Crawfish Puree

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$504

Our crawfish puree' is a minced, cooked crawfish meat.  It is great for stuffing, casseroles, boudin, jambalaya, etc.   You will find our standards of quality will surpass most in our industry and because of this, your enjoyment of crawfish will be both delectable and satisfying.

  • Buy 2 for $467 each and save 7%
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SKU
5147

Our crawfish puree' is a minced, cooked crawfish meat.  It is great for stuffing, casseroles, boudin, jambalaya, etc.   You will find our standards of quality will surpass most in our industry and because of this, your enjoyment of crawfish will be both delectable and satisfying.

 

RECIPES

Crawfish Puree' Dip 
16 oz. Crawfish Puree'
1/2 stick of margarine
2 med. onions chopped fine
1 bell pepper chopped fine
4 stalks of celery chopped fine
1/2 can of Cream of celery soup
Saute' vegetables in margarine for about 15 min.  Add soup, blend in well, add Crawfish Puree', blend in well.  Cook for about 5 min.  Serve with Crackers.

 

Crawfish Puree’ Cornbread

 8 oz. Crawfish Puree’

1 can cream corn

2 cups grated Mexican Cheese

1 bag of Mexican cornbread mix

1 med. Onion chopped

¼ or ½ cup chopped jalapenos

2 eggs

1 tsp. salt

1 cup oil

1 tsp. baking soda

 

Mix all ingredients together, blend in well. Pour into greased 9 x 13 baking dish. Bake @ 350 for 35-45 minutes.

 

 

Crawfish Puree’ Corn Casserole

 Stick of margarine

1 onion chopped

1 bell pepper chopped

2 stalks celery chopped

1 can cream of mushroom soup

16 oz Crawfish Puree’

8 oz. of Velveeta cheese

8 oz. shredded mild cheddar cheese

16 oz. nibblets corn drained

3 cups long grain rice cooked

2 oz. jar of pimientos

 

Sauté vegetables and corn in margarine about 15 min. Add Velveeta and pimientos, stir until cheese is melted. Add crawfish puree’ and soup, blend in well. Season to taste; simmer on low for 8 minutes. Add cooked rice, blend in well. Pour into 9x 13 casserole dish, top with cheese. Bake @ 350 for 30 minutes.

 

 

Crawfish Puree’ Broccoli Casserole

1 stick of margarine

1 onion chopped

1 bell pepper chopped

2 stalks celery chopped

1 can of cream of broccoli

16 oz. Crawfish Puree’

16 oz. Velveeta cheese

1 pkg. chopped broccoli thawed

3 cups long grain rice cooked

Italian bread crumbs

Onion top optional

 

Saute’ vegetables in margarine about 15 min. add puree, and soup blend in well. Season to taste. Add cheese, on low heat until melted. Add broccoli, and cooked rice, blend in well. Pour into 9x 13 casserole dish. Top with bread crumbs. Bake @ 350 for 35 minutes.

 

 

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up!

 

 

More Information
Producer CajunGrocer
Perishable 1
Size 8 oz.
Serving Size 4 oz
Serving per container 2
Calories 80
Sodium 20
Total carbs 0.1
Protein 17.5
Iron 28
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