How to Peel Crawfish

Crawfish. Mudbugs. Crawdads. Crayfish. We can argue about their name all day long, but there is no arguing their unique and delicious taste! At Cajun Grocer we specialize in Premium Select Crawfish. We only carry JUMBO, LARGE and MEDIUM sized crawfish.

Unfortunately, this year Louisiana received harsh winter weather, which we are NOT accustomed to. This weather affected lots of Louisianans, but had a big impact on our crawfish farmers. This season is off to a very slow start. Beware of websites that are already offering “Select Crawfish.” We will wait until the crawfish are to our standards. No exceptions.

Keep checking our Facebook and website for updates. We will let you know as soon as they arrive. But in the mean time, let’s talk about pinchin’ tails! Crawfish tails, of course.

Crawfish are a Cajun culinary custom. People who didn’t grow up eating them could have a little trouble peeling mudbugs! So, we’re here to help!

Step 1:

Separate the tail and the heady by holding the tail in one hand and the head in the other.

Step 2:

Twist your hands in opposite directions.

Step 3:

Squeeze the sides of the tail. You will hear the shell crack and you can start peeling it away from the meat.

Step 4:

Grasp the fan of the tail in one hand and the meat in the other and pull.

Step 5:

Enjoy! You’re a crawfish peelin’ pro!

Optional Steps:

Suck the head. We know, we know; it sounds crazy, but trust us on this one.

Try the claws. They’re a little hard to get into, but worth the work.

King Cake: A Royal History

If we had to make a list of our favorite things about Mardi Gras, well, it would be a very long list. One thing that would definitely be near the top is King Cake. Louisianans get to indulge in the round, royal treat but once a year. There are a few things that can’t be disputed. Like, King Cake is delicious, nothing goes better with a cup of New Orleans coffee than a flakey, gooey, frosted slice of King Cake, and King Cake is delicious. We said that last one twice, didn’t we? The origins of King Cakes and the ritual of the baby are a little more difficult to clear up. So let’s give it a try.

Origin of King Cake

King Cake “season” officially begins 12 days after Christmas and is known as the Feast of the Epiphany. The Epiphany is said to mark the arrival of the three wise men. A long-standing, celebratory tradition was, and still is, to bake a sweet treat. As an ode to the three kings, the dessert was referred to as “A King’s Cake.”

King Cakes, like most Cajun cuisine, evolved from humble origins. The original cake was a very simple ring of dough with minimal decorations; a tradition we still honor. You can order a traditional King Cake here. Today our King Cakes are made of decadent brioche dough. Then the dough is filled; we have 18 fillings ranging from Bavarian Cream Cheese to Praline Pecan from Blueberry to Apple, and everything in between. The cake is baked to flakey, golden perfection then iced and topped with purple, green and gold sugar.

The Baby

Now, let’s talk about the baby. This is where you will see Cajun folklore at its best. Many myths and mysteries surround the tradition. There is a small plastic baby with every King Cake, which is now inserted into the cake before it’s served. The baby is intended to represent Jesus. Whoever finds the baby is responsible for supplying next year’s King Cake and subsequently receives a year of good luck.

Ok, let’s take it back a few hundred years. The hidden object was once a bean, then a pecan or jeweled ring. People who found these objects would be crowned the King or Queen of the Mardi Gras Ball. Legend has it that around 1950 a traveling salesman, who purchased a surplus of tiny porcelain dolls, approached a famous New Orleans baker. He liked the idea of hiding the dolls in his cakes. The rest is history.

Today, we proudly continue these traditions. And boy are we glad, because King Cakes are delicious. Oh, yeah, we’ve mentioned that, right? If you are a seasoned King Cake veteran or if you have never tried one, head over to our website and order one, or a few. We can ship across the US, so that you can impress your office, add something special to a family gathering or celebrate your own private Mardi Gras! Laissez les bon temps rouler!

Nikki's Famous Crawfish Dip

Crawfish dip is a party favorite! It’s perfect for football games and backyard BBQs.  This might just be the easiest way to become the hero of a party.  Everyone will love you for this dip.  And you won’t believe how simple it is.  Just order the ingredients from www.Cajungrocer.com.

