Patout's boiled crawfish recipe is a simple, traditional recipe that calls for boiling the crawfish in a large pot with water, salt, and cayenne pepper.
SPRINKLE1/2 cGround white pepper1/2 cGround black pepper1/2 cGround red pepper2 cSalt Alex Patout describes Crawfish as a delicacy made for sharingin fact, in Cajun country, boiling crawfish for only two peoplecounts as a venial sin.
Wash the crawfish well and pick out any fish bones or otherdebris.
Fill a great big (40-quart) Stockpot a quarter full ofwater.
Add the salt and peppers and bring to boil.
Add the wholeonions, the corn, and the new potatoes (it will be easy to removethem 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 escapefrom under the lid, cook 7 minutes more.
Remove from heat andlet sit for 4 minutes.
Do NOT remove the lid until this point!Remove the onions, corn, and potatoes to a bowl and drain thecrawfish.
Place the crawfish in a large insulated container (ance chest works well, as do the thick waterproof boxes chickensare shipped in, which your butcher may give you for free).
Haveyour SPRINKLE ready and sprinkle over the crawfish and mix themwell to coat.
Cover and let sit for 7 minutes.
Serve immediately with the onions, corn, new potatoes, andlots of French bread on a large table covered with plenty ofpaper.
When everyone has eaten his fill, everyone peels forthe house.
The peeled tails can then be used in cold crawfishcocktail or salad or for Fried Crawfish the next day.
Serves 8-10NOTE:Most of the salt is not added until after the cookingprocess because too much salt added during cooking makes theflesh of the crawfish adhere to the shell.
Ingredients
Directions
SPRINKLE1/2 cGround white pepper1/2 cGround black pepper1/2 cGround red pepper2 cSalt Alex Patout describes Crawfish as a delicacy made for sharingin fact, in Cajun country, boiling crawfish for only two peoplecounts as a venial sin.
Wash the crawfish well and pick out any fish bones or otherdebris.
Fill a great big (40-quart) Stockpot a quarter full ofwater.
Add the salt and peppers and bring to boil.
Add the wholeonions, the corn, and the new potatoes (it will be easy to removethem 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 escapefrom under the lid, cook 7 minutes more.
Remove from heat andlet sit for 4 minutes.
Do NOT remove the lid until this point!Remove the onions, corn, and potatoes to a bowl and drain thecrawfish.
Place the crawfish in a large insulated container (ance chest works well, as do the thick waterproof boxes chickensare shipped in, which your butcher may give you for free).
Haveyour SPRINKLE ready and sprinkle over the crawfish and mix themwell to coat.
Cover and let sit for 7 minutes.
Serve immediately with the onions, corn, new potatoes, andlots of French bread on a large table covered with plenty ofpaper.
When everyone has eaten his fill, everyone peels forthe house.
The peeled tails can then be used in cold crawfishcocktail or salad or for Fried Crawfish the next day.
Serves 8-10NOTE:Most of the salt is not added until after the cookingprocess because too much salt added during cooking makes theflesh of the crawfish adhere to the shell.
