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Posted on 1/13/24 at 11:24 am to Gris Gris
That's what we'll do. I really appreciate all the info here. These kinds of meals are just a way to get a touch of home, but some are easier to do realistically, like gumbo or red beans and rice. Those I can make 1 to 1.
Posted on 1/13/24 at 11:25 am to razor55red
I think I would probably shell them and use the tails for whatever you want and the rest for a stock. Don’t see how you’re going to get flavor into precooked crawfish without making them inedibly tough.
Good luck.
Good luck.
Posted on 1/13/24 at 11:28 am to dirtsandwich
Thanks.
Posted on 1/13/24 at 11:34 am to dirtsandwich
quote:
I think I would probably shell them and use the tails for whatever you want and the rest for a stock. Don’t see how you’re going to get flavor into precooked crawfish without making them inedibly tough.
That's an idea. You could make a nice small crawfish and corn bisque and use the stock in the bisque. I make it with frozen pre-cooked crawfish tails often.
Posted on 1/13/24 at 12:03 pm to Gris Gris
Good idea.
Posted on 1/13/24 at 12:19 pm to razor55red
Etouffee would be great in such cold weather!
Posted on 1/13/24 at 12:34 pm to razor55red
quote:
That's what I was looking for. Yes, we have cayenne, salt and lemons.
add a little oregano too and taste as you go
throw an onion and garlic in it as well
it wont have that crab boil taste but it wont be that far off
Posted on 1/13/24 at 7:11 pm to razor55red
I go by tasting the water. Start with what I think will be right and the taste water and adjust to balance everything. If you go too strong then you just soak less time so it doesn’t matter.
Posted on 1/14/24 at 2:38 am to mtcheral
Thank you all for the tips. I'll be doing them tomorrow and let you know how it came out.
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