Post by: alecvg on September 18, 2008, 05:43:04 PM
Thanks
Post by: PolarBear on September 18, 2008, 05:45:02 PM
Post by: billythekidrock on September 18, 2008, 05:51:16 PM
Post by: Houndhunter on September 18, 2008, 07:32:33 PM
Post by: cohoho on September 22, 2008, 02:00:24 PM
Post by: Curly on September 22, 2008, 02:09:17 PM
crawdads.... They were so good... Where do you get them around here????
You can't get them in Washington. ;)
Actually, just about every lake or creek in WA has crawdads. Just get a crawdad trap and bait with bacon and toss out in just about any creek or river and you'll catch them.
Post by: HawkenBob on October 01, 2008, 08:34:23 AM
Post by: NW-Eric on October 01, 2008, 08:59:20 AM
Post by: Curly on October 01, 2008, 09:51:39 AM
Post by: downyonderbbq on October 05, 2008, 07:26:28 PM
Ingredients:
2 lbs peeled cleaned Louisiana Crawfish,
½ cup chopped green onions,
½ cup chopped bell pepper,
2 chopped celery stalk,
3 minced cloves of garlic,
8 oz tomato paste,
16 oz can of tomato sauce,
1 qt of water,
1 stick of butter,
Creole Seasoning,
1 T crab boil concentrate
Directions:
Sauté veggies in butter over low heat, add tomato paste and tomato sauce, 1 qt of water, crab boil concentrate, add shrimp and cook until done. Creole Seasoning to taste, serve over rice.
Post by: downyonderbbq on October 05, 2008, 07:27:58 PM
« on: March 29, 2008, 08:50:14 AM » Quote Modify Remove Split Topic
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Ingredients:
¼ lb butter,
2 large chopped onions,
2 chopped celery stalks,
2 minced cloves of garlic,
1 chopped medium bell pepper,
Creole Seasoning,
Hot Sauce,
2 lb Louisiana Crawfish Tails,
4 T flour,
2 cups water,
16 oz chicken stock
Directions:
Melt butter in heavy skillet, sauté veggies in butter until onions are clear, add cleaned crawfish tails, add flour, continue cooking for 3 minutes, add water, chicken stock, greens and simmer for 10 minutes. Creole Seasoning to taste, Serve over rice
Post by: HawkenBob on October 14, 2008, 02:11:36 PM
Post by: bowsandhose on October 14, 2008, 02:13:50 PM
Post by: Dadbear on November 13, 2008, 02:00:11 PM
Post by: downyonderbbq on November 13, 2008, 05:40:04 PM
Post by: alecvg on December 18, 2008, 10:03:24 PM
Post by: fc2038 on December 19, 2008, 07:03:44 PM
Post by: Jekemi on December 29, 2008, 11:57:37 AM
Remember the old song “Jambalaya, crawfish pie, file̒ gumbo…” All of these dishes are great with Crawdads. They are a mainstay in Creole cooking. Since two out of the three are already featured on the Hunting-Washington site I’ll give you a great recipe for Crawfish Pie.
Ingredients
4 tablespoons (1/2 stick) butter
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 1/2 tsp salt
1/2 tsp cayenne
1/4 teaspoon freshly ground black pepper
T TBS Worcestershire Sauce
1/2 cup chopped, seeded, and peeled tomatoes, or 1/2 cup chopped canned tomatoes
1 pound crawfish tails
2 TBS chopped parsley
3 TBS flour
2 TBS vegetable oil
Basic Pie Crust recipe
Directions
Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Sauté for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Add the Worcestershire sauce. Cook, stirring occasionally, for about 4 minutes. Make a light-brown roux and thicken the mixture. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes. Adjust your seasoning with salt, pepper, and cayenne.
Make your pie crust or purchase one of the frozen pre-made pie crusts. Be sure to thaw it first. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Brush the pie crust with a little egg white and par-bake for about 5 minutes. This helps keep the pie crust from becoming soggy. Pour the crawfish mixture into the pie crust. Place the top crust on top of the mixture and again, brush with a little egg white wash. Poke a few holes in the top crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve. Server with cold beer, a good fruity white wine, and a tossed green salad.
Post by: big ed on January 10, 2009, 09:24:58 PM
Post by: superdown on February 13, 2009, 09:40:09 PM
Post by: big ed on February 14, 2009, 05:38:17 PM
Post by: billythekidrock on February 14, 2009, 05:40:21 PM
I don't know about anyone else but I start looking end of April start of May.Genrally when trout season opens.I start poking around different spots.I like snohomish river but need to make more gear.Good luck
I used to wait until about July when the water was warmer and their metabolism was higher. They are hungrier and move faster.
Post by: alecvg on February 17, 2009, 10:48:43 PM
I don't know about anyone else but I start looking end of April start of May.Genrally when trout season opens.I start poking around different spots.I like snohomish river but need to make more gear.Good luck
I used to wait until about July when the water was warmer and their metabolism was higher. They are hungrier and move faster.
July is my fav. time to do it too.
Post by: twisp_river_slayer on March 09, 2009, 09:53:41 PM
Post by: boneaddict on March 09, 2009, 09:54:20 PM
Post by: bowhunterforever on March 09, 2009, 10:10:31 PM
Post by: NRA4LIFE on March 10, 2009, 09:27:40 AM
Post by: Gobble on March 10, 2009, 09:47:00 AM
Post by: GregU on March 26, 2009, 01:19:07 AM
Post by: Cascade_Sherpa on April 10, 2009, 02:11:47 PM