San Antonio chef Jason Dady, Urban Cowgirl Sarah Penrod share crawfish secrets, recipes
"I make lots of recipes with crawfish saved from backyard crawfish boils," she said."I always buy 5-10 pounds more than I need and freeze them for recipes like étouffée, gumbo, crawfish fettuccine or get creative with crawfish deviled eggs.""One of the more important things that shouldn’t be overlooked is removing the vein in the crawfish tail," she said."If you tried crawfish and it was fishy or muddy tasting, I would bet the vein wasn’t removed.
This week, we have three recipes featuring crawfish to share, including Penrod's elegant Crawfish Deviled Eggs. San Antonio chef and restaurateur Jason Dady has contributed his take on a Viet-Cajun crawfish boil, which marries the familiar flavors of Louisana with fish sauce, lemongrass and a fistful of fresh herbs. And if you feel like getting your Jazz Fest groove on, we have a version of the iconic Crawfish Monica that's famously served to countless revellers every year.
You can most reliably find live crawfish at Groomer's Seafood at 9801 McCullough Ave. near the San Antonio International Airport, which has a large tray of mudbugs ready for you to pluck out with tongs and drop into a plastic bag-lined box. They're also available both fresh and frozen and Central Market and H-E-B locations. Wherever you're shopping, they tend to sell out quick, so be sure to call ahead if you plan on cooking any of these delightful dishes.
San Antonio chef and restaurateur Jason Dady may be best known for the Texas-inspired fare served at his downtown chophouse Range and barbecue joint Two Bros BBQ Market, his take on Italian cuisine at Tre Trattoria and playful Mediterranean dishes at Jardín. But when crawfish season rolls around, he looks to the Louisiana-meets-Asia flavors found in Viet-Cajun cuisine for this vibrant crawfish boil.
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