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Started By
Message
re: SUBMISSION Thread for the F&DB Crawfish Challenge
Posted on 4/26/22 at 1:27 pm to Darla Hood
Posted on 4/26/22 at 1:27 pm to Darla Hood
Crawfish Quesadillas
Started out peeling some leftover crawfish from Sunday's boil.
Chopped up all of the seasoning.
Sauteed it all down in a bit of olive oil.
Once everything was just tender, I added in the creole seasoning and the crawfish tails and let it cool.
Once it was cool, I stirred in the cilantro, and the shredded pepper jack cheese.
Now it was time for assembly.
Plated!
1st bite!
Started out peeling some leftover crawfish from Sunday's boil.
Chopped up all of the seasoning.
Sauteed it all down in a bit of olive oil.
Once everything was just tender, I added in the creole seasoning and the crawfish tails and let it cool.
Once it was cool, I stirred in the cilantro, and the shredded pepper jack cheese.
Now it was time for assembly.
Plated!
1st bite!
1
Posted on 4/26/22 at 1:32 pm to Lambdatiger1989
Y’all are killing me. Waiting for LL and others to come out with “I made a crawfish caviar” or something 
Posted on 4/26/22 at 1:36 pm to Darla Hood
Been too busy to do this but I did make a crawfish and bourbon omelette Sunday morning that was out of this world.
Posted on 4/26/22 at 1:41 pm to J Murdah
I managed to completely forget this was happening and didn't record the crawfish stew hand pies I made last night. 
Doubtful it would have competed from a visual perspective with the previous entries, but still.
Doubtful it would have competed from a visual perspective with the previous entries, but still.
Posted on 4/26/22 at 1:54 pm to Fratastic423
Crawfish hand pies, and not one picture? 
Go make more!
And J Murdah, make another omelette!
Go make more!
And J Murdah, make another omelette!
Posted on 4/26/22 at 1:58 pm to Darla Hood
Every time I hear a Yankee say "cheese curd" down here, I am going to show them this thread.
Posted on 4/26/22 at 2:19 pm to Darla Hood
Every time I think about getting in on the action for one of these cooking challenges, I see the food y'all cook and I'm like, nah, I'm not gonna embarrass myself against these world class cooks!!! Everything posted so far looks amazing. 
Posted on 4/26/22 at 3:29 pm to Darla Hood
Well here goes my first entry into a TD Food board challenge. It came at a perfect time as i recently moved to Arkansas and have been here alone with a lot of time on my hands until the rest of the family comes up here.
I present to you the After Boil Crawfish Frittata
I didn’t have left overs from a boil so i had to make do from scratch. I boiled the potatoes and sausage in crawfish boil before making this recipe.
Take the sausage and dice it up, brown it in a cast iron skillet. Remove sausage, add a 1/2 stick of butter the pan and let it melt. Cut your potatoes in half and face the cut side down in the skillet, cover the entire surface. Once filled, smash the potatoes down to give better coverage. Brown on medium low heat for 45 minutes which will give you a good crust.
Heat up the oven to 350
While the potatoes are cooking, dice up your bell pepper, onion , and grate a handful of cheese. Scramble 8-10 eggs in a bowl, add all of your ingredients , season well and mix.
Remove potatoes from heat, and add in your mixture. Move to the oven for 18 minutes or until eggs are set. Let it rest for 5 minutes before cutting up and serving. Hope y’all enjoy!
I present to you the After Boil Crawfish Frittata
I didn’t have left overs from a boil so i had to make do from scratch. I boiled the potatoes and sausage in crawfish boil before making this recipe.
Take the sausage and dice it up, brown it in a cast iron skillet. Remove sausage, add a 1/2 stick of butter the pan and let it melt. Cut your potatoes in half and face the cut side down in the skillet, cover the entire surface. Once filled, smash the potatoes down to give better coverage. Brown on medium low heat for 45 minutes which will give you a good crust.
