Boiled Crawfish Recipe - Cooking Index
Boiled Crawfish Recipe - Cooking Index
This is a compilation of several recipes. This is great stuff, hot or cold.
Courses: Main Course| 4 | Water | |
| 3/4 cup | 177ml | Salt |
| 1 1/2 | Fresh lemons - sliced | |
| 5 | Celery stalks - chopped | |
| 4 tablespoons | 60ml | Worcestershire sauce |
| 4 | Garlic cloves - chopped | |
| 1 1/2 | Yellow onions - peeled, sliced (large) | |
| 1 | Commercial shrimp boil spices - - (small pkg) | |
| Tabasco sauce - to taste | ||
| 6 lbs | 2724g / 96oz | Live crawfish |
Wash the crawfish well and allow to soak in salted water for a while.
Place all but the crawfish in a large kettle and bring to a boil, covered. Simmer for 15 minutes so that you create a good rich stock and then add the crawfish. Cover and bring back to a boil. Boil for 7 minutes, no more, and then turn off the heat, leaving the lid on the kettle.
The crawfish may be served after a few minutes or chilled in the refrigerator. This recipe serves 3 to 4 as a main course.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 08-23-1995 issue - The Springfield Union-News
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