Crawdad Mania - 2017

[Shrimper]

Coming down to the last few days here folks.

I will get the boil poll posted on Nov. 1st so we can vote for a week or so and I will send out prizes after that.

[Shrimper]

Okay that's a wrap to the season. I'll work on the boil poll today and get the hogcraw results posted.

[Shrimper]

Hogcraw Results:

1 ~ Shrimper - 9½”
2 ~ Euro Mount – 8¾”
3 ~ Chester  – 7”
4 ~ Norman89  – 6¼”

Euro PM me your address and I will get the cooker and beer sent out.

Thanks to everyone that sent in entries and posted pics of there catches, til next year...

[Shrimper]

Poll added, please vote on your favorite boil the poll closes on Nov. 16th.  I will send out a package to the winner.

Thanks for sharing your boil pics.

[Shrimper]

Merkaba93 you won the poll this year, good job.

I will be sending your prize soon.

Euromount should have received his prize by now.

Thanks everyone for participating, until next year....

[Southpole]

I think Merkaba93 should cook all us crawdaders' a meal before he gets his prize...

[jagermiester]

Thanks for the fun! Shrimper.

[merkaba93]

Here is my recipe. Hope someone gives it a try.


Crawfish Étouffée

Remove the tail meat from each crawfish and reserve the meat. Place all the shells of the crawfish in a large stockpot. (If you are using shrimp in addition to the crawfish or solely shrimp, deshell the shrimp and place the shells in the stockpot, reserving the shrimp meat for later).
Add to the stockpot two onions quartered (don’t waste your time removing the skin), one bulb garlic cut across the widest part (also don’t waste your time removing the skin), 3 stocks of celery chopped, 3 carrots chopped, 2 bay leaves, 5 whole black peppercorns and a few sprigs of thyme, parsley and dill (feel free to tie them up with some butcher twine making a boque garni). Then add 8 cups water and simmer uncovered for about 1-2 hours until you only have 4 cups left. Strain and reserve the seafood stock.

In the same stockpot (after it’s been quickly rinsed) melt 1 tbs butter over med heat and sauté 3 stocks celery diced cook for 2 min. Then add 1 yellow onion diced and 2 bell peppers diced and continue to cook for 8 min. After the vegetables are cooked to your liking set them aside in another bowl. Increase to med high heat and melt ½ cup butter and then whisk in ½ cup flour making a roux. Constantly stir the roux until it’s just beyond a golden brown, about 5 min.  Carefully add back 4 cups of seafood stock, this will be a steaming, bubbling affair so stand back a bit and let the initial steam die down for a few seconds. Then whisk to combine and add back the cooked vegetables. Add 1.5 teaspoon sea salt, 1/2 teaspoon cayenne pepper (or more if you like it spicy), ½ teaspoon paprika, and ½ teaspoon ground black pepper.  Bring to a simmer and add the crawfish (and/or shrimp meat). Simmer for about 5 min.
To serve place a few scoops of the etouffee into a bowl and add a scoop of cooked white rice to the center. Garnish with some chives, green onion or parsley dealer’s choice (and maybe a whole crawfish if you feel like being fancy).

[Fl0und3rz]

Crawfish gone wild.

https://mobile.twitter.com/v1nc3ntc/status/975072222481133568/video/1

[Shrimper]

Hey Thanks...I needed a new avatar!

[Southpole]

Ha! That crawdaddy must be from the peninsula!