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Boiled Crawfish
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4
6
9
8
5
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Boxes salt
Pouches crab boil
Lemons
Ounce Cayenne pepper
Pound Small white onions
Garlic
4 Small potatoes
2
Smoked sausage
Corn
5
0 Pound Live crawfish
Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked
sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut
fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat.
While water is coming to a boil, cull and clean crawfish. Rinse well with
garden hose and remove any dead ones. Always wear gloves when you fool with
crawfish, but remember, they can still pinch you through gloves.
Boiled Crawfish with Vegetables
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==============================
4
1
1
1
1
5
1
5
0 Pound Live crawfish
Cup Salt
/2 Cup Ground white pepper
/2 Cup Ground black pepper
/2 Cup Ground red pepper
Pound Small white onions
2 Large Ears of fresh corn, shucked
Pound Small new potatoes
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== ADDITIONAL SEASONING MIXTURE =====
1
1
1
2
/2 Cup Ground white pepper
/2 Cup Ground black pepper
/2 Cup Ground red pepper
Cup Salt
Wash the crawfish and pick out any fish bones or other debris. Fill a BIG 40
quart stock pot a quarter full of water. Add the salt and peppers and bring
to a boil. Add the whole onions, the corn and the new potatoes [it will be
easy to remove them later if you put them in a cloth sack]. Return to a
boil, cover, lower heat to medium and let cook 8 minutes. Add the crawfish,
cover again and raise the heat to high. After steam begins to escape from
under the lid, cook seven minutes more. Remove from the heat and let sit for
four minutes. Do NOT remove the lid until this point.
Remove the onions, corn and potatoes to a bowl and drain the crawfish. Place
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