On 5/18/2014 4:49 PM, jmcquown wrote:
> I found about 1/2 lb. of crawfish tail meat in the freezer and figure
> I'd better use it up. I searched for some recipes and decided I'll
> cobble something like this together.
>
> Saute minced onion with a couple of cloves of garlic in olive oil with a
> little butter. I'm fresh out of celery and bell pepper. Deglaze the
> pan with a splash of lemon juice or white wine. Add the crawfish, then
> some half & half. Season with dried thyme, a pinch of oregano and a
> pinch or two of cayenne pepper. Cook on low until heated through. Serve
> over hot cooked fettucini. I'll be steaming some spinach to go with it.
>
> Some recipes suggested adding Tony Chachere's Creole seasoning blend,
> but I find it to be very salty. A pinch of Old Bay might be nice. Some
> recipes suggested adding <gasp> Velveeta to make a cheese sauce. I
> won't be doing that. I'll probably sprinkle some shaved Parmesan on the
> spinach, though.
>
> Jill

I, definitely, would have made a roux first, but I'm an etouffe person.
Like the lemon juice and white wine very much.

I also find Tony Chachere's seasoning to be mostly salt. They used to
have a salt-free version, but I have not found it in years.

I will be in New Orleans in July and I'll look for some seasoning, but I
usually make my own.

Right now all the HEB grocery stores are featuring live mud bugs
(crawfish) and everyone is doing boils. For the amount of meat one of
them has, it's not worth the effort.

Janet, who'd rather go to the Northeast and get myself a grown up
lobster steamed in seawater.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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