Post by choupiquer on Mar 21, 2017 18:16:29 GMT -5
Got a 32lb sack of crawfish from a place around the corner. About $60 bucks. Rinsed and purged multiple times until the water ran clear. Parboiled two batches in plain salt eater and peeled the tails for future dishes. The last batch was boiled in Zatarains premix seafood boil spice. The sides, potatoes, sausage, onion, garlic, mushrooms and edamame were boiled in liquid crab boil in a separate pot.
Post by choupiquer on Mar 22, 2017 11:26:00 GMT -5
We ate the 10lbs that were cooked in the spice while they were still hot. The other 20lbs were parboiled by bringing the salted water to a boil, turning the fire off, and dunking the basket of live crawfish in for one minute only. they aren't nearly cooked yet, but allow for easy processing. If you peel them just right when parboiled, the mud vein slides out with the pinched tail leaving the meat and the fat. Then you can cook them in other dishes like creole, etoufee, and crawfish pie. (Made one last night )