect over rice.","excerpt":"My mother's recipe for Shrimp and Crab Creole brings together tender shrimp and sweet crabmeat in a rich tomato-based Creole sauce...","image":"/images/recipes/shrimp-and-crab-creole.png","servings":"6 servings","skillLevel":"beginner","slug":"shrimp-and-crab-creole","title":"Shrimp and Crab Creole","totalTime":"1h 15m","url":"http://www.realcajunrecipes.com/recipe/shrimp-and-crab-creole/"},{"description":"Definitely a delicious treat - Blue Point Crab Fingers sautéed in butter with garlic, lemon juice, and Cajun seasoning. Mostly used as an appetizer, it is generally served with a Shrimp Remoulade Sauce, crab salad or deep fried and served with a seafood cocktail sauce. See our Shrimp Remoulade Sauce recipe.","excerpt":"Definitely a delicious treat - Blue Point Crab Fingers sautéed in butter with garlic, lemon juice, and Cajun seasoning. Mostly used as an appetizer...","image":"/images/recipes/Crab-Claw-Supreme-best-Logo.jpg","servings":"4 servings as appetizer (1/4 pound crab fingers per serving)","skillLevel":"beginner","slug":"crab-fingers-supreme","title":"Crab Fingers Supreme","totalTime":"15m","url":"http://www.realcajunrecipes.com/recipe/crab-fingers-supreme/"},{"description":"This adapted version of the famous Jazz Fest Crawfish Monica combines tender crawfish tails with fettuccine in a creamy Parmesan sauce with tomatoes and Cajun seasoning. A popular requested dish that brings New Orleans festival flavor to your table.","excerpt":"This adapted version of the famous Jazz Fest Crawfish Monica combines tender crawfish tails with fettuccine in a creamy Parmesan sauce...","image":"/images/recipes/Crawfish-Monica-1-Logo-Custom.jpg","servings":"4 servings","skillLevel":"intermediate","slug":"crawfish-monica","title":"Crawfish Monica","totalTime":"35m","url":"http://www.realcajunrecipes.com/recipe/crawfish-monica/"},{"description":"This classic Louisiana remoulade sauce is great with either shrimp or crawfish. The tangy mustard-horseradish blend with garlic and Tabasco makes the perfect accompaniment for boiled seafood or as a zesty dip for crab claws.","excerpt":"This classic Louisiana remoulade sauce is great with either shrimp or crawfish. The tangy mustard-horseradish blend with garlic and Tabasco...","image":"/images/recipes/Remoulade-Ingredients-Custom.jpg","servings":"10 servings (about 2 1/2 cups sauce)","skillLevel":"beginner","slug":"shrimp-remoulade-sauce","title":"Shrimp Remoulade Sauce","totalTime":"20m","url":"http://www.realcajunrecipes.com/recipe/shrimp-remoulade-sauce/"},{"description":"Everyone loves to eat a crab and find it filled with lots of succulent meat. This rich, cheesy crabmeat au gratin with a creamy sauce and melted cheddar makes a wonderful appetizer or side. A crab that has a dense amount of crabmeat is considered \"full\". When going crabbing, for the fullest crabs go when the moon is in the cycle from a half moon waxing through the full moon and to the half moon waning. Generally in the other half of the cycle the crabs are not nearly as full.","excerpt":"Everyone loves to eat a crab and find it filled with lots of succulent meat. This rich, cheesy crabmeat au gratin with a creamy...","image":"/images/recipes/crabmeat-augratin-ii.png","servings":"8 servings","skillLevel":"intermediate","slug":"crabmeat-augratin-ii","title":"Crabmeat AuGratin II","totalTime":"35m","url":"http://www.realcajunrecipes.com/recipe/crabmeat-augratin-ii/"}]