Anybody knows of a good Crawfish recipe?!
Ok, my husband has asked me to cook for his birthday Crawfish with potatoes and corn!.
I have NO idea how to make it or where to find a good recipe!.
also, what kind of wine will go good with it!?
Thanks!Www@FoodAQ@Com
I have NO idea how to make it or where to find a good recipe!.
also, what kind of wine will go good with it!?
Thanks!Www@FoodAQ@Com
Answers:
Love to do these boils!.
I learned this boil from a friend that was his birthday dinner every year!. He was born and raised in Louisiana!. You MUST use live crawdads!.
3lbs minimum crawdads per person!. Some will easily eat 5!. Modify recipe as you see fit for the number of people!.
Suck the head!. It's not guts or brains but butter/nutty tasting fat!. There is a ring at the top of the tail where it connects to the head!. It's a trick but twist that ring and separate the head from head from the tail and suck the stuff out!.
Crawdad Boil
2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
1/4 cup Old bay seasoning or Zatarains shrimp boil
4 medium onions, quartered
1 head garlic, halved
3 pounds red new potatoes, medium to large
4 ears sweet corn, halved
2 pounds smoked sausage, such as andouille or kielbasa
5 - 6 pounds live crawfish
Hot pepper sauce, for serving
French Bread for serving
Newspaper to cover your dining table
Optional
Shrimp, clams of any kind!.
Purge Crawdads
Purge your live crawdads by putting them into very cold ice water!. Rinse your mud bugs well after purging!.
Directions
Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water!. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way!.
Squeeze the lemon juice into the water, tossing in the halves too!.
Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes!. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff!.
Add the potatoes to the pot to give them a head start and simmer for 10 minutes!.
Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid!.
Toss in the crawfish and shut off the heat!.
Cover the pot and let the crawfish steep in the flavor for 15 minutes!.
Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper!.
Serve with lemons, hot sauce, French bread!.
Note: Traditionally, each person gets a small bowl of the crawdad stock to dip their French bread in!.
Wine: Your pick!. It's usually a party!. Mostly beer drinkers :)Www@FoodAQ@Com
I learned this boil from a friend that was his birthday dinner every year!. He was born and raised in Louisiana!. You MUST use live crawdads!.
3lbs minimum crawdads per person!. Some will easily eat 5!. Modify recipe as you see fit for the number of people!.
Suck the head!. It's not guts or brains but butter/nutty tasting fat!. There is a ring at the top of the tail where it connects to the head!. It's a trick but twist that ring and separate the head from head from the tail and suck the stuff out!.
Crawdad Boil
2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
1/4 cup Old bay seasoning or Zatarains shrimp boil
4 medium onions, quartered
1 head garlic, halved
3 pounds red new potatoes, medium to large
4 ears sweet corn, halved
2 pounds smoked sausage, such as andouille or kielbasa
5 - 6 pounds live crawfish
Hot pepper sauce, for serving
French Bread for serving
Newspaper to cover your dining table
Optional
Shrimp, clams of any kind!.
Purge Crawdads
Purge your live crawdads by putting them into very cold ice water!. Rinse your mud bugs well after purging!.
Directions
Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water!. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way!.
Squeeze the lemon juice into the water, tossing in the halves too!.
Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes!. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff!.
Add the potatoes to the pot to give them a head start and simmer for 10 minutes!.
Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid!.
Toss in the crawfish and shut off the heat!.
Cover the pot and let the crawfish steep in the flavor for 15 minutes!.
Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper!.
Serve with lemons, hot sauce, French bread!.
Note: Traditionally, each person gets a small bowl of the crawdad stock to dip their French bread in!.
Wine: Your pick!. It's usually a party!. Mostly beer drinkers :)Www@FoodAQ@Com
I am so jealous I really want to jump through the computer screen and join you guys!. The wine pairing for this meal is Pinot Grigio!. It's a white wine made for seafoods!. Especially shrimp and crawfish recipes!. The guy above has the right idea!. Get a BIG white piece of paper, put it on your dining table with a plastic garbage bag between the table and the white paper, throw all the seafood and potatoes and corn on top and serve!. Once you're done, clear away all the dishes and take the garbage bag!. Turn it inside out and push the garbage in to the bag while you're turning and you've got easy cleanup!.Www@FoodAQ@Com