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Rex Booth
Tommy, thanks for your recipe!
We're looking forward to "consuming it with the gusto of a hound dog" this August in Ruidoso!! I borrowed this phrase from Bill Turley back in 1962.
Fat Tuesday is around the corner... Here 's a Louisiana Cajun style Crawfish recipe
Ingredients
2 heads garlic unpeeled
5 bay leaves
2 3 oz packages dry crab boil
1 tablespoon liquid shrimp & crab boil seasoning
3 Oranges - halved
3 Lemons - halved
15 Red Potatoes
30 Pieces of Baby Corn
2 Onions - large sliced
2 16 oz packages of Mushrooms
2 16 oz packages of smoked sausage (cut into 1/2 slices)
40 pounds - live Crawfish - rinsed
1/2 pound of Cayenne Red Pepper (or season to taste)
Directions
- Fit a large (5 gallon) pot with a strainer insert, and fill half full with water.
- Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, cayenne pepper, oranges, lemons, artichokes, and potatoes.
- Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
- Stir in the corn, onions, mushrooms
- Cook 15 minutes more. Stir in the sausage; cook 5 minutes more.
- Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes.
- Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
- Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspaper
- A recent copy of the Picayune newspaper covering the table will add to your enjoyment...
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Charline
