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Posted by Helen
- April 21, 2006, 05:21:34 PMQuote from: zeboo on April 21, 2006, 04:49:58 PM
crawfish taste like a mix between shrimp and lobster but the way you fix them is with lots of creole seasoning ..in the south the serve them up by the buckets for free so you will drink more beer :)) :))
Might like it better if I paid for the crawfish and got the beer for free!!! :))
Posted by zeboo
- April 21, 2006, 04:49:58 PMcrawfish taste like a mix between shrimp and lobster but the way you fix them is with lots of creole seasoning ..in the south the serve them up by the buckets for free so you will drink more beer :)) :))
Posted by hades
- April 21, 2006, 02:54:41 PMsounds interesting
Posted by Jackpotloser
- April 21, 2006, 02:50:01 PMUmm,To me it tasted a little spicy,maybe a little like seafood gumbo but with rice :)
Posted by Mary
- April 21, 2006, 02:47:49 PMthanks bree :D
Posted by hades
- April 21, 2006, 02:42:24 PMwhats it taste like???
Posted by Jackpotloser
- April 21, 2006, 02:39:40 PMBree,I had this at Popeye's one time. It was very good :)
Posted by hades
- April 21, 2006, 02:34:20 PMyes bree has a stash over there
Posted by Helen
- April 21, 2006, 10:53:03 AMQuote from: hades on April 21, 2006, 10:38:18 AM
:))
how do crawfish taste anyways?
I've never had crawfish either so I can't help you out.
Bree, you do come up with some really interesting recipes. You have something for everyone!!
Posted by hades
- April 21, 2006, 10:38:18 AM :))
how do crawfish taste anyways?
how do crawfish taste anyways?
Posted by Tara
- April 21, 2006, 10:11:51 AMHmmm I wonder what happened to my posts I had in here? They weren't bad or anything like that. They must of disappreared the same night my license plates did....
Posted by zeboo
- April 21, 2006, 07:47:23 AMI love mud bugs O0 :))
Posted by Bree
- April 08, 2006, 11:40:39 PM1 pound peeled crawfish tails with fat
1 tablespoon paprika
1 stick of butter
2 tablespoons chopped parsley
1 medium onion, chopped
2 tablespoons onion tops
1/2 green bell pepper
2 cups water
2 cloves garlic, minced
cayenne pepper
3 tablespoons finely sifted white flour
salt and black pepper
On low heat, melt butter in a deep, thick aluminum chicken frying pan. Add chopped onion and bell pepper. Saute until onions are clear in color --- at least 10 minutes. Season crawfish with cayenne pepper, salt, paprika, and black pepper to taste. Add seasoned crawfish, garlic, and water. Cook slowly. As water cooks down, add a teaspoon of flour at a time and stir until color of sauce turns a golden brown. Cook until crawfish are soft to the bite (around 40 minutes). Serve on rice and garnish with onion tops and parsley. Serves 4. When crawfish are not available, substitute shrimp, scallops, or lobster.
1 tablespoon paprika
1 stick of butter
2 tablespoons chopped parsley
1 medium onion, chopped
2 tablespoons onion tops
1/2 green bell pepper
2 cups water
2 cloves garlic, minced
cayenne pepper
3 tablespoons finely sifted white flour
salt and black pepper
On low heat, melt butter in a deep, thick aluminum chicken frying pan. Add chopped onion and bell pepper. Saute until onions are clear in color --- at least 10 minutes. Season crawfish with cayenne pepper, salt, paprika, and black pepper to taste. Add seasoned crawfish, garlic, and water. Cook slowly. As water cooks down, add a teaspoon of flour at a time and stir until color of sauce turns a golden brown. Cook until crawfish are soft to the bite (around 40 minutes). Serve on rice and garnish with onion tops and parsley. Serves 4. When crawfish are not available, substitute shrimp, scallops, or lobster.