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Harry's Tallulah Crawfish Boil Recipe

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Harry's Tallulah Crawfish Boil image
Lee "Harry" Thomas

 

This recipe for Harry's Tallulah Crawfish Boil, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 garlic cloves, minced
2-3 teaspoons cayenne pepper
1 tsp dried sage, ground
1 tsp dried thyme, ground
1 tsp salt
1 tsp ground white pepper
6-8 qts water
1 dried Chile
1 onion, sliced
8 small red potatoes
12-20 lbs live crawfish

Directions:
Directions:
Place all the ingredients for the boil seasoning in a large stockpot. Add the water, Chile, onion, and lemon. Bring to a boil for 5 minutes to blend the flavors. Add the potatoes and when the potatoes are almost cooked, after about 15 minutes, add the crawfish. Cook until the crawfish turn bright red and are firm to the touch, 15-20 minutes. Drain the crawfish and potatoes and serve. Two-three tablespoons of commercial crawfish boil can be used in place of seasonings.

Personal Notes:
Personal Notes:
If you like your crawfish extra sassy, double the herbs and seasonings.

 

 

 

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