Thursday, June 27, 2013

Red Beans N’ Rice

Red Beans N’ Rice

Gotta' have a good red beans n' rice recipe in your cook book!

¼ cup vegetable oil
1 pound lean, ground beef
2 tsp. salt
1 T. chili powder
1 large onion, chopped
¼ cup bell pepper, chopped
Dash of black pepper
1 can tomatoes
1 cup water
1 ½ cups raw rice
1 15 oz. can red kidney beans (without chili)

Sauté meat in oil until slightly browned, stirring to keep from sticking. Add bell pepper and onion. Cook until transparent (just a few minutes), stirring constantly. Add tomatoes, water, salt, chili powder and black pepper. Simmer for 10 minutes.

Remove from heat. Add raw rice and kidney beans.

Pour in buttered, shallow baking pan. Cover well with foil if pan has no lid. Bake at 350 degrees for 1 hour. Stir once lightly. Cover again and bake ½ hour longer.

Source: Poor Man’s Rice Cook Book


Tuesday, June 25, 2013

Crawfish Trapping Report - East Verde River

How do you judge a successful crawfish trapping trip? When you have a supper table that looks like the one pictured here! Below are the details from the Sharp Family's day of crawfish trapping.

Date: June 19th, 2013
Bait: Sardines & turkey bacon
Traps: Four
Trap Type: Promar 501
Trap Depth: 3-7 foot range.
Average Time In Water: Four hours / 240 minutes. 10:00AM - 2:00PM.
Trapping Results: Estimated pounds 12-15 pounds.


Thursday, June 20, 2013

2013 Arizona Crawfish Trapping Contest

2013 Arizona Crawfish Trapping Contest

Official rules and regulations for the 2013 Arizona Crawfish Trapping Contest can be downloaded by clicking this link!

NOTE: Rules & Regulations are subject to change prior to the event as Arizona Game & Fish Department sees fit. Rest assured any changes that are made from this point forward, will only benefit the tapping teams and the conservation effort to remove 10,000 pounds from Arizona water ways.

Download the entry form here!

What happens to all the crawfish trapped you ask? We're going to eat EVERY LAST ONE at the Arizona Crawfish Festival!!! Tickets now available online! (Tickets not required for trapping team members).

Send all comments, questions and concerns to or call Romey (602)885-1078 and Bobby (480)299-7866.

Crawfish & Bon Temps Chere!


Crawfish Breakfast Burritos

For those of you wondering, crawfish is an approved meat to any wholesome breakfast! In fact...we are pretty sure it's better than any of that processed cereal, processed bacon or other frozen heart attack crap they sell in the frozen food section that some are even know to call 'food.' 

Crawfish Breakfast Burritos

Serving Size: 12

1 tablespoon butter
4 eggs, beaten
1 10oz. can diced tomatoes and green chilies, drained
1 10oz. can condensed cream of mushroom soup
1 5oz. can chunk white chicken, drained
1 ½ cups cooked rice; white long grain
1 cup shredded Monterey Jack cheese
12 flour tortillas

1 cup sour cream
1 cup shredded Monterey Jack cheese
2/3 cup milk
1/4 teaspoon paprika
1/8 teaspoon pepper

Heat oven to 350 degrees. Grease 2 7x11 inch dishes. Melt butter in medium heat skillet. Add eggs; cook over medium heat until eggs are firm but moist, stirring occasionally. Transfer to large bowl. Stir in tomatoes, soup, chicken, rice and 1 cup cheese; mix well. Spoon onto center of each tortilla. Once folded place seam side down in prepared pans.
In medium bowl, combine all sauce ingredients; blend well. Pour over burritos; cook. Bake at 350 for 30 minutes or until heated through. If desired, garnish with sliced pimento or chopped red bell pepper.

Source:. The Riceland Collection.

And oh yeah…like always…don’t forget a mess of crawfish tails!!!!


Tuesday, June 18, 2013

Crawfish Trapping Report-Goldwater Lake

The water level at Goldwater Lake is lower than we have ever seen, which is interested because the near by Granite Basin Lake is completely full. Our local resource attributes this low level to seepage between the concrete damn and where it's tied into the rock cliffs. Regardless of the low water level and our favorite trapping at the lake currently dried up (pictured below), Goldwater Lake is still as much of a honey hole for crawfish as it's ever been! 

The following are Monday's trapping results...

