The Cook's Corner

Boiled Crawfish

By Staff Report

April 15, 2009 at 12:09 pm  | Mobile Reader | Pring this storyPrint 

The Cook's Corner
Photo and recipe courtesy of NolaCuisine.com
Any spring social event in Louisiana is most definitely centered around a crawfish boil. This time of year, is a time to relax with family and friends, enjoy the outdoors, and enjoy the bounty of the season, live Louisiana crawfish.

For most, the magic behind your boil remains in the hands of two details - fresh, lively crawfish, and your cooking liquid.

There are many recipes, but here’s one.

Ingredients:

- 15 pounds live Louisiana crawfish

- 4 large Spanish onions, quartered

- 6 lemons, halved

- 4 heads garlic, halved widthwise

- 8 fresh bay leaves

- 3 bags crab boil

- 1 bunch fresh Thyme

- 1 cup Creole seasoning

- 1/2 cup cayenne, to taste

- 1.5 pounds Kosher salt

- About 5 gallons of water, or enough to fill a 30-quart boiling pot.

- 3 pounds small, redskin potatoes

- 6 ears of fresh corn, shucked, trimmed and cut

Directions:

Bring the water to a boil in a 30-quart boiling pot with the onions, lemons, garlic, bay leaves, crab boil, cayenne and salt. When the mixture reaches a boil, reduce to a simmer, partially cover and cook for 45 minutes to 1 hour. Let soak.




View other articles written By Staff Report

featured merchant

Southland Dodge
Southland Dodge The Staff at Southland Dodge Chrysler Jeep proudly offers the newest chrysler, dodge and jeep cars in Houma, La., region. We also carry an impressive selection of used cars trucks and suvs by the industry top manufacturers.

St. Rose Tavern relocates to historic New Sarpy landmark
St. Rose Tavern relocates to historic New Sarpy landmark
- 3035 views
The historic St. Rose Tavern is preparing to reopen in New Sarpy after the family that ran the restaurant was evicted from the building that served as their home in St. Rose for 60 years.