| Recipes |

What to Do with Crawfish Leftovers

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

It's getting to the end of crawfish season, so we try to eat them as much as possible before they get too tough. Crawfish boils are awesome. No matter how hard you plan and how many people show up, there's always leftovers.

The first thing you need to do is bribe a couple of your friends to help you peel the rest of the crawfish -- that way you can toss them in various dishes on the fly (most crawfish tails you buy in the store are pre-cooked anyway). Sure, your fingers will be burning if you made the crawfish right, but after a while, they'll get numb. Peeling crawfish is much harder when they are cold or reheated. A gallon baggie of crawfish yields around one cup of crawfish.

Option 1: eggs. If you've never had a crawfish omelet with onions, mushrooms, and peppers, you haven't lived.

Option 2: etoufee. Use your leftover crawfish tails in your favorite recipe. Give your tails a quick rinse if you are concerned about the boil taste changing the dish.

Option 3: pasta. Add your crawfish in the last couple of minutes to your favorite pasta dish after a quick rinse. Crawfish go well with both tomato- and cream-based sauces.

Option 4: shuck 'em later and just reheat. Most people really don't like this option, as the crawfish texture changes upon reheating, making it harder to peel. But they can still be pretty good. Re-steaming is the least texture-changing of all heating methods (but we've known people to microwave them too, *shudder*). To re-steam, toss crawfish in the steaming basket of a pot, add water, steam, peel, and eat. Just don't keep your leftovers for too long, as there is a chance they were probably sitting in the sun for a few hours.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.