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                         PATOUT'S BOILED CRAWFISH

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----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
                        -----SPRINKLE-----
     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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