Red Beans N’ Rice

Red Beans N’ Rice

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

Ingredients:

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)

Directions:

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

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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.

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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 arizonacrawfishco@gmail.com or call Romey (602)885-1078 and Bobby (480)299-7866.

Crawfish & Bon Temps Chere!

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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

Ingredients:

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

Sauce:

1 cup sour cream

1 cup shredded Monterey Jack cheese

2/3 cup milk

1/4 teaspoon paprika

1/8 teaspoon pepper

Directions:

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!!!!

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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.

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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.

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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 add...you guessed it! CRAWFISH TALES!

Crawfish Maque Choux

Ingredients:

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

 

Directions:

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.

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