Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

Chef John Folse and Paul Gates are “Stirrin’ It Up” with kids from all around the Baton Rouge area. Isabelle Abadie of Napoleonville, Louisiana enjoys cooking at home with her family. She loves seafood and enjoys making these crawfish logs with her parents.

1 pound Louisiana crawfish tails
2 tbsp butter
¼ cup minced onion
¼ cup minced celery
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
¼ cup minced garlic
¼ cup chopped parsley
¼ cup sliced green onions
1 (8-ounce) package cream cheese
salt and black pepper to taste
granulated garlic to taste
“Slap Ya Mama” Cajun Seasoning to taste
2 packages crescent rolls


Preheat oven to 375°F. In a large sauté pan, melt butter over medium-high heat. Sauté onion, celery, bell peppers and minced garlic 3–5 minutes or until vegetables are wilted. Add crawfish, parsley and green onions and continue to sauté an additional 2–3 minutes. Spread contents of skillet onto 9”x11” baking sheet and cool slightly 10–15 minutes. Place softened cream cheese into a mixing bowl and set aside. When mixture is cool, add to cream cheese and season to taste using salt, pepper, granulated garlic and a dash of “Slap Ya Mama” Cajun Seasoning. Open crescent rolls and seam two triangles together to make a rectangle. Spoon mixture into center of rectangles and roll long ways and seal ends. Place seam side down on cookie sheet and bake 15–20 minutes or until golden brown.


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