- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Frozen Crawfish Tails - What to do
Posted on 4/24/14 at 1:06 pm to Valhalla
Posted on 4/24/14 at 1:06 pm to Valhalla
Frozen crawfish tail meat, or with shells? If the meat is still in the shell, you can do just about any crawfish dish. Peel the tails and use the shells/legs for a stock.
If it's just meat, I'd fry em up, as someone recommended earlier. Or crawfish bread. You could do crawfish pie, but it wont have a strong crawfish flavor without some stock.
If it's just meat, I'd fry em up, as someone recommended earlier. Or crawfish bread. You could do crawfish pie, but it wont have a strong crawfish flavor without some stock.
2
Posted on 4/24/14 at 1:18 pm to BayouBlitz
I have never fried tail meat that is already cooked.
We grew up peeling them live and then frying the meat....by far my favorite food
We grew up peeling them live and then frying the meat....by far my favorite food
Posted on 4/24/14 at 1:42 pm to tigerfoot
quote:
We grew up peeling them live
Wait, wtf? I have never ever heard of this. The meat stays together well enough? Peeling live crawfish...even if you're trolling I'm trying this next time I have live crawfish. We boiled last night, wish I would have known.
Posted on 4/24/14 at 1:48 pm to tigerfoot
quote:that is some serial killer stuff right there
We grew up peeling them live and then frying the meat
Posted on 4/24/14 at 1:51 pm to Rouge
Away from the women and children, and totally bleeding by the time you're done. I imagine dumping out a half sack onto a table and just smashing the carapaces with a hammer. People would shite.
Posted on 4/24/14 at 1:52 pm to Gaston
well is dropping them live into a boiling pot of water that much more socially acceptable?
Posted on 4/24/14 at 2:00 pm to Gaston
quote:
I was going to leave this alone (because I was hungry and didn't even want to think about it), but since everyone else has chimed in on it (and I've eaten lunch) I won't. fricking gross. I mean seriously why in the heavenly frick would you do that? Sounds like some shitty special at a Monroe restaurant from like 15 years ago.
you're a fricking moron. it's called a Cajun ribeye. and, you will only find it in restaurants in the heart of Acadiana.
Posted on 4/24/14 at 2:03 pm to oldcharlie8
Boudreaux's special board isn't quite the inventive cooking I'm attracted to. Sounds gross. No one has forced me to eat it, so IDGAF.
Posted on 4/24/14 at 2:13 pm to Valhalla
I would try to find some fresh tails to mix with them for a preparation of pies/etouffee. The flavor palate of plain frozen tails is a bit screwy just to inform you.
Posted on 4/24/14 at 2:28 pm to tigerfoot
quote:
We grew up peeling them live
I once saw a chef dump a bunch of live crawfsh into the bowl of a food processor. Whiiiirr, whiiirr.
ON TV!
Posted on 4/24/14 at 4:16 pm to CITWTT
I'm in Boston. Finding fresh tails is mildly impossible. I'm definitely not paying to have them shipped up here fresh.
Posted on 4/24/14 at 4:18 pm to BayouBlitz
it's just the meat. Parents picked it up from Tony's and then went straight to the airport (with a cooler or course).
I'm thinking we are doing the crawfish bread for sure with one pound and possibly etouffee with the other.
I'm thinking we are doing the crawfish bread for sure with one pound and possibly etouffee with the other.
Posted on 4/24/14 at 4:21 pm to Valhalla
Sauteed Crawfish Tails
Sautee with butter, sherry, garlic pepper, black pepper. Put over piece of toast. Easy and delicious. Enjoy
Sautee with butter, sherry, garlic pepper, black pepper. Put over piece of toast. Easy and delicious. Enjoy
Posted on 4/24/14 at 4:26 pm to Valhalla
If you have any boudin left, crawfish boudin bread.
Posted on 4/24/14 at 5:24 pm to AmosMosesAndTwins
quote:
crawfish boudin bread.
Posted on 4/24/14 at 9:17 pm to Valhalla
Crawfish Spaghetti - if you make a good tomato gravy and meat balls, not a store-bought sauce. Make the gravy much more spicy than usual. Instead of meatballs add the crawfish to the gravy making sure to get every last molecule of crawfish fat out of the bag and into the pot and let cook until the crawfish are cooked. Turn it off and let it sit while you cook the noodles and prepare the side dishes.
Thank me later.
Thank me later.
Posted on 4/24/14 at 9:29 pm to Gaston
Gaston is gay and the only human that wouldn't tear that up
Posted on 4/25/14 at 12:41 am to dallastiger55
Well, I'm not gay and I'm another human who doesn't care for étouffée atop a ribeye or any other meat or fish. I've seen it and tasted it. It really turns my stomach. Isn't my thing. I don't get it.
Crawfish remoulade on fried green tomatoes is good.
Crawfish remoulade on fried green tomatoes is good.
Posted on 4/25/14 at 1:54 am to Gris Gris
Etoufee on top of some fried catfish is bomb. Can't speak to topping a ribeye w it but sounds like something I'd try at least once
Posted on 4/25/14 at 7:39 am to Gris Gris
my wife usually does a couple crawfish pies, and homemade andouille, (&tasso), crawfish breakfast quiche.....
but then again, she's pretty awesome, and spoils us on fantastic dishes like that
but then again, she's pretty awesome, and spoils us on fantastic dishes like that
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News