Leftover Boiled Crawfish
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Leftover Boiled Crawfish
Posted by Darla Hood on 2/4 at 10:51 am
We boiled crawfish on Saturday and have a lot leftover. I have not yet cleaned the tails, everything is in the spare fridge in ziplocs, still whole. I don't usually have any trouble with ideas for the leftovers, but this time I'd love to be able to use the crawfish for something on Sunday. What dish can I make that will help me hold the crawfish until then? Is it possible for them to still be good? I can't afford to poison 19 people, all of them strangers.

Freezing boiled crawfish, maybe in a stew? Any shot of the texture being good?



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Posted by BRgetthenet on 2/4 at 10:53 am to Darla Hood
You should take the heads off, and you can store the tail meat in the shell safely in the freezer.


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Posted by Darla Hood on 2/4 at 10:56 am to BRgetthenet
I've never done that. Thanks.


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Posted by CITWTT on 2/4 at 10:59 am to Darla Hood
Peel the tails, knock the fat out of carapaces and freeze them both till ready to be used. As both parts are already cooked there should be no really noticeable degradation in the flavor or texture. If you desire to go to the extreme then clean out the heads and save them for bisque.


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Posted by J Murdah on 2/4 at 11:05 am to Darla Hood
Peel them and freeze the tails.

I suggest making crawfish cakes or crawfish pie, my two favorite things to make with leftover crawfish.



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Posted by sloopy on 2/4 at 11:08 am to Darla Hood
Look up the crawfish bread recipe that was posted a whole back. It looked good.


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Posted by DownshiftAndFloorIt on 2/4 at 11:22 am to Darla Hood
You peel em and make the best étouffée you've ever had


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Posted by SUB on 2/4 at 11:23 am to sloopy
Yeah, just freeze the tails with or without the shell. They are fine to reuse later. I do this every year and make an etouffee.

Also, boil down the heads in a big bot of water for about an hour. It makes a great stock for stew, etouffee, gumbo, etc. You can also freeze the stock.



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Posted by CHEDBALLZ on 2/4 at 11:37 am to SUB
You most certainly can frezze them. My mom told me when they were growing her up her dad and brothers would go crawfishing in the swamp. They would catch up to 10 scaks of crawfish, bring them home, scald them and her and here sisters would have to peel all of them. Once a year they would have a crawfish boil where they could actually sit down and eat boiled crawfish.


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Posted by Gaston on 2/4 at 11:44 am to Darla Hood
I like making crawfish Imperial with left overs.

http://www.foodnetwork.com/recipes/emeril-lagasse/crawfish-imperial-recipe/index.html




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Posted by TJG210 on 2/4 at 11:48 am to CHEDBALLZ
My hands hurt just thinking about peeling 10 sacks. Once a year I'll boil a sack or two and peel for a bisque and my hands are generally raw as hell.


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Posted by CITWTT on 2/4 at 11:48 am to Gaston
Now you have me banging my head over a dish made famous many years ago by Warren LeRuth.


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Posted by Motorboat on 2/4 at 11:59 am to Darla Hood
Nut up and make a head bisque. You can doo it.


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Posted by LSUballs on 2/4 at 12:00 pm to Darla Hood
I made an after the boil bisque the other day with a bunch of leftovers. It turned out awesome. Peel the bugs and scoop as much fat out as possible. De-cob the corn. Peel and chop up the taters. Sauté some trinity in a little blond butter roux. Add a pint heavy cream some chicken stock and some white wine. Let that kinda come into its own and then add the crawfish, corn, and taters. I even chopped up the carrots and shrooms that were left and put them in there. Also added 2 lbs of peeled shrimp we had. Cooked it on a pot belly stove at the deer camp in my great big arse black pot. The entire thing got destroyed and I was placed in the same breath as Besh, Paul P and the boys. Granted those that were singing my praises were sloshed on beer, bourbon whiskey and God knows what else. But still, it came out pretty good.


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Posted by JustSmokin on 2/4 at 12:02 pm to Darla Hood
quote:

Freezing boiled crawfish

You can actually freeze whole crawfish. I've done it and it was fine. It's done at some restaurants and seafood markets more than people think.



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Posted by BRgetthenet on 2/4 at 12:04 pm to LSUballs
Glad you're back,


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Posted by Boondock544 on 2/4 at 12:07 pm to Darla Hood
Use tail and claw meet, add the corn from the boil, fresh spinach and garlic. Make an omelet. it's awesome.


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Posted by LSUballs on 2/4 at 12:09 pm to BRgetthenet
Thanks Net. Good to be back


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Posted by Kajungee on 2/4 at 12:12 pm to Darla Hood
Sorry

I do not understand this concept of ideas for left over crawfish.


Ettouffe
Bisque
Crawfish pie
Crawfish Maque Choux

Pop the head ziplock and freeze is no problem.



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Posted by CHEDBALLZ on 2/4 at 12:19 pm to TJG210
quote:

My hands hurt just thinking about peeling 10 sacks. Once a year I'll boil a sack or two and peel for a bisque and my hands are generally raw as hell.


Shes pretty tough for a woman. They would also clean rabbits and poul deaux. The only thing they didnt clean was deer. That was done by the men but packaged for the freezer by the ladies shucking oysters as well



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