4 lbs of peeled crawfish - what to make

I always make a crawfish pie, or if I plan on having guests over I will make small crawfish pie's for hour dourves. You can make the filling ahead of time and freeze it.

bisque

Making a bisque, eventually, with my leftovers.

Look up Cajunate's thread he made yesterday. Crawfish etouffee with the eggplant pirogues.

quote:

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crawfish mac and cheese

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Did this last night and it was damn good. Will probably be my go-to now.

Recipe?

Not much of a recipe but I do my Bechamel with heavy whipping cream/whole milk and add half gruyere and half chedder with a little garlic powder. Mix in the tails and then pasta and bake at 450. Didn't take any pics except for the little one eating a little bit of mac n cheese for the first time. She loved it.

Bisque is better than any other option but its time consuming.

This is Emeril's recipe seafood mac and cheese. I've used it with good results.

Ingredients

Coarse salt and ground pepper
1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour (spooned and leveled)
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination.
4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
1/2 cup panko breadcrumbs

Directions

1. Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.


2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.


3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.