No, not that kind :turkey: , the season hasn't opened here yet, and I don't talk about the other kind, ;)
This kind, for some Easter Eve etouffee
(http://i567.photobucket.com/albums/ss114/mpdesja/crawfish.jpg)
:drool:
There you go! Glad to see its not those Chinese crawfish.
Here's a couple of dumb questions: any special prep necessary? Or do you warm it and chow down?
Quote from: mlisandro on April 04, 2015, 05:28:42 PM
Here's a couple of dumb questions: any special prep necessary? Or do you warm it and chow down?
I guess you could just eat it, but the peeled tails are usually an ingredient, in this case an étouffée.
I've tried the Chinese stuff before out of desperation. No comparison, half the price and one-tenth the flavor.
No special prep necessary. Throw some chopped celery, green peppers, onions and your favorite white, black, and cayenne peppers together with lots of butter into a sauté pan. When the veggies are about half cooked, add the tails, fat and all. When that is all cooked, scoop on top of some rice. I like to start with a nice dark roux though, and go from there to make an étouffée.
Here is what I had for dinner.
Quote from: albrubacker on April 04, 2015, 08:52:12 PM
Here is what I had for dinner.
Mmmm, love them too. Grew up in New England.
Here's the étouffée.
(http://i567.photobucket.com/albums/ss114/mpdesja/etouffee.jpg)
I just had 3 lbs of mudbugs for supper at a local watering hole. They were delicious!
Quote from: jblackburn on April 04, 2015, 09:33:38 PM
I just had 3 lbs of mudbugs for supper at a local watering hole. They were delicious!
What did you have for the main course after your appetizer? ;D
Quote from: JBIRD22 on April 04, 2015, 09:39:51 PM
Quote from: jblackburn on April 04, 2015, 09:33:38 PM
I just had 3 lbs of mudbugs for supper at a local watering hole. They were delicious!
What did you have for the main course after your appetizer? ;D
No joke, but they will be cheaper in the next couple days. I think I found a good lead to get some cheap(er) live ones to have my own boil.
Quote from: jblackburn on April 04, 2015, 09:50:24 PM
Quote from: JBIRD22 on April 04, 2015, 09:39:51 PM
Quote from: jblackburn on April 04, 2015, 09:33:38 PM
I just had 3 lbs of mudbugs for supper at a local watering hole. They were delicious!
What did you have for the main course after your appetizer? ;D
No joke, but they will be cheaper in the next couple days. I think I found a good lead to get some cheap(er) live ones to have my own boil.
Yep, I'll be glad when Lent is over and the price drops. I've been dying to eat some but can't make myself pay 2.49 lb live or 3.49 cooked. I'd much rather boil my own as well. Can't wait!!!!
Quote from: JBIRD22 on April 04, 2015, 11:05:57 PM
Quote from: jblackburn on April 04, 2015, 09:50:24 PM
Quote from: JBIRD22 on April 04, 2015, 09:39:51 PM
Quote from: jblackburn on April 04, 2015, 09:33:38 PM
I just had 3 lbs of mudbugs for supper at a local watering hole. They were delicious!
What did you have for the main course after your appetizer? ;D
No joke, but they will be cheaper in the next couple days. I think I found a good lead to get some cheap(er) live ones to have my own boil.
Yep, I'll be glad when Lent is over and the price drops. I've been dying to eat some but can't make myself pay 2.49 lb live or 3.49 cooked. I'd much rather boil my own as well. Can't wait!!!!
You guys have got it good. I'd be happy to pay 2.49/lb live. Heard this year was a better year than last.
Where I'm from that's called bait! Seriously though I've never tried them but that plate looks better than anything I've had on mine in a while.
I've come to the conclusion that there's no such thing as a "good year" for crawfish anymore. It's either too dry, too wet, or too cold. This should be a good year for them this year but we'll find out soon after Lent is over. I'm actually hoping to catch my own before too long.
That étouffée looks fantastic!! My favorite dish!!
Quote from: Snoodsniper on April 04, 2015, 11:32:58 PM
Where I'm from that's called bait! Seriously though I've never tried them but that plate looks better than anything I've had on mine in a while.
What's good is when you have about 40 lbs. of them in a pot with Zatarain's crab boil (powder and liquid), new potatoes, corn, mushrooms, onions, garlic, and sausage!!!
Quote from: JBIRD22 on April 04, 2015, 11:41:31 PM
Quote from: Snoodsniper on April 04, 2015, 11:32:58 PM
Where I'm from that's called bait! Seriously though I've never tried them but that plate looks better than anything I've had on mine in a while.
What's good is when you have about 40 lbs. of them in a pot with Zatarain's crab boil (powder and liquid), new potatoes, corn, mushrooms, onions, garlic, and sausage!!!
Add lemon to that list and I agree, although I'm a fan of Louisiana seasoning.
Thx gentlemen. Mouth is watering. A must try for me in the very near future. :drool:
Quote from: jblackburn on April 04, 2015, 11:44:40 PM
Quote from: JBIRD22 on April 04, 2015, 11:41:31 PM
Quote from: Snoodsniper on April 04, 2015, 11:32:58 PM
Where I'm from that's called bait! Seriously though I've never tried them but that plate looks better than anything I've had on mine in a while.
What's good is when you have about 40 lbs. of them in a pot with Zatarain's crab boil (powder and liquid), new potatoes, corn, mushrooms, onions, garlic, and sausage!!!
Add lemon to that list and I agree, although I'm a fan of Louisiana seasoning.
We squeeze the lemons on them as soon as they hit the table. If you've have never tried it, try it one time and tell me what you think!
:icon_thumright:
Quote from: JBIRD22 on April 05, 2015, 08:37:35 AM
Quote from: jblackburn on April 04, 2015, 11:44:40 PM
Quote from: JBIRD22 on April 04, 2015, 11:41:31 PM
Quote from: Snoodsniper on April 04, 2015, 11:32:58 PM
Where I'm from that's called bait! Seriously though I've never tried them but that plate looks better than anything I've had on mine in a while.
What's good is when you have about 40 lbs. of them in a pot with Zatarain's crab boil (powder and liquid), new potatoes, corn, mushrooms, onions, garlic, and sausage!!!
Add lemon to that list and I agree, although I'm a fan of Louisiana seasoning.
We squeeze the lemons on them as soon as they hit the table. If you've have never tried it, try it one time and tell me what you think!
I do that too. We also cut up a few lemons and squeeze them in the boil, then squeeze fresh lemon on them after the dump. I like that sour/citrus flavor with the spice and the sweetness of the crawfish itself.
Quote from: Rapscallion Vermilion on April 04, 2015, 09:16:24 PM
Quote from: albrubacker on April 04, 2015, 08:52:12 PM
Here is what I had for dinner.
Mmmm, love them too. Grew up in New England.
Here's the étouffée.
(http://i567.photobucket.com/albums/ss114/mpdesja/etouffee.jpg)
I am so hungry now. Looks delicious......
Got any leftovers, be right over! :icon_thumright: