Had a going away crawfish boil with the GFs family. Yankees and their first real boil so I should’ve known better but ordered 30lbs for about 10 people. Needless to say I have a lot left over, what can I do with all of this? Took off tomorrow so the rest of my night will be drinking and picking these bad boys on the apartment balcony.

Make étouffée.

Thread completed.

30lbs for 10 people and a lot leftover!? Buncha lightweights.

Probably only 6 of us could handle the spice level. But yea it was disgraceful on everyone elses part. Étouffée recipe? Also what’s the verdict on freezing these? Just finished up and will definitely be 3 or 4 dishes worth.

Edited April 30, 20188 yr by Hank_Hill

use them to create an array of historically accurate dioramas

We always calculate 5 lbs per person (live) for a boil. How much do you have left, and are we talking peeled or unpeeled crawfish?

Crawfish Monica.

8 hours ago, austingirl said:

We always calculate 5 lbs per person (live) for a boil. How much do you have left, and are we talking peeled or unpeeled crawfish?

Yeah...my first crawfish boil in Austin (15 years ago or so) was a shock.  We used to calculate 5 lbs a person back in Houston.  Here, I dialed it down to 3 lbs.  We invited a diverse (very Austin-y) crowd....and went through 1.5 lbs per person.

Seriously, in Austin, if you're inviting a broad spectrum crowd, including a good number of folks who look at a boil as a social occasion and didn't grow up eating them, 1-2 lbs a person is plenty.  If you have at least 1/3 of your crowd as real eaters, go up to 3 lbs a person.

Nowadays, I only boil crawfish for real eaters, and 3 lbs a person is a bit light.  Did a 30 lb sack for 10 of us for the helluvit, and it wasn't quite enough.

If you freeze it, put some liquid in the baggies, preferably what they were cooked in.  

Etouffe' is the obvious answer

 

But if you want an entry in the "Hey Steelshank" sandwich thread, what about a "Crawfish Roll"? You know, similar to a Maine Lobster Roll.

 

If you freeze em so they'll keep, break those bad boys out on Thanksgiving for Crawfish dressing.  I can get a recipe from my grandmother in law, in fact I should before it's too late as she's 92.

God I love crawfish. . .the smell, the taste, mmm mmm mmm. One of spring's true blessings down here in SETX/SWLA.

Fried Crawfish

Crawfish PoBoy

Crawfish Scampi

Get drunk and eat the rest today

Got about 4lbs of meat. Froze half and I’ll eat the other half in something today

Paul Prudhomme's crawfish enchiladas are badass. I like doing these with my leftover tails.

https://www.chefpaul.com/site.php?pageID=300&view=425

It looks like all of my pics are lost to the ether, but I posted this recipe for crawfish egg rolls on the previous board:

 

First, make a light roux of 3 Tbsp each butter and flour. Add in two cups of very finely diced trinity, two cloves of garlic and a Tbsp of cajun seasoning and cook it all until soft. Turn off the heat and stir in one cup of steamed rice, a quarter cup each of creme fraiche, heavy cream and seafood stock, a cup of sharp cheddar and a bunch of green onions. Once it cools add a pound and a half of cooked crawfish meat and stick it all in the fridge overnight. The next day, roll a quarter cup of filling into each big egg roll wrapper (or a big Tbsp rolled into a won-ton wrapper). At that point you can freeze. Eventually you should deep fry them until golden brown on the outside and serve with remoulade.

 

Oh wow

I got you, fam. Here are some recipes from my ancient Tony Chachere's cookbook.

 

Those recipes look like they'd produce really rubbery crawfish. ("Simmer for 2 hours"?!?!)

Just me? I mean TC is definitely a definitive source I would think, but really?

 

Edited to add: In case anyone hasn't figured out how to view Imgur files yet, in Firefox, right click on the file name and click VIEW FILE. You'll get an Imgur error, so in the address bar, delete the first i and the period, "i." in the URL and click the arrow or ENTER key and you'll see the image. (If you prefer you can also delete the period and the second i, ".i" , same thing.) Click the back button and the image will be where it is supposed to be on this page. HTH.

Edited May 1, 20188 yr by DoobieWah

crawfish gratin 

7 hours ago, Shenanigans said:

Paul Prudhomme's crawfish enchiladas are badass. I like doing these with my leftover tails.

https://www.chefpaul.com/site.php?pageID=300&view=425

This looks fucking fantastic

I’ve made those enchiladas dozens of times and they are fantastic. Extremely rich. DO NOT USE FLOUR TORTILLAS as pictured. 

29 minutes ago, TonyTexas said:

I’ve made those enchiladas dozens of times and they are fantastic. Extremely rich. DO NOT USE FLOUR TORTILLAS as pictured. 

Agreed, I almost didn't post that picture since they did...

Crawfish and corn soup.

