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wessono
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Posted: 6/5/2012 11:53:48 AM EST
Wife came home with a bag of them. I've never cooked with precooked, preseasoned, frozen crawfish before. Can you do a boil with these?
BigTom111
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Posted: 6/5/2012 1:37:40 PM EST
Got eight pounds of them last month put them in with the shrimp boil. Was very disappointed with them they come out very very dry I think that the freezing did them in.
SpeechPathJunkie
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Posted: 6/5/2012 4:43:52 PM EST
Were they whole? I've never seen whole frozen. I use peeled frozen for etouffee.
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Posted: 6/5/2012 6:13:45 PM EST
Like peel and eat shrimp, nowhere near as good as fresh, just thaw them out and eat them. In a steam pot I would just throw them like a minute before serving to warm them up.
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Posted: 6/5/2012 10:51:22 PM EST
Think reheat, NOT cook or they'll turn into rubber.
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Posted: 6/6/2012 5:39:59 AM EST
Where do you find something like that?
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wessono
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Posted: 6/6/2012 5:43:53 AM EST
Originally Posted By Ratbelly:
Where do you find something like that?


She was in Walmart and happened to see them. The crawfish are from Spain. I thought that was kind of strange but did some research and I guess they are popular there. And yes, they are whole crawfish. She thought I'd like them since I've cooked up fresh ones in the past.

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Posted: 6/6/2012 6:41:10 AM EST

Originally Posted By wessono:
Originally Posted By Ratbelly:
Where do you find something like that?

She was in Walmart and happened to see them. The crawfish are from Spain. I thought that was kind of strange but did some research and I guess they are popular there. And yes, they are whole crawfish. She thought I'd like them since I've cooked up fresh ones in the past.

You can pretty much add them to any dish that calls for shrimp or crawfish - just keep in mind that they are cooked already. I think most recipes know that they'll be cooked already, as you really can't get the tail meat easily without it.

One of my favorites is this copy-cat recipe: http://www.food.com/recipe/outback-steakhouse-toowoomba-pasta-copycat-recipe-295608. Again, there's no need to cook the crawfish - just add them to the sauce directly to heat them through.
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Posted: 6/6/2012 8:32:52 AM EST
why not just go around the corner to the bayou and catch a few fresh...... oh wait

frozen whole crawfish? that just sounds like a bad idea. but, since you have them already:
you can reheat them by steaming as suggested earlier, then peel and eat although I doubt they will be seasoned worth a damn.
you could probably make an Alfredo sauce toss them in (peeled) at the very end and toss with pasta, this what I would commonly do with left over crawfish from a boil.
..but being from S. Louisiana I wouldn't know much about crawfish
wessono
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Posted: 6/6/2012 5:13:51 PM EST
Originally Posted By NickV:
why not just go around the corner to the bayou and catch a few fresh...... oh wait

frozen whole crawfish? that just sounds like a bad idea. but, since you have them already:
you can reheat them by steaming as suggested earlier, then peel and eat although I doubt they will be seasoned worth a damn.
you could probably make an Alfredo sauce toss them in (peeled) at the very end and toss with pasta, this what I would commonly do with left over crawfish from a boil.
..but being from S. Louisiana I wouldn't know much about crawfish


Thanks for the tips! My wife was doing me a nice thing since she's seen me and a friend building traps and trying to catching them out here in the desert. They're here but not very many. I used to spend a bit of time in LA years ago on business, miss the great meals I had there.

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Posted: 6/6/2012 5:31:03 PM EST
[Last Edit: 6/6/2012 5:33:00 PM EST by chibajoe]


Seriously, though, your best bet is to peel them and use them in something like a gumbo or etouffee.
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Posted: 6/6/2012 5:55:01 PM EST

Originally Posted By chibajoe:

Seriously, though, your best bet is to peel them and use them in something like a gumbo or etouffee.

Pretty much all store-bought frozen crawfish will be peeled already. It'd be stupid to try to sell you frozen/cooked whole crawfish.

But yeah - the tail meat is very bland compared to stuff you cook up yourself, although it does go OK with spicy sauces over pasta as mentioned already.
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Posted: 6/9/2012 4:53:41 PM EST
Originally Posted By Zhukov:

Originally Posted By chibajoe:

Seriously, though, your best bet is to peel them and use them in something like a gumbo or etouffee.

Pretty much all store-bought frozen crawfish will be peeled already. It'd be stupid to try to sell you frozen/cooked whole crawfish.

But yeah - the tail meat is very bland compared to stuff you cook up yourself, although it does go OK with spicy sauces over pasta as mentioned already.


They sell them like that to unsuspecting yankees. I bought a couple pounds once. Absolute garbage and total disappointment.

This dang yankee likes his crawdads freshly boiled.
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Posted: 6/10/2012 5:46:59 AM EST
Imports of whole frozen Chinese crawfish have been here for about 10 or 12 years now, and more recently from Spain. The quality of these are often poor due to inconsistent seasoning and cooking times and due to long frozen storage times. Louisiana crawfish processors are beginning to sell more whole frozen crawfish packaged in seasoning, and although I have not tried them yet, I understand they are quite good. These are fully cooked and require only heating –– some packages can be heated in a microwave. I believe most of these are sold to resturants and perhaps more locally (LA, TX, TN, MS, etc.) but may appear more and more in retail outlets. The processors are increasing the quantity of these products each year and they should become more available. Of course these probably will never be as good as fresh boiled product –– when done right –– but it does provide a means of increasing the seasonal supply and makes for easy preparation for those not geared up for the traditional boil.
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Posted: 6/10/2012 7:18:57 AM EST
I saw those at Kroger a few months ago and grabbed a bag. When I opened the bag...WHEW! They were *not* fresh. I just sealed the bag up and threw it away.
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Posted: 6/12/2012 12:42:39 PM EST
[Last Edit: 6/12/2012 12:42:58 PM EST by GLHX2112]
Originally Posted By Zhukov:

Originally Posted By wessono:
Originally Posted By Ratbelly:
Where do you find something like that?

She was in Walmart and happened to see them. The crawfish are from Spain. I thought that was kind of strange but did some research and I guess they are popular there. And yes, they are whole crawfish. She thought I'd like them since I've cooked up fresh ones in the past.

You can pretty much add them to any dish that calls for shrimp or crawfish - just keep in mind that they are cooked already. I think most recipes know that they'll be cooked already, as you really can't get the tail meat easily without it.

One of my favorites is this copy-cat recipe: http://www.food.com/recipe/outback-steakhouse-toowoomba-pasta-copycat-recipe-295608. Again, there's no need to cook the crawfish - just add them to the sauce directly to heat them through.


I am so going to try that recipe. I have some shrimp I need to use up, I was going to make some Bang Bang Shrimp (found copycat recipe for Bonefish Grill's version) But, that Toowoomba Pasta looks nice. I just need to track down some coriander.
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