crawfish tail boil meatloaf
I found some crawfish tail meat a couple of weeks ago at a gourmet supermarket. I've never seen crawfish tail meat sold on its own. In the past, I've seen live crawfish in the seafood department maybe once(considering I live very far from Louisiana or the US South), so I seized the opportunity(and $15) for this tail meat.
With Easter coming up(as I'm writing this post, today is Easter) at the time of filming this video, I found a recipe for a crawfish boil(http://www.foodnetwork.com/recipes/alton-brown/crawfish-boil-recipe.html) so I figured, "Why not turn this tail meat I have into a meatloaf?" I've turned langoustine tail meat into a meatloaf before so it should be a similar type of concept.
Except it really isn't- from my research on baked crawfish tail meat and crawfish meatloaf, it takes 45-60 minutes to cook the tail meat, yet the package already said the meat was fully cooked, but why take a chance with raw meat?
Crawfish boil usually includes Andouille sausage(a Cajun sausage), which I included in the actual meatloaf, though I was debating how many sausage links to put in the meatloaf without making the meatloaf so spicy as to render it inedible or even make the meatloaf too salty- I used two Andouille sausage links, ultimately.
This is the first time I used sausage and a different type of meat in the same meatloaf. There's no danger of cross-contamination because the Andouille sausage links I used were fully cooked.
Personally, I've never had a crawfish boil before but if I had to judge based on the meatloaf I ate based off of it, I'd say it would be spicy but not too spicy so as to require you to drink a cup of milk(though when my dad tried the meatloaf, he said it was good but it's too spicy for him to have it for an actual meal).
As for the corn and potatoes, they both came from frozen vegetable steamer bags that I cooked before putting them in the meatloaf.
Normally in a crawfish boil, there's no sauce in the dish but every meatloaf needs some sort of sauce, in my expert opinion, so seafood cocktail sauce is a good choice.
You will need:
For the cooking equipment:
A lasagna pan
Nonstick cooking spray
A large bowl
For the actual meatloaf:
2/3 tbsp. of onion powder
2 beaten and whisked eggs
1 cup of corn
1 cup of red potatoes
2 tbsp. of honey mustard
1/2 cup of seafood cocktail sauce
Pinch of oregano
Pinch of dill weed
Pinch of paprika
Pinch of cayenne pepper
Pinch of garlic powder
Pinch of black pepper
Pinch of salt
1 cup of unseasoned breadcrumbs
2 cut up, cooked, Andouille sausage links
1 pound of crawfish tail meat
1. Put all ingredients in a large bowl.
2. Mix all the ingredients together until everything is distributed evenly among the meatloaf mixture.
3. Spray a lasagna pan with nonstick cooking spray.
4. Form 2 loaves.
5. Bake in a 350 degree Fahrenheit preheated oven for 45-60 minutes.
6. Bon appetit!
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