Crawfish

With a similar flavor to shrimp and lobster, crawfish have a firm texture and subtle sweetness. These crawfish are fully cooked and need just a couple minutes to warm before serving. Bring a pot of water to a boil with some Cajun seasoning. Add crawfish to the pot and cook for two minutes before draining. Let the crawfish cool for a minute and then twist the heads off to get to the tail meat.  

Try them in a traditional crawfish boil with red potatoes, corn, and andouille sausage, or pick the meat to add to your favorite Cajun dishes from etouffee to gumbo. The leftover shells can be turned into a flavorful stock great for soups and stews, like gumbo. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

US domestic fisheries are highly regulated for the sustainability of wild fish populations.  

Crawfish

A staple in Cajun cuisine, these small crustaceans live in the fresh waters of Louisiana. They have a flavor similar to shrimp and lobster but with a more pronounced sweetness.  

The most common way to cook crawfish is to boil them whole in a large pot of water with Cajun seasoning. These crawfish are fully cooked and need just a couple minutes to warm before serving. 

When cool enough to handle, just twist the heads off, and you will find the firm tail meat ready to be devoured. Try them in a traditional crawfish boil with red potatoes, corn, and andouille sausage, or pick the meat to add to your favorite Cajun dishes from etouffee to po’ boys. The leftover shells can be turned into a flavorful stock great for soups and stews, like gumbo. 

How much crawfish you will need depends on the type of dish you are making. For a traditional crawfish boil, you’ll want one bag per person, whereas you’ll only need one bag to feed everyone when using the meat to garnish a dish like gumbo. 

Sold in 2.5 lb packs of cooked whole crawfish, vacuum-packed and super-frozen 

Origin: USA (wild) 

Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.

With a similar flavor to shrimp and lobster, crawfish have a firm texture and subtle sweetness. These crawfish are fully cooked and need just a couple minutes to warm before serving. Bring a pot of water to a boil with some Cajun seasoning. Add crawfish to the pot and cook for two minutes before draining. Let the crawfish cool for a minute and then twist the heads off to get to the tail meat.  

Try them in a traditional crawfish boil with red potatoes, corn, and andouille sausage, or pick the meat to add to your favorite Cajun dishes from etouffee to gumbo. The leftover shells can be turned into a flavorful stock great for soups and stews, like gumbo. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

US domestic fisheries are highly regulated for the sustainability of wild fish populations.  

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