Date: June 17th, 2013
Bait: Processed Crawfish Bait
Traps: Seven
Trap Type: Four Pillow, Two Promar Collapsible, One Trapper Arne.
Trap Depth: Ten foot average.
Average Time In Water: Two hours / 120 minutes. 
Trapping Results: Average of ten crawfish per trap resulting in 70 crawfish or 4.5 pounds of crawfish.


Saturday, June 15, 2013

Coonass Productions

Introducing "Coonass Productions"!!!  The production company for the Arizona Crawfish Company's videos! Through Coonass Productions you will have access to "priceless" information into the Arizona Crawfish community. Learn what lakes are hot, what traps are catching, what bait they are biting on and most importantly...insight to the 2013 Crawfish Trapping Contest!! ...oh, and we almost forgot, how to secure a video camera to a tripod when the attachment is missing...

Subscribe and Follow.

"I got this" ~Boudreaux.

Friday, June 14, 2013

Crawfish Maquechow

Boudreaux's maquechox is the best dere is, everybody that ever tried it will tell you dat! Well, we think it may just get a little better next time when we take this technique and guessed it! CRAWFISH TALES!

Crawfish Maque Choux


12 fresh ears of corn cut
1 onions, chopped
1 bell pepper, chopped
2 pods of garlic, minced
1 cup onion tops, chopped
1 cup parsley leaves, chopped
1 can Rotel tomatoes, diced
2 lbs. Crawfish tails
1/2 cup salad oil
1 stick butter
salt and pepper
Shuck corn away from cob (cut corn away) and have ready.
To cook Corn: In a cast aluminum pot, heat salad oil then add corn and smother-cook until tender.
Smother bell pepper, onions, garlic, celery, parsley and onion tops until tender but NOT brown. Add corn and a small amount of water. Cook covered for about 20 minutes, stirring occasionally, until all ingredients are cooked.
In another aluminum pot, melt butter. Add the crawfish, Rotel tomatoes and the juice. Cook until crawfish are red, about 10-15 minutes. Add corn mixture to this. Season with salt and pepper. Simmer for about 20-30 minutes for flavors to mix well. Serve hot over rice.

Cajun Crawfish credits this recipe to Marilyn Vidrine from Church Point, Louisiana.


Thursday, June 6, 2013

Crawfish Festival Press Release

2013 Arizona Crawfish Festival

For immediate release:

Who:              Arizona Crawfish Company
What:             2013 Arizona Crawfish Festival
When:            August 10th, 2013 Noon -9:00PM
Where:           Bison Ranch. Overgaard, Arizona
Why:              Raise awareness of Crawfish in Arizona and educate wildlife enthusiasts on personal harvest and consumption of Crawfish.

Details:          Due to popular demand, the original Arizona Crawfish Festival is BACK!

In spring of 2002 the festival was birthed by Louisianan born radio host Rosie Romero upon hearing crawfish were over populating our waterways. After two years on the shoreline of Willow Springs Lake, the attendance and popularity was growing so rapidly a site with basic facilities and services was required. The festival then merged with a similar event and held on the lawn of Camp Verde’s historic Fort Verde. After a few years Rosie pulled his affiliation with the festival and Camp Verde held it’s last crawfish festival in 2010.

It was during this eight year run of annual crawfish boils that Arizona Crawfish Company’s founders Bobby Avery and Romey Romero met when they faced off for the eating contest in 2004.

Like the original festival at Willow Springs Lake, this year’s crawfish will be from Arizona’s waterways. Trapping teams are being assembled and assigned to lakes, rivers and streams along the Mogollon Rim for maximum extraction. In the past this had always been a challenge because of the transportation regulations on crawfish in Arizona set and enforced by the Arizona Game & Fish Department, in order to prevent further infestation. However, special permitting has been granted for this event. The goal is to remove 10,000 pounds of crawfish in the week long trapping contest leading up to the festival.

All trapped crawfish will legally be transported under Game & Fish supervision to Bison Ranch for the August 10th Festival where they will be boiled and served to festival attendees Cajun style with corn, potatoes and onions! For a complete list of Rules, Regulations and participation details, visit Arizona Crawfish Trapping Contest.html.

There will be a crawfish eating contest, Cajun food vendors, frozen daiquiris, Abita Beer, live music, the performance of Arizona’s own Taylor Family Circus and more! For the kids there will be inflatable bounce house & slide, train rides, horseback rides and face painting to name a few!

