DFW Crawfish Wholesale

03/17/2022

03/17/2022

Crawfish are looking GREAT!

03/10/2022

Now serving Rockwall, first deliveries on 3/19. Delivery time is approximately 3:30 - 4:00. Walmart parking lot.

03/10/2022

Delivering to Rockwall starting Saturday, 3/19. Place your orders starting 3/15, anticipating a price reduction from our suppliers on 3/14. Walmart parking lot (White Ram Pickup, maybe with a trailer), 782 E I-30, Rockwall 75032.

03/07/2022

Happy Birthday to Me! Yummy! Fried oysters disappeared before I could get a pic.

03/06/2022

Birthday dinner!

03/03/2022

Thanks The Library Bar & Grill, Fort Worth!

"Just wanted to reach out and say thank you! The crawfish were great and it turned out to be a great night. I appreciate y’all’s responsiveness and delivering to us. Absolutely great service! Look forward to working with you guys more in the future!"

03/03/2022

Cajun Dirty Rice (one of my favorites!)

Ingredients:

1 14-ounce chicken broth
1 bay leaf
1 1/2 cups long-grain rice
1 tablespoon bacon grease
1/2 pound of ground beef
1 medium yellow onion, chopped
1 stalk of celery, chopped
1/2 green bell pepper, chopped
1/2 cup of finely chopped chicken livers
2 cloves of garlic, minced
1/2 teaspoon salt
2 teaspoons red pepper Cajun seasoning
1/4 teaspoon dried thyme

Recipe Directions:
1. Remove 1/2 cup of the chicken broth and set aside. Pour remaining chicken broth in a medium saucepan over high heat with 1 1/2 cups water and bay leaf.
2. Bring to a boil. Add uncooked rice, cover and cook for 20 minutes.
3. In a separate large-rimmed pan or saucepot, heat bacon grease over medium-high heat. Add ground beef and crumble.
4. Once the beef begins to crumble and break apart, add onion, celery, and green bell pepper. Cook everything over medium-high heat, stirring occasionally until beef is no longer pink and vegetables are softened.
5. Once the beef is brown and the vegetables are softened, add your chicken livers along with the garlic to the pan and continue to cook 5 minutes.
6. Add salt, Cajun seasoning, and thyme, then give everything a quick stir to mix it together. Then, add the 1/2 cup of chicken broth you reserved earlier to the pan. After adding the stock, scrape the bottom of the pan to release all of the browned pieces stuck to the bottom. Simmer 1 minute.
7. Remove bay leaf from rice and add rice to pan. While keeping the heat on, be sure to stir your rice mixture thoroughly. Once everything is combined well, remove from heat!
8. Remove bay leaf from rice and add rice to pan. While keeping the heat on, be sure to stir your rice mixture thoroughly. Once everything is combined well, remove from heat!

03/01/2022

Fried Oysters Ingredients
1Peanut oil, for frying
¾ Cup buttermilk
1 tsp garlic powder
1 tsp paprika
Dash Louisiana hot sauce
1 cup cornmeal
1 cup all purpose flour
Kosher salt and freshly ground pepper
36 shucked Louisiana oysters

Remoulade Sauce - Ingredients
1 cup mayonnaise
1 TBSP Creole mustard
1 TBSP white wine vinegar
1 TBSP Worcestershire Sauce
Dash Louisiana hot sauce
Kosher salt and freshly ground pepper

Instructions;
1. Heat oil in a deep fryer to 350 degrees.
2. In a bowl, whisk together buttermilk, garlic powder, paprika and hot sauce. In a separate bowl, whisk together flour, cornmeal, salt & pepper.
3. Add oysters to buttermilk mixture & let soak. Remove letting excess drip off. Dredge in cornmeal mixture, tap off excess.
4. Fry oysters in hot oil in batches, until golden brown & crisp. Approximately 2 minutes. Remove to a paper towel & sprinkle salt & pepper.
5. Serve with Remoulade Sauce.

Remoulade Sauce -Instructions

In a bowl, mix together mayonnaise, mustard, paprika, vinegar, Worcestershire Sauce & Louisiana hot sauce until well combined. Season with salt & pepper. Serve immediately or cover & refrigerate (I like to make Remoulade Sauce the night before. I also like making my own Mayo, recipe follows.).