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Message
Anyone have some good crawfish cream sauces to throw on noodles
Posted on 4/9/18 at 12:51 pm
Posted on 4/9/18 at 12:51 pm
I know the basic stuff with green onions and heavy cream but anyone have other ideas? I have about 3-4 pounds worth of crawfish tails I peeled yesterday. Going to do some Mexican cornbread in the cast iron for dinner
This post was edited on 4/9/18 at 12:52 pm
12
Posted on 4/9/18 at 1:11 pm to Ed Osteen
My wife makes some stuff with cream of mushroom and the pepper jack or Mexican Velveeta. I don;t know what to call it, but it's good.
Posted on 4/9/18 at 1:15 pm to Ed Osteen
If you have any heads leftover from a boil, you can make a stock. Or you can just add a bunch of butter and it will taste fine
Posted on 4/9/18 at 1:36 pm to Ed Osteen
Posted on 4/9/18 at 1:49 pm to Ed Osteen
Posted on 4/9/18 at 2:03 pm to Ed Osteen
I make the basic one like you said, but usually add some type of tomato product. Either sun dried tomatoes or just chopped ones. If you're doing Mexican cornbread, you could use Rotel to tie them together.
Won't be a popular opinion
But it is good.
Won't be a popular opinion
But it is good.
Posted on 4/9/18 at 2:10 pm to Ed Osteen
Saute green onions and minced garlic in butter. Add heavy cream and cook to it reduces in half (or until it coats the back of a spoon).
Add blackened redfish seasoning (Louisiana) to your liking. Continue to cook on low for a few more minutes.
Lastly, throw in crawfish tails. Serve sauce and crawfish over pasta and top with more green onions.
Add blackened redfish seasoning (Louisiana) to your liking. Continue to cook on low for a few more minutes.
Lastly, throw in crawfish tails. Serve sauce and crawfish over pasta and top with more green onions.
This post was edited on 4/9/18 at 2:12 pm
Posted on 4/9/18 at 2:11 pm to Ed Osteen
quote:
I know the basic stuff with green onions and heavy cream but anyone have other ideas?
But that's the shite.
Posted on 4/9/18 at 2:11 pm to Will Cover
quote:
Saute green onions and minced garlic in butter. Add heavy cream and cook to it reduces in half (or until it coats the back of a spoon).
Add blackened redfish seasoning (Louisiana). Continue to cook.
Throw in crawfish tails last. Serve sauce and crawfish over pasta and top with more green onions.
I'm pretty sure that's what he said he didn't want.
Posted on 4/9/18 at 2:13 pm to TH03
shite, I misread. Either that, or I just love heavy cream and believe almost all sauces should somehow incorporate it.
Posted on 4/9/18 at 2:17 pm to Will Cover
quote:
I just love heavy cream and believe almost all sauces should somehow incorporate it.
You're not wrong.
I could eat crawfish monica everyday of my life.
Posted on 4/9/18 at 2:18 pm to B_LSU90
quote:
Or you can just add a bunch of butter and it will taste fine
Posted on 4/9/18 at 2:31 pm to Will Cover
quote:
I just love heavy cream and believe almost all sauces should somehow incorporate it.
The thread title asks for crawfish cream sauces, so you got that part right. I think he wants a variation of it.
How about a lemon butter sauce (with or without cream)? I know it's good on fish, why not crawfish?
Posted on 4/9/18 at 2:42 pm to Ed Osteen
The Spicy Crawfish Fettucine recipe in Donald Link’s Real Cajun is my go to for creamy crawfish over pasta
Posted on 4/9/18 at 2:43 pm to Ed Osteen
Trader Joe's has the best jarred Alfredo I've had.. Throw in a cap or two full of Zatarain's crab boil to give it some zip.
Posted on 4/9/18 at 2:46 pm to CoachChappy
quote:
pepper jack or Mexican Velveeta
Posted on 4/9/18 at 3:27 pm to bdevill
quote:
jarred Alfredo
Alfredo is one of the easiest things to make. Why would you buy jarred?
Heat butter and heavy cream.
Add grated Parmesan.
Season to taste.
Done.
This post was edited on 4/9/18 at 3:28 pm
Posted on 4/9/18 at 3:39 pm to TH03
quote:
Why would you buy jarred?
don't knock it til you've tried it
Posted on 4/9/18 at 3:43 pm to Ed Osteen
Make a stew with that or some crawfish patties.
Posted on 4/9/18 at 3:53 pm to Ed Osteen
You could make cardinale which is a cream sauce, but different from a plain white one. Recipe should be in the recipe book. I use the one from Plantation Cookbook. I like lots of green onions in it, though. Watch the salt and pepper if your tails are well seasoned.
This post was edited on 4/9/18 at 5:45 pm
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