I use pre-cooked, peeled crawfish tails that are found in the freezer section at the grocery. The trick to using these that most people neglect is preparing them before adding to whatever recipe they’re cooking. Always, always, ALWAYS rinse them well after thawing.
They are frozen with some of the excess fat of the crawfish and are never seasoned during the cooking process. That means they have a strong “fishy” smell and taste, not to mention, really bland.
Cleaning them and then marinating them is the only way to fix that. It will make a huge difference (improvement) to any dish you prepare with these crawfish tails. (I promise!) :)
1 lb crawfish tails, rinsed and drained
2 sticks butter
1 bunch green onions, chopped
2 cans whole kernel corn, with juice
8 oz cream cheese
2 cans cream of potato soup
1 can cream of mushroom soup
16 oz 1/2 & 1/2
1 can diced stewed tomatoes
1 1/2 T liquid crab boil
In a large bowl, add liquid crab boil and MexiCajun seasoning to crawfish tails. Mix until crawfish is well coated and set aside to marinate while preparing soup.
In a large stock pot, melt butter over medium-hi heat and add green onions. Reduce heat to low and add cream cheese, stirring constantly until melted.
Add corn, soup and tomatoes and stir until well blended. Add crawfish and 1/2 & 1/2. Cook 25-30 minutes, stirring often.
And enjoy! :)