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Anyone have any good recipes for crawfish? I just got a trap and I need to know how to cook them before I go out and catch them. Also, what are your favorite trout and panfish recipes???
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Trout- now I can throw an answer out there for that one. I like to take a nice 10-whatever inch trout. Mix up a can of real crab meat, italian bread crumbs, butter, and an egg (get a nice blob that holds together well) and stuff that whole, gutted trout with that and wrap in tin foil and throw on the grill until the meat flakes away from the bone (probably 15min). -
My favorite way for trout, or at least until I try matouse3's recipe, is to scale and gut, remove the head, and then put a pat of butter, salt, and lemon pepper in the body cavity, wrap in foil, and bake at 350 for 15-20 minutes. As to crayfish, go to Alton Brown's website from the Food Network. He just did a segment on crayfish a week or so ago, doing them much like low country boil. He was doing real well with me until he started sucking the stuff out of their heads. I then lost interest.Comment
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Haha thanks 007 and matouse3, I will definitely have to try those recipes they sond delicious
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Crawdads are good any way you cook them. Usually boiled and lots of beer on the side. Now my question, what are you going to put in your trap to draw them in? I don't recognize your name so you must be new. That's good, welcome. Go back and read others posts and I gave an excellent bait. If you can't find it let me know.Comment
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Boiled with crab boil and lots of beer. Tails only for me please. Fried for others, and thanks for recipes, passed them on to "The Chief".Comment
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Thanks everyone for your recipes, and yes, Jim in Mo, I am new to the site, thanks for the welcome! I am thinking about using a can of dog food with some holes punched all over the can. I will look for your bait suggestions but I am leaving first thing saturday so if you don't mind posting it again it would be greatly appreciated, THANKS!!!Comment
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CRAWFISH GUMBO
1-2 lbs pounds of crawfish tails
1 large onion, cut into large pieces
1 1/2 to 2 lbs cooked whole mushrooms
1 1/2 to 2 lbs cooked potatoes (sm red ones work best)
6-8 cobs of corn (shave kernels off cob)
1-2 bay leaves
1 teaspoon file
1 can stewed tomatoes
Make a good rich brown roux, being careful not to burn roux, as a burned roux is bitter and will ruin the dish.
Add tomatoes and onions, cooking until onions are translucent. Stir in potatoes and corn, adding enough water to cover (about 2 inches).
Bring to a boil, add crawfish and file (about 1 teaspoon). Reduce to a low heat and simmer for about 1/2 hour.
Serve over hot rice with cornbread.
There will be no more leftovers of this recipe.
Enjoy!!!
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