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Started By
Message
Crawfish Recipes For The Season Posted Here
Posted on 4/21/16 at 8:01 am
Posted on 4/21/16 at 8:01 am
I'll put in a bisque and ettouffee recipe later this evening. Maybe this can be a decent resource for the tail end of the season...
3
Posted on 4/21/16 at 8:20 am to OTIS2
I just go to the produce with my cart and start shooting like Kobe. Whatever is in the cart at the end of 5 minutes goes in the boil.
Posted on 4/21/16 at 9:57 am to OTIS2
Posted on 4/21/16 at 1:55 pm to OTIS2
Another Ettouffee Recipe
2 lbs of tails, preferably fresh
3.5 to 4 sticks butter (in all)
1/3 cup flour
3 medium onions, fine diced
1/3 bell pepper, fine diced
1 stick of celery, fine diced
3/4 to 1 cup of water which you'll use to rinse out the crawfish bags
and use as stock
1/3 cup green onions
1/3 cup minced, flat leaf parsley
6 cloves garlic, minced
Salt1.25 T, black ,1 t., and red pepper 1/2 T OR 1.5 T Tony's plus 1/2 T red pepper
Method
Melt 2 sticks of butter over medium heat . Add onions and saute until very soft and translucent. Add the garlic, celery and bell pepper and go 5 more minutes. Add the flour and stir to incorporate well.
Do not put any color on the flour. Once incorporated into the onions and butter, add the crawfish , and then the stock made from rinsing the bags. Add the rest of the butter cut into 1 T chunks. Add the dry seasonings and bring up to a near simmer. Add the green onion, parsley and taste to adjust the seasonings. Also, if you prefer a thinner sauce, add a bit more water or stock. Never bring to a boil to avoid overcooking the tails. Once it's up to temp, remove from the heat.
2 lbs of tails, preferably fresh
3.5 to 4 sticks butter (in all)
1/3 cup flour
3 medium onions, fine diced
1/3 bell pepper, fine diced
1 stick of celery, fine diced
3/4 to 1 cup of water which you'll use to rinse out the crawfish bags
and use as stock
1/3 cup green onions
1/3 cup minced, flat leaf parsley
6 cloves garlic, minced
Salt1.25 T, black ,1 t., and red pepper 1/2 T OR 1.5 T Tony's plus 1/2 T red pepper
Method
Melt 2 sticks of butter over medium heat . Add onions and saute until very soft and translucent. Add the garlic, celery and bell pepper and go 5 more minutes. Add the flour and stir to incorporate well.
Do not put any color on the flour. Once incorporated into the onions and butter, add the crawfish , and then the stock made from rinsing the bags. Add the rest of the butter cut into 1 T chunks. Add the dry seasonings and bring up to a near simmer. Add the green onion, parsley and taste to adjust the seasonings. Also, if you prefer a thinner sauce, add a bit more water or stock. Never bring to a boil to avoid overcooking the tails. Once it's up to temp, remove from the heat.
This post was edited on 4/21/16 at 8:20 pm
Posted on 4/21/16 at 4:04 pm to OTIS2
A Damn Good Crawfish Bisque Recipe
This is a version of one of Emeril's recipes. Works very well.
INGREDIENTS
CRAWFISH AND STOCK:
5 pounds boiled crawfish
4 quarts water
STUFFED CRAWFISH HEADS:
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt;
1 teaspoon cayenne
2 pounds peeled crawfish tails, chopped
2 tablespoons chopped garlic
1/2 cup water
1 1/2 cups dried fine bread crumbs
2 tablespoons chopped parsley
2 T green onions
50 to 60 crawfish heads
Flour, for dredging
BISQUE:
3/4 cup vegetable oil
1 cup flour
3 cups chopped onions
1 1/2 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon salt (start here and adjust to taste)
1 teaspoon cayenne (start here and adjust to taste)
2 pounds peeled crawfish tails (cooked)
3 quarts crawfish stock
50 to 60 stuffed crawfish heads
1/4 cup chopped green onions
1/4 cup parsley
Method
Salvage and clean the heads. This stuffing mix will stuff 40 to 50 medium size shells and leave sufficient stuffing for the bisque. You can store them in the fridge or freeze.
