"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crawfish Boil Rich Jones' Style Recipe

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This recipe for Crawfish Boil Rich Jones' Style, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Daly Jones
Added: Wednesday, June 27, 2007


1 sack of crawfish - about 35 pounds
1 carton of iodized salt
2 pounds of pre-cooked smoked sausage
Louisiane Bag of Crawfish Boil Seasonings - double what it tells you to add to whatever poundage you are cooking.
1 bag of lemons
1 stick of butter
1 bag of 12 frozen mini corn on the cob
1 bag of red/new potatoes - about 15 -20 potatoes
1 bag of ready to eat raw small carrots
1 pack of whole mushrooms
2 rolls of paper towels
1 box of saltines with several plastic knives
Ice Chest full of your favorite cold beer
1 disposable tablecloth
several days worth of newspapers

Place crawfish in a wash tub and fill with water. Sprinkle crawfish on top with 1 layer of salt and soak crawfish in tub for about 20 - 30 minutes.
Fill crawfish boiling pot with water and bring to a boil (using a metal stand for the pot and a propane tank).
Add seasonings, lemons, and all vegetables and bring back to a boil.
Add crawfish and sausage and bring back to a boil, boiling for about 5 minutes. Add the stick of butter during this process and it will allow you to peel the crawfish more easily.
Turn fire off and let soak for about 15 to 20 minutes.
Pour 1 large bag of ice on top of the resting crawfish to allow the crawfish to soak up the seasonings. The crawfish will still be hot when you serve them.
To prepare table, place disposable tablecloth under a large amount of newspaper.
Pour crawfish out onto table and ENJOY!

Number Of Servings:
Number Of Servings:
You can assume 3 to 5 pounds per person
Preparation Time:
Preparation Time:
2 hours




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