About this time every year, I get the craving when ever I smell fresh live crawfish boiling. To me they are a delicacy that once you get past the looks, you will enjoy a flavor that is heads and tails (pun intended
) above other seafood (IMHO). I ate 186 lbs (almost 85 kilos) of crawfish last year.
I will be able to get Fresh Crawfish here in North Texas reasonably priced within a couple of weeks.
Does anyone have a good cajun crawfish boil recipe they would be willing to share?
The one I use follows:
Recipe for 4 pounds
3 gallons cold water
4 Tbsp Salt
24 whole black peppercorns
10 bay leaves
2 large lemons, sliced
2 medium onions, quartered
4 stalks celery, chopped
6 cloves garlic, crushed
20 whole cloves
1 tsp dried thyme
1/2 cup fresh basil
8 sprigs fresh parsley
4 Tbsp sugar
4 cayenne peppers (this is the heat, so put as many in as you wish, I usually use 10)
4 lbs live crawfish
Put all ingredients except crawfish, in large stock poton high heat and bring to a hard rolling boil for 5 minutes. Reduce to low rolling boil and add crawfish. Once the liquid starts to boil again, wait exactly 3 minutes then rurn off heat. Let stand for 5 minutes, drain and serve....get ready to " suck some heads and pinch some tails"
Bon Apetite!!
This recipe can be used for shrimp as well.
) above other seafood (IMHO). I ate 186 lbs (almost 85 kilos) of crawfish last year.I will be able to get Fresh Crawfish here in North Texas reasonably priced within a couple of weeks.
Does anyone have a good cajun crawfish boil recipe they would be willing to share?
The one I use follows:
Recipe for 4 pounds
3 gallons cold water
4 Tbsp Salt
24 whole black peppercorns
10 bay leaves
2 large lemons, sliced
2 medium onions, quartered
4 stalks celery, chopped
6 cloves garlic, crushed
20 whole cloves
1 tsp dried thyme
1/2 cup fresh basil
8 sprigs fresh parsley
4 Tbsp sugar
4 cayenne peppers (this is the heat, so put as many in as you wish, I usually use 10)
4 lbs live crawfish
Put all ingredients except crawfish, in large stock poton high heat and bring to a hard rolling boil for 5 minutes. Reduce to low rolling boil and add crawfish. Once the liquid starts to boil again, wait exactly 3 minutes then rurn off heat. Let stand for 5 minutes, drain and serve....get ready to " suck some heads and pinch some tails"
Bon Apetite!!
This recipe can be used for shrimp as well.
