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New Orleans Boiled Crawfish Recipe crawfish crawdads crayfish

The secret is to serve hot


Ingredients

• 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, 
       or make your own 10 recipes seafood boil seasoning…..This is how: 4 tablespoons yellow mustard seeds • 3 tablespoons coriander seeds • 2 tablespoons whole      allspice • 2 tablespoons dill seeds • 1 teaspoon whole cloves • 1 tablespoon crushed red pepper • 8 bay leaves • Salt and cayenne pepper (or liquid hot sauce) to taste Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'épices. Add salt and cayenne or hot sauce to the water to taste, then bring to a boil. When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add vegetables and/or shellfish and cook until done, depending on what you're using. Yield: Enough crab boil seasoning for 5 pounds of seafood.

Directions

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 throughyou 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! For a great seafood dipping sauce, take some ketchup, add horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice (never use that swill out of the bottle). Mix and dip. Eating instructions: Find the biggest crawfish in the pile. Break the tail off of the crawfish, and slurp all the good juice and fat out of the head (optional). Peel off the first section of the crawfish tail shell, pinch the bottom of the tail, and the meat pops right out. Eat. Drink. Repeat. (Some people save time by pinching the tail and removing the tail meat with their teeth and eating it immediately, rather than wasting a few precious seconds getting the meat out with their hands.


Creole/Cajun Crawfish Boil Recipe

Here are instructions and requirements for approximately 100 pounds crawfish to feed approximately 30 people. The number of people is based on 30 people eating an medium average of 3-1/3 pounds of crawfish (heads on) each. If guests are heavy eaters use 4-1/2 pounds per person and for lite (polite) eaters, 2-1/2 pounds per person to calculate pounds of crawfish required. For heavy eaters increase average vegetables and spices by a factor of 1.36 And for lite reduce by a factor of .75. If crowd is mixed, then medium will probably work OK.


Ingredients

• 3 x 35 pound bags crawfish
• 25 pounds red potatoes
• 2 pounds garlic
• 25 ea fresh corn cleaned and broken in half
• 10 pounds salt
• 96 ounces vegetable cooking oil
• 1 8-ounces bottle Rex or Zatarain's Crab & Shrimp Boil liquid concentrate
• 20 ounces red (cayenne) pepper
• 20 ounces black pepper
• 4 ea box (bag) rex (or equal) crab & shrimp boil
• 32 ounces powdered louisiana (or equal) crab & shrimp boil
• 2 bottles 12 ounces catsup
• 2 bottles 12 ounces tabasco sauce
• 1 bottle 12 ounces horseradish
• 2 bottles squeeze butter
• 1 douncesen lemons
• 4 ea large yellow onions
• 8 ea rolls paper towels
• 4 ea old newspaper to spread on tables
• 2 ea tables
• 2 ea 39 gal garbage cans with 39 gal plastic bags.
• 1 ea 60 qt cooking pot w/cooking basket
• 1 ea propane gas burner w/stand

To do this right, it has to be done in several batches, starting with the vegetables.

Directions

Batch #1: 25 pounds red potatoes & 2 pounds garlic • 2 ounces red (cayenne) pepper • 2 ounces black pepper • 16 ounces salt Using a 60 qt pot fill with water half full, add seasonings and bring to boil. Add potatoes and garlic. Cook ~1 minute per pound of potatoes. Control heat to prevent boil over. Remove from water and drain over cooking pot. Place in container (cardboard or styrofoam box) and include 25% with each crawfish batch. Batch #2: 25 ears fresh corn, broken into 2 pieces • 2 ounces red (cayenne) pepper • 2 ounces black pepper • 8 ounces salt Add seasonings and bring to boil. Add corn and cook between 12 and 15 minutes. Remove from water and drain. Place in container and include 12 pieces with each crawfish batch. Batch #3: 25 pounds crawfish • 8 ounces powdered "crab & shrimp boil" • 4 ounces red (cayenne) pepper • 4 ounces black pepper • 24 ounces salt • 32 ounces liquid "crab & shrimp" boil (with 8 ounces liquid concentrate "Crab & Shrimp Boil" make a one (1) gallon batch ) • 3 ounces Tabasco sauce or your favorite Louisiana hot sauce • 24 ounces vegetable cooking oil • 1 bag Rex or Zatarain's "Crab & Shrimp Boil" • 2 lemons cut in half. squeeze into seasoning pot throwing reins into pot. • 1 large yellow onion cut in half. Bring water to slight boil. Spray down crawfish to clean off any mud residue. Put 25 pounds crawfish (70% of 35 pound bag) in and bring to fast boil. Add water if necessary. Make sure all crawfish are below water line. Control heat to prevent boil over. Cook for about 10 minutes, 15 max!! Remove from water and drain. Spread equally on two tables (covered with plastic or newspaper) along with potatoes, garlic and corn pieces. Provide each table with squeeze butter for corn. Provide each table with 2 bowls of "hot sauce mix" for dipping crawfish tails. Hot sauce mix consist of 24 ounces catsup, 12 ounces tabasco sauce and 12 ounces horseradish. Mix together and split into 4 bowls. Stand there and eat crawfish until you're full. Provide 2 rolls paper towels per table and replace as needed. Provide area with paper towels, liquid soap and lemons cut in half to wash hands. To wash, first squeeze lemon on hands and rub. Rinse with water then add liquid soap, rub hands and rinse. Batches #4,5, & 6 Repeat batch 3. If there is some concern that batches 5 & 6 will be too spicy, reduce red and black pepper amounts for these batches by 1 to 2 ounces.


