For the Gnocchi:
In a
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!
rmally purge the crawfish.
This is
Empty your crawfish in a No. 3 wash
irst thing is to purge crawfish in a separate tub. to
he flavor) except the crawfish tails and simmer for 10 minutes, sprinkling
moked sausage.
Saute everything for 4 minutes over medium-high
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.
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!
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.
nd bell peppers.
Cook for 10 minutes, until onions are
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.
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.
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.
oom temperature for about 1 hour before starting recipe.
Saute crawfish over
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.
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.
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.