crayfish

[shadrapla]

I wonder can I freeze them or what
How you cook it? Last time I boil it it is good taste thank for reply back

[bart simpson]

I do something with shrimp that would work well with crawfish too. It involves boiling water in a big pot with Old Bay seasoning. Small red potatoes, onions, sweet corn, kielbasa sausage, lemon are added to the pot at different stages. Then at the end shrimp is added and cooked till it is just done. I usually do this with an outdoor cooker and a turkey frying pot with a basket. I'll look up the actual recipe when I get home tonight.

Nick

[Guest]

Shadrapla, remember to twist and pull the sand vein from the Crayfish tail(grab the center tab on the tail end pull and twist)this is done before you cook 'em--I too use Old Bay for the boil and dump 1 c. of dry white wine into the water as well...

------------------
Chells

[bart simpson]

Here is a recipe for a shrimp boil that I have used. It's been modified from the Old Bay recipe:

1/2 cup Old Bay seasoning
2 tablespoons salt
1 gallon water
2 lemons quartered
24 SMALL red potatoes
2 large yellow onions wcut into wedges
4 lbs kielbasa cut into 2" pieces
8 ears sweet corn cut in half
4 lbs large shrimp in shells or better yet whole

In a stock pot - at least an 8 qt - bring Old Bay, salt, water, and lemons to boil.

Add potatoes and onions and cook over high heat for 8 minutes.

Add kielbasa and cook for 5 minutes.

Add corn and cook for 7 minutes still on high heat. Water should be boiling.

Add shrimp and cook till just done. Shrimp will be pink. Do not overcook.

Drain and dump food on a picnic table lined with newspaper. (at least thats how they do it down south) You can sprinkle with a little more Old Bay if you like.

This makes 8 servings so adjust as neccessary. You will have to judge when the crawdads are done, I haven't used them so I'm not sure how long they take. Not sure about freezing them either. There are also packets of a product called Crab boil at the local grocery store that you could substitute for Old Bay if you wish.

This is awesome stuff! Would make a good meal for a FM gathering. Everyone could chip in for the food and then find some poor slob like me to cook it!

Enjoy,
Nick

[This message has been edited by bart simpson (edited 08-02-2004).]

I can't seem to get a post right on the first try! Or second.

[This message has been edited by bart simpson (edited 08-02-2004).]

[abens1078]

A local grocery store sells already cooked crayfish. Could these be thrown into this type of a boil? Any idea on cooking time since the have been cooked once before? I assume they would go in near the end.

[bart simpson]

I'm sure it would work. If they are packaged it will prolly have cooking instructions on it. I'm guessing that they will tell you to boil them so just put them in the boiling pot for the amount of time recommended. This is making me hungry!

Nick

[Swamp Scooter]

You could also try doing them like shrimp scampi. Take a bunch of them in a glass 9x12 pan and add gr. onions, paprika, garlic, white wine, salt, black and cayene pepper. and of course butter! Put in 450-500 degree oven for 15 minutes and then check. Maybe stir and cook a few more minutes.

Wonderful stuff.

[This message has been edited by Swamp Scooter (edited 08-04-2004).]

[The Grebe]

Swamp Scooter....Did you say Scampi? I'm always looking for a Scampi recipe! Red Lobster has the best Scampi I have ever eaten and they use something on them that is kind of sticky, I can't seem to match it and I've even been given what I was told was their recipe? (I think I'll go upstair and make some Cheerio Scampi for breakfast!)

[Swamp Scooter]

Grebe,

I will have to get the exact list and post it. Dad and I made this up and Red Lobster should take notes!

[abens1078]

MT Net,
Do you usually catch your own Crawdads or do you go for the store bought ones? I guess my main question for anyone, Is there a difference in flavor or texture? I don't want to spend a day catching the little devils if I could spend a few bucks and get something that tastes better.

[MT Net]

We catch them in my crayfish traps on Lake Vermilion. Usually in the spring of the year through June. I get a little worried about it in the warmer July and August waters. I have never bought crawdads from a store.

Bring a pot of water to boil. Then, drop the live crawdads into the boiling water. Boil for 10 minutes. I got the recipes and info from this HSOforum: (I hope it's ok to post it).

http://www.seagrant.umn.edu/fish/craving.html

[abens1078]

Now that's a HSOforum
think drooling noises of Homer Simpson.

[The Grebe]

SwampScooter....I will definately be looking out for it! "I Loves that Scampi!"

[MT Net]

Here's some more recipes I posted a while back. As for freezing them, I'm not sure, there's never any leftovers.

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.

[bart simpson]

Hey Net...I used your creole recipe last night with some shrimp instead of crawdads. Man! Was that delish! Thanks dude.

Nick