I like boiled crawfish just fine, but wanted to try something different. Was thinking about a New Orleans style BBQ shrimp sauce. I like the beer, rosemary, garlic, L&P, butter style. Was thinking of having the sauce ready and boiling the crawfish in the traditional matter. Pull half out when finished boiling and put in BBQ sauce to soak. The other half soak the normal way just in case the BBQ style are not very good. What do you think, and have you ever done something different with them?

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Posted by sstig

Houston

Member since Oct 2003

2766 posts

Posted on 2/17/15 at 8:37 am to TIGER2

Experimenting is the method most new dishes are discovered. Geaux for it!!!

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Posted by Motorboat

At the camp

Member since Oct 2007

22652 posts

Posted on 2/17/15 at 8:38 am to TIGER2

I got nothing. BBQ Crawfish doesn't sit well with me for some reason. I wouldn't waste half a sack attempting this.

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Posted by LakeViewLSU

Baton Rouge

Member since Jun 2009

17730 posts

Posted on 2/17/15 at 10:41 am to TIGER2

Shrimp and crawfish shells are quite different.

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Posted by misterc

Louisiana

Member since Sep 2014

700 posts

Posted on 2/17/15 at 10:44 am to TIGER2

Look into whats called a french crawfish boil. When I get really big crawfish I pan fry them whole. John Besh has a recipe on page 30 of his my new orleans book. You basically par boil them for 30 seconds then fry in a pan with oil\butter. You then light them on fire with a bunch of Armagnac for a few minutes, throw in a shell fish sauce with some minced truffle. Its unreal, You can also do this with lobster and put in the oven for a few minutes to cook all the way

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