Home Forums Hunting & Shooting Food, Cooking, and Game Preparation what to do with a pound of craw dad tails?

While walking around in Wally world doing a bit of grocery shopping i came upon a package of frozen craw dad tails. Living here in the pacific NW we do not have an abundance of these critters. There are some but they mostly get used for cutthroat bait. So now there is a pound of crawdad tails in my freezer and i realy do not know what to do with them other than sub. them shrimp tails. I would like to try something different. suggustions are requested.

Bullwnkl.

Were they in the bait section or grocery section?

If they were in the food isles, then...

Simple Crawfish Etouffee
1 lbs crawfish tails
1 can cream of mushroom soup
1 can cream of celery soup
1 lrg onion (chopped)
1 bunch green onion (chopped)
2 or 3 garlic cloves (minced) to taste
2 or 3 TBS parsley (chopped) to taste
butter, oil, or no-stick spray (enough to saute' vegetables)
salt, pepper, hot sauce (to taste)

Saute' onions, green onions, and garlic in butter, oil, or no-stick spray in a pot until onions are browned and wilted.

Stir in cream of celery and cream of mushroom.

Increase heat and bring to a boil stirring constantly.

Reduce heat to medium and stir in crawfish and seasonings.

Cook for about 10 minutes and reduce heat to medium. Sprinkle parsley on top.

Serve over hot rice. Makes about 4 servings.

Can you say Etouffee Winky. I knew you could. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
I never heard of mushroom soup in Etouffee as per pdx's recipe. Not saying it wouldn't be good just never heard of it.
Anyway here is my Ettouffee recipe. (it is based on 2lb so cut it accordingly)

2 pounds crawfish tails
1/4 lb butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced celery
2 Tbs crawfish fat (you probably won't have this being packaged tails you are using. So, just add equivelent in butter)
2 cups cold water
1 Tbs corn starch
1/4 cup chopped green onions
1/4 cup chopped parsley
Creole seasoning
salt
pinch dried thyme
pinch dried oregano
1 bay leaf

Season the tails with salt a little black pepper and cayenne pepper. Heat butter in a saute pan and saute onion, bell pepper and celery until translucent about 5 minutes. Add crawfish fat or butter plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and tails. Bring to a boil and then reduce heat to low and simmer for about 20 minutes. Disolve corn starch in remaining 1/2 cup water and add to mixture. Add green onions and parsley and cook about 5 more minutes on low.

Serve over rice with a good green salad and French bread.



BCR

either one of the above recipes will be good. i've used mushroom soup when i am in a hurry. when you do use it use the golden cream of mushroom as it tends to give you better color.

I get my helping of crawdads at Mongolian barbeque every couple week. It is a basic stir fry, with rice, and/or tortia.
Crawdad, bean sprouts, sesame oil, bell pepper, a little shredded carrots, a little lemon sauce

Hmmm, now I am hungry