depends on my mood. I can vote for any of the above at any given time. Also, I am one to eat Gumbo in middle of August as quickly as a cold, January evening.
Crawfish etoufee Grilled Crawfish Crawfish Jumbalaya Crawfish Crepes Fried Crawfish Crawfish Remoulade Crawfish Stew Crawfish Fricasee Crawfish elegante crawfish and crab soup crawfish en croquette' crawfish stuffed bell peppers fried crawfish balls crawfish cream fettucine crawfish casserole crawfish Janie (cheesy crawfish with mushroom over macaroni) Crawfish Patties Crawfish Pie Crawfish amandine Crawfish morney Crawfish Pasta Salad Crawfish Normandy Crawfish etoufee omelet (the Cabin in Gonzales serves great one's) Crawfish Dardeu (cooked with cream. lemon juice white wine, egg yolks butter Crawfish Chez Landry (made with a blonde roux) Crawfih stuffed "Pirouges" fried eggplant Cooter's Crawfish Dip Crawfish "a pont Breaux" Crawfish Cornbread Fried Crawfish Beignets Crawfish Roosevelt Crawfish a la landry warm crawfish over spinich salad Fried Crawfish Won Ton Crawfish Tortellino Crawfish au gratin Crawfish Bisque Crawfish Louisiane' Crawfish Timbale Spicy Thai Crawfish (semolina serves it) Crawfish Cardinale' Fried Softshell Crawfish Crawfish Bordelaise Crawfish and corn Maque choux Crawfish Repitoire (a Dijon France Recipe) Crawfish Quiche Crawfish Monica Crawfish Boulettes Crawfish stuffed chicken
I Disagree Bengal B You can buy raw crawfish peeled with the fat at the supermarket and do a million things with it. Case in Point: Crawfish etoufee is so much better tasting than shrimp etoufee shrimp etoufee just doesn't have the same flavor. I like shrimp but in my book crawfish rules. That delicous crawfish fat makes the difference, shrimp don't have the fat.[/QUOTE] The crawfish you buy at the supermarket are not raw. They were boiled before they were peeled. I agree with you about crawfish being better for etoufee but there are some things that shrimp is the better choice. Shrimp is a better gumbo ingredient than crawfish. If you are cooking with wine raw shrimp accepts the infusion of the wine into the flavor of the shrimp much better than crawfish that have already been boiled.
I prefer Crawfish but accept your right to love shrimp better. There is more you can do with crawfish than just boiled or bisque. I do love a good Barbeque Shrimp :dis:
