Peeling crawfish for etouffee – tricks and tips anyone?

[ChocoJay]

Peeling crawfish for etouffee can be quite the task, right? If anyone has some clever shortcuts or tips to make it easier, I'm all ears! Let's make this process a breeze.

 

[Coco]

A friend of mine swears by chilling them first. Says the meat sticks less to the shell. Might be worth a try!

 

[lilbobby]

To make peeling crawfish easier for etouffee, try blanching them in boiling water for a minute before cooling them in an ice bath. This loosens the shells and makes peeling faster and more efficient.