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Go Back   Bayou Bucks Hunting Community > Louisiana Hunting > General Outdoor Discussion

General Outdoor Discussion Archery, Shooting, Game Management, Gear, Camping, etc.

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  #1  
Old 1 Week Ago
BeanFarmer's Avatar
BeanFarmer BeanFarmer is offline
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Default Crawfish Étouffée question

Wife been cooking for years, and good at it.

There is one brand of tails that turn black every time she uses that brand. They are Louisiana tails, mostly clay ground field crawfish, not prairie crawfish, local to here.

Any explanation to this?
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  #2  
Old 1 Week Ago
gerald gerald is offline
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I have no idea why they turn black.
I mostly make a Crawfish Etouffee after a crawfish boil, and use the "extra" bugs.

I assume your crawfish still taste the same.
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  #3  
Old 1 Week Ago
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I was told they are over cooked (boiled) before packaging. Only hear say I really don't know either.
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  #4  
Old 1 Week Ago
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Gator 45/70 Gator 45/70 is offline
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Could it be a preservative they are using?
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  #5  
Old 1 Week Ago
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Quote:
Originally Posted by BowFreak View Post
I was told they are over cooked (boiled) before packaging. Only hear say I really don't know either.
If that is the case they would be very mushy.
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  #6  
Old 1 Week Ago
sharxfan sharxfan is offline
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I did a google search and the only useful thing said that maybe it was excess iodine in their diet but the post didn't directly mention crawfish all the other listings were about black mushy insides so didn't think they were relevant.

Did another search and found this:
https://www.lsu.edu/departments/seag...d/crawfish.pdf

Last edited by sharxfan; 1 Week Ago at 12:53 PM. Reason: more info
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  #7  
Old 6 Days Ago
jffb jffb is offline
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Default Crawfish

Some black iron pots will make them do that also.
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  #8  
Old 6 Days Ago
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Normally this is in one of those porcelain lined cast pots.

They aren't mushy, just somewhere between blue and black.
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  #9  
Old 4 Days Ago
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It could be the fat that is doing it. Ive seen some with a daek almost black colored fat.
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