I eat boiled crawfish, fried crawfish tails, and crawfish etouffee. I dislike most crawfish cooked into dishes. It imparts a certain flavor that to me ruins the dish. It may be that people use previously boiled crawfish tails to add to dishes and the crawfish boil seasoning competes with the intended dish. Shrimp is added without having been boiled first so it picks up the flavor of the sauce plus does not add competing spices. I like that much better. Anyway what about the rest of you?
Crawfish boudin can be pretty bitchin if done correct. Too many times though that people tried and failed.
I am a human fisherman. I like to catch largemouth bass. I like to filet them right there in the boat while fresh and alive and throw the still living remainder back into the water for the crawfish to nibble away at. Then I like to fry and eat the filets.
I eat crawfish just about any way except raw on the half shell. I can't imagine them tasting good fried or boiled, but bad in a bisque, crawfish bread, or au gratin. I even like Kung Pao Crawfish at the Great Wall.
You can't imagine them tasting good boiled? You've never been to a crawfish boil? Many you are missing something good. Also, fried crawfish tail salad is good. I did forget to add bisque. Love crawfish bisque.
Ahhh, gotcha. Yes I do like them in bisque and crawfish bread. Not au gratin as I have had it. Seems to impart an off taste to me. I do love crab au gratin. I particularly don't like crawfish cooked in a red sauce. Again, if boiled before then the seasoning imparts a competing flavor to me. I guess if you would boil the crawfish without any seasoning and then add it to some sauces it would be ok.
