JB had a hand in this. Well not literaly, but he put it in perspective.
So I had these tails 'aging' in the freezer for a few weeks and decided to put them to use.
Crawfish etouffee(highly modified from the standard)
Start out by thawing them out.
Then cook the 'trinity' down so it's nice and soft while making a light roux. In my new 4.5 quart pot. It's just me and her almost all of the time now so I had to cut back on the recipes to limit the left overs. I didn't have celery or bell pepper handy so I substituted fresh ground celery seed for the stalks and Savory for the bell pepper. It came out really close!
Not quite Cajun Grandma's recipe, but pretty close and real real good!
Once the 'trinity' got all nice and soft, add the roux and some water. Here is where the recipe went astray(again.) Didn't make a seafood stock. When I thawed out the tails I mixed a little water in there and scooped up some fat and liquid to add to the 'trinity.' Let that cook for 45 minute on a low simmer.
Then I added the tails and the other seasonings and let it simmer for another 45 minutes. I was hurting wanting to eat some of this and I know it will be even better tomorrow!
I didn't have Rotel either so I opened a can of stewed tomatoes and cut them up in smaller pieces, and for the fresh parsley I just poured on some flakes and placed it on some rice.