What do you cook with Crayfish ? Helppp ! :-S

Question

Hiyah,

We have got some Crayfish, and planning o cooking them,

Does anybody know what tastes good with them?

Thanks!

P.S I don't want to know how to cook them ^_^

Answer 1

It depends on how you want to eat them.We usually have crawfish boils. Depends on how many we have, but usually we put them in a kids swimming pool with salt water for a bit (sounds backwoods I know) Then to cook them, we add new potatoes, corn, and tony chachere's. I'm really not sure how to tell if they are done, we usually leave that up to the guys. It's really messy but good!

Answer 2

you may try the following

1. BOILED CRAYFISH ALA EDDIE WEISHEIT

4-6 lbs. salt

1 bag crab boil

4 oz. liquid boil

2 oz. cayenne pepper

Sm. "new" potatoes

Fresh corn on the cob

Crayfish

3-4 lemons

4-5 ribs celery

3 lbs. onions

2 heads garlic

Place all vegetables (except corn) in small handled strainer and place in boiling pot. Fill pot with water to second line of holes of strainer. Add 1 1/2 pounds salt, 1 bag crab boil, 4 oz. liquid boil and 2 oz. cayenne pepper.

Boil all ingredients until potatoes are almost cooked. Add corn and cook to desired doneness. Remove from water after corn has cooked. While above is cooking, wash crayfish in water. Do not use salt to purge.

Place cleaned crayfish in water to which you add 1 1/2 to 2 pounds of salt (dependent on size of crayfish; less salt if crayfish is small), 4 oz. liquid boil and 2 oz. cayenne pepper. Cover and stir periodically.

When water comes to boil, boil 7-12 minutes more. When you've tested for tenderness, take cover off, add a small amount of cold water and let set. Be sure to turn off fire. Taste for seasoning. Warm vegetables by placing strainer on top of crayfish in boiling water.

If you are boiling a second batch, use same water. Let water come to a boil, then add same amount of seasonings and start again.

2.CRAYFISH A 2 FAY

1 1/2 sticks butter

1 onion, chopped

1 clove garlic, chopped

1 bell pepper, chopped

Creole seasoning to taste

1 can tomato sauce

1 can cream of mushroom or chicken soup

1 lb. crayfish

Saute onion and bell pepper in butter, add garlic and creole seasoning. Add crayfish and tomato sauce and water to cover. Simmer 10 minutes. Add soup to thicken. Simmer about 10 more minutes. If desired, can add chopped green onions and chopped parsley. Serve over cooked rice.

3.CRAYFISH PATE

1 lb. crayfish tails, chopped in food processor until fine

1 bunch green onions, chopped fine

1/4 bell pepper, chopped fine

2 inner stalks celery, chopped fine

1 tsp. parsley, chopped fine

1 heaping tbsp. Pollander's chopped garlic

2 pkg. unflavored gelatin

12 oz. Philadelphia chive and onion whipped cream cheese

6 egg yolks, cooked and chopped in food processor until fine

1 tsp. crab boil

2 oz. brandy or cognac

1/4 tsp. Chinese red

1/2 tsp. Cajun seasoning

Salt and pepper to taste

1/2 oz. lemon juice

1 tbsp. Kitchen Bouquet

1 stick clarified butter

Saute all greens in clarified butter until almost tender, approximately 3 minutes. Add crayfish, garlic, Cajun seasoning, Chinese red, salt, pepper, lemon juice. Stir until blended and cook for 1 minute. Remove from heat.

In measuring cup, put gelatin with 1/2 cup water. Microwave 40 seconds and let stand 2 minutes.

In bowl, blend together whipped cream cheese, egg yolks and brandy with mixer until smooth. Add crayfish mixture to this and beat on slow until smooth. Add gelatin, crab boil, Kitchen Bouquet and blend until smooth. Season to taste with salt and pepper.

Pour into a mold and refrigerate overnight. To remove, place mold in slightly warm water for 5 minutes. Turn over onto a plate. Serve with crackers.

Good luck with everything :}

Answer 3

I would use them as at stirfry

i love the veggies mixed with rice

thats what i do if i dont know what to do

good luck

Answer 4

depends what you making? you can make an indian dish- crayfish curry? make it anyway you like just dont forget to add the corriander- thats the secret ingrediant! goodluck

Answer 5

Go to foodnetwork.com and search crawfish.  Chef Emeril Lagasse has lots of recipes.

Answer 6

Pappadeaux Crawfish Bisque

-- Houston Chronicle.

3 lb. Crawfish tails

2 oz Olive Oil

1 tsp. Paprika

1/8 tsp. Cayenne Pepper

2 qt. water

1/2 C. each, chopped: onion & green bell pepper

1 Tbsp. Tomato Paste

3 C. Whipping Cream

1/2 C. Chopped Tomato

2 oz Brandy (4 Tbsp.)

1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat.

2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Sauté 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes.

3. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells.

4. Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

Servings: 8            

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PappadeauxGrilled Snapper Orleans

Butter Sauce:

1/2 lb. unsalted Butter

2 Tbsp. Lemon Juice

1 Tbsp. Chicken Bouillon

1/4 tsp. White Pepper

3 Tbsp. Onion, chopped fine

1 Tbsp. Garlic, chopped fine

1 tsp. Oregano

3 Tbsp. White Wine

Salt to taste

Spices for fish:

1 tsp. Paprika

1/4 tsp. White Pepper

1 tsp. Salt

1/4 tsp. Black Pepper

1/2 tsp. Oregano

1/2 tsp. Thyme

1 1/2 tsp. Cayenne Pepper

1/4 tsp. Garlic Powder

4 (8 - 10 oz) Snapper filets

1 lb. Crawfish Tail Meat

1/2 lb. Lump Crab Meat

1/2 C. melted unsalted Butter

To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed.

To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.

Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.

-- Houston Chronicle

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Crawfish Casserole

2 to 3 lbs. Crawfish tail meat, cooked, peeled, and cleaned

1 C. Rice, Cooked

1 C. Sharp Cheddar Cheese

1 can Mushroom Soup

1/2 C. Chopped Green Pepper

1/2 C. chopped Green Onions

1/2 C. chopped Celery

1 stick Butter

8 lemons, sliced very thin

Mix first four ingredients together. Sauté green peppers, green onions, and celery in butter. Add to crawfish mixture. Put into a long flat casserole and cover the top with lemon slices. Cook covered for about 20 minutes at 375ºF.

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Also:

Crawfish Etoufee

Fried Crawfish Tails over salad w/ Remoulade Sauce

Crawfish Stew

Crawfish Jambalaya

Crawfish in Seafood Gumbo

Answer 7

When you cook the crawfish, i say that cause in Louisiana you call them that, any hoo...when you cooking them you put onion, corn on the cob, the small ones, potatoes, the red are the best, lemon slices and sausage.  the lemon and onions are just for taste, but you eat the corn, sausage and potatoes.  i like to squeeze the head of the juice over the potatoe and eat it!  hope you have some crawfish boil or old bay seasoning...man i want some now

Answer 8

My husband is from New Orleans. He eats them as an appetizer like you would have a shrimp cocktail. He eats his extra spicey crawfish with ice cold beer and a loaf of french bread. He makes a broiled shrimp dish with garlic, orange slices, onion slices & garlic which he serves with rice. We have the crawfish first and then the shrimp.

The leftover crawfish...if there is any...he makes a crawfish pie.