A crawfish boil is all
about having a good time with good friends and good food -- Louisiana-style.
Boiled
Crawfish
40 pounds crayfish
1 cup salt
6 tablespoons white pepper
6 tablespoons cayenne pepper
6 tablespoons pepper
5 pounds onions
12 ears of corn (whole)
5 pounds potatoes
2 teaspoons white pepper
2 teaspoons cayenne pepper
2 teaspoons pepper
2 teaspoons salt
- Wash crayfish and clean
well; set aside.
- Fill a large kettle with
water, add 1 cup salt, 6 tablespoons white pepper, 6 tablespoons
cayenne pepper, and 6 tablespoons pepper; bring to a boil. Add
onions, whole ears of corn, and potatoes. Return to a boil, cover,
lower the heat to medium, and cook for 8 minutes. Add the crayfish,
cover, and raise the heat to high.
- After the kettle boils,
cover, and cook for 7 minutes. Remove from the heat and let sit
for 4 minutes; do not remove the cover. Remove the onions, corn,
and potatoes to a bowl and drain the crayfish. Sprinkle with
2 teaspoons white pepper, 2 teaspoons cayenne pepper, 2 teaspoons
pepper, and 2 teaspoons salt.
Makes 20 servings.
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