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Started By
Message
I have a pd. of peeled crawfish tails
Posted on 6/22/12 at 10:10 am
Posted on 6/22/12 at 10:10 am
and I want to make a quick, easy but good pasta dish. Are there any types of jar sauces or anything I can add themn to?
What you got?
What you got?
7
Posted on 6/22/12 at 10:14 am to ndtiger
quote:
jar sauces
Posted on 6/22/12 at 10:16 am to ndtiger
Posted on 6/22/12 at 10:17 am to ndtiger
Who makes a sauce out of jars? Sounds dangerous
Posted on 6/22/12 at 10:22 am to ndtiger
Make something not quick that tastes great, why you in such a rush?
https://www.cajun-shop.com/recipesChefEmerilLagasseCrawfishImperial.htm
https://www.cajun-shop.com/recipesChefEmerilLagasseCrawfishImperial.htm
Posted on 6/22/12 at 10:29 am to ndtiger
Look up a recipe for Crawfish Monica and make it, it is very much worth the time invested in it which isn't much at all. Save any jar stuff for a lesser purpose.
Posted on 6/22/12 at 10:31 am to ndtiger
The tails are already seasoned. That's half your battle right there in making a sauce.
I'll try to make this as quick and easy as possible without risking you wasting beautiful, delicious crawfish with crap jar sauce or something not homemade.
Do this in a large pan:
-Medium heat
-Squirt of olive oil
-Sautee half a large white onion, a bell pepper and two chopped celery stalks (sliced mushrooms if you like)
-Add chopped garlic when onion is translucent
-Lightly salt and pepper what's in the pan
-2 bay leaves
-Two cartons of heavy whipping cream
-Add crawfish tails and stir very well so seasoning mixes with cream
-Let simmer slowly for about 10 minutes
-Lightly salt and pepper again, add any herbs you like
-Fresh squeezed lemon juice, stir well
-Chopped fresh Italian parseley
-Toss al dente cooked fettuccine into pan, let simmer on low for another 5 minutes.
Serve.
...ETA: a nice little trick is to get a few tablespoons of the starch water that pasta cooked in and dump it into your sauce right before you drain and add the pasta. It helps everything stick to the noodles.
I'll try to make this as quick and easy as possible without risking you wasting beautiful, delicious crawfish with crap jar sauce or something not homemade.
Do this in a large pan:
-Medium heat
-Squirt of olive oil
-Sautee half a large white onion, a bell pepper and two chopped celery stalks (sliced mushrooms if you like)
-Add chopped garlic when onion is translucent
-Lightly salt and pepper what's in the pan
-2 bay leaves
-Two cartons of heavy whipping cream
-Add crawfish tails and stir very well so seasoning mixes with cream
-Let simmer slowly for about 10 minutes
-Lightly salt and pepper again, add any herbs you like
-Fresh squeezed lemon juice, stir well
-Chopped fresh Italian parseley
-Toss al dente cooked fettuccine into pan, let simmer on low for another 5 minutes.
Serve.
...ETA: a nice little trick is to get a few tablespoons of the starch water that pasta cooked in and dump it into your sauce right before you drain and add the pasta. It helps everything stick to the noodles.
This post was edited on 6/22/12 at 10:36 am
Posted on 6/22/12 at 10:35 am to ndtiger
Snobs will hate, but I think bertolli makes a mushroom alfredo sauce that's pretty good. Add some fresh sauteed sliced shrooms and onion. The crawfish tails spice it up a little bit. The wife and I like this pretty good.
Posted on 6/22/12 at 10:38 am to The Last Coco
quote:I think it's horrible and a good white sauce takes 20 minutes from scratch.
but I think bertolli makes a mushroom alfredo sauce that's pretty good.
quote:
Snobs will hate
Posted on 6/22/12 at 10:38 am to The Last Coco
quote:
Snobs will hate, but I think bertolli makes a mushroom alfredo sauce that's pretty good.
