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Crawfish Recipes


Hank_Hill

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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.

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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 by Hank_Hill
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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.

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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.

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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.
 
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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?

 

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Edited by DoobieWah
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