Crayfish

[tulikow]

I have tried boiled crayfish once before and they are very delicious What are some other good ways of serving them?
Thanks

[MT Net]

Tasty little devils! I typically just boil enough for myself. Nobody else in my family will eat them.

Here are a couple of ideas from the MN seagrant HSOforum. Hope this is what your looking for.

CRAWFISH ETOUFFEE

6 tablespoons butter
2 cups onion, chopped
2 medium garlic cloves, minced (1/2 teaspoon)
2 tablespoons green pepper, chopped
1/4 cup celery, chopped
1 lb. (2-1/2 cups) cooked and peeled crawfish meat
1/8 teaspoon red pepper
1-1/4 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons green onion tops, chopped fine
2 tablespoons parsley, minced (1 teaspoon dehydrated)

Melt butter in iron skillet or heavy pot. Sauté onions, garlic, green pepper and celery until onions are clear. Add 1/8 cup water and simmer covered until vegetables are tender (about 15 minutes). Add crawfish and other seasonings. Cook 15 minutes. Add green onion tops and parsley and cook 5 minutes for seasoning to blend. Serve with hot steamed rice. Serves 4 to 5 people.

CRAWFISH JAMBALAYA

1 lb. (2-1/2 cups) cooked and peeled crawfish meat
1/4 cup crawfish fat (optional)
1 tablespoon flour
2 tablespoons salad oil
1 cup onion, chopped fine
1-1/2 cups water
2-1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup green onion pepper
1/2 cup parsley (2 teaspoons dehydrated)
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1-1/8 cups rice-uncooked (long grain)

Brown flour in oil until a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1-1/2 cups cold water and simmer for 1/2 hour. Add crawfish tails and fat; cook until crawfish turns pink. Add about 2 cups less 2 tablespoons water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat, covered for about 1/2 hour or until rice is tender. Five minutes before serving, using a 2 prong fork, fluff up jambalaya so rice will have a tendency to fall apart. Serves 4 to 5 people.

CRAWFISH CREOLE

1 cup flour
1 cup oil
2 cups onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
3 garlic cloves, chopped
1 No. 2 can tomatoes
2 small cans tomato paste
6 cups water
3 lbs. cooked and peeled crawfish tails
1/4 teaspoon red pepper
3 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon Worchestershire sauce
2 tablespoons parsley, chopped
2 tablespoons green onion tops, chopped

Make a roux by cooking the flour and oil together until a golden brown. Stir constantly. Add onions, celery, bell pepper and half of the garlic. Cook until onion is transparent. Add tomatoes, tomato paste and stir to mix well. Cook for 5 minutes. Add water, bring to a boil, lower heat and simmer for 1 hour. Add 3 pounds crawfish tails, garlic, red pepper, salt, black pepper and Worchestershire sauce. Simmer for 15 minutes. Add parsley and onion tops and cook 5 minutes longer. Serve over fluffy steamed rice. Serves 10 generously.

[tulikow]

Those recipes look great! Thanks for the help.