CRAWFISH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOILED CRAWFISH (05/16/93) (0:03) SERVINGS: 10 4 EA BOXES SALT (NO SIZE MENTIONED 6 EA POUCHES CRAB BOIL 9 EA LEMONS 8 OZ CAYENNE PEPPER 5 LB SMALL WHITE ONIONS 1 X GARLIC 24 EA SMALL POTATOES 1 X SMOKED SAUSAGE 1 X CORN 50 LB LIVE CRAWFISH BRING SEASONINGS TO BOIL FOR 10 MINUTES. ADD POTATOES, CORN, AND SMOKED SAUSAGE. BOIL FOR ANOTHER 10 MINUTES. ADD CRAWFISH. BRING BACK TO BOIL. CUT FIRE OFF IMMEDIATELY. LET SOAK FOR 20 TO 30 MINUTES. DRAIN. PEEL AND EAT. WHILE WATER IS COMING TO A BOIL, CULL AND CLEAN CRAWFISH. RINSE WELL WITH GARDEN HOSE AND REMOVE ANY DEAD ONES. ALWAYS WEAR GLOVES WHEN YOU FOOL WITH CRAWFISH, BUT REMEMBER, THEY CAN STILL PINCH YOU THROUGH GLOVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOILED CRAWFISH 1 (05/16/93) (0:02) SERVINGS: 8 --------------------------------FOR THE BOIL-------------------------------- 40 LB LIVE CRAWFISH 1 C SALT 1/2 C GROUND WHITE PEPPER 1/2 C GROUND RED PEPPER 1/2 C GROUND BLACK PEPPER 5 LB SMALL WHITE ONIONS 12 EA EARS OF CORN, SHUCKED 5 LB SMALL NEW POTATOES ----------------------------------SPRINKLE---------------------------------- 1/2 C GROUND WHITE PEPPER 1/2 C GROUND RED PEPPER 1/2 C GROUND BLACK PEPPER 2 C SALT ALEX PATOUT DESCRIBES CRAWFISH AS "A DELICACY MADE FOR SHARING-- IN FACT, IN CAJUN COUNTRY, BOILING CRAWFISH FOR ONLY TWO PEOPLE COUNTS AS A VENIAL SIN." WASH THE CRAWFISH WELL AND PICK OUT ANY FISH BONES OR OTHER DEBRIS. FILL A GREAT BIG (40-QUART) STOCKPOT A QUARTER FULL OF WATER. ADD THE SALT AND PEPPERS AND BRING TO BOIL. ADD THE WHOLE ONIONS, THE CORN, AND THE NEW POTATOES (IT WILL BE EASY TO REMOVE THEM LATER IF YOU PUT THEM IN A CLOTH SACK). RETURN TO BOIL, COVER, LOWER HEAT TO MEDIUM, AND LET COOK FOR 8 MINUTES. ADD CRAWFISH, COVER AGAIN AND RAISE HEAT TO HIGH. AFTER STEAM BEGINS TO ESCAPE FROM UNDER THE LID, COOK 7 MINUTES MORE. REMOVE FROM HEAT AND LET SIT FOR 4 MINUTES. DO *NOT* REMOVE THE LID UNTIL THIS POINT! REMOVE THE ONIONS, CORN, AND POTATOES TO A BOWL AND DRAIN THE CRAWFISH. PLACE THE CRAWFISH IN A LARGE INSULATED CONTAINER (AN CE CHEST WORKS WELL, AS DO THE THICK WATERPROOF BOXES CHICKENS ARE SHIPPED IN, WHICH YOUR BUTCHER MAY GIVE YOU FOR FREE). HAVE YOUR *SPRINKLE* READY AND SPRINKLE OVER THE CRAWFISH AND MIX THEM WELL TO COAT. COVER AND LET SIT FOR 7 MINUTES. SERVE IMMEDIATELY WITH THE ONIONS, CORN, NEW POTATOES, AND LOTS OF FRENCH BREAD ON A LARGE TABLE COVERED WITH PLENTY OF PAPER. WHEN EVERYONE HAS EATEN HIS FILL, EVERYONE "PEELS FOR THE HOUSE." THE PEELED TAILS CAN THEN BE USED IN COLD CRAWFISH COCKTAIL OR SALAD OR FOR FRIED CRAWFISH THE NEXT DAY. SERVES 8-10 NOTE: MOST OF THE SALT IS NOT ADDED UNTIL AFTER THE COOKING PROCESS BECAUSE TOO MUCH SALT ADDED DURING COOKING MAKES THE FLESH OF THE CRAWFISH ADHERE TO THE SHELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAWFISH CHILI (10/23/94) (18:10) SERVINGS: 16 2 LB LEAN GROUND BEEF 2 LB CRAWFISH TAILS 1 T GARLIC, CHOPPED FINE 2 T SALT 1 T SOY SAUCE 1 T CAYENNE PEPPER 1 T DRIED MINT 1 T DRIED PARSLEY 3 T CHILI POWDER 1 CN (8 OZ) TOMATO SAUCE 1 C DRY WHITE WINE 1 X WATER 1 T LEMON OR LIME JUICE 1 C CHOPPED ONIONS 1 X BACON DRIPPINGS BROWN MEAT IN BACON DRIPPINGS. COMBINE ALL OTHER INGREDIENTS WITH MEAT AND BRING TO A BOIL. SIMMER FOR A FEW HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CRAWFISH COCKTAIL (05-02-93) (20:52) SERVINGS: 6 1/2 C HEINZ CHILI SAUCE 1/2 C CATSUP 1/2 C HORSERADISH 1 T LEA & PERRINS WORCESTERSHIRE 1/2 T SALT 1 T LEMON OR LIME JUICE 1/2 C PARSLEY, CHOPPED FINE 1 X LOUISIANA HOT SAUCE 1 X BOILED CRAWFISH COMBINE ALL INGREDIENTS TO MAKE SAUCE. POUR OVER CRAWFISH OR SHRIMP, OR DIP THE CRAWFISH IN THE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAWFISH PIE (08-25-93) (1:15) SERVINGS: 6 1 EA ONION; DICED 1 LB CRAWFISH TAILS; COARSELY CHOPPED 1/4 C GREEN ONION; MINCED 1/4 C PARSLEY; MINCED 2 EA GARLIC; CLOVES 1 T SALT 1/2 EA BELL PEPPER; DICED 1/2 C BREAD CRUMBS; SEASONED 2 EA CELERY STALKS; DICED 1/2 T RED PEPPER 1/2 C BUTTER 1 EA EGG 1/2 T PEPPER 1/4 C TOMATO SAUCE 1 C MILK 1 EA 10" PIE PLATE (DOUBLE CRUST) CALORIES PER SERVING: 290 FAT GRAMS PER SERVING: 35 APPROX. COOK TIME: 1:00 CHOLESTEROL PER SERVING: 18 SAUTE ONIONS, GARLIC, BELL PEPPER AND CELERY IN BUTTER UNTIL LIMP. ADD TOMATO SAUCE, CRAWFISH AND PARSLEY. COOK SLOWLY FOR 10 MINUTES. TURN OFF HEAT. ADD BREAD CRUMBS, SALT, PEPPER, EGG AND MILK THEN MIX WELL. BAKE 35 TO 40 MINUTES IN 350 DEGREE OVEN. IF YOU DON'T CARE FOR THE DELICIOUS MUD BUGS YOU MAY SUBSTITUTE SHRIMP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=