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.

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.  

Spicy Pizza Bites

There is no better combination than Cajun and Italian.  And we all know that pizza is a win-win menu item.  This appetizer has Cajun spice and Italian flavor.  Throw away those frozen, store-bought pizza snacks and follow this recipe to make an appetizer that will wow everyone who tries it.  For authentic Cajun ingredients go to www.Cajungrocer.com.

Ingredients

1 lb hot pork sausage

1 lb ground beef

2 Tbsp oregano

½ tsp garlic salt

1 Tbsp TABASCO Spicy Ketchup

½ tsp Cajun power Worcestershire Sauce

1 lb Velveeta cheese, grated

1 loaf cocktail rye bread

½ cup shredded mozzarella

Instructions

Brown sausage and ground meat.

Drain off fat.

Add oregano, garlic, salt, ketchup, Worcestershire sauce and Velveeta and stir until cheese melts.

Spread on slices of rye bread and top with mozzarella.

Arrange on a cookie sheet and freeze. Or serve immediately.

Store in plastic, airtight bags in freezer until ready to serve.

Bake desired amount at 400 degrees for 10 minutes.

These are great snack for kids, not only because of its taste, but because the kids can help make them! This is a great homemade go-to to keep in your freezer.  For more recipe ideas and the freshest Cajun ingredients visit www.Cajungrocer.com.