- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Anyone Heard of Buying Crawfish Puree?
Posted on 4/4/13 at 12:53 pm
Posted on 4/4/13 at 12:53 pm
I was reading crawfish bisque recipes and came upon this comment on a site.
Anyone familiar with this product?
quote:
I added crawfish puree that I get from T seafood in St. Martinsville. This is my secrete ingredient. Puree is cooked crawfish that is run through a machine that extrudes everything, meat,fat and juices and separates the shells. I used about 4 pounds of this which really gave the bisque a strong crawfish flavor.
Anyone familiar with this product?
3
Posted on 4/4/13 at 12:54 pm to Gris Gris
quote:
that is run through a machine that extrudes everything, meat,fat and juices and separates the shells
I have that machine. It's called my mouth.
Posted on 4/4/13 at 12:54 pm to Gris Gris
Have not purchased, but do make my own
Posted on 4/4/13 at 1:08 pm to Gris Gris
I think my sister-in-law got some at one of the small local grocery stores around Baton Rouge one day after trying a sample of a crawfish dip made with it. It may have been frozen or refrigerated, I can't remember.
It seemed kind of expensive for what she got--maybe $6 for like 6 oz, and very little meat discernible in it. I think I'd rather buy regular tails and run them through a food processor, even if it didn't give me that "concentrated" flavor.
It seemed kind of expensive for what she got--maybe $6 for like 6 oz, and very little meat discernible in it. I think I'd rather buy regular tails and run them through a food processor, even if it didn't give me that "concentrated" flavor.
Posted on 4/4/13 at 1:09 pm to bossflossjr
quote:
Have not purchased, but do make my own
Do you just puree the tails?
Posted on 4/4/13 at 1:12 pm to Gris Gris
I clean out heads, claws, and keep tails and all fat. Pound some, puree some, blend some. Works well. Strong flavor.
Obviously use extra tails with the puree in dishes. Bisques, etouffee, dips, etc.
Really works best, and most apparent in a bisque.
Obviously use extra tails with the puree in dishes. Bisques, etouffee, dips, etc.
Really works best, and most apparent in a bisque.
Posted on 4/4/13 at 1:29 pm to bossflossjr
So, you include some shells in the mixture?
Posted on 4/4/13 at 1:32 pm to bossflossjr
quote:
blend some
Strain well?? I hope.
Posted on 4/4/13 at 2:17 pm to Gris Gris
I do not do shells.
Posted on 4/4/13 at 2:20 pm to bossflossjr
Thanks
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News