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Started By
Message
Best use for frozen crawfish
Posted on 6/15/19 at 7:30 pm
Posted on 6/15/19 at 7:30 pm
Have some leftover from a boil.
Etouffee?
Etouffee?
This post was edited on 6/15/19 at 7:35 pm
14
Posted on 6/15/19 at 7:40 pm to KosmoCramer
Pistolettes
Posted on 6/15/19 at 8:14 pm to KosmoCramer
Crawfish Stew is hard to beat.
Posted on 6/15/19 at 9:18 pm to KosmoCramer
Corn & crawfish bisque
Posted on 6/15/19 at 10:23 pm to KosmoCramer
quote:
Etouffee?
That’s what i’m doing tomorrow for Father’s Day. So delicious, but I don’t make it often.
Posted on 6/15/19 at 10:30 pm to KosmoCramer
Crawfish Monica
Posted on 6/15/19 at 11:10 pm to KosmoCramer
BBQ shrimp recipe but use those crawfish tails instead
This post was edited on 6/15/19 at 11:11 pm
Posted on 6/16/19 at 6:55 pm to KosmoCramer
Crawfish stew
ETA; Soft boil a half dozen eggs, peel them and drop them in the stew when it's almost done. When you eat your stew smash up some of the yolks in it.
ETA; Soft boil a half dozen eggs, peel them and drop them in the stew when it's almost done. When you eat your stew smash up some of the yolks in it.
This post was edited on 6/16/19 at 6:57 pm
Posted on 6/16/19 at 7:17 pm to KosmoCramer
Make some real crawfish bisque where you stuff the heads and make your pot of gravy using some crawfish stock. It's great to eat but a damn labor of love for sure.
I have 5 lbs. meat in the freezer as I type this, along with about 300 nice size heads and plan to make about 4 gallons of bisque in a couple weeks.
I have 5 lbs. meat in the freezer as I type this, along with about 300 nice size heads and plan to make about 4 gallons of bisque in a couple weeks.
Posted on 6/16/19 at 8:54 pm to KosmoCramer
Ettouffe IMO - their texture isnt as vital in a rich and creamy ettouffe sauce over fresh biscuits or rice
This post was edited on 6/16/19 at 8:55 pm
Posted on 6/17/19 at 1:17 am to KosmoCramer
Lots of options. Crawfish cardinale in puff pastry cups from Plantation cookbook. I think Rat put it in the TD cookbook.
Posted on 6/17/19 at 9:44 am to KosmoCramer
quote:
Etouffee?
I usually do this, but have done crawfish pasta, crawfish bread, crawfish bisque.
I mean, it really depends on what you want and how much you have. You can supplement with the store-bought tails if needed.
Posted on 6/17/19 at 9:47 am to KosmoCramer
Make something easy like etouffee.
Bisque is a pain in the arse and i doubt have the shells leftover
Bisque is a pain in the arse and i doubt have the shells leftover
Posted on 6/17/19 at 9:56 am to Jones
No, we didn't keep the shells.
Posted on 6/17/19 at 11:12 am to KosmoCramer
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