Crawfish Recipes

[Hank_Hill 18807]

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.

[Brisketexan 105147]

Make étouffée.

Thread completed.

[RexWilson 1347]

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

[Hank_Hill 18807]

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, 2018 by Hank_Hill

[The University 851]

use them to create an array of historically accurate dioramas

[austingirl 2191]

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?

[Tylerocks 2553]

Crawfish Monica.

[Brisketexan 105147]

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.

[Judge Roybeanbag 11819]

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

[DoobieWah 1443]

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.

 

[BearSchlong 8098]

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.

[UTPhil2006 3807]

Fried Crawfish

Crawfish PoBoy

Crawfish Scampi

Get drunk and eat the rest today

[Hank_Hill 18807]

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

[Shenanigans 31]

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

[Gen. Applewhite 226]

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.

 

[Hank_Hill 18807]

Oh wow

[austingirl 2191]

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

 

[DoobieWah 1443]

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, 2018 by DoobieWah

[Jack Straw 2954]

crawfish gratin 

[immortal13 4059]

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

[TonyTexas 10515]

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

[Shenanigans 31]

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...

[happyhookem 224]

Crawfish and corn soup.

[Gen. Applewhite 226]

Pics of the egg rolls have been located:

 

 

 

 

 

 

[Jack Straw 2954]

that looks amazing

[Hank_Hill 18807]

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

[Kyrie Eleison 9312]

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!

[WBT 20579]

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.