So I have absolutely no groceries and absolutely no money, and to top it off, Charlie and I are in competition to see who can reach their goal weight faster. Therefore, I'm trying to eat as healthy as possible. To that end, I was looking for something delicious but super healthy for dinner, and here's what I came up with.
It started as crawfish remoulade over lettuce with tomatoes last week, but I had more crawfish in the freezer and a bit of remoulade left. No lettuce though. So instead I cooked some spaghetti, sauteed the crawfish using Pam, Tony's, garlic powder, red pepper, onion powder and seasoned salt, tossed the crawfish in the remoulade, and added a slice of turkey bacon and about a half-ounce of reduced fat feta cheese. I can't tell you how good it was!
Here's the remoulade recipe:
1 tbsp. chopped celery
1 tbsp. chopped onion
1 tsp. chopped garlic
1/2 tsp. Worcestershire sauce
2 tbsp. Creole or spicy mustard
1 tbsp. yellow mustard
1 1/2 tbsp. ketchup
1 hard-boiled egg, chopped
Salt
Cayenne Pepper
3/4 cup olive oil
2 tbsp. lemon juice
Combine all ingredients in a food processor and process until smooth. Combine crawfish with enough remoulade to coat, and set aside to marinate. Add more remoulade to dish to taste.

Here's the thing: I omitted the celery, and added chopped bell pepper the first time I made the remoulade. I thought I wouldn't have enough for the second dish so I made more, but I didn't have an egg or lemon juice. I just sort of combined the old remoulade with the new remoulade, and I added a bit of extra ketchup because it didn't look the right color. Anyway, you can make it as spicy as you want, and I also added some capers to the pasta. Super delish.

Ok, so I want to declare myself (with Emeril Lagasse's help) the new crawfish etoufee queen. I had some frozen crawfish, about 12 oz. worth, and I wanted to do something different (for me) with it. So I started searching. Here's what I came up with, and let me tell you, it was yummy!

1 stick (or 4 oz.) of butter -- I actually used Smart Balance Light.
3 tbsp all-purpose flour
1/2 a medium yellow onion (about a cup), chopped
1 small bell pepper
1/4-1/2 cup chopped green onions
1/2 cup chopped celery (optional--I omitted this)
1 tbsp minced garlic
2 bay leaves
1/4 tsp cayenne pepper
salt and pepper
1/2 cup dry sherry
1 1/2 cups shrimp/chicken stock or water
1 lb. crawfish tails
Cooked long grain rice
Tony's
Hot Sauce
Worcestershire sauce

Ok, so here's what I did, with some small addendums:
Melt the butter over medium-high heat in a large-ish pot. Add the flour and cook, making a light colored roux. (I added 2 tbsp at first, but when I had a bit too much liquid later I added another tbsp. or so. I got a little impatient so my roux was really light. It could stand to cook to a light brown/tan color.)
Add the vegetables (onions, bell pepper and celery...which I didn't use), garlic, bay leaves and salt and pepper and cook, stirring, until soft, about 5 minutes.
Add the sherry to deglaze pan and cook another 2 to 3 minutes. (NOTE: I accidentally overdid the sherry -- it said add 2 tbsp. and I put in about a half a cup, hence the extra flour. But somewhere in between these amounts would be about perfect.)
Then add stock and crawfish tails and bring to a boil. (I couldn't find seafood stock, so I used about 3/4 cup of chicken broth and another 3/4 cup of water. Also, as it was boiling, I added a liberal amount of Tony's -- didn't think you could make anything Cajun without it! -- and about 2 tbsp. of Louisiana Hot Sauce. Then I added a couple dashes of Worcestershrie sauce.)
Bring the mixture to a boil, stirring, and then turn heat to medium and simmer 5 minutes or more to thicken.
Emeril's also calls for parsley, but I'll be honest. I never put parsley in anything that calls for it. Other than color, I really don't see what it adds to the dish. I never miss it.
I served it over brown rice because, well, I didn't have white rice and I kind of like the brown.
It also calls for lemon juice right at the end, but I forgot about that (which is disappointing, because I bought the lemons). I bet it would add a little something, but I didn't really miss it.

Anyway, I know that sounds confusing, but I just kind of went off Emeril's recipe from foodnetwork.com and added my own to it as I went. So far, so very good!