I'm not one of those who thinks everything sucks and is overrated, but why buy a jar when you can buy very cheap individual fresh ingredients and have fun cooking in the kitchen with a glass of wine?
It makes a great date night activity too.
Posted on 6/22/12 at 10:48 am to Party At LSU
quote:
'm not one of those who thinks everything sucks and is overrated, but why buy a jar when you can buy very cheap individual fresh ingredients and have fun cooking in the kitchen with a glass of wine?
It's a time and attention thing. The total time to cut the fresh additions, saute them and heat up the sauce is maybe 10 minutes. If I do everything fresh, it's going to take a lot longer.
Sure, on a Friday night with nothing to do but cook and relax with my wife, I'll make my own sauce. On a Wednesday that I get home at 8 from work with a room I need to paint before the weekend, I'm using the jar sauce.
Posted on 6/22/12 at 10:52 am to The Last Coco
quote:
it's going to take a lot longer
bullshite
Posted on 6/22/12 at 10:55 am to The Last Coco
My logic:
Why waste a # of good crawfish tails in a crappy sauce? Why not just make another meal that night?
Why waste a # of good crawfish tails in a crappy sauce? Why not just make another meal that night?
Posted on 6/22/12 at 10:57 am to LSUAfro
Should've kept the heads and made bisque
Posted on 6/22/12 at 11:04 am to CITWTT
quote:
quote:
it's going to take a lot longer
bullshite
I don't make alfredo sauces often, so for me it would. I would have to use a recipe and follow it closely. Maybe you're more experienced with it then I am. I just assumed the OP wasn't particularly experienced with making sauces either and that's why he came here. No need to get testy on a Friday morning, its almost FBD time.
Posted on 6/22/12 at 11:05 am to LSUAfro
quote:
My logic:
Why waste a # of good crawfish tails in a crappy sauce? Why not just make another meal that night?
I'm with you on this one. If I had a pound of fresh peeled crawfish tails they would be going on butter and white bread sandwiches, cold. Haven't had that in so long. Dammit I hate living in Shreveport where I don't get invited to crawfish boils.
Posted on 6/22/12 at 11:07 am to The Last Coco
quote:
It's a time and attention thing. The total time to cut the fresh additions, saute them and heat up the sauce is maybe 10 minutes. If I do everything fresh, it's going to take a lot longer.
It really won't unless you're feeding an army. Saute whatever fresh ingredients you want in some butter, add whatever seasonings you want to add. Add some cream or not and let it cook down just a bit for 5 minutes or so, add the tails and cook until they heat. Toss in pasta. Save a few green onions from the saute and sprinkle on top. Done.
Oh, and you can buy pre-sliced veggies, green onions and mushrooms if you want to save the few minutes it will take to clean and chop those.
It'll take you way more time to get the water boiling for the pasta and to cook the pasta, so you may have to hold the sauce a few minutes to wait on that.
Posted on 6/22/12 at 11:21 am to Gris Gris
quote:
It really won't unless you're feeding an army. Saute whatever fresh ingredients you want in some butter, add whatever seasonings you want to add. Add some cream or not and let it cook down just a bit for 5 minutes or so, add the tails and cook until they heat. Toss in pasta. Save a few green onions from the saute and sprinkle on top. Done.
Fair enough. I, admittedly, don't cook sauces, particularly cream sauces, with any regularity. I shall venture to do so more often. Next time I get some tails, they won't hit a jar sauce.
Posted on 6/22/12 at 11:29 am to The Last Coco
quote:
Fair enough. I, admittedly, don't cook sauces, particularly cream sauces, with any regularity. I shall venture to do so more often. Next time I get some tails, they won't hit a jar sauce.
You can do some good things quickly. Not everything fresh has to take a long time if you keep it simple. Lots of folks here have good ideas. If you need quick fresh dishes, give the ingredients you want to use and someone here will probably have a quickie way to make a good meal for you.
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