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Anyone Else Like Fresh Boiled Crawfish?
- Thread starter AlabamaJack
- Start date
wonder where she got the papers?
I didn't think about the salt content of the shells...
I didn't think about the salt content of the shells...
Hey AJ -
do you have any way of making crawfish at home?
do you have any way of making crawfish at home?
you talking about growing them or cooking them....growing them, no....cooking them yes...
AlabamaJack said:
they sell crawfish around here, so many years ago I bought some to try.
I dont like'em & wasn't impressed about them, too much work for so little food. & to suck that nasty green slime out of the head NO THANKS! I'd rather buy some peeled & deviened shrimp for less than crawfish. thats my experience.
Sickmont said:
you're missing out them IMO, lobster is KILLER!!!!scallops & shrimp are great too!
AlabamaJack said:
cooking because I believe I can get them every now and then from the grocery store - just depends if they have any in or not.
you cook them kinda like you boil shrimp...
the way I do it is bring my water/spice to a boil...drop the crawfish in, bring back to a rolling boil, turn the heat off and let sit for 10-12 minutes...
if you want potatos and corn on the cob with them, put the potatos and corn in first when you start to boil the water/spice then when it comes to a rolling boil put the crawfish in, bring back to a rolling boil, turn heat off and let sit for 10-12 minutes...
I use Tony Chachere's More Spice blend seasoning and add a little extra cayenne powder to it...
crasfish season is normally February to June depending on where you are and how much you want to pay for them...the ones I had Tuesday were 7.50 a pound...at the height of the season, they are somewhere around 3-4 a pound.....this is already prepared...
when cooking them yourself...make sure they are alive and not on ice or frozen....
the way I do it is bring my water/spice to a boil...drop the crawfish in, bring back to a rolling boil, turn the heat off and let sit for 10-12 minutes...
if you want potatos and corn on the cob with them, put the potatos and corn in first when you start to boil the water/spice then when it comes to a rolling boil put the crawfish in, bring back to a rolling boil, turn heat off and let sit for 10-12 minutes...
I use Tony Chachere's More Spice blend seasoning and add a little extra cayenne powder to it...
crasfish season is normally February to June depending on where you are and how much you want to pay for them...the ones I had Tuesday were 7.50 a pound...at the height of the season, they are somewhere around 3-4 a pound.....this is already prepared...
when cooking them yourself...make sure they are alive and not on ice or frozen....
krypt said:
........Ummmm...OK, but what do you eat to get blue crap?
Sickmont said:
Yes, you are right. You are wierd!
Shrimp is just about my favorite meat after crab. Lobster is great too.
chilehunter said:
CH, I could say the same to you about crawfish but I just let it lay the first time...but came back later to take that stink bait...
Sickmont said:
AlabamaJacks (on Key Largo) Fried Conch Fritters are to die for SM....if you ever get down there you got to try them... (no affiliation with me)
http://www.alabamajacks.com/
hey TCG...did you see my post about Pappadeaux?
Conch fritters........mmmmmmMMMMM!!
Was blue carp the original intent of that post? I don't see how that really related either, but I can get no other meaning from it.
Was blue carp the original intent of that post? I don't see how that really related either, but I can get no other meaning from it.
cheezydemon said:
it has to be Blue Crab
