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Frozen Crawfish Tails (cooked, shelled) Update Pg1 Post 8
Posted on 9/24/23 at 8:49 pm
Posted on 9/24/23 at 8:49 pm
I found this one in my Georgia Walmart, it says it's from Louisiana. Is this considered a good one? And is it allowed to put them in boxed-jambalaya with some sausage? And why is the cholesterol so damn high?
Riceland Crawfish
Riceland Crawfish
This post was edited on 10/24/23 at 7:11 pm
7
Posted on 9/24/23 at 9:51 pm to deeprig9
If they’re frozen tails from Louisiana, I’m sure they’re fine. I’ve bought frozen packs like that from the grocery store and I’ve never noticed a difference in quality between brands.
I wouldn’t use them in a boxed jambalaya. Make an etouffe or some sort of crawfish pasta dish.
I wouldn’t use them in a boxed jambalaya. Make an etouffe or some sort of crawfish pasta dish.
Posted on 9/24/23 at 9:52 pm to deeprig9
Yes - it’s a good one. I interacted with owner of Riceland for much of my professional career - sadly the owner, Dexter Guillory, passed away from Covid in Dec 2020 - I believe his children run the operation now. Certainly one of the 3 largest crawfish processors in LA. Been though the plant many times. I know WalMart is one of his largest corporate clients. They do “ready to cook” alligator nuggets as well.
A Louisianan most likely wouldn’t use boxed jambalaya mix, but I understand some mixes are not too bad, but can’t speak from personal experience, so give it a try.
A Louisianan most likely wouldn’t use boxed jambalaya mix, but I understand some mixes are not too bad, but can’t speak from personal experience, so give it a try.
Posted on 9/25/23 at 11:45 pm to deeprig9
Yes they are legit, from Eunice Louisiana and have some partnerships with other crawfish brands west of Eunice. Combined, they have a lot of acreage, trucks and contracts.
Posted on 9/25/23 at 11:46 pm to Dubaitiger
They also sell some good pyramid traps
Posted on 9/26/23 at 9:52 am to deeprig9
I would do a crawfish pasta (penne, bow tie, etc..) with a cream sauce. Cook down the onions, celery, bell pepper, garlic in butter, add heavy cream, creole / cajun spice seasoning. Add the crawfish tails last for final few minutes since they're already cooked. Mix in pasta, top with fresh grated Parm & green onions. Done in 20-30 minutes. Serve with garlic bread or fresh French bread to lap up the sauce.
Posted on 9/26/23 at 10:22 am to deeprig9
I've used Riceland a number of times. Good quality.
I've never put them in jambalaya, but you certainly may do that if you wish.
I've never put them in jambalaya, but you certainly may do that if you wish.
Posted on 10/24/23 at 7:14 pm to deeprig9
Shortly after I made this OP, I ended up doing a zatarain's jambalaya with this for the meat, and it was disgusting. I read/heard/saw somewhere not to strain or rinse them, use the juice that is also in the bag, so that's what I did. Was that a mistake? Would rinsing them have cut down on the nastiness?
I am not averse to crawfish, I have had it many times, and I like it. This was not good.
I am not averse to crawfish, I have had it many times, and I like it. This was not good.
Posted on 10/24/23 at 7:19 pm to deeprig9
Those are good crawfish tails for etouffee or stew. I’d never put crawfish in jambalaya tho.
Posted on 10/24/23 at 9:13 pm to deeprig9
Might be due to the box mix you used. I’ve never had crawfish in jambalaya. I wouldn’t use it for that.
This post was edited on 10/25/23 at 9:05 am
Posted on 10/24/23 at 9:44 pm to deeprig9
As others have pointed out, you used the wrong ingredient (jambalaya mix) to add the crawfish to. Essentially ruining the entire meal per your own admission.
Crawfish and pasta go together like peas n carrots. You should have done the bow tie heavy cream pasta or a crawfish fettuccine. So simple to cook neither could be screwed up.
Crawfish and pasta go together like peas n carrots. You should have done the bow tie heavy cream pasta or a crawfish fettuccine. So simple to cook neither could be screwed up.
Posted on 10/25/23 at 7:29 am to deeprig9
Real Louisianaians would never put crawfish in a jambalaya.
Etouffee or Pasta would be the correct answer
Etouffee or Pasta would be the correct answer
Posted on 10/25/23 at 8:17 am to Got Blaze
quote:
As others have pointed out, you used the wrong ingredient (jambalaya mix) to add the crawfish to. Essentially ruining the entire meal per your own admission.
It doesn't seem like that should ruin the whole meal though in terms of how OP described it being awful. I don't think I've ever seen crawfish in jambalaya but it can't be that offensive...of course maybe it is and that's why I've never seen it.
Posted on 10/25/23 at 9:02 am to deeprig9
The crawfish in the bag likely weren't well seasoned, if at all, even though the liquid looks orange/reddish like it came from a boil. I've used frozen crawfish many times, and they're very very bland, which could also be mistaken for nasty.
Posted on 10/25/23 at 11:51 am to LSUGUMBO
quote:
The crawfish in the bag likely weren't well seasoned, if at all, even though the liquid looks orange/reddish like it came from a boil. I've used frozen crawfish many times, and they're very very bland, which could also be mistaken for nasty.
What I do is give the tails a quick taste and if they are on the bland side, I'll lightly sprinkle them with some boil seasoning, give them a good mix and let them soak it up in the fridge before using them.
The orange color of the liquid comes from the fat of the crawfish.
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