Crawfish boil (birner)

Yield: 1 servings

Measure Ingredient
\N \N Ah, well. Why wait. I looked
\N \N Up the recipes which we
\N \N Basically modify to
\N \N Taste and mood and weather.
\N \N We tend to prefer more lemon
\N \N Garlic and onion
\N \N And a bit less cayenne.
\N \N When I add corn I like to
\N \N See yellow not red on my
\N \N Plate.
\N \N This recipe is extremely hot
\N \N With cayenne. But he does
\N \N Mean it.

The crawfish boil is the premier social event in the spring time here in Louisiana. Friends and family gather for an afternoon under the shade of an oak tree to enjoy a delicacy unequaled in the Southland.

30 quarts cold water 12 medium onions, quartered 6 heads of garlic, split in half exposing pods 1 dozen lemons, quartered 1 quart cooking oil 4 pounds salt ½ pound cayenne pepper 4 3-ounce bags crab boil 24 medium red potatoes 12 ears of corn 50 lbs cleaned crawfish Live crawfish may be purchased already washed from your seafood supplier. However, a second rinsing in cold water would not hurt. The purging of crawfish, that is, washing the crawfish in cold salted water, has been found to be useless other than to place the animal under unnecessary stress. So forget the purging - rinsing in cold water will suffice. In a sixty quart stockpot, bring water to a rolling boil. Add onions, garlic, lemons, cooking oil, salt, pepper and crab boil and continue to boil for thirty minutes. This boiling of the vegetables will ensure a good flavor in the boiling liquid.

Add red potatoes and cook approximately ten to twelve minutes. Add corn and cook ten minutes before adding the crawfish. Once the water returns to a boil, cook crawfish seven to ten minutes, turn off heat and allow to set in boiling liquid twelve additional minutes.

Crawfish should be served hot with potatoes and corn and pitchers of ice cold beer. Bon Appetit

Here's another from another favorite book/cook of mine FIDO: Cooking From: Bill Birner From: Pat Stockett Date: 05-27-95 (159) Fido: Cooking

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