Crawfish Tail Meat (3 Lb.)
Craft a perfectly authentic Louisiana gumbo or étouffée recipe or brave new and bold ways to incorporate seafood favorites into your weeknight routines by discovering our premium selection of crawfish tails. Crawfish are delicious alternatives to red and white meats and provide an excellent source of essential vitamins and minerals. Our selection of gourmet crawfish tail meat is wild-caught, frozen, and ready to eat. Pair these savory treats with onions and potatoes while hosting a traditional backyard crawfish boil or for any other special occasion. You can also think outside of the box when it comes to spices and zests that your guests will not be able to forget.
Crawfish tail meat is extraordinarily low in fat and contains low traces of carbohydrates, so you can satisfy your taste buds without feeling a single ounce of guilt. The best trick to preparing crawfish for your family to enjoy to the fullest is by heating them enough to kill off harmful organisms while not enough so as to destroy the succulent texture of the tail meat. Our crawfish tails pair perfectly with salads, thin pasta, or they can be incorporated into chowders. For more than a century, Wholey’s Market has proudly delivered the best you can expect in frozen seafood and meats.
Browse our selection of fresh products and explore the many options you have when it comes to preparing an extraordinary meal. When in doubt, grab some lemon, butter, and our crawfish tail meat for a quick and deliciously messy indulgence.
Product of China
Prep Time: 15 Minutes Cook Time: 25 minutes
1/2 cup butter
1 cup chopped onions
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup all-purpose flower
1 (15-oz) can corn, drained
3 cups diced new potatoes
4 cups half-and-half
2 cups chicken broth
2 lbs crawfish tail meat
1/4 cup chopped parsley
Bottled hot sauce to taste
In a large pot melt butter over medium heat
Add onions, bell pepper, and celery; cook, stirring, 4 to 5 minutes until vegetables are soft
Add flour to vegetables; stir to coat. Stir until flour begins to turn light brown
Add corn and potatoes; stir to mix
Whisk half-and-half broth into vegetable mixture.
Bring to a simmer and cook until mixture begins to thicken and become creamy
Stir in crawfish and cook over medium-low heat 15 minutes.
Remove from heat and stir in parsley
Add salt, pepper and hot sauce to taste