Fishing

This Thread is just for our crawley little critters. How ever you want to call them. Pleas feel free to share some of your own recipes with us as well.


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8 oz. salt pork - cubed small
1 Tbls. all-purpose flour
1 med. yellow onion - chopped
2 cups water
1/2 Lb. okra - preferably fresh
8 oz. frozen corn
1 can whole tomatoes
1 tsp. parsley flakes
1/2 tsp. cayenne pepper
salt and pepper - to taste
1 pint half and half cream
1 Lb. cooked crawfish tail meat

-In a large skillet, fry salt pork until browned.
-Remove salt pork from skillet and stir flour into drippings.
-Add onion and cook, stirring often, until slightly brown.
-Slowly stir in water.
-Add browned salt pork, okra, corn, tomatoes, and seasonings.
-Simmer for 15-20 minutes.
-Add half and half and crawfish meat.
-Simmer for 10 minutes.

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Ingredients:

Amount Measure Ingredient

1/2 stick butter 2 cups crawfish tails -- ground

2 cups cooked long-grain rice

1/2 cup bell pepper -- chopped

2 slices bacon -- crisp, crumble

1 tablespoon parsley -- chop fine

1/2 cup shallots -- chop fine

1/4 teaspoon basil

1 dash thyme

1 teaspoon salt

1 dash tabasco

3 eggs; well beaten\

Preparation:

Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well. Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the fridge for about 30 minutes, covered. Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2" and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown.


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INGREDIENTS
===========
4 teaspoons Louisiana Hot Sauce
1 small Bell pepper, diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium tomatoes, peeled and chopped
1 cup fish stock or clam juice
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
freshly ground black pepper
1 pound crayfish, peeled
1/2 cup chopped scallions, including the greens
Heat oil in a heavy skillet until hot.
Gradually stir in the flour and stir constantly
until the mixture turns brown. Be very careful
you don't burn roux.

Saute the onions, garlic, celery, and Bell pepper in the roux for
five minutes.

Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a
boil, stirring constantly. Reduce the heat and simmer for fifteen
minutes or until it thickens to a sauce.

Add the hot sauce, crayfish, and scallions and simmer for an
additional five minutes or until the crayfish/shrimp are cooked.
Remove the bay leaf and serve.

Serving Suggestions: Serve with celery seed coleslaw, green beans,
==================== and corn bread.


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3 to 4 pounds large crawfish tails, peeled and cleaned



Simmer cooked crawfish tails in well salted water 10 to 12 minutes, until tender. Fill bowl with chopped ice and arrange tails over top. Provide toothpicks for handy dipping. Serve with cocktail sauce or serve in individual
cocktail glasses for a meal. This can be used at receptions and parties.

1/2 cup chili sauce
1/2 cup catsup
1/2 cup horseradish
1 1/2 teaspoons Worchestershire sauce
1/4 teaspoon salt
2 teaspoons lime juice
1/2 cup celery, minced fine
Pepper sauce or cayenne

Mix ingredients thoroughly


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A very Swedish way to prepare crayfish

2 pounds crayfish, about 25-30
2 1/2 quarts water
1/3 cup + 1 tablespoon coarse salt
1 lump sugar
lots of dill, preferably the crowns

Combine water, dill, salt, and sugar in a very large pot.
Cover and bring to a boil. Meanwhile check crayfish,
making sure that all are alive. Rinse under cold running
water. Drop crayfish into briskly boiling dill-water and
cover at once. Bring to boil again and cook 7 munutes
from the time the water starts boiling. Let cool in cooking
water. Place in refrigeraator overnight, still in water. When
ready to serve, pour off cooking water and remove soggy
dill. Arrange crayfish attractively on a large platter and
garnish with crowns of fresh dill.

Serve with hot buttered toast, Swedish spiced caraway
cheese, and perhaps with well chilled aquavit or beer.
These plus a lot of good cheer and songs are vital
ingredients for a Swedish crayfish party. Serves 3 to 4
people.


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                                    1 cup flour
1/2 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking powder
1 pound large cooked and peeled crawfish tails
1 egg, beaten
1/2 teaspoon prepared mustard
1/4 cup evaporated milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper

In a bowl beat the eggs, add the milk, prepared mustard,
salt, pepper, and garlic powder. Mix well. In another
bowl, sift the flour, cornmeal and baking powder together
and stir well to blend ingredients.

