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Started By
Message
Frozen crawfish sucks
Posted on 10/29/12 at 10:17 pm
Posted on 10/29/12 at 10:17 pm
I boiled up both bags (2 Gallon bags full) of my frozen crawfish. Boiled in Old Bay, Tony's, Tobasco and lemon juice.
Peeled them down to tail meat, and only sucked every 3rd or 4th head
. Put in a bowl for later.
Made a pot of grits. Sauteed the tail meat in butter, garlic and a few more dashes of Tobasco, then poured over the grits. Garnished with fresh chives.
Good stuff on a cold night!
Peeled them down to tail meat, and only sucked every 3rd or 4th head
. Put in a bowl for later. Made a pot of grits. Sauteed the tail meat in butter, garlic and a few more dashes of Tobasco, then poured over the grits. Garnished with fresh chives.
Good stuff on a cold night!
quote:
LINK
7
Posted on 10/29/12 at 10:19 pm to AlmaDawg
So let's get this straight...you froze live crawfish, and then defrosted and boiled them?
Posted on 10/29/12 at 10:43 pm to AlmaDawg
You could always boil the crawfish while they are live, then tail the meat and freeze for later use. I always peel up a couple individual servings and freeze after a boil. Makes it real easy to make a crawfish dish later.
Posted on 10/29/12 at 10:57 pm to TigerWise
quote:
You could always boil the crawfish while they are live, then tail the meat and freeze for later use.
This and you're not going to get a whole lot of flavor from the stuff you used for the boil if you plan to peel and eat. There's an art to boiling crawfish and it takes a LOT of seasoning to get them tasty.
Boil, peel and eat or boil, peel and freeze, but not blanche, freeze and boil later. That's my suggestion.
Posted on 10/29/12 at 11:08 pm to Gris Gris
quote:
There's an art to boiling crawfish and it takes a LOT of seasoning to get them tasty.
That's why I am here. I want to learn.
Y'all should see how I ruin a etouffee...
I love to eat Cajun/Creole food, but living where I do, I don't have a lot of experience, and no one to show me.
Posted on 10/29/12 at 11:48 pm to AlmaDawg
quote:
That's why I am here. I want to learn
You're in the right place. There are a gazillion threads on boiling crawfish and you can probably find some of those. There will be a gazillion more in the Spring.
quote:
Y'all should see how I ruin a etouffee.
Lawd a mercy.
Posted on 10/30/12 at 6:41 am to AlmaDawg
Frozen Louisiana tails do well. This is what you need to buy and I've seen them in Atlanta so I know if you look you can find them. Read carefully. You would not believe how many Boudreaux and Thibodeaux's live in China. I prefer not buying my crawfish from Clotile Nguyen.
Posted on 10/30/12 at 8:44 am to AlmaDawg
I don't even know where to start with this post
Posted on 10/30/12 at 9:14 am to yellowfin
He catches them in his backyard, then freezes them.
Dawg, we gotta get you over here for a crawfish boil. Fin is a master boiler. He'll help you through it in a few months if you end up ordering a sack.
Dawg, we gotta get you over here for a crawfish boil. Fin is a master boiler. He'll help you through it in a few months if you end up ordering a sack.
Posted on 10/30/12 at 9:16 am to AlmaDawg
Like others have said, make sure you boil them first then freeze them. Freezing them live will kill them and make the meat taste bad once you do boil them.
All crawfish peelers boil first, then peel, then freeze the meat. And if they are freezing whole crawfish, they are boiling them first then freezing them cooked.
All crawfish peelers boil first, then peel, then freeze the meat. And if they are freezing whole crawfish, they are boiling them first then freezing them cooked.
Posted on 10/30/12 at 9:17 am to BRgetthenet
I would love to come sometime!!
Posted on 10/30/12 at 9:21 am to AlmaDawg
Come on down, I boiled 2,500 pounds of shrimp last weekend
Posted on 10/30/12 at 9:22 am to AlmaDawg
I don't know where you are exactly, but you could drive into Ocean Springs, MS and pick up a sack once the season is in full swing. By then, you could have read up on what you're going to need and how to do it in order to give yourself a successful boil.
Gris mentioned last night that freezing live isn't the way to go. If you're still gonna gather from your property the way you did, boil them first, then take the heads off. At that point you'd be good to freeze the tails and store for later.
It's still pretty cool that you're just picking them up off of your land though.
Gris mentioned last night that freezing live isn't the way to go. If you're still gonna gather from your property the way you did, boil them first, then take the heads off. At that point you'd be good to freeze the tails and store for later.
It's still pretty cool that you're just picking them up off of your land though.
Posted on 10/30/12 at 9:44 am to AlmaDawg
:yack: :yack: 
:banghead: :banghead:Posted on 10/30/12 at 11:51 am to zztop1234
I've got nothing here.
Next time, Blanch crawfish, pop the tails off freeze them for stew and etouffee.
I think my Etouffee recipe is in the TD recipe thread
Next time, Blanch crawfish, pop the tails off freeze them for stew and etouffee.
I think my Etouffee recipe is in the TD recipe thread
Posted on 10/30/12 at 11:56 am to yellowfin
quote:
Come on down, I boiled 2,500 pounds of shrimp last weekend
Wut
Posted on 10/30/12 at 12:28 pm to Martini
quote:
You would not believe how many Boudreaux and Thibodeaux's live in China. I prefer not buying my crawfish from Clotile Nguyen.
Posted on 10/30/12 at 12:35 pm to TigerHam85
Posted on 10/30/12 at 12:36 pm to Kajungee
quote:me either, cept,,,,, i deeeee clare....
I've got nothing here.
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