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Old 05-04-2008, 10:49 PM
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boiled crawfish

Anyone have a good recipe for boiled crawfish? I've always just bought the big jar of powder and followed directions. It's good, but not quite as spicy/salty as what you'd find in Louisiana.
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Old 05-05-2008, 07:00 AM
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I've got one... but its a family secret ...if I told you I'd have to kill you.

j/k

I have mine written down some where but I couldn't find it.
I googled this one and its pretty damned close!

# 30 pounds live crawfish
# 15 ounces cayenne pepper, plus 5 ounces additional Lagniappe
# 2 ounces Tabasco sauce
# 20 cloves garlic, cut cloves in half, do not peel or crush ng
# 3 dozen lemons, sliced in half
# 1 cup olive oil
# 20 bay leaves
# 4 ounces Louisiana hot sauce
# 2 pounds salt
# 10 bags of Zatarain's crab boil.
# 20-30 ears of corn cut in half
# 20# new potatoes small sized
# optional----4-6oz jars of sliced jalapeños.

"Place all ingredients but the crawfish in the biggest pot that you can get your hands on and bring to a good boil for about 15 minutes. As all comes to a boil, put you face over the steam and take 10 deep breaths, as the boiling cayenne, garlic and lemon mist is good for your soul - being careful to breathe only though your nose.

"In the meantime, the crawfish should have been soaking in cold fresh water, with a couple of boxes of salt emptied into it as to allow "mud bugs" to be spitting out the mud.

"Put crawfish in boiling water. After water comes to boil again, add 10 ears freshly peeled corn of the cob and 20 small potatoes. Allow 8-10 minutes cooking time. Remove and add a bag or two of ice to cool the crawfish water, and allow the crawfish to soak in the pot for another 10 minutes after turning off the boiling water. Strain and serve the crawfish hot with the garlic cloves, potatoes and corn." (Alternate method: Remove the hot crawfish from the boiling pot and layer in ice chests with sprinkled Tony Chachere's seasoning.)

Some people also like throwing anything from andouille sausages to whole heads of garlic to hot dogs into the boil ... be creative, but not foolish!
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Old 05-05-2008, 11:46 AM
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Crawfish Boil Recipe

Ingredients:

30 pounds live crawfish (one sack)*
2 cups salt for purging
2 (3 ounce) boxes crawfish or crab or shrimp boil seasoning or 2 cups liquid crab boil
20 small onions, peeled
Smoked sausage, cut up into large pieces
Whole mushrooms
5 pounds small red or new potatoes, unpeeled
10 to 15 ears of fresh corn on the cob, shucked and broken in halves
Whole mushrooms

* Crawfish season is from late February to mid-May. If buying crawfish in advance, keep live crawfish at 36-46 degrees for approximately 3 days with wet burlap sacks, towels, etc. on top. Let crawfish return to room temperature before using.

If you have not already done so, drink a cold beer.

Purging the Crawfish: The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Placing them in a plastic children's pool, large tub, or a large ice chest - rinse them in enough changes of water for the water to run reasonably clear. Then add more water to cover the crawfish and add 2 cups of salt. This forces them to purge themselves of impurities. Stir for 3 minutes, then rinse crawfish. After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking. NOTE: Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil.

In a large (18- to 20-gallon) pot over high heat, add enough water to fill a little more than halfway. Add crawfish or crab boil seasoning. Cover pot and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well.

Using a large wire basket that fits into the pot, add onions, sausage, mushrooms, and potatoes. Maintain a boil and cook 10 minutes or until potatoes are tender. Add crawfish to the wire basket, stirring them a bit; cook an additional 4 to 5 minutes (being careful not to overcook the crawfish). Remove wire basket from pot.

To serve the traditional way, cover a table (preferably outdoors) with thick layers of newspaper. Spill the contents of the basket (onions, potatoes, sausage, mushrooms, and crawfish) along the length of the newspaper-covered table. They are best served hot.

Makes 10 servings.
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Old 05-05-2008, 03:00 PM
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Thanks guys, I'll give that a shot next week.
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Old 05-05-2008, 04:31 PM
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real cooks are fat like me...LOL
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