Crawfish Pie Recipe

Ingredients

• 4 tablespoons butter
• 1/2 cup onion, minced
• 1/4 cup scallions, minced
• 1/2 cup celery, minced
• 1/4 cup red bell pepper, minced
• 1/4 cup green bell pepper, minced
• 1 tablespoon Creole seasoning blend
• 1/2 teaspoon salt
• 2 tablespoons flour
• 1-1/2 pounds cooked crawfish tail meat (from 8-10 pounds live crawfish), or processed crawfish tail meat (about 3 cups)
• 1/2-1 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 3 cloves garlic, minced
• 1/2 cup heavy cream or nonfat yogurt
• 1 egg, beaten
• 2 tablespoons bread crumbs
• One 9-inch piecrust, buttered

Directions

Heat oven to 350°F and bake the pie crust (lined with parchment paper or foil and pie weights) for 8-10 minutes until light golden brown. Let cool, then increase oven temperature to 375°F. Boil crawfish in unseasoned water. Save as much of the fat as possible while peeling them. Melt butter in a large skillet. Sauté onions, scallions, celery, bell pepper, Creole seasoning and salt over medium heat. Stir occasionally until vegetables begin to wilt, about four minutes minutes. Add flour and mix well; cook 1-2 minutes to remove floury starchy taste. Remove from heat and stir in the crawfish and fat. Add garlic, return to the heat, and cook for 2 minutes. Add the hot sauce, Worcestershire and green onions and cook 2 minutes more. Stir in the cream or yogurt. Remove from heat and add the egg a little bit at a time, being careful not to scramble it, then stir in the bread crumbs. Pour into a 9 inch piecrust and brush the edge of the dough with a little olive oil. Bake at 375 degrees for 20-25 minutes, or until the crust is lightly browned.

Crawfish Corn Chowder Recipe

Ingredients

o 1 Pound Crawfish Tails
o 2 cups diced potatoes
o 2-16 oz. cans of creamed corn
o 2 TBS. butter
o 1 tsp. Tabasco Sauce (Optional)
o 12 oz. bacon, cooked
o 1 cup chopped onions
o 2 pints Whipping cream or half and half
o 1 TBS. Cajun seasoning

Directions

Fry bacon until crisp. Discard all but 4 tbsp of bacon grease and sauté' potatoes and onions for 15 minutes. Add butter, corn, Half & Half, seasoning and Tabasco (opt). Crumble bacon into fine bits and add to chowder. Cook until potatoes are tender; approximately 20-30 minutes. Add crawfish and continue to cook 15-20 minutes before serving (best not to overcook crawfish.) For an added delight, serve chowder in bread bowls.


Chili With Crawfish Recipe

Ingredients

o 2 lbs. ground beef or turkey browned and drained.
o 2 lbs. crawfish tails
o 1 tsp. garlic, chopped fine
o 2 TBS. soy sauce
o 1 tsp. cayenne pepper
o 1 tsp. dried mint (optional)
o 1 TBS. dried parsley
o 3 TBS. chili powder
o 1 8-oz can tomato sauce
o 1 cup dry white wine. (Once cup for the chili and one cup for the cook)
o Water
o 1 tsp. lemon or lime juice
o 1 cup chopped onions, chopped

Directions

Combine all ingredients with browned meat and bring to a boil. Cook this on low for at least 2-3 hours. The longer you cook it…the better it is.

Crawdad/Crawfish Gumbo Recipe

Ingredients

1 - pound crawdads, cooked and cleaned
8 - ounces smoked sausage
1/2 - pound fresh (preferred) or frozen okra
1 - medium brown onion
1 - can whole tomatoes
8 - ounces frozen corn
1 - teaspoon parsley flakes
1/2 - teaspoon cayenne pepper
1 - pint half and half
2 - cups water
2 – tablespoons creole or cajun seasoning

Cookware and Utensils

1 – large skillet
1 – Stirring spoon
1 – Soup bowls

Directions

As always the key to great cooking is to be prepared and to use quality ingredients. Start off by cutting your smoked sausage into bite sized quarters. Next add sausage to a large skillet and cook until browned. Add onions to skillet and cook until tender, stirring often. Next add water, tomatoes, corn, okra and creole or cajun seasoning. Simmer for 15-20 minutes. Finally add your remaining ingredients, the crawdads and half-and-half. Simmer for any additionally 10 minutes. Serve your crawdad gumbo over steamed rice with sweet cornbread.

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