Submitted by Master Ray
on Tuesday, October 26, 2004
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Makes:
4 servings
Prep Time:
30 minutes
Cook Time:
15 minutes
Ready In:
45 minutes
The crawfish boil is one the most popular Cajun meals. It is very popular at school graduation and Easter time......just about the time crawfish are running low for the end of the season. Cajun crawfish boil seasonings do the trick to perfectly season these little tiny lobsters. This is for the times you can't buy it or do not have it.
A neat addition to boiled crawfish is adding smoked sausage cut in 4 inch pieces and boil along with the crawfish. Makes my mouth water just thinking about it.
3 tbsp each of black and red pepper for the boiling
Directions
Allow 3 to 5 pounds per person. Rinse the crawfish and purge by placing the crawfish in a salty water solution - 1/2 box salt in a number three size tub of water. Let the crawfish purge for a hour. Fill a large turkey fry size kettle with water and bring to a boil. Season water with 1/2 cup salt, 3 tablespoon white pepper,3 tablespoon black pepper and the lemon. Add the potatoes cover and cook for 8 minutes. Add the corn, onions and crawfish. Bring back to a boil, cover and cook for 7 to 10 minutes or until crawfish turn red and float to the top. Turn the heat off and let the crawfish sit for 4 to 5 minutes; this will allow the crawfish to absorb the seasonings. Drain the water or dish out the crawfish, and vegetables. Place the crawfish in an ice chest and sprinkle with two teaspoon each of white, red and black pepper and two teaspoon of salt. Stir. Close the lid of the chest and the steam will meld the seasonings to the crawfish. Get a beer and wait a few minutes and enjoy.
