Small Emergency

stark said:

Frozen crawfish tailmeat with fat. They're cleaned and
peeled and frozen solid. How do you handle them? Do
you thaw?

(snip)

Quoted message said:

I'm doing an etouffee--making a roue, adding trinity,
seasoning, then adding tailmeat.

Thaw and drain excess moisture. Toss into your etouffee. The
package should indicate if they are pre-cooked, which they
probably are.

Jill

On Sun, 23 May 2004 14:49:11 GMT, stark <[email hidden]>

Quoted message said:

Frozen crawfish tailmeat with fat. They're cleaned and
peeled and frozen solid. How do you handle them? Do
you thaw?

You eat them like a Popcicle, of course.

Quoted message said:

I'm doing an etouffee--making a roue, adding trinity,
seasoning, then adding tailmeat.

Just dump the whole (thawed) bag in there, juice and all.

-sw

On Sun, 23 May 2004 14:49:11 GMT, stark <[email hidden]>

Quoted message said:

Frozen crawfish tailmeat with fat. They're cleaned and
peeled and frozen solid. How do you handle them? Do you
thaw? Do you drain? Do you lose most of the fat or
retain it for flavor? Or do you just toss the frozen
slabs into the pot?

I'm doing an etouffee--making a roue, adding trinity,
seasoning, then adding tailmeat.

I like to place the bag in a pot of tap water and thaw them.
Sort of like crabmeat in that there are usually some
unpalatible things in the package I like to remove.
Everything else, especially the fat, goes into the pot.
Since they're already cooked, they go in last. When they're
nice and hot, my etoufee is ready.