Dip the crawfish tails in the egg-milk mixture, one at a
time. Let drain a little then dip in cornmeal-flour mixture.
Put on a plate until you have enough to fry. Drop in deep
hot fat (390-400 degrees) and cook until golden brown.
Drain on paper towels. Serve hot with catsup or tarter
sauce.


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                                    Wash 12 pounds of live crawfish. In the meantime
prepare the boiling water as follows: to a 10 gallon can
with a tight fitting lid add 5 gallons of water. Bring the
water to a boil and add:

1 large onion cut into 6 wedges
2 lemons cut into 4 wedges
1 box salt
6 oz. red pepper
2 stalks celery
1 small head of garlic

Put the lid on the can and boil for approximately 15 to 20
minutes to extract the flavors.

Put washed live crawfish into the boiling water. Cover and
bring to a boil. When the steam appears around edges of
the cover, begin to count cooking time. Cook 10 minutes,
stirring occasionally. The true test for doneness is when
the crawfish float to the top of the water. Turn off heat
and let soak for 5 minutes longer. Remove a few crawfish
and sample. If not seasoned enough let soak an additional
5 minutes. Lift crawfish from water and serve hot or cold.

To boil more crawfish in the same water, add more
seasoning and you are ready to cook the next batch.
Twelve pounds of crawfish will serve 6 people.


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1 cup flour
1 cup oil
2 cups chopped onions
1 cup chopped celery
3 chopped cloves garlic
2 tablespoons chopped parsley
3 lbs. cooked and peeled crawfish tails
1 No. 2 can tomatoes
2 tablespoons chopped green onion tops
2 small cans tomato paste
1/4 teaspoon red pepper
3 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon worchestershire sauce
1/2 cup chopped bell pepper
6 cups water

Make a roux by cooking the flour and fat together until a
golden brown. Stir constantly. Add onions, celery, bell
pepper and half of the garlic. Cook until onion is
transparent. Add tomatoes, tomato paste and stir to mix
well. Cook for 5 minutes. Add water, bring to a boil,
lower heat and simmer for 1 hour. Add 3 pounds crawfish
tails and garlic. Simmer for 15 minutes. Add parsely and
onion tops and cook 5 minutes longer. Serve over fluffy
steamed rice. Serves 10 generously.


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  Thaw soft shell crayfish if frozen. Remove the two calcium
deposits (gastroliths), about half the size of a pencil eraser,
by cutting through the head just behind the eyes and
pressing down on the carapace. The "Cajun pearls," as
they are called, will pop right out.

First, dip the soft shell crayfish in a mixture of egg white
and milk. Then, roll in a mixture of flour, cornmeal, and
cajun spices. Add enough cajun spices to reach the level
of spiciness you like. Seafood seasoning can be
substituted for cajun spices if you prefer less bite to your
food. Deep fry for 2 to 3 minutes in hot oil. Drain and
serve.

A sauce that can be used to drizzle over fried soft shell
crayfish or that can be served on the side as a dipping
sauce can be prepared as follows:

1 egg yolk
3 finely chopped green onions
1 teaspoon brown mustard
1/4 teaspoon Tabasco sauce
1/2 cup vegetable oil
1/4 cup ketchup
2 tablespoon dry sherry
1/4 teaspoon white pepper
1/4 teaspoon salt

Place all of the above ingredients except the oil in a food
processor or blender. Process for about 30 seconds.
With the blender running, add the oil in a thin steady
stream. Continue procesing until smooth, about 1 minute.
Makes about one cup.


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 1 lb. or 2 1/2 cups cooked and peeled crawfish tails
1/4 cup crawfish fat (optional)
1 1/2 cups water
2 1/2 teaspoons salt
1 tablespoon flour
2 tablespoons salad oil
1/2 cup parsley (2 tsp. dehydrated)
1/2 cup bell pepper chopped
1 1/8 cups rice-uncooked (long grain)
1/2 teaspoon black pepper
1/2 cup green onion pepper
1 cup onion chopped fine
1/2 cup chopped celery

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 hour. Add crawfish tails
and fat; cook until crawfish turns pink. Add about 2 cups
less 2 tablespoons 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 hour
or until rice is tender. Five minutes before serving, using a
2 prong fork, fluff up jambalaya so rice will have a
tendency to fall apart. Serves 4 to 5 people.


