Crawdad Chowder

[Golden Hawk]

Here is one I'm sure will go over big.
1 stick of butter
2lbs crawdad tail meat
1 large onion chopped
4 stalks of celery chopped
3 good sized carrots chopped
6-8 red potatoes cubed
3 cans of evaporated milk
1 tablespoon of minced garlic
water from boiled potatoes
salt and pepper to taste


start by chopping all your veggies and start your taters boiling. While your spuds are coming to a boil melt the butter in your stew pot and add the carrots and celery and let them saute for about 2-3 minutes then add the onion and garlic and let them cook for a minute or two. Then add your Daddy tails and again give them a couple minutes. Now back to the taters... Take them off of the heat while they are still in that semi-crunchy state, and pour off 3/4ths of the water. Pour the reat of the water and spuds in with your other ingrediants and add the evap milk, salt and pepper to your liking and cover over med-low haet for about an hour. Make sure to giv. it a couple good stirs during the hour. Serve with hot french bread for dipping. Enjoy!!! GH

[sticshooter]

Wow that sounds great. Sure wish ya would have brought it to the shoot last weekend like ya said. I mean it would have helped keep warm and I would habe shot better. LOL<><

[Golden Hawk]

I still have yours in the freezer Buddy.

[Numitokayo]

I have a question, could i use a northern fish

[Golden Hawk]

You sure could. I have used this same recipe with salmon,and lake trout. Whatever you try let me know how it comes out. LeRoy

[Larry m]

Quick question. After I catch em, how do I prepare them? I have heard that you need to purge them with salt water. How much salt and water and for how long?
Thanks

[Al Snow]

Larry, we always purge them in fresh water, no salt.  Just put them in a large bucket filled with cold water.  The water will turn dark in a couple of minutes.  Pour off that water and refill the bucket.  Usually takes about three or four rinses to do the job.  When the water stays mostly clear, you're done.  More convenient to do it outside.

[Van/TX]

What Al said    ....Van

[Larry m]

Al and Van
Thanks for the info. Any other tips on meat preparation would be appreciated.
Larry

[Al Snow]

Howdy, Van.      

Larry, that's about it.  Just be sure to cull any dead ones before, during and after purging.

Some folks do add salt to the purging water, but a little too much can start killing the crawdads.  Then you don't know which are old dead ones and which fresh dead ones.  It works fine without the salt, just might take an extra rinse or two.

[Van/TX]

Back atcha Al       .....Van

[Larry m]

Al and Van
Thanks Ya Much!!
Larry

[Joey Ward]

By my calculations, 2lbs of dad tails is about 200 large size craws. And I ate about 200 Saturday night, so I know. Took me about 2 hours and six beers to finish up. And I lost weight doing it.

Gettin' at that tail meat is work, brotha.   :D  

But man, they are good. Matter of fact, I just ate a bologna samich and my hands still smell like crabboil and lemon. Added a kick to my samich. And to my soft serve for dessert.