Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Peeled crawfish tails for sale at Cajun Grocer
Fresh frozen and par-cooked, peeled and deveined crawfish tails in vacuum sealed bags with fat (frozen). Louisiana crawfish tails. This package include five (1 lbs.) packs of Louisiana crawfish tailmeat. The best crawfish tail meat for sale. This is authentic Louisiana crawfish tail meat. Not some cheap knockoff frozen crawfish tailmeat from across the seas.
These frozen crawfish tails can be used in any recipe that calls for crayfish tails.
Frozen crayfish tails
How do you cook frozen crayfish tails?
Preheat oven to 350 degrees F. Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter (Casco Bay Sea Salt Butter) and bake approximately 15 to 18 minutes (depending on tail weight) or until an instant-read thermometer registers an internal temperature of 140 degrees. Do not overcook.
Are crayfish tails healthy?
Crawfish is packed with high-quality protein. A 5-ounce serving of crawfish contains close to 25 grams of protein. Crawfish are low in fat and contain only trace amounts of carbohydrates. Crawfish are high in B Vitamins and minerals such as Calcium, Magnesium, Iron, Zinc and Phosphorous.
Are crayfish tails good for you?
Crayfish is also a great source of vitamins, particularly the B vitamins. A serving of the seafood can give you 30 percent of the DV for vitamin B12, 10 percent of vitamin B3, and 4 percent for vitamin B1, vitamin B2, and vitamin B6.
Is crawfish good for weight loss?
Crawfish are a great source of lean protein. A serving of crawfish, which is about three ounces of peeled crawfish tails, is a very low-calorie, low-fat source of protein.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.