Recipe ingredients
- 10 pounds live crawfish
- 2 oranges, cut into thick rounds
- 2 lemons, cut into thick rounds
- 1 garlic head, cloves separated and peeled
- 1/4 cup salt
- 2 tablespoons ground black pepper
- 1 tablespoon chili powder, preferably homemade
- 2 teaspoons cayenne
- 2 bay leaves
- 8 to 12 small new potatoes
- 4 ears corn, cut in half
- 1 pound small boiling onions
- Salt, freshly-ground black pepper and cayenne to sprinkle over the crawfish and vegetables
Recipe method
- Rinse crawfish well. Put them into a large pot of water and let them sit for about 30 minutes.
- While the crawfish bathe, pour 4 to 5 gallons of water into a large stockpot.
- Add to it the oranges, lemons, garlic, salt, black pepper, chili powder, cayenne and bay leaves.
- Bring the water to a boil, and cook the spices 10 to 15 minutes.
- Add the potatoes, corn and onions.
- After the liquid returns to a boil, cook the vegetables for 5 minutes.
- Drain crawfish from their soaking bath and ad them to the stockpot.
- After the liquid again returns to a boil, cook the crawfish for 10 to 12 minutes.
- Remove the pot from the heat, cover it and let the crawfish and vegetables steep in the liquid for 10 minutes.
- Drain the liquid from the pot.
- Serve everything heaped on big platters.
- Sprinkle salt, pepper and cayenne over the crawfish and vegetables as you eat.
Other sea recipes:
Crawfish boil recipe
|
