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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
All the vibrant, spicy flavors of a classic Louisiana crawfish boil loaded onto a cheesy pizza! This recipe features a creamy garlic butter sauce, tender crawfish tails, spicy andouille sausage, corn, and potatoes.
A rich and creamy pasta dish made famous at the New Orleans Jazz Fest. Tender crawfish tails are smothered in a spicy, cheesy cream sauce and tossed with rotini. Pure comfort food ready in 30 minutes!
A rich and creamy pasta dish straight from Louisiana! Tender crawfish tails are simmered in a classic Alfredo sauce spiced up with Cajun seasoning and the 'holy trinity' of onion, bell pepper, and celery. It's a comforting and flavorful meal perfect for a special occasion or a weeknight indulgence.
Cooked crawfish tails should be consumed within 2 days when stored in an airtight container in the refrigerator.
Yes, you can freeze them for up to 3 months. For best results, use vacuum-sealed bags to prevent freezer burn.
Shrimp or langoustines are the best substitutes as they have a similar texture and sweet flavor profile.
While the vein is edible, many prefer to remove it for aesthetic reasons or if the crawfish are large. In small tails, it is often left intact.
Yes, like many shellfish, crawfish tails are relatively high in cholesterol, containing about 137mg per 100g serving.
Spoiled crawfish will have a strong ammonia-like smell, a slimy texture, or visible discoloration. Fresh tails should smell mildly of the ocean.
No, crawfish are freshwater crustaceans while most shrimp are saltwater. Crawfish have a slightly stronger, sweeter, and more 'earthy' flavor.
They are staples in Cajun and Creole cuisine, used in Crawfish Étouffée, Gumbo, Jambalaya, and Crawfish Pie.
crawfish tails is a versatile ingredient found in cuisines around the world. With 82 calories per 100g and 17.5 grams of protein, it's a nutritious addition to many dishes.
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