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New twist on crawfish

SHREVEPORT, La. - Crawfish season is under way and chef Mark Smith from Reinhart Food Service is showing you how to put a new twist on the mudbugs with tacos, po-boys and meat pies.

If you would like to contact Reinhart, visit: www.rfsdelivers.com

Follow the below instructions to create your own crawfish with a twist: 

Crispy Crawfish Tacos

· 1 cup Chick N Catch Seafood Breader

· 1 cup whole buttermilk

· 2 tablespoons hot sauce

· 16 ounces cooked crawfish tails

· Vegetable oil, for frying

· 1 (24-count) package corn tortillas

· Cilantro-Lime Slaw (recipe follows)

· Avocado Crema' (recipe follows)


1. In a shallow dish, sift the Seafood Breader. In another shallow dish, whisk together buttermilk and hot sauce. Dip crawfish in buttermilk mixture, letting excess drip off. Dredge back into Seafood Breader, shaking off excess.

2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 360°.

3. Working in batches, add crawfish to hot oil, and fry until golden brown, 2 to 3 minutes. Let drain on paper towels.

4. Warm tortillas according to package directions. Serve fried crawfish in warm tortillas. Top with Cilantro-Lime Slaw, and drizzle with Avocado Crema'

Cilantro-Lime Slaw

· ½ head of Red Cabbage and Napa Cabbage - Thinly Shaved

· 1 red bell pepper, thinly sliced

· 1 green bell pepper, thinly sliced

· 1 yellow bell pepper, thinly sliced

· ¼ cup chopped fresh cilantro

· 2 tablespoons olive oil

· 2 tablespoons fresh lime juice

· 1 tablespoon honey

· ½ teaspoon salt

· ½ teaspoon ground black pepper


1. In a large bowl, combine coleslaw mix, bell peppers, and cilantro. Add oil, lime juice, honey, salt, and pepper; toss to combine

Creamy Avocado Sauce

· 2 ripe avocados, peeled, pitted, and chopped

· 1 (8-ounce) container sour cream

· ½ cup chopped fresh cilantro

· ⅓ cup whole milk

· ¼ cup fresh lime juice

· 2 teaspoons honey

· 1 teaspoon ground cumin


1. In the container of a blender, combine all ingredients; process until smooth. Cover and refrigerate until ready to serve.

Crawfish Meat Pies

· 2 DJ's Jalapeno Boudin Links - Remove Casing

· 8 Pillsbury Dough Disks

· Remoulade ( Recipe Follows )

· 8 oz Cooked Crawfish Tails

· Vegetable Oil for Frying


1. Chop Crawfish. Place in Bowl with Naked Boudin. Mix thoroughly.

2. Scoop 2 oz of mix on half of the dough. Fold over. Use fork to seal.

3. Can be prepared ahead of time and placed in freezer or cooler. Keep under 40 degrees at all times.

4. Dry 3-5 minutes at 350 or until Golden.

5. Serve with Remoulade and Enjoy!


· ¾ cup mayonnaise

· 2 tablespoons tomato paste

· 2 tablespoons chopped capers

· 2 tablespoons chopped fresh green onion

· 1 tablespoon chopped fresh parsley

· 1 tablespoon Worcestershire sauce

· 1 tablespoon Creole mustard

· 2 teaspoons red wine vinegar

· 1 teaspoon Creole seasoning

· 1 clove garlic, minced

· ½ teaspoon celery salt

· ¼ teaspoon kosher salt


1. In a large bowl, combine all ingredients. Cover and refrigerate up to 5 days.

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