The traditional Louisana Crawfish (crawdad) boil:
Seasoning Mix:
1/4 cup mustard seeds
3 Tbs coriander seeds
2 Tbs whole allspice
2 Tbs dill seeds
1 tsp whole cloves
1 Tbs crushed red pepper
8 bay leaves
The recipe:
2 recipes Seasoning Mix in cheesecloth bags
8 Quarts water
1 doz. baby new potatoes
2 large onions, peeled and cut in half crosswise
2 lemons halved
1 1/4 cups + 1 Tbs salt
1/4 cup + 1Tbs cayenne
1 large head garlic cut crosswise
1/2 lb. (1/4 kilo) kielbasa sausage
4 ears green corn, shucked and cut in half
10 lbs. crawdads
1. Put the bags of seasoning mix, the water, potatoes, onions, lemons, 1 1/4 cup salt, 1/4 cup cayenne and the garlic in a large stockpot. Cover and boil for 15 min.
2. Add the sausage, corn and crawdads. Using a long-handled spoon, stir round and press the contents of the pot down well into the water. Cover and return to a boil. Boil for 2 min.
3. Turn off the heat. Add the remaining salt and cayenne.
4. Using the spoon, push down the contents in the pot. Cover and let stand 15 min. Drain.
5. Divide the potatoes, onions, corn and sausage into equal portions and serve with the crawdads on large platters or trays.
Serves 4 Cajuns or 6-8 pale people from outsi' de' bayou.
p.s. This will also work with any crab, lobster, scampi, etc you might grab off the bottom.
Seasoning Mix:
1/4 cup mustard seeds
3 Tbs coriander seeds
2 Tbs whole allspice
2 Tbs dill seeds
1 tsp whole cloves
1 Tbs crushed red pepper
8 bay leaves
The recipe:
2 recipes Seasoning Mix in cheesecloth bags
8 Quarts water
1 doz. baby new potatoes
2 large onions, peeled and cut in half crosswise
2 lemons halved
1 1/4 cups + 1 Tbs salt
1/4 cup + 1Tbs cayenne
1 large head garlic cut crosswise
1/2 lb. (1/4 kilo) kielbasa sausage
4 ears green corn, shucked and cut in half
10 lbs. crawdads
1. Put the bags of seasoning mix, the water, potatoes, onions, lemons, 1 1/4 cup salt, 1/4 cup cayenne and the garlic in a large stockpot. Cover and boil for 15 min.
2. Add the sausage, corn and crawdads. Using a long-handled spoon, stir round and press the contents of the pot down well into the water. Cover and return to a boil. Boil for 2 min.
3. Turn off the heat. Add the remaining salt and cayenne.
4. Using the spoon, push down the contents in the pot. Cover and let stand 15 min. Drain.
5. Divide the potatoes, onions, corn and sausage into equal portions and serve with the crawdads on large platters or trays.
Serves 4 Cajuns or 6-8 pale people from outsi' de' bayou.
p.s. This will also work with any crab, lobster, scampi, etc you might grab off the bottom.