Heat up the oven to 350
While the potatoes are cooking, dice up your bell pepper, onion , and grate a handful of cheese. Scramble 8-10 eggs in a bowl, add all of your ingredients , season well and mix.
Remove potatoes from heat, and add in your mixture. Move to the oven for 18 minutes or until eggs are set. Let it rest for 5 minutes before cutting up and serving. Hope y’all enjoy!
Posted on 4/26/22 at 3:49 pm to Yukon7
Welcome to the food challenges! Your frittata looks delicious!
Posted on 4/26/22 at 4:04 pm to Yukon7
damn strong first entry, you know how to cook baw
Posted on 4/26/22 at 4:21 pm to Darla Hood
This is an old one I did. Y'all get screenshots of an instagram story (complete with typos and selfie avatar) because I apparently didn't bother to take actual pictures when I made it.
Crawfish etouffee over fried catfish and rice.
Back in my time in Baton Rouge, one of my favorite lunches was Tony's Seafood's crawfish etouffee over fried catfish. It had been many years since I moved away and I was missing it, so I took some leftovers from a boil and made my own.
And the final product:
Crawfish etouffee over fried catfish and rice.
Back in my time in Baton Rouge, one of my favorite lunches was Tony's Seafood's crawfish etouffee over fried catfish. It had been many years since I moved away and I was missing it, so I took some leftovers from a boil and made my own.
And the final product:
Posted on 4/26/22 at 4:48 pm to BottomlandBrew
You inspired me, Brew.
Feel free to disqualify me, Darla.
This is a picture of crawfish cardinale in puff pastry shells I made a bit ago. I was going to remake it again so I could take a prettier picture, but time wasn't on my side. It's so darn good and much tastier than it looks in the picture which is a bit embarrassing.
It has the little puff pastry caps on top and lacks garnish. That's sauteed asparagus that slid a bit on the plate.
The recipe is from the Plantation Cookbook and is in the TD Recipe Book.
CRAWFISH CARDINALE
3 green onions, chopped ( I use more than called for because I love them.)
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.
***I think the recipe calls for the white parts of the green onion only. I use the whole green onion. Why? Because I LOVE them!
Feel free to disqualify me, Darla.
This is a picture of crawfish cardinale in puff pastry shells I made a bit ago. I was going to remake it again so I could take a prettier picture, but time wasn't on my side. It's so darn good and much tastier than it looks in the picture which is a bit embarrassing.
It has the little puff pastry caps on top and lacks garnish. That's sauteed asparagus that slid a bit on the plate.
The recipe is from the Plantation Cookbook and is in the TD Recipe Book.
CRAWFISH CARDINALE
3 green onions, chopped ( I use more than called for because I love them.)
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.
***I think the recipe calls for the white parts of the green onion only. I use the whole green onion. Why? Because I LOVE them!
This post was edited on 4/26/22 at 4:51 pm
Posted on 4/26/22 at 4:55 pm to Mouth
Wow me too. That's just extra and I love it.
Posted on 4/26/22 at 5:16 pm to LSUBoo
quote:
I guess I won't be picking up some frozen Indonesian crawfish tails on the way home... thanks Darla and No8, your dazzling entries have saved me both time and money and most of all, embarrassment.
Somehow I missed this. Boo, people love your creations! You still have time! No8, I’d have been happy just to get those grits, much less fresh caught flounder and all the accoutrements!
Blaze, who doesn’t love homemade crawfish bisque. So labor intensive.
Gris, I see no reason to disqualify!
I’m so happy we have a good number of participants. Can’t wait to see if there is more to come.
Posted on 4/26/22 at 6:30 pm to jfw3535
quote:
Every time I think about getting in on the action for one of these cooking challenges, I see the food y'all cook and I'm like, nah, I'm not gonna embarrass myself against these world class cooks!!! Everything posted so far looks amazing
Don’t think of it as a contest. My favorite part is seeing different dishes made out of the ingredient no matter how simple or complicated. We get ideas on foods.
Posted on 4/26/22 at 6:32 pm to Darla Hood
quote:
Boo, people love your creations! You still have time!
