Apr 122012

As I went into my refrigerator to take out boneless pork chops for dinner, I spotted a bag of crawfish tails from Sunday’s boil. My wheels started turning. I have heard of Lobster mashed potatoes, so I wondered how Crawfish mashed potatooes would taste. I whipped up this side dish that was a great companion to the pork chops. Here is another recipe for crawfish tails.

3 pounds Crawfish tails

2½ pounds Yukon Gold Potatoes, peeled and quartered

Salt to taste

1 cup Heavy Cream, or more if needed, warmed

6 tablespoons (¾ stick) unsalted Butter, or more if needed, at room temperature

Coarse (kosher) Salt and freshly ground Black Pepper, to taste

Finely grated zest of 1 large Lemon

2 tablespoons chopped fresh Parsley


Place the potatoes in a large heavy saucepan and cover with cold water. Salt the water and bring to a boil over high heat. Then reduce the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and return them to the pot. Shake the pan over low heat for 10 seconds to dry them out.  Transfer the potatoes to a large bowl, and add the milk and butter. Using a ricer, potato masher, or fork, mash the potatoes, adding extra milk and/or butter if desired.  Season the potatoes generously with coarse salt and black pepper, and add the lemon zest. Gently fold in the crawfish tails and the parsley. Fluff with a fork, and serve immediately.


Don’t forget to check out my video on How to Boil Crawfish. Leave a comment to let me know what you think and ideas fro future videos.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.