Crawfish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Live crawfish and spices, from the Louisiana Crawfish Co.
www.lacrawfish.com
800-221-8060
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Directions: |
Directions:Cook the crawfish the day they arrive.
1. Wash thoroughly under running water. Remove any that are crushed.
2. Fill large pot with enough water to cover crawfish. Add seasoning mix to water. 1 lb. of crawfish boil will cook approx.15 lbs of crawfish. Bring water to a rolling boil.
3. Place crawfish in water, cover, return to a boil, take off heat & let soak for 15-20 min.
4. Prepare corn-on-the-cob and potatoes while they soak. Boil veggies in the water after removing crawfish. Keep in mind they will not take long to cook, and soak up spices quickly. Start potatoes first and add corn when the potatoes are almost fork tender.
5. Remove crawfish from water and place in ice chest or the box they were shipped in. Place a 2" layer of crawfish then sprinkle an even layer of the seasoning and salt. Continue until all crawfish are in the chest.
6. Place the lid tightly on the chest and let them steam about 15 minutes. Boil veggies. |
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Personal
Notes: |
Personal
Notes: Pop's all-time favorite! The spicier the better. He ate them regularly in Texas, often stopping by Landry's Seafood Restaurant for crawfish, raw oysters and a beer (or two). When he and Polly were no longer making the sojourn to Brookshire, Molly had the bright idea of sending live crawfish for his birthdays. Through his last year on this earth, he loved eating those mudbugs. Laissez les bon temps roulez, Pop. Let the good times roll.
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