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Started By
Message
Frozen Crawfish Tails - What to do
Posted on 4/24/14 at 8:27 am
Posted on 4/24/14 at 8:27 am
Live in Boston now, parents brought up a ton of food for Xmas from Tony's. Have went through all the boudin, sausage, etc.... Now have 2 pounds of frozen crawfish tails that I want to make something with.
I have our sauce piquante recipe that I could use, but I was wondering what other recipes or thoughts people on here might have.
I have our sauce piquante recipe that I could use, but I was wondering what other recipes or thoughts people on here might have.
9
Posted on 4/24/14 at 8:33 am to Valhalla
Crawfish Pie would be my #1. Etouffee, casadillas, and crawfish monica are also great.
Posted on 4/24/14 at 8:36 am to Valhalla
I am a big fan of Crawfish Roban.
Posted on 4/24/14 at 8:36 am to Outdoor Chef
I always make étouffée with leftover crawfish, but you can't go wrong with frying some up for poboys. I like them in an omelette, too.
Posted on 4/24/14 at 9:09 am to HungryTiger
omelettes
quesadillas
etouffee
fettuccini
stuffed twiced baked potatoes
poboys
salads
quesadillas
etouffee
fettuccini
stuffed twiced baked potatoes
poboys
salads
Posted on 4/24/14 at 9:10 am to Valhalla
make etoufee and present by stuffing in arse end of a lobster
Posted on 4/24/14 at 9:15 am to Valhalla
make an etouffee and grill a ribeye.
place ribeye on top of a piece of cooked garlic bread. place etouffee (without rice) on top of steak. enjoy
place ribeye on top of a piece of cooked garlic bread. place etouffee (without rice) on top of steak. enjoy
Posted on 4/24/14 at 10:06 am to oldcharlie8
quote:
place ribeye on top of a piece of cooked garlic bread. place etouffee (without rice) on top of steak. enjoy
Posted on 4/24/14 at 10:13 am to oldcharlie8
A good grilled ribeye along with some crawfish etouffee on the side can be incredible.
Posted on 4/24/14 at 10:16 am to oldcharlie8
quote:
make an etouffee and grill a ribeye.
place ribeye on top of a piece of cooked garlic bread. place etouffee (without rice) on top of steak. enjoy
Mother of god.
Posted on 4/24/14 at 10:18 am to Sampson
Posted on 4/24/14 at 10:21 am to Stadium Rat
Your crawfish bread looks awesome..Portobella's in BR sells it too, and there's is not very good and costs about $9 for a serving.
Posted on 4/24/14 at 10:35 am to Skillet
Thanks, but I think next time I'll make my own dough.
Posted on 4/24/14 at 11:01 am to Stadium Rat
We are going to be streaming Jazz Fest throughout the house this weekend, so I'm liking the crawfish bread idea.
Probably do that for an appetizer and the ribeye with the etouffee for the entree.
Thanks for the ideas.
Probably do that for an appetizer and the ribeye with the etouffee for the entree.
Thanks for the ideas.
Posted on 4/24/14 at 11:25 am to Valhalla
Product of USA or China? If anywhere but USA, throw away. Will taste like shite. Cause thsy what they bait their traps with
Posted on 4/24/14 at 12:14 pm to SaDaTayMoses
quote:
make an etouffee and grill a ribeye. place ribeye on top of a piece of cooked garlic bread. place etouffee (without rice) on top of steak. enjoy
I now know what I'm doing for dinner tomorrow!
Posted on 4/24/14 at 12:54 pm to oldcharlie8
quote:
place ribeye on top of a piece of cooked garlic bread. place etouffee (without rice) on top of steak.
I was going to leave this alone (because I was hungry and didn't even want to think about it), but since everyone else has chimed in on it (and I've eaten lunch) I won't.
fricking gross. I mean seriously why in the heavenly frick would you do that? Sounds like some shitty special at a Monroe restaurant from like 15 years ago.
ETA: Since I should contribute something positive, my choice (outside of crawfish bread or crawfish pie) for the tails would be Emeril's Crawfish Imperial recipe.
This post was edited on 4/24/14 at 1:00 pm
Posted on 4/24/14 at 12:59 pm to Gaston
Dude, that recipe is straight out of Cajun country. 
Posted on 4/24/14 at 1:02 pm to Gaston
quote:
fricking gross.
gross?
Bread...good
steak...good
etoufee..good
I can understand not agreeing with it, but to call it gross is strange.
Posted on 4/24/14 at 1:03 pm to OTIS2
Both of my parents are full blooded Cajun (both from Abbeville) and I've never once seen a steak on top of anything or anything on top of a steak. Other people seem to think it sounds great, I think it sounds terrible. No biggie, that's why restaurants of all sorts succeed.
This post was edited on 4/24/14 at 1:04 pm
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