Crawfish.co.uk

Crawfish & Tasso Jambalaya

admin — Mon, 02 Apr 2012 09:05:28 +0000

Directions:
Heat a heavy 6 to 8 quart stock pot or cast iron Dutch oven over medium heat. Add oil and sauté tasso until browned on all sides. If the residue at the bottom of the pan is getting heavy or sticking, add 2 tbsp water and scrape until it is clean again. Add onions and sauté until brown and caramelized, 10 minutes. Add celery, bell peppers, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Stir in the tomatoes, rice and sauté for 2 minutes. Add the stock, bay leaves, Worcestershire, and Creole or Cajun seasoning. Bring the liquid up to a boil, then cover, reduce heat, and simmer without stirring for 25 to 30 minutes. When the rice is tender or all of the liquid has been absorbed, turn heat off. Adjust salt, black pepper and hot sauce to taste. Stir in the crawfish tails and green onions and cover. Let the jambalaya rest for 10 minutes to allow the rice to fluff. Serve while hot.

Ingredients:

3 tbsp vegetable oil
1 lb tasso ham, diced
2 cups onions, chopped
1/2 cup celery, chopped
1 cup red bell pepper, chopped
1 tbsp garlic, minced
1 (15 oz) can diced tomatoes
2 cups white rice
6 cups chicken stock
4 bay leaves
1 tbsp Worcestershire sauce
2 tsp of your favorite Creole or Cajun seasoning
2 lbs Louisiana crawfish tails
1 cup green onions, sliced
salt and black pepper to taste

Crawfish Courtbouillon

admin — Mon, 02 Apr 2012 09:02:12 +0000

Directions:
In a 6 qt saucepan over medium-high heat, melt the butter. Whisk in flour, stirring constantly until medium or golden brown roux is achieved. Add onion, bell pepper, celery, and garlic to the roux. Sauté these vegetables until soft and translucent, 5-7 minutes. Add the wine to deglaze, or release any stuck or browned bits on the bottom of the pan. Add tomatoes, stock, bay leaves, salt, black pepper, cayenne, seasoning, Worcestershire, and hot sauce and stir. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Add crawfish tails and fresh herbs, stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve in a soup bowl over steamed white rice, and garnish with lemon wedges.

Ingredients:

1/2 stick of butter

1/4 cup flour

1 large onion, diced

1 bell pepper, diced

2 stalks celery, diced

4 garlic cloves, minced

1 cup dry white wine

1 (15 oz) can diced tomatoes

3 cups crawfish stock (any seafood stock or a vegetable stock with a seafood “base” can be substituted)

2 bay leaves

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 tbsp Creole or Cajun seasoning

1 tbsp Worcestershire sauce

5 dashes of your favorite hot sauce

1 lb Louisiana crawfish tails

1/4 cup fresh parsley, chopped

2 tbsp fresh thyme, chopped

2 tbsp fresh oregano, chopped

steamed white rice

lemon slices or wedges for garnish

Best Way to store Crawfish

admin — Mon, 05 Mar 2012 11:50:04 +0000

Home storage condidtions – room temperature 60 – 70F for pantry storage
refrigerator temperature of 35-40 freezer temprature of 0F or Lower

When trying to freeze crawfish make sure its in alright plastic containers or heavy-duty frezzer bags.
if you ready to cook remember to refrigerate within two hours of cooking
Keep live crawfish at 36-46 degrees for approximately 3 days with wet burlap sacks, towels, etc. on top. if it is LIVE, Can freeze boiled crawfish thereafter. To re-heat, just place crawfish in boiling water for 45 seconds and serve immediately.

They could survive extreme cold. They could survive extreme heat. They could even survive in water containing low oxygen. Just put them in a tub of freshwater, leave the tub in the yard and they will live for a very long time. Feeding is preferred but not mandatory. Just don’t put them in tap water. If water from the lake/stream/pond is not available, use bottled water. Even if you put them in tap water, the bigger ones will still have a pretty good chance of surviving.

Mini-Crawfish Pies

admin — Fri, 09 Dec 2011 12:07:07 +0000

Ingredients

Crust:

8 tablespoons butter, cubed and softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour

Filling:

6 tablespoons butter, sliced
6 tablespoons all-purposes flour
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 tablespoons Cajun seasoning
Kosher salt and freshly ground black pepper
4 cups chicken stock

Directions

Preheat oven to 325 degrees F.

For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.

For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.

Hello world!

admin — Wed, 26 Jan 2011 14:37:41 +0000

Welcome to CrawFish.co.uk. This is our first post. We will soon begin to write more about crawfish recipes, crawfish facts and advice. Stay tuned.