- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
leftover boiled crawfish
Posted on 3/3/26 at 3:49 pm
Posted on 3/3/26 at 3:49 pm
Has anyone reheated boiled crawfish?
I'm planning on boiling 3-5 lbs. of shrimp Friday night after work- stovetop in the kitchen. I've got time Thursday afternoon to pick up the shrimp, and i was thinking of getting a couple pounds of boiled crawfish Thursday to throw in w the shrimp Friday for dinner?
I'm planning on boiling 3-5 lbs. of shrimp Friday night after work- stovetop in the kitchen. I've got time Thursday afternoon to pick up the shrimp, and i was thinking of getting a couple pounds of boiled crawfish Thursday to throw in w the shrimp Friday for dinner?
9
Posted on 3/3/26 at 3:54 pm to junior
That is how a lot of restaurants do it.
Posted on 3/3/26 at 4:15 pm to junior
You have leftovers?
Posted on 3/3/26 at 4:24 pm to LSUDad
Any crawfish that survive uneaten are peeled and make it into an omelet the next day.
Posted on 3/3/26 at 4:27 pm to TBoy@LSU
quote:
Any crawfish that survive uneaten are peeled and make it into an omelet the next day.
Hash browns are also acceptable.
Posted on 3/3/26 at 4:58 pm to chryso
Étouffée is my typical leftovers move
Posted on 3/3/26 at 5:49 pm to junior
quote:
Has anyone reheated boiled crawfish?
Some restaurants do it. They call it “re-dipping”
Remember you are reheating them in water not cooking them. Keep the water around 150 and soak them until they are warm. You will need to taste them every couple min
Depending on how many you get you may need to have the temp about 175 or so because cold crawfish will lower the temp pretty quick.
Posted on 3/3/26 at 8:32 pm to junior
Ice them down overnight and eat them the next day. Cold crawfish are just as good as hot crawfish.
Posted on 3/3/26 at 9:08 pm to Missouri Waltz
quote:
Cold crawfish are just as good as hot crawfish.
Amen to that.
Posted on 3/3/26 at 9:26 pm to Missouri Waltz
quote:
Ice them down overnight and eat them the next day. Cold crawfish are just as good as hot crawfish.
I love crawfish out of the fridge the next day. I feel like you get more of the flavor and spices since it’s cooled down.
Posted on 3/3/26 at 10:24 pm to TBoy@LSU
quote:
Any crawfish that survive uneaten are peeled and make it into an omelet the next day.
Same here.
Posted on 3/3/26 at 11:21 pm to junior
I like to use leftover tails for other dishes. Never reboiled
Posted on 3/4/26 at 7:57 am to Dale3
quote:
Étouffée is my typical leftovers move
I've grown partial to After the Boil Soup to use up much of the leftovers from a boil. It's easy to make and comes out so damn good.
That said, my all-time favorite is traditional Crawfish Bisque and it's a labor of love to undertake making it.
Posted on 3/4/26 at 9:57 am to junior
Eat them cold!!!
Crabs, shrimp, and crawfish are all fantastic out of the fridge the next day. Especially crabs IMO. They seem to be easier to peel cold.
Crabs, shrimp, and crawfish are all fantastic out of the fridge the next day. Especially crabs IMO. They seem to be easier to peel cold.
Posted on 3/4/26 at 11:30 am to junior
quote:
Has anyone reheated boiled crawfish?
I have. Season water how you like. Simmer water. Dunk em in for a little bit. Obviously doesnt take long at all.
Posted on 3/4/26 at 4:47 pm to junior
I add it into étouffée or bisque
Posted on 3/5/26 at 9:16 am to junior
You’ll have to be very careful not to overcook them or they’ll break apart when you peel them. If they are already boiled it would be risky to boil again. Ruins the texture.
Posted on 3/5/26 at 6:25 pm to Missouri Waltz
quote:
Ice them down overnight and eat them the next day. Cold crawfish are just as good as hot crawfish.
I find that hard to believe. Must be a small fan group.
If true, I would expect restaurants would offer cold boiled crawfish.
Posted on 3/5/26 at 6:29 pm to Willie Stroker
If I’m paying at a restaurant I expect hot/warm, but I just also enjoy cold crawfish out of the fridge. Not that hard to understand 
Posted on 3/5/26 at 9:54 pm to Willie Stroker
quote:
I find that hard to believe. Must be a small fan group. If true, I would expect restaurants would offer cold boiled crawfish.
This is almost a good point, but not quite. One reason restaurants don’t serve cold crawfish is because customers wouldn’t know if they are fresh, which is no good.
I agree with the other posters that cold crawfish are as good as hot. Really though they are just different, and good in their own way. Maybe not 100% as good as hot, but like 98% as good as hot.
The fact that they are just different though is actually a plus. It means you’re not having the same meal two days in a row. So in the end, cold crawfish are damn good.
This post was edited on 3/5/26 at 9:58 pm
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News