Yeah, but I have no crawfish.
Posted on 4/26/22 at 6:34 pm to LSUBoo
Yeah, that's why I used a three year old dish. Crawfish are a true luxury this far north.
Posted on 4/26/22 at 6:37 pm to BottomlandBrew
I found crawfish tails at Walmart.
Posted on 4/26/22 at 6:39 pm to Got Blaze
GotBlaze - extra points for the crawfish high five!
Posted on 4/26/22 at 7:28 pm to Darla Hood
First of all, full disclaimer, I’m feeling pretty loose and righteous as a result of my consumptions tonight, which is what brings me here. Love this competition and I’ve seen so so many amazing dishes. I often want to join in, but my experience and effort level pales in comparison to what I see. That hasn’t changed, as I didn’t plan, prepare for this, or properly document this dish. But I’ve been eating on it for 3 days now and it’s oh so exquisite. So, pardon my amateurism, but allow me a moment to show you what I’m eatin on.
CRAWFISH BOIL CURRY
(Indian style - all 4 corners of India, plus some LP and AP influence, plus some guesses that turned out great)
BOILED GARLIC BUTTER NAAN
(softened Kerrygold, mashed crawfish-boiled garlic, Zhug, roasted onion granules). Slathered it on and toasted this and it stole the show.
JAFRANI RICE
(Basmati with cinnamon sticks, star anise, whole cloves, and whatever else she put in there) was a perfect compliment
Saturday afternoon decision on a whim to grab a sack for me and the lady to snack on and bag some tails.
Always tweaking at least something because I can’t help it, and this turned out to be amongst my best boils
Here’s where I missed opportunities for great pics of the awesome and colorful process. Used an immersion blender to make a paste out of crawfish-boiled garlic and onions, cumin, coriander, smoked paprika, turmeric, fenugreek, cloves, ginger, and water.
Also made a second blended base out of crawfish-boiled carrots, tomatoes, mild chilies, and water.
Best pic I can do:
Hot avocado oil and garam masala, then some chunky pieces of onion, tomato, and mild green chili peppers until soft. Added curry paste and cooked for a bit, then second veggie mash and cooked for a bit.
No more pics, but coconut milk, the crawfish tails, and some spices to adjust are all that came next. 3 facts:
1. I LOVE a good Indian curry (and also crawfish)
2. I don’t know what I’m doing
3. This was one of the best meals I’ve ever had
I heart you, FDB
CRAWFISH BOIL CURRY
(Indian style - all 4 corners of India, plus some LP and AP influence, plus some guesses that turned out great)
BOILED GARLIC BUTTER NAAN
(softened Kerrygold, mashed crawfish-boiled garlic, Zhug, roasted onion granules). Slathered it on and toasted this and it stole the show.
JAFRANI RICE
(Basmati with cinnamon sticks, star anise, whole cloves, and whatever else she put in there) was a perfect compliment
Saturday afternoon decision on a whim to grab a sack for me and the lady to snack on and bag some tails.
Always tweaking at least something because I can’t help it, and this turned out to be amongst my best boils
Here’s where I missed opportunities for great pics of the awesome and colorful process. Used an immersion blender to make a paste out of crawfish-boiled garlic and onions, cumin, coriander, smoked paprika, turmeric, fenugreek, cloves, ginger, and water.
Also made a second blended base out of crawfish-boiled carrots, tomatoes, mild chilies, and water.
Best pic I can do:
Hot avocado oil and garam masala, then some chunky pieces of onion, tomato, and mild green chili peppers until soft. Added curry paste and cooked for a bit, then second veggie mash and cooked for a bit.
No more pics, but coconut milk, the crawfish tails, and some spices to adjust are all that came next. 3 facts:
1. I LOVE a good Indian curry (and also crawfish)
2. I don’t know what I’m doing
3. This was one of the best meals I’ve ever had
I heart you, FDB
This post was edited on 4/27/22 at 8:46 am
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