Pics of the egg rolls have been located:

 

 

 

 

 

 

that looks amazing

Yep, that’ll be where those frozen guys go.

anything from this is top notch...

http://www.jfolse.com/fr_seafood.htm#crawfish

and i've gotten into making crawfish empanadas of late...the filling is a thicker etouffee, fold over and deep fry or bake.  dip into a creole sauce made with some crawfish stock and blast dat gut!

22 hours ago, Shenanigans said:

Paul Prudhomme's crawfish enchiladas are badass. I like doing these with my leftover tails.

https://www.chefpaul.com/site.php?pageID=300&view=425

Ninfa's in Baton Rouge had good crawfish enchiladas before it closed down.

Maybe this news goes here, because crawfish. These folks are following the homemade tamales business model, taking to go orders from their home in NE Austin for Cajun-Vietnamese fusion crawfish.

Edited March 16Mar 16 by Willfully Horn

Has anyone had the crawfish from Happy Rito, up by Lakeline mall? We met some friends for dinner at Texican cafe the other night, and as soon as I got out of the car, I told my wife "I smell crawfish." They were boiling out front, and it smelled legit. Alas, we went in to Texican and had enchiladas instead.

The revival of this thread is making me miss eating crawfish on the deck at the Magnolia Bar & Grill on Richmond Ave. in Houston in the 90s.

I’ve made those crawfish enchiladas above several times and they are absolutely delicious. Be warned that they are the antithesis of healthy.

The real secret is a good marinade for them …

… as well as yourself.

12 hours ago, TonyTexas said:

Be warned that they are the antithesis of healthy.

You said they were absolutely delicious so I figured that was assumed.

23 hours ago, Brisketexan said:

I told my wife "I smell crawfish."

I picture Brisket saying this about some food every single time he gets out of the car.

1 hour ago, Deej said:

I picture Brisket saying this about some food every single time he gets out of the car.

You ain't wrong....

That enchiladas recipe from ‘18 just goes to the home page now, here’s the direct link. Will be hitting soon.

https://www.magicseasoningblends.com/recipes/crawfish-enchiladas-con-queso/

Perfect day for this shit.

Don’t sleep on that koozie either.

I have a boil tomorrow at the Knights of Columbus tomorrow. Should be good.

Just don’t be shy with the salt or the andouille.

On 4/30/2018 at 1:21 PM, Shenanigans said:

Paul Prudhomme's crawfish enchiladas are badass. I like doing these with my leftover tails.

https://www.chefpaul.com/site.php?pageID=300&view=425

http://3.bp.blogspot.com/-gZUtb04dtaw/TsWzgCXb46I/AAAAAAAAGOk/OsLhtCDc3Yk/s1600/crawfish%2Benchiladas.JPG

My ex and I used to eat at K-Paul's every time we were in NO. I have a menu from the summer of 1998 that he autographed for me. He took us into the kitchen and sent us home with some of his seasoning.

On 3/16/2026 at 4:45 PM, dcbc said:

The revival of this thread is making me miss eating crawfish on the deck at the Magnolia Bar & Grill on Richmond Ave. in Houston in the 90s.

My ex and I used to eat there a lot as well.

28 minutes ago, billfromlaketravis said:

I have a boil tomorrow at the Knights of Columbus tomorrow. Should be good.

Just don’t be shy with the salt or the andouille.

Or shy with the ice to cool the boil. So many folks pour out the boil too quickly so as to not overcook. That's why G-d created ice so the the critters can swim some more and develop more flavor. (Same thing with shrimp and crabs - wasted flavor if you just pour that boil out immediately.)

Edited April 18Apr 18 by DalTxHornFan

15 minutes ago, DalTxHornFan said:

Or shy with the ice to cool the boil. So many folks poor out the boil too quickly so as to not overcook. That's why G-d created ice so the the critters can swim some more and develop more flavor. (Same thing with shrimp and crabs - wasted flavor if you just pour that boil out immediately.)

I don’t know the guys real well, but I like free. I’ll show for crawfish and an open bar.

A group I’m close to hosted a boil every year on the grounds of the Houston Rodeo. Covid killed it. They moved the venue 2-3 times, and the counties kept shutting them down. The host just gave up and moved back to Louisiana. One of my favorite HLSR traditions, probably gone forever.

I made the Paul Prudhomme crawfish enchilada recipe last night, with a couple of slight modifications, mainly to the prep process because I hate rolling enchiladas. I made it more like a layered casserole, like you'd make King Ranch chicken.

I did use these HEB tortillas instead of straight corn because I like the flavor better than regular store-bought corn tortillas and didn't feel like making my own.

Y'all were not kidding about the richness of the sauce; plus, it makes a ton. I added 3/4 of the cheese to the sauce since I wasn't rolling them and cheesing them individually, and it almost filled up my 6-qt Dutch oven.

Then I did 1/4 of the crawfish sauce on the bottom of a large roasting pan (do not try this in a standard 9x13; it won't fit), then added 6 tortillas.

Repeated twice, using 18 tortillas total, ending with a layer of sauce. Then I topped it with the remaining 2 cups of cheese. Baked at 400 for 20 minutes, which browned up the cheese nicely.

It was delicious!