Brown together the bacon fat, onion and okra.
Add tomatoes, black pepper and salt.
Add enough water to simmer.
Cook until tender.
Add boiled crawfish tails or shrimp.
Serve over rice. So yummy!
you would normally purge the crawfish.
This is not necessary
irst thing is to purge crawfish in a separate tub. to
Empty your crawfish in a No. 3 wash
inutes.
Put in the crawfish tails, both whole and ground
Combine mayonnaise, dressing, chili sauce, salt, celery, pickles, shallots and horseradish.
Add eggs and crawfish; mix well.
Chill several hours.
Serve on lettuce.
Makes 8 servings.
Place crawfish in large tub.
Add 1/3 box of salt and enough water to cover crawfish.
Let set for 30 minutes.
Drain well.
In a large pot, have enough water to cover crawfish.
Add other ingredients except salt and crawfish.
Bring to a boil.
Boil for 10 minutes.
Add crawfish; let boil for 5 minutes.
Turn heat off and let soak for 10 to 15 minutes.
Serve.
Fill large pot 1/3 to 1/2 full of water.
Add all ingredients except crawfish.
Bring to boil.
The aroma will knock your socks off, but seasoning must be strong to penetrate crawfish shells. Cook 10 pounds of crawfish at a time.
Add crawfish.
Cover and return to full boil.
Remove crawfish, peel and dip in a cocktail sauce.
Add all seasonings (onions, garlic, orange, lemons, Cajun Land seasoning and Tabasco sauce) to 1/3 of a large propane crawfish pot of water; bring to boil.
Add potatoes and cook for 3 minutes. Add crawfish, bring to boil, hard boil for 5 to 7 minutes, then add corn and hot dogs.
Turn off heat and soak 20 minutes.
Serve with ketchup, cocktail sauce and crackers!
Add lemons, onions, crab oil, salt and pepper to a 10 gallon or larger stew pot.
Bring water to a boil.
After water boils for 5 minutes, add potatoes.
Boil 10 minutes.
Add crawfish and boil 10 more minutes.
Add corn and remove from heat.
Cover and let crawfish and vegetables soak for 15 more minutes to allow flavors to absorb in meat, corn and potatoes.
Drain and sprinkle crawfish with Creole seasoning to taste.
Serve immediately.
Bring seasonings to boil for 10 minutes.
Add potatoes, corn, and smoked sausage.
Boil for another 10 minutes.
Add crawfish.
Bring back to boil.
Cut fire off immediately.
Let soak for 20 to 30 minutes.
Drain.
Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.
In a large tub or ice chest, cover crawfish with fresh water to purge them, about 15 minutes.
Drain water and repeat.
Fill a 40-quart pot 2/3 full of water and place on burner to boil.
Add crab boil, onions and lemons and simmer the mixture once the water comes to a boil.
Add crawfish and watch closely. When water first begins to come to a boil, time for 5 minutes and turn off the heat.
Put the ice on top to stop cooking process and wait for 20 minutes.
In 10-gallon pot, bring water with all seasonings to a boil. Add crawfish.
Cook for 7 minutes after water reaches 2nd boil. Remove crawfish and dust with additional cayenne pepper and salt. Serves 2 to 3 people.
Bring water to a boil. Add salt; mix and taste. (If it almost takes your breath, it's enough).
Has to be too salty. Add lemons, onions, celery, garlic, pepper and crab boil (both kinds).
Let come to a hard boil.
Put in crawfish and let come to a boil again.
Time 5 minutes. Add potatoes and corn. After 2 1/2 minutes, turn off flame. Add bag of ice to cool.
Let stand for 20 to 30 minutes.
Boil crabs
10 minutes to boil.
The rest is same as crawfish.
Turn crabs stomach up when taking out of pot; it holds in seasoning.
In a very large boiler pot, combine 4 gallons of water with all ingredients except crawfish.
Bring to a boil and let boil for at least 20 minutes.
Add crawfish and cook for 10 minutes. Remove from heat and let set for 20 minutes to absorb seasonings.
Place a 30-quart pot filled with water one-quarter of the way full.
Place over high heat.
Add lemons, onions, rock salt, red pepper, mustard, crab boil mix, corn and potatoes; boil for 20 minutes.
The aroma is very strong.
Add crawfish; return to boil for 7 minutes.
Cover the pot; turn down the heat.
Allow to simmer 3 minutes.
Remove crawfish and liberally add table salt before peeling.
To clean crawfish, pour 1/2 lb. salt into a large pot of clean water.
Add crawfish to pot and let them sit for 3 to 4 minutes and then drain.
Soften cream cheese.
Mix with lemon juice, mayonnaise, ketchup, hot sauce and onions.
Add
crawfish.
Mix well.
Makes about 2 cups.
Serve with crackers.
Place onions, garlic, lemons, oranges, celery, and jalapeno peppers into a 4 or 5 gallon pot. Season with pepper and seasoned salt; fill with enough water to fill the pot 3/4 full. Bring to a hard boil over intense heat, and allow to boil for 20 minutes.
Add the crawfish, cover, and boil for 20 minutes until the shells turn red. Drain and eat.
In a large pot, combine the water, salt, sugar, beer and dill. Bring to a boil over high heat. Add the crawfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.
Drain crawfish and arrange on a large serving platter. Garnish with dill and squeeze lemon juice over them.
Optional: can be eaten on good-quality white bread spread with mayonnnaise.