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2 cups boiled crawfish meat, diced
1 cup celery, chopped
2 hard-cooked eggs, chopped
2 T. dill pickles, chopped
1/2 t. worcestershire sauce
mayonnaise
salt and pepper

Combine all ingredients thoroughly and mix with mayonnaise to desired consistency. Season to taste. Serve on bed of shredded lettuce. Serves 4.


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2 cups cooked rice
1/2 cup stuffed olives, sliced
1 small onion, chopped
1 medium green pepper, chopped
1/2 cup grated cheddar cheese
3 cups cooked crawfish meat
4 T. flour
2 cups milk
3 T. melted butter

Combine rice, olives, onion, green pepper, crayfish meat and most of the grated cheese together in a well-greased casserole. Make a medium white sauce of flour, butter and milk, and season to taste. Pour over casserole and sprinkle with remaining cheese. Bake at 350 degrees for about 30 minutes or until top is brown. Serves 6.


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1/4 cup butter
2 cups crawfish tails, ground
2 cups cooked long-grain rice
1/2 cup bell pepper, chopped
2 slices bacon, crisp, crumble
1 tablespoon parsley, chop fine
1/2 cup shallots, chop fine
1/4 teaspoon basil
dash thyme
1 tsp salt
dash Tabasco
3 eggs, well beaten

Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots,
basil, thyme, salt and Tabasco together well. Pour the eggs over
the mixture and blend them into the rice mixture. Let mixture "set"
in the refrigerator for about 30 minutes, covered. Melt butter in
skillet or griddle. Then, keeping your hands moist with a few drops
of water shape the mixture into small squares, about 3x3x1/2" and
plop them on the griddle. They will sizzle nicely and turn light
brown in a few minutes. Flip over and fry until brown.


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25 lb sack live crawfish
3 bags crab boil
1 small bottle liquid crab boil
3 round boxes salt
1 square box rock salt
8 small onions
8 small potatoes
8 ears of corn
1 bulb fresh garlic
1 small can cayenne pepper
4 lemons
1 box Aunt Hennys Creole Seasoning (or Tony Chacheres Creole Seasoning)

Equipment needed:
1 large cooking pot with wire basket big enough to hold 25 lbs of crawfish
A lid for the pot
and a small outdoor propane cooker

Get a large tub of water or two large ice chests. Place the box of
rock salt in the water. Stir the water with the salt before you
place the Crawfish into the water. Let the Crawfish purge or 7
minutes. Remove the Crawfish and place in an ice chest until ready
to cook. Fill the pot with fresh water half full and place on cooker
and start the fire. Place a box and a half of salt into the water,
1 bag of crab boil, half bottle of liquid crab boil, 2 teaspoons
of cayenne pepper and two lemons cut in half, squeeze each half
into the pot, drop the lemon. Separate the garlic into pods and
cut the small ends of each garlic pod then drop into pot. Place
lid on pot. Let the water come to a boil for two minutes. Drop the
8 whole onions into the pot after cutting the ends, 4 minutes later
drop the 8 small potatoes, 4 minutes later drop the 8 corns.

Let it cook for five minutes. Lower the fire on the burner and
remove the basket. Place the vegetables in a small clean ice chest.
Place the basket back in the pot. Turn the heat up on the burner,
place the other two bags of crab boil in the pot, the rest of the
liquid crab boil, one large heaping teaspoon of cayenne pepper,
take the rest of the lemons cut in half, squeeze each half into
the pot and drop the lemon. Place the last two boxes of salt into
the water. When the water comes to a boil place the Crawfish into
the basket and place lid on top. When the water comes back to a
boil let it boil for 4 minutes, turn the fire off, let it simmer
for 3 minutes and remove. Dump the basket of Crawfish and sprinkle
with Aunt Hennys (or Tony Chachere's) Creole seasoning, dump the
onions, potatoes, corn and garlic on top the Crawfish. Make a
sauce on the side using, mayonnaise, tomato ketchup, a little
Worcestershire sauce and little garlic power. Mix this to your
liking. Use the sauce to dip your peeled Crawfish if you desire.


