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After The Boil Soup - (At Your Requests, Recipie Added)

Posted on 4/4/11 at 5:33 pm
Posted by bossflossjr
The Great State of Louisiana
Member since Sep 2005
12262 posts
Posted on 4/4/11 at 5:33 pm
wife makes this often after our crawfish boils............got me to thinkin.....what are some other ideas? I made a crawfish omelette this am.....we do ettouffee......and NikNiks Crawfish dip............

This post was edited on 4/5/11 at 8:12 am
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
48212 posts
Posted on 4/4/11 at 5:38 pm to
Looks tasty.

Crawfish cakes would be good with leftover crawfish. Crawfish in a cream type sauce served in a puffed pastry shell is good. I love puffed pastry. I made a similar thing, last night.

Those shrimp and andouille muffin cakes I make wouuld be great with leftover boiled crawfish and after they're cooked, they freeze really well.
Posted by bossflossjr
The Great State of Louisiana
Member since Sep 2005
12262 posts
Posted on 4/4/11 at 5:41 pm to
quote:

shrimp and andouille muffin cakes



this i will look into.......
Posted by Count Chocula
Tier 5 and proud
Member since Feb 2009
63908 posts
Posted on 4/4/11 at 5:43 pm to
Crawfish Bisque

ETA: Dons Seafood in downtown Laffy is killer on this!

This post was edited on 4/4/11 at 5:44 pm
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
48212 posts
Posted on 4/4/11 at 5:48 pm to
quote:

ETA: Dons Seafood in downtown Laffy is killer on this!



I agree. However, I've had it a few occasions when it wasn't quite as good as it usually is. Most of the time it's excellent, though.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9676 posts
Posted on 4/4/11 at 7:51 pm to
Looks good. What's her recipe?
Posted by Degas
2187645493 posts
Member since Jul 2010
11616 posts
Posted on 4/4/11 at 8:09 pm to
quote:

Crawfish Bisque...Don's
Never tried it there because I can't get past the above average gumbo. I'll have to give it a test drive next time.

Count, did you ever get your butt over to 2Paul's?
Posted by Walt OReilly
Poplarville, MS
Member since Oct 2005
124694 posts
Posted on 4/4/11 at 8:12 pm to
quote:




Looks good. What's her recipe?
Posted by Ole Geauxt
KnowLa.
Member since Dec 2007
50880 posts
Posted on 4/4/11 at 9:04 pm to
had crawfish, spiniach, and portabello enchiladas tonight..
Posted by bossflossjr
The Great State of Louisiana
Member since Sep 2005
12262 posts
Posted on 4/4/11 at 11:26 pm to
quote:

What's her recipe?


will get it from her 2morrow.....and post n a seperate thread
Posted by JOJO Hammer
Member since Nov 2010
12083 posts
Posted on 4/5/11 at 6:47 am to
Post her soup recipe if you could. TIA

Posted by Walt OReilly
Poplarville, MS
Member since Oct 2005
124694 posts
Posted on 4/5/11 at 7:26 am to
thanks
Posted by bossflossjr
The Great State of Louisiana
Member since Sep 2005
12262 posts
Posted on 4/5/11 at 8:11 am to
Eazy E's After The Boil Soup

From Crawfish Boil:
1-2 lbs Peeled, Deveined Crawfish (qty varies)
1-2 lb Sliced Red Potatoes
6-8 Ears Corn (Cut off Cob)
12-24 Large Crawfish Claws
Diced Mushrooms (I like, but wife prefers not)
Sliced Sausage (I like, but Wife prefers not)


1 Cup Finely Chopped White Onion
1/4 Tsp Ground Red Pepper
5-6 Cups 2% Reduced Fat Milk
1 Cup Half-and-Half
5 Thyme Sprigs
4 Tbsp Finely Chopped Chives
1.5 Tbsp Chopped Fresh Thyme
2 Tbsp Salt, divided
1 Tsp Freshly Ground Black Pepper
1-2 Tbsp Butter


Cut corn off the cob, slice potatoes, dice green onions, chives - set aside.
(Wife adds 1 Tsp Cayenne, Makes very spicey)

Place 1 cup of corn in food processer, process until smooth.

Sautee Onion in butter until limp, add salt and red pepper. Stir in potatoes, remaining corn kernals, pureed corn, milk, half and half, and SPRIGS of thyme; bring to a simmer. Cook 20-30 minutes. Add black pepper.

Discard thyme sprigs from soup. Stir in chives, green onions, crawfish, crawfish claws (Mushrooms, Sausage, and Cayenne if used)

Taste. Adjust if necessary (heat will continue to grow with peppers).

Simmer 15 minutes.


Serve.
Posted by Powerman
Member since Jan 2004
162907 posts
Posted on 4/5/11 at 8:46 am to
My dad usually makes a crawfish keesh and serves with some jalapeno cheesey grits and bacon for breakfast the next day.

#winning
Posted by Stadium Rat
Metairie
Member since Jul 2004
9676 posts
Posted on 4/19/11 at 11:26 am to
Posted by WooooLSU
Member since Mar 2011
1137 posts
Posted on 4/19/11 at 1:08 pm to
Damn that soup looks good. My mom makes one just like it but with just the tails, corn, potatoes, and mushrooms.

You should try making a salad with the leftover tails. add a little remoulade and it's pretty tasty
Posted by OPR
NOLA
Member since Sep 2009
2606 posts
Posted on 4/19/11 at 1:17 pm to
I'll play.

Take your boiled garlic. Make sure they are REALLY soft and full of spice. If they aren't quite cooked enough, make up a little pot of crawfish boil water and finish them off on the stove until they are good n soft.

Mash up about 6 or 8 big pods, soften a stick of butter. Mix them together and make garlic bread in your normal manner (because everyone makes garlic bread in their own way). But, if your GB recipe calls for salty items added (parmesan cheese, salt, Tony's, etc) think about eliminating them or at least cutting them back alot as the compound butter will already have alot of salt.

Spec-freakin-tacular.
Posted by Python
Member since May 2008
6395 posts
Posted on 4/19/11 at 2:13 pm to
quote:

12-24 Large Crawfish Claws


There should be none left after the boil.
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