Mike

Crawfish Boil Leftovers

Last week we had our annual work crawfish boil. Don’t freakout! It was after work and no tax dollars were spent, as far as I know. At least I hope not, I shelled out $40 for two tickets. When it was over, there were plenty of leftover crawfish, corn and potatoes. Some of us began filling “doggy bags” and talking about what we were going to do with the leftovers. I thought it would be fun to share some ideas.

The simplest thing to do would be to eat the leftovers, as is, the next day for lunch, either cold or reheated. It would be good, but a boring repeat. The leftovers have soaked up some wonderful spices and can really make some more delicious meals.

Other Ideas

Peeled Tails – étouffée, omelet, crawfish (crab) cakes, over a green salad, spread (chicken) salad, dip

Potatoes – potato salad, hash browns or simply reheated

Corn on the Cob – simply reheated, maque choux (Google it), corn fritters

Here is what I made with the leftovers from our work crawfish boil. Étouffée and potato salad

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Cooks add a lot of different food items into their crawfish boils in addition to crawfish, potatoes, and corn, such as mushrooms, garlic, sausage and hotdogs. What’s the most unique food item you have seen?


5 Comments on “Crawfish Boil Leftovers”

  1. Anonymous says:

    green beans, brussel sprouts, and cans of artichoke hearts- pierced to allow the boil in,

  2. Courtney says:

    The last time I had crawfish leftover from a boil, I took the tail meat and put it on some homemade pesto pizzas, it was great!

  3. Madelyn says:

    Hey, Mike! Love your blog! My dad used to throw whole fresh artichokes into the crawfish boil. The leaves were so good dipped in drawn butter, but the hearts and bottoms were the real prize.


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