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Old 05-20-2010, 04:06 PM   #1
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Question What to do with crawfish tail meat?

I know I could Google for recipes, but I'd rather ask my educated Buddy's here for ideas and/or advice.
I bought a new frozen item in the local grocery....."Boudreaux's Crawfish tail meat, fully cooked, peeled & deveined, wild caught, 8oz". It was sure not a budget friendly item, so I don't want to mess up. Being on the left coast, I have no experience at all with this.
Thanks in advance.....
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Old 05-20-2010, 04:35 PM   #2
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I would make a light cream sauce and put the whole thing over pasta.

Or, you could saute onions and etc. in olive oil and then toss the crawfish tails in with the veggies and serve it over rice.

Whatever you do, don't cook it very long. Like shrimp and scallops, they can turn rubbery with even a smidge too much heat.
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Old 05-20-2010, 05:24 PM   #3
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Crawfish etouffee

When I lived down on the bayou, the neighbor lady made this, and it was delicious! Use Perry's version, which starts with a roux.
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Old 05-20-2010, 07:23 PM   #4
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I use crawfish tails in crawfish salad. Substitute for shrimp or crab. The crawfish I buy is precooked, so no cooking necessary.
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Old 05-20-2010, 09:40 PM   #5
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Gumbo! Paella! Jambalaya! Crawfish Creole!
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Old 05-21-2010, 04:12 PM   #6
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Thanks so much, June, Constance, Jim, and GF....

Constance, I'm going with Perry's recipe for Etoufee......I've often wanted to taste that, and I'm always glad to have a trusted recipe. I'll put the crawfish meat in the last thing, as it's already cooked.
When I buy it again, I'll try the rest of the suggestions.....again, thank you.
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Old 05-27-2010, 12:34 PM   #7
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Wontons with a little sprinkle of Old Bay Seasoning.
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Old 05-27-2010, 12:51 PM   #8
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i'm with june on this one.

a local restaurant serves a dish called pasta le'ruth's. it's sort of a lightly spicy linguini alfredo with crawfish tails mixed in, topped with chopped scallions. yummm!
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Old 05-27-2010, 01:03 PM   #9
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Cubed blackened(or bronzed) chicken, andoullie(or Chorizo), julienne of peppers, red onion, dglaze with white wine, add some cajun spice, heavy cream, splash of Worcestershire, reduce, finish w/ Parmesan, a little bit of lemon juice, crawfish tails and a hearty(big) pasta like a penne, or riggatoni.

Take softened butter, add chopped parsley, roasted garlic, grated parm, crawfish tails and a little bit of liquid smoke for a nice compound butter. Re-form and keep in the freezer to put on top of steaks or fish, even chicken or pork.

Make Manhattan Clam Chowder, but sub out the tails and add some crushed red pepper for some kick.
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Old 03-31-2014, 09:22 AM   #10
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Crayfish tail meat

Hello, This is my first post.

When my cousin and I were between 12 and 16, we use to go on hiking day trips. One small river we visited often was full of crayfish. We'd hand catch them until we got about a gallon of tails. In a small pot we kept hanging there in a tree, we'd cover the tails in water, and boil till the turned red. We'd shell the tails into a skillet. Them sauté in butter with salt and pepper. They were the best!
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