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 Puree' Macque Choux



1 T. butter
2 T. flour
1/2 t. lemon juice
1/4 t. lime juice
1/4 t. basil
1/4 t. thyme
1/4 c. red bell pepper
1/4 c. yellow bell pepper
1/4 c. green bell pepper
1 c. corn
1 c. diced tomatoes
1/2 c. zucchini
1/2 c. black beans (rinsed)
1/2 c. diced onions
1 T. jalapenos
1 T. cilantro chopped
8 oz. Crawfish Puree'
Seasoning to taste
8 catfish fillets

Saute' peppers, onions, and zucchini in butter about 3 minutes.  Add corn, black beans, diced tomatoes, and jalapenos.  Mix well.  Add lemon juice, lime juice, basil, and thyme.  Mix well.  Add Crawfish Puree', seasoning, and flour.  Mix well.  Add cilantro.

Season fish fillets and add stuffing.  Garnish fish with lemon juiced and lemon slices.  Bake fish 20 to 30 minutes.

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

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