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crawfish

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tinman
tinman Posts: 86
edited November -1 in EggHead Forum
has anyone tried cooking crawfish on the BGE or is it not worth it. I'm acustomed to crawfish boils, but can't help but think of trying the BGE.
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  • Chef Wil
    Chef Wil Posts: 702
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    tinman,
    in what way are you thinkin of cooking crawfish?
    We are in the heart of crawfish country here. I would venture to say a crawfish stuffed bread would be awesome.
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  • Unknown
    Unknown
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    tinman,[p]Crawfish is wonderful on pizza. We did Cajun pizza at one of the contests last year and everyone loved it including several folks that said that they wouldn't ever eat it. [p]Dave

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  • bobbyb
    bobbyb Posts: 1,349
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    Old Dave,
    Would be interested in the other ingredients you put on your crawfish pizza. Crawfish are in this time of year. Thanks.
    Cheers, Bob

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  • katman
    katman Posts: 331
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    Chef Wil,
    That sounds awesome! Got me thinkin about making somethink like a stromboli or maybe a lighter dough with crawfish stuffing. If this is the seasson I'll have to check my local seafood market to see if they have some or the little buggers.
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  • Smokin Joe
    Smokin Joe Posts: 441
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    katman,
    if you are not lucky enough to live where you can get fresh crawfish hopefully you live in the part of the country that has a Publix grocery store. They sell frozen crawfish in 1 lb bags - kind of more like a solid block. If not, check with your local grocer. [p]I like to use the Publix crawfish in gumbo and with other pasta dishes. They work just fine. Joe
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  • Smokin Joe
    Smokin Joe Posts: 441
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    Old Dave,
    Cajun pizza??? - Yum! care to share? Joe[p]PS: I remember reading somewhere that you were in the pizza business at one point. Is that correct? Have you ever tried Clam Casino Pizza? It's rather simple prep your dough & sauce you favorite way and use your favorite cheese. Top pizza with diced peppers, onions, clams, chopped pimentos and uncooked 1' strips of bacon. Bake and serve with you favorite hot sauce. You can also sprinkle on chopped parsley right when it comes out of the oven/off of the egg. It's a keeper.
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  • tinman
    tinman Posts: 86
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    Chef Wil,
    I was thinking of something like a Clam bake or just grilled.[p]where is crawfish country? I'm in south alabama, was on sales calls in New Orleans area yesterday......
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  • fishlessman
    fishlessman Posts: 32,770
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    Chef Wil,
    after seeing your menu the other day, ive been looking into some traps. dont think i could catch enough for a big boil, but maybe enough for an appetizer boil. are they better during different seasons. lobster prices have been high up here in newengland, so maybe some nice maine crawfish would be good, served with some roasted periwinkles
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Unknown
    Unknown
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    Smokin Joe,[p]The Cajun pizza that I do at a contest or parties will usually have one type of Cajun sausage along with the crawfish. The sausage is usually andouille or sometimes boudin. I use both bulk and links and pre-cook the meat. I also like green onions along with green and red bell peppers for color and of course the cheese. We usually buy the gallon size of Contadina pizza sauce from Sam's Club and just kick it up with a little ground cayenne if the sausage is not spicy enough. We feed men, women, and children so it can't be very hot. [p]At home, I also add some hot peppers to this treat.[p]Yes, I have been in the pizza business. I have not tried the Clam Casino Pizza but it sure sounds good.[p]Dave

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  • Unknown
    Unknown
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    bobbyb,[p]See my note above.[p]Dave

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  • Smokin Joe
    Smokin Joe Posts: 441
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    Old Dave,
    Thanks for sharing - it sounds awesome!!! I'm going to give it a whirl the next time I make pizza. Ciao - or should I speak the words of a fine cajun - that's goood, guarantee! Joe
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  • bobbyb
    bobbyb Posts: 1,349
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    Old Dave,
    Thanks for sharing. Sounds really good and will try one at the next opportunity.
    Cheers, Bob
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