Boiled Crawfish
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Posted on Tuesday Mar 8, 2011 at 5:54 PM  
In honor of Mardi Gras, I'm posting this recipe.

1 gal water
1 c white wine
several lemons
1 bag Zatarain's Shrimp, Crab, and Crawfish boil
1 - 2 doz live crawfish

You'll need to rinse the bugs several times with fresh water to get all the mud and grass off them. Discard any dead ones (or refrigerate and use as catfish bait). Bring the water to a boil. Add the wine and Zatarain's. Cut the lemons in half, squeeze the juice into the boil, then drop the rinds in as well. Once it boils, cover, and simmer for 15 - 30 minutes. This will steep the boil with the flavors you've added in.

When it's time to cook the bugs, bring the pot back to a full rolling boil. Add the bugs and stir. Cover, and cook until the bugs are bright red and fully cooked, about 5 minutes. Drain, and enjoy!

Tips: A large pot with a strainer basket is perfect for this. You can also buy a kit that includes the pot, insert, and propane burner. Otherwise, a large kitchen strainer will work.
If you want, you can double or triple the boil recipe, and add small corn cobbettes, red potatoes, and andouille sausage. Add these first, and cook for about 30 minutes. Then, add the bugs and cook another 5 minutes.

Serve with lots of cold beer!



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Posted on Tuesday Mar 8, 2011 at 8:53 PM  
We used to get local bugs around here in some ponds and keep the larger ones. Before we cooked them we put them in salt water to make them sick and puke...clean em out ya might say.