I deleted it Rick. Sorry.
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I deleted it Rick. Sorry.
No apology necessary catfish but thanks!
Now back to crawfish. In a survival situation, you can boil them in a coffee can or whatever you have, over a fire. They may be bland without seasoning but they will be a welcome meal if you are going hungry.
this isn't exactly a survival recipe, but it's make excellent use of crawfish. I'm originally from Louisiana as well, so mudbugs will always be consumed in my house. I make this for the holidays, or with a roast chicken just for the hell of it....
INGREDIENTS
* 1 1/2 cups water
* 3/4 cup uncooked long-grain white rice
* 1 pound lean ground beef
* 1 medium onion, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 cloves garlic, minced
* 2 pounds frozen peeled crawfish tails, thawed
* 1 cup toasted, chopped pecans
* 1/4 cup butter
* 1 bunch green onions, chopped
* 2 tablespoons Creole seasoning
* 1/2 teaspoon black pepper
* 1 tablespoon chopped fresh parsley
DIRECTIONS
1. In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender.
4. Stir crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish.
5. Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley
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A couple months before Katrina hit I took a couple clients down to Louisianna. I rented a big motorhome and toured the state having a blast. We ate everything on the menu's including Crawfish. My favorite dish was fried catfish with crawfish gravey. I gained 22 pounds there in 10 days.
I also think I was the skinniest fat guy there because I could only find one vegitable on the menu........a sweet potato baked in butter and brown sugar. :D
Can't forget fried okra...yummm!
We eat veggies too, onions, garlic, celery, mashed taters, corn. All a major part of most of our meals. LOL.
One night in a stupid stupor, I danced with one hanging out my zipper. Accessory?
After boiling, try sucking out the head.Quote:
Originally Posted by the edge
And don't forget, don't eat the dead:rolleyes: ones.
Do crayfish have to be purged before cooking? That is, leave them in a tub of water for 24 hrs so the feces leaves the intestine, which goes through the tail meat.
I had pet crayfish but I have never eaten them.
Even I have my principles. No bug heads! No thanks.
Used to go crawfishign when i was a boy. We'd wade out ned down and stick out fingers into the likely spots (you get a knack for it after a while), the crawfish would almost always snap on to a finger and it was trapped (never hurt much). our only fear was getting bit by a snapping turtle but i think most of them moved on when a pack of boys turned up to kill and eat everythgin we could in the area.
We'd wrap a number of them in foil and bake them in the coals of a fire. Yum.
Never hurt..........much.........ok.:D:D:eek::eek:
yeah right. those things hurt like a b****! or maybe thats freshwater crabs i'm thinking of. see there's a quarrie lake by my house and there are somehow crabs in it. its kinda wierd but they taste like a supersaturated solution of water, mud and fecal matter. eeewwwww.
To purge the crawfish before cooking them:
1. Dump them into an ice chest.
2. Fill almost to top with water.
3. Pour in one container of salt.
4. Stir them up a little (gently so as not to mash them).
5. Let sit 4 or 5 minutes.
6. Rinse with fresh water until water runs clear.
Crawfish are tiny in New England.Quote:
Originally Posted by crashdive123
yeah I suppose. up here in Canada eh, them there crawfish is bigga than them in new england eh. lol.
I dotn know if you can do this with, crawfish but i have seen it doen with other such creatures;
You pull out the central tail fin, removing the spinal cord which you really dont want to eat, then you get a sharp thin piece of wood and spear it through the hole where the tail section had been, then you place the wood into the ground next to the fire and cook it like that.
I know this is a double-post, but i just had a revelation, these creatures like to live in holes and dark places along the river bank, so you could easily make a small trap cover it with stones and mud place a little bait in there, lower it in, come back in a couple of days, and you will probably have at least one
yeah you would think so. well i think i will have to try roasted craws eagles talon. sounds good with bbq sauce. lol. or maybe it doesn't. maybe if you tied a string through its eyes and hung it over the fire.