How do l cook Craw-fish please?!
ThankyouWww@FoodAQ@Com
Answers:
A HUGE pot of water, some cajun seasonings!. Potatoes and mini corn on the cob!.
Bring to a boil, add everything and throw in the crawfish!. Cook about 5 minutes (when the shells are a bright red, they are done)
Enjoy!! I love crawfish boils!!Www@FoodAQ@Com
Bring to a boil, add everything and throw in the crawfish!. Cook about 5 minutes (when the shells are a bright red, they are done)
Enjoy!! I love crawfish boils!!Www@FoodAQ@Com
Traditionally boiled in a large pot with maby a little Old Bay seasoning or some of the mixed crab/shrimp boil seasoning, both available in most grocery stores!.
since crayfish are eaten very commonly in Louisiana, they also add: cayenne pepper, hot sauce, salt, lemons, and bay leaf!.
just boil the liquid for a few min, then throw in the crawfish until doneWww@FoodAQ@Com
since crayfish are eaten very commonly in Louisiana, they also add: cayenne pepper, hot sauce, salt, lemons, and bay leaf!.
just boil the liquid for a few min, then throw in the crawfish until doneWww@FoodAQ@Com
On the stone-pier just outside our Russian Tavern the little boats land the crayfish (Langoustines) and we cook them live!.
It's important not to overcook!. We bring a pan of water to the boil!. Put in the crayfish!. When the water comes to the boil again tip into the sink with the cold tap full on!. Pull out the crayfish into a sieve to drain and present on a long dish with them piled up on each other!. Serve with fresh mayonnaise
to which you can add lime juice, grated fresh garlic or smoked paprika (Hungarian is best!.) Freshly baked bread and unsalted butter on the table!.Www@FoodAQ@Com
It's important not to overcook!. We bring a pan of water to the boil!. Put in the crayfish!. When the water comes to the boil again tip into the sink with the cold tap full on!. Pull out the crayfish into a sieve to drain and present on a long dish with them piled up on each other!. Serve with fresh mayonnaise
to which you can add lime juice, grated fresh garlic or smoked paprika (Hungarian is best!.) Freshly baked bread and unsalted butter on the table!.Www@FoodAQ@Com
It's all about preparation, boiling is the easy part!. 30 lbs!. for 5 to 8 people!. That's 3 to 5 lbs per person!. That's about a tow sack full!. Check out the step by step video and pictures!. You'll get the idea!
http://images!.search!.yahoo!.com/images/vi!.!.!.
Ours came from Breaux Bridge Louisiana!. My brother lives down there and we went and got 3 sacks full n brought em back to Arkansas!. We are cajun!
Big pot, outside cooker, Zatarains Pro Boil crab & seafood boil, both dry and liquid, salt, couple tubs to purge them crawfish, bag of red potatoes, corn on the cob, smoked sausage!. Sasoning directions are on the back of the bottle and box, I always add a little more! http://www!.redbagcollection!.com/zataran1!.!.!.
http://www!.cajunwholesale!.com/catalog/pr!.!.!.
OK get your water to boiling, put the crawfish in the tubs, run cold water over them, let em sit for 10 minutes while picking out the trash, drain and repeat!. It's called purging them, it will clean them out too!. Finally drain, pour salt over the crawfish after you drain them!. Put the seasoning in the pot, bring to a boil, put in potatoes(washed not peeled), corn & sausage cook 10 minutes !. Pour in the crawfish into the boiling water,(make sure it's boiling first) and after the water returns to a boil with the crawfish in there, cook 14 minutes!. Drain and pour onto big table covered with newspaper or cardboard!.!. Dig in make sure you have plenty of paper towels & cold beer!. Bring the water back to a boil and repeat till they are done!!!
Important, pick out the dead ones do not cook them, watch while you are eating them, if you see one with a completely straight tail or cloudy eyes don't eat it!!! They are poisonous if dead before you boil them!
Video, some good ole boys show you how to do it!
http://youtube!.com/watch!?v=QzFTjNIcjuc
http://youtube!.com/watch!?v=Wj4EO9NrqSQWww@FoodAQ@Com
http://images!.search!.yahoo!.com/images/vi!.!.!.
Ours came from Breaux Bridge Louisiana!. My brother lives down there and we went and got 3 sacks full n brought em back to Arkansas!. We are cajun!
Big pot, outside cooker, Zatarains Pro Boil crab & seafood boil, both dry and liquid, salt, couple tubs to purge them crawfish, bag of red potatoes, corn on the cob, smoked sausage!. Sasoning directions are on the back of the bottle and box, I always add a little more! http://www!.redbagcollection!.com/zataran1!.!.!.
http://www!.cajunwholesale!.com/catalog/pr!.!.!.
OK get your water to boiling, put the crawfish in the tubs, run cold water over them, let em sit for 10 minutes while picking out the trash, drain and repeat!. It's called purging them, it will clean them out too!. Finally drain, pour salt over the crawfish after you drain them!. Put the seasoning in the pot, bring to a boil, put in potatoes(washed not peeled), corn & sausage cook 10 minutes !. Pour in the crawfish into the boiling water,(make sure it's boiling first) and after the water returns to a boil with the crawfish in there, cook 14 minutes!. Drain and pour onto big table covered with newspaper or cardboard!.!. Dig in make sure you have plenty of paper towels & cold beer!. Bring the water back to a boil and repeat till they are done!!!
Important, pick out the dead ones do not cook them, watch while you are eating them, if you see one with a completely straight tail or cloudy eyes don't eat it!!! They are poisonous if dead before you boil them!
Video, some good ole boys show you how to do it!
http://youtube!.com/watch!?v=QzFTjNIcjuc
http://youtube!.com/watch!?v=Wj4EO9NrqSQWww@FoodAQ@Com
wut is craw-fish!?!?!?!?!? u mean crayfish!?!?!?Www@FoodAQ@Com