Granny's Boiled Crawfish
4 qt Water
3/4 cup Salt
1 1/2 x Fresh lemons, sliced
5 stalk celery, chopped
4 tbs Worcestershire sauce
4 x Cloves garlic, chopped
1 1/2 lrg Yellow onions, sliced
1 pkt (small) shrimp boil spices
Tabasco to taste
6 lb Live crawfish, washed and soaked in salt water
Method :
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 cold.
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 the refrigerator.
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 of mud.
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
The riches of life, the love and joy and exhilaration of life can
be found only with an upward look. This is an exciting world. It crams-packed
with opportunity. Great moments wait around every corner.
- Richard M. Devos