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CRAWFISH ENCHILADAS

Ingredients:
2lbs crawfish tails
2 tablespoon oil
1 clove garlic
2 cups chopped green chile (can use frozen such as bueno)
1 tablespoon flour
2 cups grated monteray jack cheese
1/2 cup minced onions
salt to taste
8 corn tortillas

Steps:
Heat tortillas on hot griddle or in small amount of oil, set aside. Heat garlic in oil, discard garlic. Blend flour into oil, stir in chile, and 1 cup water. Cook until thickens (season to taste if you like extra heat or flavor). Add crawfish and cook on low heat for 10 to 15 min. For stacked enchiladas, put one tortilla on plate, spoon on some of the sauce, add some onions, cheese, add another tortilla repeat as first layer, top with onions, cheese. Put in microwave for 1- 1/2 to 2 min to melt cheese, add chopped lettuce and tomatos if you like. You can also use the oven set at 350, set in, let cheese melt, then add lettuce and tomato

CRAWFISH STEW-FAY

Ingredients
1 stick butter
2 pounds peeled crawfish tails
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne
2 tablespoons chopped green onions
2 tablespoons chopped parsley

Steps
Heat the butter in a large, heavy pot over medium heat. Add the onions, bell peppers, and celery. Cook, stirring often, for about five minutes or until they or wilted. Add the crawfish tails and cook, stirring occasionally, for about 10 minutes. Dissolve the cornstarch in the water and add to the mixture. Reduce heat to medium-low. Simmer, stirring occasionally, for three to four minutes, or until the mixture thickens slightly. Season with salt and cayenne. Add the green onions and parsley. Serve hot over steamed rice. Makes about 8 servings.

CRAWFISH & ZUCCHINE

Ingredients:
1 large onion diced
3 tablespoons olive oil
1 tablespoon minced garlic
1 large zucchine diced
2 bellpeppersdiced
12oz. crawfish tails devained
1 can diced tomatoes chili & onion
1 can cream of chicken soup
1 package of Author Choice, Sugar Busters! spaghetti

Steps:
In a large pot place the olive oil in the pot on high heat. Add the diced onion and cook until the onion caramelize. Add the diced bellpeppers and cook until it is tender. Add the minced garlic. Next add the diced zucchine cook until it is tender. Add thecrawfish, cream of chicken soup, and the can of diced tomatoes and cook for about 15 minutes. Cook the spaghetti as per the direction on the package. Serve the zucchine over the spaghetti and enjoy it's great.

1/4 cup (1/2 stick) butter
1 cup onions, chopped
1/2 cup green pepper, diced
1/2 cup celery, diced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 ounces tasso, chopped
1 pound crawfish tails
1 tablespoon flour
1 cup water
20 saltine crackers
1 cup fine bread crumbs
1 tablespoon Cajun seasoning
1/4 cup oil

Melt butter and add trinity (onion, bell pepper, celery), salt and cayenne. Cook for 7-8 minutes until lightly browned and soft.

Add tasso (this is seasoned ham, use regular ham or leave out) and cook for another 2 minutes.

Add crawfish and cook another 3-4 minutes.

Dissolve the flour in the water and add to the crawfish mixture. Stir for about 2 minutes until it thickens slightly. Remove from heat and let cool.

Put in food processor and pulse 2-3 times to coarsely chop. Add saltines and pulse a couple more times until thoroughly mixed. Shape these into patties.

Season the dried bread crumbs with the Cajun seasoning. Dredge the patties in the bread crumbs. Heat the oil in large skillet and cook patties about 2 minutes per side.

1 1/2 pounds Crawdad tails
1 cup clam juice
1/2 cup butter
6 cloves garlic, minced
4 scallions, minced
1 to 2 tablespoons Tabasco
1 tablespoon Worcestershire sauce
2 bay leaves
1 to 2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon black pepper, coarsely ground
1/2 cup dark corn syrup
1/4 cup molasses

When shelling crawdads, KEEP the shells. Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes.

Strain this broth and add everything else.

Bring to boil and cook, uncovered, till thick, about 10 minutes.

Cool to room temp and add crawdad tails.

Refrigerate for 2 to 4 hours.

Grill crawdads or cook in oven in the marinade.

If grilling, brush with marinade.

Boil remaining marinade to reduce a bit and serve with crawdads.

How do you gut and cleam Crayfish?

I hear voices.....
lol they told me a joke

yeah that