Louisiana Crawfish Tailmeat available locally?

I know several places where I can get the imported Chinese Crawfish tails, but I am looking to find 100% Louisiana Crawfish for our upcoming Mardi Gras Party. Does anyone know of anywhere locally that would have these available? I know I can order from CajunGrocer and have it delivered... just curious if anyone has ever seen it locally.

wallybrau -- I've not seen Louisiana tails hereabouts, certainly at any grocery stores, although you might check one of the fishmongers (Dirk's, The Fish Guy, etc.) to see if they have them/can order them. I have about 5 one-pound bags in my freezer, but I got those for about $8/pound(!) at Albertson's on my last trip to Baton Rouge.

In terms of ordering online, a potentially cheaper option than Cajun Grocer is Poche's Market in Breaux Bridge. Their prices are about the same as Cajun Grocer for LA crawfish tails, but include shipping (whereas you pay shipping separately for Cajun Grocer, IIRC). The only charge not included in the standard prices for Poche's is a $5 handling fee per order. There is a ten pound minimum order, however -- although I've always been able to satisfy that by finding friends who are willing to go in for something. While I've never ordered crawfish tails through Poche's, I have ordered andouille, tasso and stuffed chickens, all of which have been great -- and the service and shipping are efficient and reliable.

I won't swear to it but, I think the last time I bought pound bags of frozen crawfish tails at Isaccson & Stein they were from LA. I remember commenting to my wife that it was good to see USA crawfish.

Thanks for the tips.. I compared buying directly from Poche's versus CajunGrocer and the CG total pricing actually ended up being a little cheaper. They ship Fed Ground as an option which is only takes 2 days to Chicago. Poche's ships next day air - so in summer time I'd probably go with Poches.

Based on the recommendation I did call http://www.isaacsonandsteinfishcompany.com/ and unfortunately they did not have any crawfish tailmeat, said to try back in 2 weeks, and couldn't confirm if it was the Chinese import or Lousianna, so kind of bust there. BUT I never heard of this place and for sure will visit for other seafood offering.

Thank you..

I've got a few more days before I decide what to do...

Just wondering if anyone found a good spot to purchase frozen crawfish tails locally. I imagine with what's going in the gulf, it will make it pretty difficult (or very expensive) to get US crawfish tails but I was just curious. I'd like to throw some sort of cajun-inspired party this summer and possibly have it be some sort of fundraiser for the gulf and ideally I'd like to have crawfish in some form at the party. I know of the places where you can order online but I was hoping to find a cheaper option.

I'm off to Northern Wisconsin Saturday. the lake is overrun with non-native crawfish ... I just throw the trap in the lake, and a few hours later I'll ave a whole mess o' crawfish, no charge.

nr706 wrote:I'm off to Northern Wisconsin Saturday. the lake is overrun with non-native crawfish ... I just throw the trap in the lake, and a few hours later I'll ave a whole mess o' crawfish, no charge.

It's just like wild mushroom hunting.

Can someone, like me, just do it? Do you need a license?

Regards,

At least in Wisconsin, technically, you need a fishing license. Practically, the things are a nuisance in the lake, and I've never had anyone question whether or not I had a license.

As you can see from the map, our area in Western Vilas County is among the most affected.

Hi,

Thanks for the information. I might just take a shot at this.

I see there are infested waters in the easy to drive to southeast section, too.

Regards,

Cathy2 wrote:Hi,

Thanks for the information. I might just take a shot at this.

I see there are infested waters in the easy to drive to southeast section, too.

Regards,

Racine Quarry is crawling with those things!

You'll need to bait the trap with leftover meat or seafood, and leave it on the bottom of the lake or river for 8 hours or so. They're a pain to shell (once they're boiled), but they have a little more crawfish-y taste than the Louisiana ones.

Hi,

I would like to make Scampi Buzara:



I should probably post the recipe, so at least nr706 can make it. I had it first in Zagreb years ago.

Regards,

If you don't post the recipe, I'll wing it. But now I know what I'll be doing with some of my crayfish next week.

BigT-

The Burhops seafood store in the Grant Square Shopping Center in Hinsdale usually has frozen, cooked crawfish tails in stock.

You should certainly call ahead - 630 867 4700

When we used to vacation during the late 50s, early 60s in Manson Lake near Tomahawk Wisconson, there were tons of crayfish in the lake. They would be crawling around in the swimming area during the day when we were swimming and we would fish for them in the evening with a piece of bacon on a hook off the pier. They would grab on and we'd haul them out and drop them in a bucket. When we shined a flashlight into the water there would be hundreds of them all lined up trying to attack the bait. When we had a bucketfull we'd bring them back to the cottage and boil them up and eat them with melted butter. One of my fondest memories.

We went back to that lake 3 years ago, and I brought a couple of crayfish traps. We didn't see or catch a single crayfish the entire week. Drat!

HI,

This is a recipe adapted from Yugoslav Cookbook by Olga Novak-Markovic, 1985.

Kvarner bay scampi buzara style
Serves 10

4 kg (9 pounds) whole scampi
200 g (7 ounces) oil
5dl (1 pint) white white
2 lemons
1 kg (2.2 pounds) tomatoes
200 g (7 ounces) onion
200 g (7 ounces) garlic
parsley
salt
pepper
bread crumbs
0.5 dl (0.1 pt) cognac

Brown grated onion and garlic in oil. Add cleaned scampi. Fry briefly, then add a little cognac and coat lightly with breadcrumbs. Pour in wine and juice of half a lemon. Add salt, pepper and peeled diced tomatoes. Cover dish and simmer for 30 minutes.

Serve from bowl with toast and slices of lemon.

I happen not to make it to instructions. I prepare the sauce, then allow it to simmer for 30 minutes (or more). I add the scampi last to cook. I think the original method from this book has the scampi cooking too long. Further, I often prepare mussels in this sauce.

I hope it brings back fond memories.

Regards,