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Frogs and Other Aquatic Animals
Boiled Crawfish
Per 45 lb. sack of live crawfish
onions (halved)
4 bags crab boil
small red potatoes (whole)
½ large bottle lemon juice
corn
1/3 bottle garlic juice
carrots
6 lemons (halved)
1 box salt
garlic (halved)
1-6 oz. bottle Louisiana hot sauce
¼ large (7¾ oz.) bottle cayenne pepper
Put crab boil in water and bring to a rapid boil. Let boil for 10-15 minutes.
Put lemon juice and garlic juice in boiling water, just before adding the crawfish.
Put crawfish in cooking basket. Put lemons, garlic, onions, potatoes, corn
and carrots on top of crawfish in the basket. Lower the basket into the boiling
water and bring back to a boil. Let boil for 5-7 minutes, depending on the
size of the crawfish (boil small crawfish for 5 minutes and large one for 7
minutes). After 5 minutes of boiling, sample crawfish for consistency of meat
and for ease of peeling.
Remove from water immediately. Layer crawfish in ice chest. Sprinkle salt,
hot sauce, and cayenne pepper over each layer, mixing very well after each
layer. Must use long, thick rubber gloves because the crawfish will be very
hot. This work must be done quickly so as not to let much heat escape. Cover
ice chest and allow crawfish to steam for 20-30 minutes. Taste crawfish occasionally
for seasoning. Remove crawfish from ice chest and ENJOY!!!
** Tabasco sauce can be substituted for Louisiana hot sauce (but
remember, Tabasco is more peppery than Louisiana hot sauce). Amounts
of seasoning, especially hot sauce and cayenne pepper, can be adjusted
to suit individual taste.
Robert Lemann
Donaldsonville, Louisiana
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