Ingredients

1 lb frozen peeled crawfish tails, thawed

¼ cup butter

2 cloves garlic, chopped

1 Tbsp ZATARAIN’S Crab & Shrimp Boil Seasoning

1 tsp salt

1 Tbsp ZATARAIN’S Creole Seasoning

1 ½ (8 ounce) package cream cheese

Instructions

Place the crawfish tails into a food processor and pulsed until roughly chopped.  Set aside.

Melt the butter in a large skillet over medium heat.

Add the crawfish tails, garlic, crab boil, salt and Creole seasoning. 

Cook and stir until garlic is toasted.

Remove from the heat and stir in the cream cheese until it has melted.

Serve the dip warm or refrigerate and serve chilled.

Nikki’s Famous Crawfish dip is famous for a reason! It will put that Cajun spice in any party.  Remember, there is only one place to get authentic Cajun products at unbelievably low prices, and that’s www.Cajungrocer.com.  

Shrimp & Eggplant Beignet

We admit it is extremely hard to improve upon a beignet.  But if there is a way, this is it! Shrimp & Eggplant Beignets are a spicy, savory Southern treat.  Make sure you order the ingredients, including the Gulf White Shrimp, from www.Cajungrocer.com so that you can experience a real taste of the south at unbelievably low prices. 

Ingredients

1 medium eggplant, peeled and chopped

1-½ tsp salt

½ tsp Cajun Chef Cayenne

2 Tbsp vegetable oil

½ cup onions

½ lb small Gulf White Shrimp, peeled and deveined

3 eggs, beaten

1-½ cups milk

2 tsp baking powder

3-¼ cups all-purpose flour

4 cups solid vegetable shortening

Konriko Creole Seasoning

Instructions

Season the eggplant with ½ tsp of the salt and ¼ tsp of the cayenne.

Heat two Tbsp of vegetable oil in a skillet over medium-high heat.

Sauté the eggplant until slightly soft, about two to three minutes. 

Add the onions and sauté for about 3 minutes.

Add the shrimp and sauté until the shrimp turn pink.

Remove and set aside to cool.

Combine the eggs, milk, baking powder and the remaining tsp of salt and ¼ tsp of cayenne in a mixing bowl.

Add the flour, ¼ cup at a time, beating until the batter is smooth.

Add the eggplant and shrimp mixture and fold to mix.

Heat the shortening in a deep pot or deep fryer to 360 F. 

Drop the batter, a heaping Tbsp at a time, into the hot oil.

When the beignets pop to the surface, roll them around in the oil to brown them evenly.

Drain on paper towels.

Sprinkle with seasoning mix and serve immediately.

This recipe makes about 2 dozen.  This is such a versatile recipe.  It’s another one of those great Cajun items that can be enjoyed as an appetizer, a side dish or a savory brunch item.  Order from www.Cajungrocer.com and you will swear you are in New Orleans when you taste these Shrimp & Eggplant Beignets.  

Smoked Mallard

Duck can be an intimidating dish to serve.  And the process of smoking can seem like a big undertaking.  This recipe for Smoked Mallard creates a meal that is delicious and deceptively easy!  Even better the authentic Cajun ingredients and equipment are available at discounted prices at www.Cajungrocer.com.

Ingredients

2-4 whole dressed mallards, DO NOT REMOVE SKIN

Cajun Injector Roasted Garlic Marinade

KONRIKO Creole Seasoning

STEEN’S Pure Cane Syrup

Equipment

Indoor or Outdoor Smoker

Deluxe Cajun Injector

Instructions

Inject 1/2oz of marinade into each breast.

Season outside of mallards with KONRIKO Creole Seasoning generously.

Place the mallards (belly side up) in a water smoker with apple, hickory wood chips or TABASCO Wood Chips.

Smoke for 1 hour.

Baste or pour STEEN’S Pure Cane Syrup on mallard breast wile cooking.

Smoke the mallards for an additional 2 to 2 ½ hours.

This recipe serves 6-8. It is an impressive dish to say the least! It is also as fun to make, as it is to eat.  Order all of the equipment and ingredients from www.Cajungrocer.com.  You won’t believe the price, the quality or the taste.