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

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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On 5/18/2014 6:18 PM, Janet Wilder wrote:
> 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 can always stir in some flour before adding the half & half to make
the sauce. I haven't started cooking yet. It would be a blonde
roux, though, not a dark roux.

> 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.
>
I agree about mudbugs not yielding much for the effort. I feel the same
way about peel & eat shrimp. That's why I bought already shelled
crawfish tail meat.

> Janet, who'd rather go to the Northeast and get myself a grown up
> lobster steamed in seawater.
>
Lucky you can do that, Janet! I doubt I'll ever be back in the Northeast.

Jill

> Lucky you can do that, Janet! I doubt I'll ever be back in the Northeast.
>
> Jill

I expect to be there in the summer of 2015. Can't wait for lobster and
steamers.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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Janet Wilder wrote:
>
> > Lucky you can do that, Janet! I doubt I'll ever be back in the Northeast.
> >
> > Jill
>
> I expect to be there in the summer of 2015. Can't wait for lobster and
> steamers.

You do know it's possible to get lobster and steamers imported to Texas?

On 5/18/2014 7:58 PM, Pete C. wrote:
>
> Janet Wilder wrote:
>>
>>> Lucky you can do that, Janet! I doubt I'll ever be back in the Northeast.
>>>
>>> Jill
>>
>> I expect to be there in the summer of 2015. Can't wait for lobster and
>> steamers.
>
> You do know it's possible to get lobster and steamers imported to Texas?
>
Why should she do that when they're going to be travelling?

Jill

jmcquown wrote:
>
> On 5/18/2014 7:58 PM, Pete C. wrote:
> >
> > Janet Wilder wrote:
> >>
> >>> Lucky you can do that, Janet! I doubt I'll ever be back in the Northeast.
> >>>
> >>> Jill
> >>
> >> I expect to be there in the summer of 2015. Can't wait for lobster and
> >> steamers.
> >
> > You do know it's possible to get lobster and steamers imported to Texas?
> >
> Why should she do that when they're going to be travelling?

To not be limited to only having lobster and steamers when traveling?

On 5/18/2014 6:58 PM, Pete C. wrote:
>
> Janet Wilder wrote:
>>
>>> Lucky you can do that, Janet! I doubt I'll ever be back in the Northeast.
>>>
>>> Jill
>>
>> I expect to be there in the summer of 2015. Can't wait for lobster and
>> steamers.
>
> You do know it's possible to get lobster and steamers imported to Texas?
>
the heat here would probably kill them. I'd rather wait and get them in
their natural habitat.

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

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On Sun, 18 May 2014 17:49:10 -0400, 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.
>

That sounds delicious!

Tara

On 5/18/2014 5:18 PM, Janet Wilder wrote:
>
> I will be in New Orleans in July and I'll look for some seasoning, but I
> usually make my own.
>
(snip)
>
> Janet, who'd rather go to the Northeast and get myself a grown up
> lobster steamed in seawater.
>

Janet, a recommendation and if you get the chance, I can highly
recommend a restaurant in N'awlins "Mandina's" -- 3800 Canal Street
-- http://mandinasrestaurant.com/

Alas, Hurricane Katrina (2005) hit them hard, and it took a couple years
or more before they could complete reconstruction and re-open. Be
aware, Mandina's does not take reservations, so do not be surprised if
there's a waiting line. However, service is very good and tables move
quickly.

I'd rather have lobster, too At Mandina's, they have some trout
munierre (sp?) and trout almandine that are so, so good !!!! And so
many other good dishes, too, shrimp, snapper, etouffe, shrimp & grits,
even mock-turtle soup (I think it's "mock"), etc.

Back in 1984 (World's Fair was in New Orleans that year), my dad used to
live in the Algiers area of NOLA across the River from the "Cresent
City". That's when I'd gone to Mandina's the first time. Then, when DH
and I were in the area for holiday seasons of 2003 & 2005, we made a
point to visit Mandina's and it was still just as good as it was in
1984. So, I'm rather confident Mandina's is as spectacular as ever,
even though I haven't been in that region after Hurricane Katrina hit.

Sky

On 5/20/2014 8:54 PM, Sky wrote:

With regard to Mandina's Restaurant in New Orleans, I meant to say

........
> Then, when DH and I were in the area for
> holiday seasons of 2003 & ---> 2005 <---- big-time typo,
> I meant to say "2004" -- not 2005 --- holiday season
........, er, 2003 & 2004 (not 2005) ....

Nothing like editing after fact :> Has anyone ever _not_ made any typos
- wry grin :/

Sky

On 5/20/2014 8:54 PM, Sky wrote:
> On 5/18/2014 5:18 PM, Janet Wilder wrote:
>>
>> I will be in New Orleans in July and I'll look for some seasoning, but I
>> usually make my own.
>>
> (snip)
>>
>> Janet, who'd rather go to the Northeast and get myself a grown up
>> lobster steamed in seawater.
>>
>
> Janet, a recommendation and if you get the chance, I can highly
> recommend a restaurant in N'awlins "Mandina's" -- 3800 Canal Street
> -- http://mandinasrestaurant.com/
>
> Alas, Hurricane Katrina (2005) hit them hard, and it took a couple years
> or more before they could complete reconstruction and re-open. Be
> aware, Mandina's does not take reservations, so do not be surprised if
> there's a waiting line. However, service is very good and tables move
> quickly.
>
> I'd rather have lobster, too At Mandina's, they have some trout
> munierre (sp?) and trout almandine that are so, so good !!!! And so
> many other good dishes, too, shrimp, snapper, etouffe, shrimp & grits,
> even mock-turtle soup (I think it's "mock"), etc.
>
> Back in 1984 (World's Fair was in New Orleans that year), my dad used to
> live in the Algiers area of NOLA across the River from the "Cresent
> City". That's when I'd gone to Mandina's the first time. Then, when DH
> and I were in the area for holiday seasons of 2003 & 2005, we made a
> point to visit Mandina's and it was still just as good as it was in
> 1984. So, I'm rather confident Mandina's is as spectacular as ever,
> even though I haven't been in that region after Hurricane Katrina hit.
>
> Sky

Duly noted. Thanks, Sky


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

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