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Crawfish tails

i bought some crawfish tails when Fabian's seafood truck came to town. I threw them in the freezer... any ideas what to do with then. tyia

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  1. Let them thaw, then sauté briefly in butter. For starters.

      1. Crawfish Pie
        Fried Crawfish
        Crawfish Etouffe
        Crawfish Stuffing
        Crawfish Bisque
        Seafood Gumbo
        Crawfish Poboy

        Funny thing is that none of those dishes need very much crawfish, so you could probably do ALL of them assuming you have a pound or more.

        1. Jambalaya, crawfish pie, and a file gumbo ...

            1. re: rozz01

              It's a song lyric, 'Jambalaya' by Hank Williams.

              1. re: mwhitmore

                Crawfish Pie is a real southern dish. Here is Emeril's recipe.

                4 tablespoons (1/2 stick) butter
                1 cup chopped onions
                1/2 cup chopped bell peppers
                1/2 cup chopped celery
                1 1/2 teaspoons salt
                1/2 teaspoon cayenne
                1/4 teaspoon freshly ground black pepper
                1/2 cup chopped, seeded, and peeled tomatoes, or 1/2 cup chopped canned tomatoes
                1 pound crawfish tails
                2 tablespoons chopped parsley
                2 tablespoons flour
                1 cup water
                1/2 recipe Basic Savory Pie Crust


                Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve.

                Read more at: http://www.foodnetwork.com/recipes/em...

            2. "PINCH THE TAIL, SUCK THE HEAD!!!"

              Now I got that out of my system, how about crawfish po' boys?

              1. The best dish I ever had with Crawfish Tails was at LeRuth's in
                New Orleans.......Pasta with lots of crawfish, cream, tomatoes, scallions, herbs, & garlic - a little spicy

                1 Reply
                1. re: fourunder

                  I was going to suggest something like this though the version
                  I've liked best doesn't include tomatoes.

                  Whatever you do, take care not to overcook them - they
                  turn into little pencil erasers in the blink of an eye!

                2. Fabian is due here on Tues and his e-mail said it is the end of the crawfish season. I definitely will get some more. I make crawfish pie. It is a creamy concoction that gets sandwiched and some on the of squares of puff pastry. I use DuFour, it is all butter.

                  2 weeks ago when Steve Fabian was here we got there too late to get shrimp. I am definitely going to stock up. I know he goes to China for a visit in the summer.

                  2 Replies
                  1. re: Candy

                    China is one of the leading exporters of crawfish....hmmm

                    1. re: porker

                      Yes, and the US is a big importer. Avoid Chinese and shell out extra money for Louisiana tails.

                  2. John Besh is doing an entire show on crawfish tails on create, he's gonna do crawfish pie... I'ma watchin'