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joeytiger 
LSU Fan
Denham Springs
Member since Jul 2012
1303 posts
| Recipe Advice (Posted on 2/10/13 at 5:26 pm)
Boiled crawfish today and want to do something with all the left over sausage, potatoes, corn etc. I was thinking of grinding everything up, battering it or using bread crumbs and frying it. Sound good or do something different? It always seems to go to waste.
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El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
18267 posts
| re: Recipe Advice (Posted on 2/10/13 at 5:29 pm to joeytiger)
Can't go wrong with battering and frying anything IMO.
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wickowick
LSU Fan
Head of Island
Member since Dec 2006
12745 posts
| re: Recipe Advice (Posted on 2/10/13 at 5:29 pm to joeytiger)
Mix it all with rice, put it in a deep dish pie shell and bake...
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JAB528
LSU Fan
Member since Jun 2012
11162 posts
| re: Recipe Advice (Posted on 2/10/13 at 5:29 pm to joeytiger)
Crawfish pie.
Eta: wick beat me to it. 
This post was edited on 2/10 at 5:30 pm
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joeytiger
LSU Fan
Denham Springs
Member since Jul 2012
1303 posts
| re: Recipe Advice (Posted on 2/10/13 at 5:30 pm to JAB528)
Probably do a little of all of that. Thanks fellas.
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hogdaddy
LSU Fan
harvey
Member since Feb 2010
1120 posts
| re: Recipe Advice (Posted on 2/10/13 at 6:54 pm to joeytiger)
Save some potatoes for Hashbrowns in the morning with a scramble eggs with sausage. 
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tigerfoot 
LA-Monroe Fan
Alexandria
Member since Sep 2006
14155 posts
| re: Recipe Advice (Posted on 2/10/13 at 7:17 pm to joeytiger)
I've been making a crawfish chowder, sauté an onion and some green onions in a little butter, add a little flour to make a blonde roux...add in milk, gotta kinda judge amounts with how much you have left over  , then add in peeled crawfish, the mor fat the better. Cut corn off the cob and add, the cube potato and add that.....test for seasoning and then see where you are at. Serve with some cornbread.
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Anton7 
New Orleans Saints Fan
Mandeville
Member since Jul 2012
609 posts
| re: Recipe Advice (Posted on 2/10/13 at 7:36 pm to tigerfoot)
This is why I'm a HUGH fan of the OB. 
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