Done up 3 slabs beef 1 slab pork ribs & pot of crawfish stew for the appetizer for dinner on Easter. Breakfast was.... beer, its got cereal in it , rite?
Nice job Mr. Bond. If you can afford to take a break from British Intelligence for a few minutes, maybe you could post the recipe for that stew. Thanks in advance.
I have noticed when buying La. crawfish tails some processors tails don't have a fresh flavor (kinda off tastin) I have a buddy that told me process houses par-boil then peel the CF. A good/fast peeler can yeild 50lbs a day some of the workers less. They get paid by the pounds that they peel. if the peeled tails sit too long out of the freezeing stage they will not taste good. It's best to have a boil with friends & after everyone is full, boil the last batch have every one peel the batch & freeze em or cook your stew/bisque then. You should have enough crawfish to promise everyone some stew/bisque ...Boils are done with live CF so there freshest then.
Thanks It is good, Crawfish taste kinda like shrimp, to peel either they have to be par boiled or boiled till done. When cajuns boil seafood we add a spice mix called crab boil & salt & lemons & garlic & onions&&&, so they pick up lots of flavor from the cooking process. Crab Boil taste WAY different from old bay, its not even close to the same http://www.zatarain.com/neworleanscooki ... odgrid.php http://www.gumbopages.com/food/seafood/crab-boil.html