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re: Looking for something different to do with crawfish tails
Posted on 4/19/21 at 10:39 pm to Abraham H Parnassis
Posted on 4/19/21 at 10:39 pm to Abraham H Parnassis
I like to try crawfish in different curries. Try a jar of butter chicken sauce and add crawfish instead. See if you like it.
I make one with browned onions, turmeric, chili powder, a lot of colemans mustard powder mixed into a paste with water, kolonji seeds, jalapeño, and a bunch of chopped fresh cilantro. Takes about 15 minutes. Serve over rice.
I make one with browned onions, turmeric, chili powder, a lot of colemans mustard powder mixed into a paste with water, kolonji seeds, jalapeño, and a bunch of chopped fresh cilantro. Takes about 15 minutes. Serve over rice.
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Posted on 4/20/21 at 7:32 pm to mouton
Crawfish Quiche
Posted on 4/20/21 at 10:51 pm to Tiger4Life
Blonde Etouffe' for a nice filet!
Posted on 4/21/21 at 8:31 am to mouton
Grilled cheese with Tails
Posted on 4/21/21 at 8:49 am to mouton
Try This: Very Simple And Delicious.
Crawfish Alfredo Recipe
Ingredients: 1 lb. crawfish tails or 1 lb. of shrimp
2 jars of favorite Alfredo Sauce or make your own
1 lb. Andoullie Sausage (I prefer Savoies or Ragin Cajun)
Fresh Pico De Gallo
1. Cut sausage into cubes and cook in skillet, Do not drain grease and add crawfish tail meat after washing in colander. Crawfish tails are already cooked so you are really just letting them gel with the sausage flavor. Approx. 3-4 minutes
2. When Sausage is done pour alfredo sauce in skillet and heat till simmering. Add salt and pepper to your taste and season with Cajun seasoning depending on how spicy you like it. Simmer about 15 minutes and remove from heat.
3. Add fresh Pico De Gallo and stir in.
4. Pour over your favorite pasta or serve over a piece of fish.
*Make sure not to overcook the fresh pico, add it right before taking off the heat so the onions stay crisp.
Crawfish Alfredo Recipe
Ingredients: 1 lb. crawfish tails or 1 lb. of shrimp
2 jars of favorite Alfredo Sauce or make your own
1 lb. Andoullie Sausage (I prefer Savoies or Ragin Cajun)
Fresh Pico De Gallo
1. Cut sausage into cubes and cook in skillet, Do not drain grease and add crawfish tail meat after washing in colander. Crawfish tails are already cooked so you are really just letting them gel with the sausage flavor. Approx. 3-4 minutes
2. When Sausage is done pour alfredo sauce in skillet and heat till simmering. Add salt and pepper to your taste and season with Cajun seasoning depending on how spicy you like it. Simmer about 15 minutes and remove from heat.
3. Add fresh Pico De Gallo and stir in.
4. Pour over your favorite pasta or serve over a piece of fish.
*Make sure not to overcook the fresh pico, add it right before taking off the heat so the onions stay crisp.
This post was edited on 4/21/21 at 8:50 am
Posted on 4/21/21 at 3:40 pm to mouton
Last night we made crawfish quesadillas. Very simple to do. Use the crawfish meat, banana peppers, onions and served with a side of guacamole and sour cream. Delicious!
Posted on 4/21/21 at 3:43 pm to mouton
We went to a boil on Saturday and fried the left overs on Sunday. Not something different but just want to pimp how well they turned out 
Posted on 4/22/21 at 9:34 am to WestCoastAg
Crawfish pie is a favorite of mine.
Posted on 4/29/21 at 11:27 am to rodnreel
Crawfish balls in a stew is a lil easier than crawfish bisque. I add a 1/2 pound of ground pork to mix and roll them up and bake for 20 mins and throw them in da stew! Delish.
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