Post by April B. on Mar 18, 2003 15:49:54 GMT -6
How to Cook and Peel Louisiana Crawfish
Every year, folks in Southern Louisiana look forward with anticipation to the arrival of Springtime. That's when the crawfish season gets in full gear, and friends and family get together to enjoy this fantastic Cajun delicacy.
Here is all the information you need to do your own Crawfish Boil.
The following recipe serves ten people (or two Cajuns)
Equipment Needed:
One Large Boiling Pot, Basket Insert and Lid
Outdoor Propane Cooker
Large Tub or Two Ice Chests
Ingredients Needed:
30 lbs of Live Crawfish (1 sack)
8 Small Onions
8 Small Potatoes
8 Ears of Corn
Fresh Garlic
4 or 5 cloves of garlic
4 Lemons
crawfish boil mix or the liquid ( If you don't have this, don't worry, just add a bunch of salt and red pepper to the water
Six Pack of Cold Beer
Directions:
1. If you have not already done so, drink a cold beer.
2. After your beer, you normally purge the crawfish. Some do, some don't....I DO> To do this take your wash tub or ice chest fill with water, box of salt and throw crawfish in....you will see them burping..........stir around.....I use a boat paddle lololo......dump water and repeat, then dump water and with the water hose spray well............now they are clean and ready to cook.
3. Drink another beer. Give one to a friend.
4. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil.
5. Add your crawfish seasoning or your salt and pepper to water....stir with your boat paddle.
6. Time to drink another beer. Send sober friend to store for more beer.
7. Drop in the onions (halved), the potatoes and fresh garlic. Let this cook, keeping an eye on the potatoes. (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes.) When the potatoes are almost done, add the corn........ After they have cooked, lower the fire on the burner and remove the basket. Place the vegetables in a small clean ice chest - don't close the lid - just place foil on top. Time to drink another beer.
8. Turn the heat up on the burner. Add more spice to the water. Take the lemons (halved) and squeeze the juice in the water. Then add the lemons to the water. When the water comes to a boil place the crawfish into the basket and put the basket in the pot. (Be careful - it's very hot!) Put the lid on the pot and enjoy another beer.
9. When the water comes back to a boil - keep a very close eye on this part - let it boil for 4 minutes and turn off the fire. Let it soak for another 3 minutes and then remove. Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so. Then let the crawfish soak. They will sink to the bottom and fill with spicy water (JUICES).
10. Get an old table and place old newspapers on top. Dump the basket of crawfish on top of the newspaper and sprinkle with salt and pepper. By sprinkling the crawfish with the salt and pepper when you peel your crawfish you get this stuff on your hands and OMGosh it is seasoned to perfection............
11. Dump the onions, potatoes, corn and garlic on top of the crawfish. Now it's time to really drink beer and eat. The vegetables are for those guests who cannot figure out how to peel the crawfish. At least they won't starve.
1. To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest. Most plastic chests will melt or warp.
2. Use SALT AND PEPPER to experiment. You can always add more to the ice chest. Sprinkle it on, stir it up and let it steam in chest for 10 minutes. Then test again.
OK, now I am gonna try to explain to you how you are suppose to eat these things
PUT ON A BIB
Grab the nearest crawfish off the pile.
Hold the crawfish with your left hand and gently twist off the tail.
Take the head and suck the hot, spicy juices out of it.
Squeeze your thumb and forefinger at the sides of the top of the tail, causing the shell to break.
Remove the meat and eat. Go to step 4 and repeat as often as you like.
Every year, folks in Southern Louisiana look forward with anticipation to the arrival of Springtime. That's when the crawfish season gets in full gear, and friends and family get together to enjoy this fantastic Cajun delicacy.
Here is all the information you need to do your own Crawfish Boil.
The following recipe serves ten people (or two Cajuns)
Equipment Needed:
One Large Boiling Pot, Basket Insert and Lid
Outdoor Propane Cooker
Large Tub or Two Ice Chests
Ingredients Needed:
30 lbs of Live Crawfish (1 sack)
8 Small Onions
8 Small Potatoes
8 Ears of Corn
Fresh Garlic
4 or 5 cloves of garlic
4 Lemons
crawfish boil mix or the liquid ( If you don't have this, don't worry, just add a bunch of salt and red pepper to the water
Six Pack of Cold Beer
Directions:
1. If you have not already done so, drink a cold beer.
2. After your beer, you normally purge the crawfish. Some do, some don't....I DO> To do this take your wash tub or ice chest fill with water, box of salt and throw crawfish in....you will see them burping..........stir around.....I use a boat paddle lololo......dump water and repeat, then dump water and with the water hose spray well............now they are clean and ready to cook.
3. Drink another beer. Give one to a friend.
4. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil.
5. Add your crawfish seasoning or your salt and pepper to water....stir with your boat paddle.
6. Time to drink another beer. Send sober friend to store for more beer.
7. Drop in the onions (halved), the potatoes and fresh garlic. Let this cook, keeping an eye on the potatoes. (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes.) When the potatoes are almost done, add the corn........ After they have cooked, lower the fire on the burner and remove the basket. Place the vegetables in a small clean ice chest - don't close the lid - just place foil on top. Time to drink another beer.
8. Turn the heat up on the burner. Add more spice to the water. Take the lemons (halved) and squeeze the juice in the water. Then add the lemons to the water. When the water comes to a boil place the crawfish into the basket and put the basket in the pot. (Be careful - it's very hot!) Put the lid on the pot and enjoy another beer.
9. When the water comes back to a boil - keep a very close eye on this part - let it boil for 4 minutes and turn off the fire. Let it soak for another 3 minutes and then remove. Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so. Then let the crawfish soak. They will sink to the bottom and fill with spicy water (JUICES).
10. Get an old table and place old newspapers on top. Dump the basket of crawfish on top of the newspaper and sprinkle with salt and pepper. By sprinkling the crawfish with the salt and pepper when you peel your crawfish you get this stuff on your hands and OMGosh it is seasoned to perfection............
11. Dump the onions, potatoes, corn and garlic on top of the crawfish. Now it's time to really drink beer and eat. The vegetables are for those guests who cannot figure out how to peel the crawfish. At least they won't starve.
1. To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest. Most plastic chests will melt or warp.
2. Use SALT AND PEPPER to experiment. You can always add more to the ice chest. Sprinkle it on, stir it up and let it steam in chest for 10 minutes. Then test again.
OK, now I am gonna try to explain to you how you are suppose to eat these things
PUT ON A BIB
Grab the nearest crawfish off the pile.
Hold the crawfish with your left hand and gently twist off the tail.
Take the head and suck the hot, spicy juices out of it.
Squeeze your thumb and forefinger at the sides of the top of the tail, causing the shell to break.
Remove the meat and eat. Go to step 4 and repeat as often as you like.