| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Boiled Crawfish

20 pounds live crawfish — allow 5 pounds per person*
5 gallons water
1 (26-ounce) box salt
6 heaping tablespoons cayenne pepper
4 lemons, halved
10 bay leaves
6 medium whole onions
12 new potatoes (leave skins on)
6 ears shucked corn
1/4 cup olive oil (optional, but it makes peeling easier)

1. If the crawfish appear to be a little muddy, rinse them well with cool water in a large tub, changing the water several times until it runs clear. Put 5 gallons of water in a 10-gallon boiling pot.
2. Add all ingredients except for the crawfish. Bring water to a rolling boil, then add the live crawfish. Cover and allow water to return to a boil. Cook for 8-10 minutes.
3. Drain and serve on trays or on that big newspaper-covered outdoor table. The corn and potatoes absorb the seasonings and are delicious.

Serves 4.

*Shrimp may be used in place of crawfish.