Patout's boiled crawfish
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Patout's boiled crawfish
  Crawfish    Cajun    Fish  
Last updated 6/12/2012 12:43:11 AM. Recipe ID 2266. Report a problem with this recipe.
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      Title: Patout's boiled crawfish
 Categories: Cajun, Main dish, Fish
      Yield: 8 Servings
MMMMM------------------------FOR THE BOIL-----------------------------
     40 lb Live crawfish
      1 c  Salt
    1/2 c  Ground white pepper
    1/2 c  Ground red pepper
    1/2 c  Ground black pepper
      5 lb Small white onions
     12 ea Ears of corn, shucked
      5 lb Small new potatoes

    1/2 c  Ground white pepper
    1/2 c  Ground red pepper
    1/2 c  Ground black pepper
      2 c  Salt
  Alex Patout describes Crawfish as "a delicacy made for sharing-- in
  fact, in Cajun country, boiling crawfish for only two people counts
  as a venial sin." Wash the crawfish well and pick out any fish bones
  or other debris. Fill a great big (40-quart) Stockpot a quarter full
  of water. Add the salt and peppers and bring to boil.  Add the whole
  onions, the corn, and the new potatoes (it will be easy to remove
  them later if you put them in a cloth sack).  Return to boil, cover,
  lower heat to medium, and let cook for 8 minutes.  Add crawfish,
  cover again and raise heat to high. After steam begins to escape from
  under the lid, cook 7 minutes more. Remove from heat and let sit for
  4 minutes. Do *NOT* remove the lid until this point!
      Remove the onions, corn, and potatoes to a bowl and drain the
  crawfish. Place the crawfish in a large insulated container (an ce
  chest works well, as do the thick waterproof boxes chickens are
  shipped in, which your butcher may give you for free).  Have your
  *SPRINKLE* ready and sprinkle over the crawfish and mix them well to
  coat. Cover and let sit for 7 minutes.
      Serve immediately with the onions, corn, new potatoes, and lots of
  French bread on a large table covered with plenty of paper. When
  everyone has eaten his fill, everyone "peels for the house." The
  peeled tails can then be used in cold crawfish cocktail or salad or
  for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt
  is not added until after the cooking process because too much salt
  added during cooking makes the flesh of the crawfish adhere to the
  shell. From Alex Patout's "Cajun Home Cooking" -- Random House

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Recipe ID 2266 (Apr 03, 2005)

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