or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Non-fish Seafood › Crawfish Etouffee Foamheart
New Posts  All Forums:Forum Nav:

Crawfish Etouffee Foamheart - Page 2

post #21 of 35
Thread Starter 
Quote:
Originally Posted by link View Post
 

Foam, that looks just awesome! I wish I could taste that here in MI.


 Thank ye, and I wish ya could too!

post #22 of 35

Nice bugs n gravy Kev. Makes me lonesome for N.O.

post #23 of 35
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Nice bugs n gravy Kev. Makes me lonesome for N.O.

 

Thought ya might be ready for a change from gumbo.

 

BTW whatcha come up with on the tamale steamers?

post #24 of 35

I love it . Crawfish are yabbies here,whole range of different species state by state. Many memories of catching them on a bit of meat tied on the end of string or pots. This was before they started farming them & cross breeding .They are stupid prices in the market but no muddy taste.

 We used to bring home chaff bags of them maybe 10 pound not bad for kids,& put them in an old bath for a day or so to get the muddy taste out. My mother not so thrilled but with her laundry full of critters but it kept us out of her hair.:biggrin:

post #25 of 35

Well not be interupting any Cajun nostalgia here but us on the correct side of the Sabine was raised up on fried craw dad tails rolled in corn meal. Also sometimes called buck shot. Portion control was essential since they aint real big when they come out of the Crisco. Or as Granny say in her Hillbilly cookbook:

 

Figger eight to a plate,

Unless somebody is late.

 

Then give them four,

And they won't never be late any more.

post #26 of 35
Thread Starter 
Quote:
Originally Posted by Moikel View Post
 

I love it . Crawfish are yabbies here,whole range of different species state by state. Many memories of catching them on a bit of meat tied on the end of string or pots. This was before they started farming them & cross breeding .They are stupid prices in the market but no muddy taste.

 We used to bring home chaff bags of them maybe 10 pound not bad for kids,& put them in an old bath for a day or so to get the muddy taste out. My mother not so thrilled but with her laundry full of critters but it kept us out of her hair.:biggrin:

 

With all the things people could think of when mentioning Louisiana, I pretty much figure crawfish is always one of 'em. Just like Mardi Gras and Bourbon St., crawfish are always there.

 

BTW you ever notice that they are crayfish everywhere except Louisiana? LOL

 

Cold beer and boiled yabbies' sounds good to me.

post #27 of 35

Foamheart your posts are such a treat!!!

 

From the step by step to the anecdotes and stories and tips, it's all so very enjoyable!

 

And it's fun to learn about this delicacy! Something new to me indeed!

 

Fantastic is your stuff!!!!!!!!!!!!!!!!!!!

 

Happy weekend!!!!!!!!!

 

Cheers!!!!!!!! - Leah

post #28 of 35
Excellent use of crawdads Foam! Need to get my pots out and go find me some! When I lived at the beach we used to go to a Park on the Siletz River called Moonshine park. There were nice warm rocks to sit on and sip hooch. We'd toss whole chickens on a string into the river. Pull them in every 15 minutes or so shake off the bugs into five gallon buckets till we had a few full!!! So good!!! Stop by the Oyster farm on the way home and have an Oyster and crawdad feast!
post #29 of 35
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post
 

Foamheart your posts are such a treat!!!

 

From the step by step to the anecdotes and stories and tips, it's all so very enjoyable!

 

And it's fun to learn about this delicacy! Something new to me indeed!

 

Fantastic is your stuff!!!!!!!!!!!!!!!!!!!

 

Happy weekend!!!!!!!!!

 

Cheers!!!!!!!! - Leah

 

Thank you Leah, I had to add something, its just butter and crawfish and onions..... doesn't call for a very big space to explain it.......

post #30 of 35

Amazing post! We have them around here in lakes and creeks and I always wondered about different ways to make them. It is great to see the masters version!

post #31 of 35
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

Amazing post! We have them around here in lakes and creeks and I always wondered about different ways to make them. It is great to see the masters version!

 

Thank you sir, but not a master, just a coonazz.

post #32 of 35
Quote:
Originally Posted by Foamheart View Post
 

 

Thank you sir, but not a master, just a coonazz.

Um yes. But a masterful one at being  that. 

post #33 of 35
Thread Starter 

Its back! Looks like a possible impending freeze maybe tomorrow night. Sooooooo......... Grab the green onions before they go.

 

Lets just show some pictures. I actually forgot I had posted this before.

 

 

 

 

 

And the last ........ here's lookin at ya Bear!

 

 

Garden Salad, Brocolli, Crayfish Bisque, and Garlic toast.

 

Sorry for repetition, but I had the pictures already....... <chuckles>

post #34 of 35

Sorry for the repetition? You should be sorry for not inviting me down there for dinner!  Looks great Kev.  b

post #35 of 35
Thread Starter 

Thanks sir......... The cold will end the onion season......

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Non-fish Seafood
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Non-fish Seafood › Crawfish Etouffee Foamheart