TECHE VALLEY SEAFOOD

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Purchase our Crawfish Puree' at your local associated food store.  Click here for a list of stores.

 

 

We want to give a special thanks to Taste of the South magazine.  We are extremely pleased to be featured in the February-March 2008 issue.  Please click picture below to view the full article.

 

 

 

Crawfish Bisque

   
One 16 ounce jar Kary's Roux
1 can rotel
One 15 ounce can Tomato Sauce
1 can cream of shrimp
Large Onion
Bellpepper
Creen Onions
Parsley
2 tbsp minced Garlic
8 ounce Crawfish Puree
2# Crawfish Tails
 
Crawfish Boullettes
1/2 load French bread
1 med Onion
Green onions
Celery (optional)
1 egg
Flour
16 ounce Crawfish Puree
   

In large gumbo pot mix Kary's roux with about 1 1/4 gallons of water.  Add onion, garlic, bell pepper.  Once roux has melted, add rotel, tomato sauce, cream of shrimp & crawfish puree.  Add seasoning to taste.  Cook for approx. 2 hours.  20 minutes before serving add crawfish, crawfish boullettes, green onions and parsley.  Serve with rice.

Crawfish Boullettes - Saute vegetables in margarine until soft.  Break apart French bread into small pieces.  Mix together French bread, vegetables, egg and crawfish puree.  Add enough flour to hold together.  Season mixture.  Form balls (apprx 24) and bake for 20 to 30 minutes on 325.

 

 
 
Louisiana Crawfish Cake, made
with Teche Valley crawfish puree'.
Sold at your local Winn Dixie.
 
 
 
Also Try Our
 
Frozen Whole Boil Crawfish
 
 
Order with
www.cajungrocer.com
 
 
 

Copyright 2007 - Teche Valley Seafood, Inc. - All rights reserved.