Louisiana Crawfish Tails 16 oz
- Brand: Crawfish - Live Crawfish
- Product Code: 5162
- UPC Code : 789296925029
- $27.50 $22.69
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- 10 or more $20.63
Tags: louisiana crawfish tails, frozen crawfish tails, crawfish tail meat, peeled crawfish tails, cajun cooking
Have A Question For This Product?
Q: Crawfish Tail Meat
A: Cher, if you rinse that fat off, you might as well just throw the whole bag in the bayou and eat a piece of cardboard instead. Down here in Louisiana, we call that yellow gold. If you told a Cajun grandmother you were rinsing your crawfish meat in the sink, she’d probably swat you with a wooden spoon before you could turn the faucet on. Here is the gospel on crawfish fat: 1. That ain't "gunk," it's flavor That yellow "fat" is actually the hepatopancreas. It’s where all the concentrated, buttery, briny goodness lives. If you rinse it away, you’re washing the soul of the crawfish down the drain. You’ll be left with nothing but tough little nuggets of meat and a dish that tastes like... well, nothing. 2. It's the secret to the sauce You want a real Etouffée? You need that fat. It melts down into your roux and stock to create a rich, velvety sauce that coats the back of a spoon. Without it, your gravy is going to look thin and pale, and your ancestors will be disappointed in you. 3. Don't be "precious" about it I know, some folks from up North see that yellow color and get a little nervous. Don't be. Once it hits the heat of the black iron skillet, it blends right in. It’s not "fishy"—it’s rich. The Bottom Line: Open the bag, pour the meat and every single drop of 그 fat right into the pot. That’s how we do it if we want it to taste right.
Q: Does your crawfish include the fat from the crawfish?
A: Yes it does include the fat.
Q: In a 1/2-cup (4 oz.) serving of your crawfish tail meat, what is the sodium content (mg.)?
A: The total package has 160 mg so therefore if you divided it by 4 each 4 oz would have approximately 40 mg of sodium
Q: Hi, Are these crawfish tails already cooked before freezing? Just thaw and eat?
A: Crawfish tail meat is par cooked. They will need to be heated to finish the cooking process.
Q: Max. time they can be frozen before being used?
A: As long as the product stays frozen until you are ready to use it, the product should be okay as long as you do not thaw the product out then put it back in the freezer
For étouffée, gumbo, crawfish pasta, and the kind of Cajun cooking where the crawfish need to carry their weight, these Louisiana crawfish tails make it easy: peeled, fat-on, par-boiled, and ready to cook.
Why These Louisiana Crawfish Tails Belong in the Pot
- 16 oz (1 lb) crawfish tail meat
- Peeled and ready to use
- Fat-on for richer flavor
- Par-boiled
- Ships frozen
- Keep frozen until ready to use
- UPC: 789296925029
Why Louisiana Crawfish Tails Make the Difference
When you are making a proper Louisiana-style étouffée, gumbo, or crawfish pasta, the tail meat matters. Louisiana crawfish tail meat is what many cooks want in the pot because it gives those dishes the flavor they were meant to have.
These frozen crawfish tails are peeled, fat-on, and par-boiled, so you can get straight to cooking without fooling with shells or extra prep.
Louisiana vs Imported Crawfish Tails
Not all crawfish tail meat cooks the same. If you are after a more traditional Louisiana-style result, Louisiana crawfish tails are usually where you want to start.
- Louisiana crawfish tails: A natural fit for étouffée, gumbo, crawfish pasta, and other Cajun and Creole dishes.
- Fat-on format: Brings more depth and richness to the finished dish.
- Imported crawfish tails: Often leave cooks looking for a more traditional Louisiana-style flavor.
If the goal is a dish that tastes like it belongs on a Louisiana table, starting with Louisiana crawfish tail meat makes a difference.
Why Fat-On Matters
Fat-on means the natural crawfish fat is included. In Cajun cooking, that is where a good bit of the flavor lives.
For dishes like crawfish étouffée, gumbo, or pasta, that extra richness helps give the finished dish a fuller, deeper taste.
How to Use
- Add to crawfish étouffée or gumbo
- Stir into pasta or rice dishes
- Use in dips, po’boys, or appetizers
Tip: Crawfish tails do not need much time in the pan. Heat them through gently so they stay tender.
Shipping & Handling
- Ships frozen
- Keep frozen until ready to use
- Thaw under refrigeration for best results
Product Details
- Size: 16 oz (1 lb)
- Form: Peeled crawfish tail meat
- Preparation: Par-boiled
- Feature: Fat-on
- UPC: 789296925029
Who This Is For
- Home cooks making Cajun or Creole dishes
- Anyone looking for Louisiana crawfish tails instead of a more generic option
- Cooks who want convenience without peeling whole crawfish
Frequently Asked Questions
Are these crawfish tails already cooked?
They are par-boiled and ready to use.
What does fat-on crawfish mean?
Fat-on means the natural crawfish fat is included, which adds richness and depth to Cajun dishes.
How should I store crawfish tails?
Keep frozen until ready to use. Thaw under refrigeration for best results.
Ready to cook with real Louisiana crawfish tail meat? Add these to your cart and keep Louisiana crawfish tail meat on hand for étouffée, gumbo, pasta, and more.
| Default | |
| Discount | Yes |
| Pack Size | 1 lb |
| Size | 1 lbs. (fresh tails) |
| Serving per container | 5.3 |
| Serving Size | 3 oz |
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