#1
Purge 35 pounds of crawfish (usually 1 sack) in ice chest with salt water
2-3 times. Crawfish must be clean. Drain all water out of ice chest (don’t
drown them). Put aside and let the kids play with them.
#2
Fill a 90-quart aluminum pot 1/2 full of water and start to boil.
#3
Spices – put in pot in any order:
4 sticks of salted real butter – a must
4 lemons cut in fourths
3 limes cut in fourths
3-4 bundles of green onions cut up – a must
1-2 baskets of pearl onions
1-2 jars of McCormick Parsley Flakes (.5 oz.)
3-4 jars of McCormick Mint Flakes (.25 oz.) – a must
2-3 jars of minced or chopped garlic (4.5 oz.) – a must
1 bag of small new potatoes
6-8 stalks of corn on the cob
1-1 1/2 large bags (4.5 lbs.) of “Louisiana” crawfish (boil
to taste)
- “Zatarain’s Crawfish, Shrimp & Crab Boil in Bag” –
4 of those – may break one bag open for additional flavor – be
careful
- Sprinkle “Zatarain’s” Cayenne Pepper over surface of water
– not too much, may add “Louisiana” Chinese red pepper as
well – can be dangerous, and it is!
#4
Bring water and spices to a “roaring” boil for 3-5 minutes
(a must). Place 1/2 of crawfish (1/2 sack) into boiling water and cover
with the lid. Boil for 5 minutes, and then turn off the propane and let
sit for 30-40 minutes. The longer the crawfish sit, the spicier they will
be, and the closer to heaven you will be.
#5
Remove and eat.
#6
Do not put topical (sprinkled) spices on “these” crawfish. It
would be a Louisiana cardinal sin. The flavor is cooked inside, if done right.
True Louisiana crawfish should never have topical spices. A rare find –
henceforth the “Courtney Crawfish” – enjoy!
#1
Vegetables:
2 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
2 cups chopped green onions
1/2 cup chopped parsley
1 tablespoon minced garlic
#2
Seasonings:
1 tsp. Cayenne pepper
2 tsp. Garlic salt
1 tsp. White pepper
1 tsp. Black pepper
1 tsp. Dried thyme leaves
1 tsp. Dried oregano leaves
3 whole bay leaves
#3
Seafood:
1 pound of crabmeat
1 pound of crawfish
2 pounds of shrimp
1 pint of oysters
Combine all vegetables (#1) in a bowl
Combine all seasons (#2) in a bowl
Combine all seafood (#3) in a bowl
#4
Roux - A mixture of flour (unsifted) and oil (50/50). Heat 3/4 cup of
vegetable oil in a large cast-iron black skillet over high heat until
it begins to smoke. Slowly add 3/4 cup of flour, whisking constantly with
a “long-handled” metal whisk. Be careful. When in doubt, whisk
even faster. If black specks appear, the Roux has burned – start
over. Whisk until Roux is red-brown to black. Slowly add the vegetable
mix and then the seasoning mix. Stir constantly and cook about 2 minutes.
Remove from heat.
#5
M.D. stock – 1 quart or so – Does not mean “medical
doctor” – means “Make Do.” Use whatever you have
left over and “make do” with what you have.
1. 10 cups of cold water
2. 1 medium onion quartered, 2 tsp. minced garlic, 2 celery ribs chopped,
any vegetable trimmings
3. Shells from seafood used in recipe, oyster liquor
Place all ingredients in a pot and boil over high heat. The longer the
simmer time, the better the stock. Remember, any “M.D. Stock”
is far better than just water.
#6
Bring the “M.D. Stock” to a boil and add the Roux mixture
(#4) slowly. Bring the mixture to a boil for 10 minutes or so. Reduce
heat and then add the seafood and return to a boil over high heat. Remove
from heat and serve with rice
1 cup white corn syrup
1 cup dark brown sugar
1/3 tsp. Salt
1/3 cup melted butter
1 tsp. vanilla
3 eggs, slightly beaten
1 heaping cup whole pecans
- Combine syrup, sugar, salt, butter and vanilla
– mix well
- Add slightly beaten eggs and pecans
- Pour into a 9” deep dish unbaked pie shell
- Bake in preheated 350 oven for 45-50 minutes
- Allow to cool – top with ice cream or whipped cream
1 stick butter
1 cup chopped cooked shrimp
1 cup diced crabmeat
1 tsp. Dried parsley
1 tsp. Cayenne pepper
1 tsp. Black pepper
1/2 cup chopped green onions
2 8-oz. Packages light cream cheese
Mix everything together and stir over medium heat, until all ingredients are
well blended. Serve hot or cold.
3/4 lb. real salted butter
3 stalks celery chopped
2 large bell peppers chopped
3 bundles of green onions chopped
2 large onions chopped
1-2 tsp. Zatarain’s Cayenne pepper
1-2 tsp. Garlic salt
1-2 tsp. Salt
1-2 tsp. Coarse ground black pepper
“Louisiana” Cajun seasoning to taste
Tobasco or Louisiana Hot Sauce (Red Devil) to taste
6 cups crawfish tails or shrimp (about 4 pounds)
12 tablespoons flour
6 cups water
10 chicken bouillon cubes
Melt butter in skillet
Sauté vegetables slowly about 30 minutes
Add seasoning and crawfish – sauté 5 minutes
Slowly stir in flour
Boil 6 cups of water – dissolve chicken cubes
Pour over crawfish mixture
Simmer 10-15 minutes
Serve over rice
