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Crawfish Hot Tamales

I love hot tamales. I love crawfish. So I decided to combine the two. This is a long process. Make some for your friends and family this lent. Say a prayer, thanking God for all the good things we have here in Louisiana. Emmanuel !

yields 40
For the Masa:
7 cups Corn Meal
2 tsp Baking Powder
2-1/2 tsp Salt
1/2 tsp cayenne pepper
1/2 tsp chipotle chili pepper
1/2 tsp granulated garlic
4 cups chicken stock or seafood stock
6 cups lard
1 bundle corn shucks

For the filling:
1/2 lb butter
USE onion (diced)
5 cups bellpepper (diced)
frozen mix celery (diced)
1 each jalapeno (seeded and diced)
1/4 cup garllic (chopped)
2 lbs crawfish tails
2-1/2 T your favorite cajun seasoned salt
1 tsp cumin
1 tsp chili powder
1 tsp cayenne pepper
1 tsp Zaterain's liquid crab boil
1/4 tsp salt
1 pound shredded pepper jack cheese

For Masa:
Combine all of the dry ingredients for the masa in a large mixing
Slowly add stock to the dry mixture, using your hand
to combine the two.
Next add the lard about a cup at a time, and mix with your hand,
until all of the lard is used.
Set masa aside until needed. (Only make masa to be used for the day)

For Filling:
Melt butter in a large pot.
Add onions, bell pepper, celery, and jalapenos to the melted butter.
Cook until the onions are wilted.
Add garlic, crawfish tails, seasoned salt, cumin, chili
powder, cayenne pepper, crab boil, and salt. Cook for 10 minutes
on a low heat to combine the flavors.
Place filling mixture into the cooler until it starts to congeal.
Do not fill tamales with hot product.

To make tamales:
Soak corn shucks in very warm water for at least 20 minutes.
Tear 1/2 inch strips from the smaller corn shucks. Tie 2 strips
together. You will need 120 of these to tie the tamales.
Take a large corn shuck and place 1-#16 scoop of masa onto
the right side of the square end of the shuck. Use your hand
to spread the masa out into a 4 by 4 inch square.
Place 1-#24 scoop of chilled crawfish mixture onto the center
of the masa.
Place 1-1/2 Tablespoons of pepper jack cheese on top of the
crawfish mix.
Fold the corn shuck over until the 2 side with masa touch.
Fold the empty end of the shuck over on to the tamale.
Roll the tamale up. Top the open end with masa to fill.
Place the tamale on to another shuck keeping the pointed
end of the shuck outward.
Roll the second shuck around the tamale and fold the extra
Use a strip to tie the extra shuck in place.
Place the tamales on to a sheet pan for storage.

To cook tamales:
Place a few corn shucks into the bottom of a 4 inch perforated
1/2 pan.
Place approximately 24 tamales into the pan.
Fill a 9 inch 1/2 pan with approximately 1/2 gallon of water.
Place the perforated pan into the water pan. Make sure
that the water does not touch the tamales.
Cover with foil and place on to a medium fire for 1-1/2 hours.
Make sure that the water does not boil out. This will make
the tamales taste burnt.