Make the stock. Add the claws and thorax parts from cleaning the heads to the water. Bring to a boil and then simmer for an hour or so. Strain.
Make the stuffing. I use a food processor to mince all the vegetables. Melt the butter and sauté the vegetables until translucent. Place in a mixing bowl, add the seasoning, liquid( I use stock), parsley and green onion. Mix well and you should have a workable stuffing.
Use a pastry bag to stuff the heads. You can do the job very quickly with a pastry bag. Arrange them on a baking pan and dust with flour. Pop in a 400 degree oven for 20-25 minutes. Set aside.
Cook the bisque. Again, use the food processor to mince the veggies. Make a peanut butter roux, then add the minced veggies, sautéed on low heat until tender. Add the stock, dry seasonings, and a least 1 cup+ of the stuffing mix. Hit this with a stick blender (or run through a regular blender) until you have a smooth bisque consistency. DO NOT SKIP THIS STEP.
Simmer, uncovered, for an hour. Add the tails and the stuffed heads, simmer another 10 minutes. Add the green onions and parsley . Taste to adjust seasonings. Damn good.
This is a version of one of Emeril's recipes. Works very well.
INGREDIENTS
CRAWFISH AND STOCK:
5 pounds boiled crawfish
4 quarts water
STUFFED CRAWFISH HEADS:
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt;
1 teaspoon cayenne
2 pounds peeled crawfish tails, chopped
2 tablespoons chopped garlic
1/2 cup water
1 1/2 cups dried fine bread crumbs
2 tablespoons chopped parsley
2 T green onions
50 to 60 crawfish heads
Flour, for dredging
BISQUE:
3/4 cup vegetable oil
1 cup flour
3 cups chopped onions
1 1/2 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon salt (start here and adjust to taste)
1 teaspoon cayenne (start here and adjust to taste)
2 pounds peeled crawfish tails (cooked)
3 quarts crawfish stock
50 to 60 stuffed crawfish heads
1/4 cup chopped green onions
1/4 cup parsley
Method
Salvage and clean the heads. This stuffing mix will stuff 40 to 50 medium size shells and leave sufficient stuffing for the bisque. You can store them in the fridge or freeze.
Make the stock. Add the claws and thorax parts from cleaning the heads to the water. Bring to a boil and then simmer for an hour or so. Strain.
Make the stuffing. I use a food processor to mince all the vegetables. Melt the butter and sauté the vegetables until translucent. Place in a mixing bowl, add the seasoning, liquid( I use stock), parsley and green onion. Mix well and you should have a workable stuffing.
Use a pastry bag to stuff the heads. You can do the job very quickly with a pastry bag. Arrange them on a baking pan and dust with flour. Pop in a 400 degree oven for 20-25 minutes. Set aside.
Cook the bisque. Again, use the food processor to mince the veggies. Make a peanut butter roux, then add the minced veggies, sautéed on low heat until tender. Add the stock, dry seasonings, and a least 1 cup+ of the stuffing mix. Hit this with a stick blender (or run through a regular blender) until you have a smooth bisque consistency. DO NOT SKIP THIS STEP.
Simmer, uncovered, for an hour. Add the tails and the stuffed heads, simmer another 10 minutes. Add the green onions and parsley . Taste to adjust seasonings. Damn good.
Posted on 4/21/16 at 8:38 pm to OTIS2
Bump, so some of the older crowd can wake up and catch it on the front page.
Posted on 4/21/16 at 8:53 pm to OTIS2
I'm old school, just use the 3 C's method for me.
Posted on 4/21/16 at 9:12 pm to Ole Geauxt
Splan the 3 C's, Goober.
Posted on 4/21/16 at 9:34 pm to OTIS2
Clean
Cook
Call
Thelma Lou
Cook
Call
Thelma Lou
Posted on 4/21/16 at 10:25 pm to Ole Geauxt
Duh...
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