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rec·i·pe (noun) A set of directions with a list of ingredients for making or preparing food.
Crawfish Boil
How to Boil Crawfish:
10 pounds crawfish
2 3-ounce packages Zatarain's Crab Boil Seasoning
4 ears corn, each cut into 3-inch pieces
1 1/2 pounds small red potatoes
1 gallon water
1 large lemon, cut into quarters
8 medium white onions, peeled
4 artichokes, each cut in half
3 carrots, peeled and cut into 2-inch pieces
1/4 cup hot sauce (Louisiana hot sauce, Baumer Foods Crystal or McIlhenny Tabasco)
1/2 cup salt or Zatarain's Creole Seasoning
1 pound andouille sausage or kielbasa, cut into 2-inch pieces
In very large saucepot with removable wire basket, heat water, crab boil, salt, hot sauce and lemon to boiling. Add onions, artichokes, carrots and potatoes; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables.
To boiling mixture, add corn, crawfish and sausage; over high heat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes until crawfish are tender. Carefully remove.
To serve, arrange vegetables, crawfish and sausage on large platter or place on newspaper or brown paper. Serve with plenty of cold beer and French bread.
Serves 8.
Now you know how to make boiled crawfish! Every spring you should prepare boiled crawfish often, for your have answered the eternal question: How do I boil crawfish? You know how!
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