Peak crawfish season is getting close, but you don’t have to wait for the next sack to hit the pot. Frozen Louisiana crawfish tails and any leftovers you’ve put up in the freezer can bring that crawfish flavor to the table right now. Here are a few of my favorites.
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Jump to:
- Crawfish Season, Availability, and What to Expect
- How to Freeze Crawfish Tails Properly
- Frequently Asked Questions (FAQ)
- Crawfish Stock
- Before You Cook with Leftover Crawfish Tails:
- Best Recipes for Crawfish Tails
- Cajun Stuffed Peppers
- Spicy Crawfish Mac and Cheese
- Cajun Crawfish Etouffee
- No Leftovers?
- Comments or Questions?
Crawfish Season, Availability, and What to Expect
Advances in crawfish farming, along with wild-caught crawfish, have stretched the Louisiana crawfish season from as early as November into June. As peak crawfish season approaches, availability, size, and price begin to shift; something every Cajun cook keeps a close eye on. Even when fresh isn’t at its best, Louisiana crawfish tail meat is available year-round, with high-quality frozen tails sold in one-pound packages in grocery stores across Louisiana and well beyond.
Another great source of crawfish tails year-round is leftovers from a boil. The key to great results is freezing them properly. Crawfish tails freeze well if handled correctly. Louisiana producers have perfected rapid freezing and vacuum sealing to preserve quality. At home, follow the simple steps below and your frozen tails will be ready when you are!
How to Freeze Crawfish Tails Properly
Cooked crawfish will keep about 3 days refrigerated when stored in an airtight container. If you won’t use them by then, peel the tails and freeze the meat. With proper handling, they’ll hold their quality for 3 to 6 months.
- Peel and clean the tails. Remove any loose skin and the black vein running down the center of the tail. It won’t hurt you, but it can be gritty. Sometimes it’s covered by a thin layer of meat; pull it out, and that layer will come with it.
- Manage the crawfish “fat.” The orangish “fat” (hepatopancreas) adds great flavor and is usually worth keeping. If you plan to use the tails within a few months, leave them on. For longer storage, remove as much as you can—it can turn rancid over time, even in the freezer.
- Use airtight packaging. A vacuum sealer is ideal for preserving quality. If you don’t have one, use heavy-duty freezer bags and press out as much air as possible before sealing.
- Freeze at the right temperature. For best results, keep your freezer at 0°F.
- Portion and label. Freeze tails in 1-pound packs for flexibility, and always label them with the date so you know what you have and when to use it.
Frequently Asked Questions (FAQ)
Louisiana produces over 125 million pounds of crawfish annually, about 90% of the U.S. supply, through a large, professional industry with high standards for sanitation, processing, and packaging. Imported crawfish are often cheaper but can suffer from inconsistent quality, questionable farming practices, and a longer time to market. In my experience, Louisiana crawfish consistently deliver better flavor and quality.
That bright yellow to orange “stuff” is not fat, but an organ called the hepatopancreas, similar to a liver. It’s completely edible and packed with flavor, which is why cooks value it in crawfish dishes.
Crawfish are low in calories, high in protein, and a good source of vitamin B12 and essential minerals. They are also relatively high in cholesterol. Check out this article for a deeper dive into the health aspects of crawfish in your diet.
Don’t waste the extras. Sausage is great refried for breakfast, potatoes work well for potato salad or mashed (try blending in the boiled garlic), and corn kernels can be cut off the cob and used in dishes like Crawfish and Corn Fritters! You are limited only by your imagination!
Crawfish Stock
Don’t toss the shells. Crawfish dishes are even better when you start with Homemade Crawfish Stock. It’s easy to make and freezes well.
Lagniappe Tip: Obviously, not everyone has Crawfish Stock in the freezer, so Chicken, Seafood, or Vegetable Stock may be a suitable substitute depending on the recipe.
Before You Cook with Leftover Crawfish Tails:
- Taste them first. Reduce added salt if the boil was already well seasoned.
- Thaw in the refrigerator.
- Drain or pat dry if watery after thawing; do not rinse.
Best Recipes for Crawfish Tails
So, now you have leftover crawfish tail meat, properly packaged and labeled in the freezer, right next to several containers of Homemade Crawfish Stock. Now, maybe these recipes will hold you over until the next crawfish season.
Lagniappe Tip: Keep in mind that leftover crawfish boil tails bring the seasoning of that boil with them. That flavor may be bold when you eat them straight from the shell, but in a finished dish, it usually becomes one more layer of flavor. Choose recipes that welcome that seasoned crawfish profile.
Cajun Stuffed Peppers
Cajun and Creole cooks love to stuff things; it’s a great way to stretch ingredients and feed a crowd. Bell peppers grow well in South Louisiana, and their mild flavor and shape make them perfect for stuffing. In my Cajun Stuffed Peppers, I use crawfish tail meat, the Trinity, and traditional seasonings with breadcrumbs as the binder. Rice is a common substitute and works just as well.
Spicy Crawfish Mac and Cheese
Macaroni and Cheese is the ultimate comfort food. This version leans a little spicy, making leftover crawfish boil tails a perfect fit. Depending on how seasoned your tails are, you may want to adjust the heat. Like all my recipes, this one is flexible; choose your spice, your cheeses, and your pasta. What’s better than crawfish tails folded into that creamy, spicy sauce? Probably nothing.
Cajun Crawfish Etouffee
Crawfish Étouffée helped cement crawfish as a star ingredient in Cajun and Creole cooking. Its rich sauce and layered seasoning make it a natural fit for leftover crawfish tails, especially ones with a little boil seasoning already clinging to them.
No Leftovers?
Ready to cook but don’t have any leftover crawfish tails? No worries, grab a bag of Louisiana crawfish tails at your local grocer, seafood market, or online at Amazon. These come ready to thaw and use, usually in 1-pound packages. They defrost quickly in the refrigerator or under cold running water.
Lagniappe Tip: The one thing you must do? Read the package and make sure the crawfish are from Louisiana. Some imported brands use names that sound local, so don’t be fooled. Look for the Certified Louisiana or Certified Cajun labels. It's your assurance that the crawfish were raised and processed in Louisiana. Accept no substitutes.
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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