Louisiana Crawfish Tails 1lb - Perfect for Gumbo, Etouffee, and Po'boys

Louisiana Crawfish Tails are a staple in Cajun cuisine. These delicious crawfish tails are perfect for adding to gumbo, jambalaya, etouffee, and even poboys. With their sweet and succulent flavor, these crawfish tails are a must-have for any Cajun dish. Simply thaw and add to your favorite recipes for a burst of flavor. Whether you're a seasoned cook or new to Cajun cuisine, these crawfish tails are sure to be a hit.

Unit Size: 1lb

Here are some recipes to try these succulent crawfish in!

• Crawfish Tail Gumbo Recipe:
• In a large pot, heat 2 tbsp of vegetable oil over medium heat. Add 1 diced onion, 1 diced bell pepper, and 2 cloves of minced garlic. Sauté until the vegetables are softened.
• Add 1 lb of crawfish tails and 1 tbsp of Cajun seasoning. Cook for 2-3 minutes until the crawfish is heated through.
• Stir in 2 cups of seafood stock and 1 cup of diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
• In a small bowl, mix together 1/4 cup of all-purpose flour and 1/4 cup of water. Stir the flour mixture into the gumbo.
• Simmer the gumbo for 20-25 minutes, stirring occasionally, until the vegetables are tender and the gumbo has thickened.
• Serve the gumbo hot over cooked rice, garnished with chopped green onions and file gumbo seasoning.

• 
  
• Crawfish Etouffee Recipe:

• In a large pot, heat 2 tbsp of butter over medium heat. Add 1 diced onion, 1 diced bell pepper, and 2 cloves of minced garlic. Sauté until the vegetables are softened.
• Add 1 lb of crawfish tails and 1 tbsp of Cajun seasoning. Cook for 2-3 minutes until the crawfish is heated through.
• Stir in 1 cup of seafood stock and 1 cup of diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
• In a small bowl, mix together 1/4 cup of all-purpose flour and 1/4 cup of water. Stir the flour mixture into the etouffee.
• Simmer the etouffee for 20-25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
• Serve the etouffee hot over cooked rice, garnished with chopped green onions.

3. Crawfish Po'boy Recipe:

• In a small bowl, mix together 1 cup of all-purpose flour, 1 tsp of Cajun seasoning, and 1/2 cup of water until a smooth batter forms.
• In a separate small bowl, mix together 1 cup of panko breadcrumbs and 1 tsp of Cajun seasoning.
• Heat 1 inch of vegetable oil in a large pan over medium heat.
• View AllClose