The Cook's Corner
|Photo and recipe courtesy of NolaCuisine.com|
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.
- 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
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.
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