J,


In this part of Kentucky, we have crawfish in our front yards.......effortless crawfish ranch!

 

M,

Back in East Texas as a kid we'd knock the mud head off the hole and catch them with a string and sausage or bacon. They were the larger size 6-10" variety. I have a few buddies in LA and MS and have them mail me a 60qt cooler full of mudbugs during the high season on occasion. They are the best, IMO...

J

 

lol.....I have a lot of friends in Texas, Mudbug's is the reference used for sure! It's crazy here, I have a Mudbug issue with the yard, less than a mile away a neighbor has a Mole issue.....pretty nutty!!!!

 

Well...........Blackening seasoning & olive oil, kabob style on a wood fired grill.......has a texture between chicken & fish when raw, grilling it is similar to grilling fatty pork. It retains a lot of moisture while grilling, hard to 'over do it'........it wasn't bad for being so plain.


I couldn't stop thinking of J's gumbo though.....It would have really been good if grilled then simmered into a gumbo style dish for an hour or two. Actually it would have been excellent.


I don't see reheating left overs as an option, if added to a sauce, yes.


That's it!

 

fried's the only way to go on gator tail detour...just the way it is.

 

M,

The crawfish gets a little bouncy when reheated (even if its in a sauce), but still GOOD IMO..I recommend not putting as many tails in and add them to the left over sauce. That would be the best way.

J