We sell partially-cooked crawfish tails from Louisiana, already peeled and deveined, so they are very easy to work with. Basically just add them to any dish and cook another couple of minutes. They have never been frozen and come in 1 pound vacuum-sealed bags. The season for crawfish is in the spring until the end of June.
Crawfish meat is sweet like lobster meat but more tender and not quite as rich. Cooked meat is a clean white. It takes about 7 pounds of whole cooked crawfish to get a pound of meat. You can freeze them in the vacuum-sealed bags they come in, and thaw also in the bags under cold running water.
Crawfish fat, sometimes called head fat, is orange when cooked and contains most of the flavor!
Jambalaya, bisque and etouffee are traditional presentations. See recipes on right.
Crawfish are freshwater crustaceans that resemble miniature lobsters, ranging in size from 3 1/2 to 7 inches. Over 400 species are found worldwide, 250 of which are in North America, living in rivers, lakes, swamps, canals, wetlands and irrigation ditches.
The most important farmed U.S. species is red swamp crawfish (Procambarus clarkii), found in southern Louisiana. Second is the white-river crawfish (P. acutus) from northern Louisiana. Alive, red swamp crawfish are red to nearly black; white-river crawfish are light to dark brown. All crawfish cook up brilliant red. Approximately 90 percent of the U.S. farmed and wild crawfish production comes from Louisiana, where crawfish are trapped in the wild and farmed as a rotating crop with rice. Crawfish are also farmed and harvested wild in other Southern states and in the Pacific Northwest.
In China, crawfish are cultivated in ponds with other fish. In California, fishermen trap cool-water crawfish in rivers that feed the Sacramento Delta. Fishermen in the Midwest trap the species in lakes. Limited amounts are farmed in Europe.
1 1/2 c Water
1 1/4 c Long grain rice (raw)
1 c Onion, chopped fine
1 lb Crawfish tails
1 tb Flour
1/2 c Chopped bell pepper
1/2 c Chopped celery
1/2 c Chopped green onion tops
1/2 c Chopped parsley (2ts.flakes)
1/2 ts Black pepper
1/4 c Crawfish fat
1/4 ts Red pepper, or to taste
2 1/2 ts Salt
2 tb Salad oil
Brown flour in oil to a golden brown. Add onions.
Stir constantly until onions are almost cooked.
Add 1 1/2 cups cold water and simmer for 1/2 hr.
Add crawfish tails and fat.
Cook until crawfish turns pink.
Add about 2 cups of water and bring to a boil.
When water is rapidly boiling, add remainder of ingredients.
Stir to blend and cook on low heat covered for about 1/2 hr. or until rice is tender.
Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart.
Makes 4 Servings
1/4 c Butter or margarine
3 T Flour, all-purpose
1 1/2 c Minced onions
1/2 c Chopped green onion
1/2 c Chopped celery
2 Cloves garlic ,minced
1 t Tomato paste
2 c Fish stock (see note)
1 c Chopped tomatoes
2 c Crayfish meat
1/4 c Chopped parsley
1 t Salt
1/2 t Black pepper
1/2 t Cayenne pepper
2 c Hot cooked rice
1. Melt butter in large saucepan over low heat; remove from heat and stir in flour until smooth. 2. Return to heat and cook, stir
ring, for 10 minutes, until roux is dark brown.
3. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes.
4. Add tomato paste to fish stock; stir into onion mixture.
5. Add tomatoes, crawfish, parsley and seasonings; cover and simmer 20 minutes.
6. Serve over hot rice.
This etoufee sounds hard, but it will not be long until you get the hang of it.
NOTE: Make fish stock from heads and tails of fish and/or crawfish.
| Nutrition Facts
100G/3.5 OZ. (raw)
AMOUNT PER SERVING
|Total Fat||1 g|
|Saturated Fat||0 g|