re: Gumbo With Crawfish In It?

I use crawfish tails in just about every seafood gumbo I cook. That is why I usually get a couple 40 lb. sacks extra every spring to peel and save the tail meat, fat and clean lots of heads for making crawfish bisque.

I also use the tail meat for making crawfish pies and etouffee. I usually wind up with around 10 lbs. of tail meat every spring that I vacuum seal and freeze.