Hey Blogland buds! Don't know why, but I've got a bad hankering for some real down home food today. Sadly, that "down da bayou" item isn't available right now.
So we'll be prepared in the spring when they're in season and plentiful, here's a little tutorial on that most glorious of all seafood ~~ CRAWFISH!
*To begin, check out this video on how to peel and eat crawfish (locally purchased always)!
*Photo from our last family boil in April.
Crawfish Boil
1 sack of live crawfish (@ 40 pounds)
24 quarts water
2 8-oz. bottles Liquid Crab Boil
2 boxes salt
1 small sack onions peeled
3 heads garlic, cut in half crosswise
8 oranges cut in half
12 lemons halved
5 pounds small red potatoes
20 small ears frozen corn
**Then throw in any- and everything else you think you might like in the spicy boil: fresh mushrooms, sausage links, lobster, Brussel sprouts, canned hams punched a few times with an icepick, you name it!
Pour crawfish into a washtub or ice chest and cover with salted water. Drain. Repeat three times or until crawfish are clean. Drain water off, discarding dead crawfish (the ones with straight vs. curled tails!) and debris.
{This is best done outside on a fish frying rig with propane tank}: Mix water, salt and Crab Boil in a HUGE stockpot. Add in onions and garlic. Bring to a boil on high heat for about five minutes.
Add in your crawfish, corn, fresh produce and anything else you're going to cook. Return to boil. Cover and cook for five more minutes.
Turn off heat and let stand 20 minutes covered. Drain and eat. You'll never be the same again!
*Serves 8 adults @ 5 pounds crawfish each.
Dippin' Sauce
1 cup mayonnaise
3/4 cup ketchup
1/4 tsp. each salt & pepper
1 Tbsp. Worcestershire
Pinch of garlic powder
1 tsp. lemon juice (optional)
OR: Plain ol' melted butter makes a yummy dip.
*King Rufus on the right and his brother, dumping a fresh batch.
King Rufus and his "Crawfish Tray" aka Car Caddy.
Posts