The festival will be held Saturday from Noon to 9:00PM in the lawn courtyard at Bison Ranch in Heber/Overgaard, Arizona. There will be a $5 parking fee benefiting the local lions club and a $15 admission fee per person/$25 per family ($3 per kid 12 years of age and older, under 12 free) to cover staff, entertainment and facility use. Pre-Purchase tickets by August 7th to ensure you receive at least three pounds of crawfish at the festival!

$2 of every ticket sale will be donated to Jared Allen’sHomes for Wounded Warriors Project.

Stay up to date with new developments by following this blog and/or joining the facebook event page.

An event this size takes community involvement to make it a fun, safe, success family event. We extend our sincere gratitude to the people and sponsors involved.

·      Sanderson TomCar 
·      Rosie On The House 
·      Bison Ranch
·      Lone Eagle Outdoors
·      Wild Woman Saloon
·      Abita Beer Co.


For event details, call
Bobby Avery at (480)299-7866 or
Romey Romero at (602)885-1078
or send an email request to


Cajun Rice

Good, easy, fast (depending on how fast you can chop) rice recipe...they just forgot to add crawfish in the ingredients...

Cajun Rice 

Serving Size: 4

¼ cup bacon drippings or vegetable oil
1 ½ cups raw rice
1 lb. lean, ground beef (1/4 pork, if desired)
1 large onion, chopped
1 bell pepper, chopped
3 pieces celery, chopped
¼ tsp. garlic powder
½ tsp. powdered thymr
¼ cup parsley, chopped
¼ cup green onion and tops, chopped
3 tsp. salt
¼ tsp. red pepper
1 bay leaf
1 can whole tomatoes (14 ½ oz. can)
1 can Italian tomato paste (6 oz. can)
1 cup water

Cook meat in beacon drippings until lightly browned, stirring constantly. Add onion, celery and bell pepper. Use medium heat and cook a few minutes until onions are transparent. If seasoning is browned it will taste burned, so stir while cooking. Add raw rice and cook 4 minutes, still stirring constantly. Remove from heat, add all other ingredients, and bake at 350 degrees in shallow roasting pan, tightly covered, for 45 minutes or 1 hour until rice is tender. Remove bay leaf and serve. Those large roasting pans, 2 ½ inchs deep, 9x13 inch with slide on top are perfect for this recipe.

Source:. Poor Man’s Rice Cook Book.

And oh yeah…don’t forget a mess of crawfish tails tossed in!!!!


Tuesday, June 4, 2013

Crawfish Report-Bartlett Lake

This picture was sent via text to Bobby's lovely wife, Sabrina, from some friends who spent the weekend at Bartlett Lake's SB Cove camp ground.

Romey's only trapped below the Mogollon Rim twice. Once in Canyon Lake once back in 1998 and again at Alamo Lake in 2011. Between the two trips, one catfish and one crawfish was all that was yielded and again why we stick to the high country for crawfish trapping.

The report we received with this photo stated "there were so many (crawfish) the kids wouldn't go in the water!" Now we've come to learn over the years our definition of "a lot of crawfish" compared to anyone who has never been to a Louisiana Crawfish Pond or Boil are completely different. However, judging by the size of this crawfish and the word that bass are biting, may just be enough for us to try a third trip to a desert lake...

Where are you seeing crawfish? Email us at and we'll share your report!


Monday, June 3, 2013

Weekly Cajun Humor - A Round For Everybody

A Round For Everybody

My friend Thibodeaux, and I were sitting in the local bar enjoying a beer and joking around.
            In walks our buddy, Boudreaux. He walks up to the bar and tells the bartender in a loud voice: “Bartender, a round of drinks for everyone and get you one, too.”
            The bartender fixed everyone in the house a drink and also on for himself.
            Before long, Boudreaux shouted again, “Bartender, get everybody a drink and get you one, too!”
            The bartender got busy fixing everyone a drink, including himself. After he finished, he walked up to Boudreaux and said, “Boudreaux, that will be $62.50.”
            “Huh?” Boudreaux said. “I ain’t got no money.”
            “No money? What are you doing ordering rounds of drinks for everybody when you can’t pay for it?”
            “I was just being nice,” replied Boudreaux.
            The bartender let Boudreaux have a left hook right in the nose. When Boudreaux came to, he slowly stood up, dusted himself off and leaned on the bar.
            “Bartender,” he hollered, “Get everybody a drink! And you…you can’t have one. You’re too mean when you drink.”

Source: Cajun Spices for the Mind by Larry Leger & Murray Conque