Last updated 6/12/2012 1:09:38 AM. Recipe ID 36637. Report a problem with this recipe.
Title: Boiled crawfish
Yield: 4 Servings
4 qt Water
3/4 c Salt
1 1/2 Fresh lemons; sliced
5 Stalks celery; chopped
4 tb Worcestershire sauce
4 Cloves garlic; chopped
1 1/2 lg Yellow onions; sliced
1 pk (small) shrimp boil spices
Tabasco to taste
6 lb Live crawfish; washed and
-soaked in salt water
This is a compilation of several recipes, and I think it comes off
better than any of the individual versions. I have eaten these
mudbugs from New Orleans to Portland. This is great stuff, hot or
Place all but the crawfish in a large kettle and bring to a boil,
covered. Simmer for 15 minutes so that you create a good rich stock
and then add the crawfish. Cover and bring back to a boil. Boil for 7
minutes, no more, and then turn off the heat, leaving the lid on the
kettle. The crawfish may be served after a few minutes or chilled in
One needs only beer and good bread with these critters. HINTS ON
CLEANING CRAWFISH: Since these creatures live in the mud, it is
important to clean them properly or you will have mud in your food!
1. Wash well with fresh water.
2. Soak them in a saltwater bath for about 8 minutes to purge them
3. Rinse well in a colander and you are ready to cook them. EATING
CRAWFISH: Once they are boiled, you break off the head and suck out
the wonderful juices. Don't pay attention if people are
watching--they are just jealous. Then, crack the tail from the belly
side and peel it off. Devein the meat, if you are one of those, and
enjoy. Use your thumb to remove the yellow liver and fat from the
head. Crack the claws with your teeth and draw out the meat. This is
just great eating!
From . Downloaded from Glen's MM
Didn't find the recipe you were looking for? Search for more here!