Text 8532, 77 rader
Skriven 2014-01-06 06:00:46 av Dave Drum (1:261/38)
Ärende: Chile 5051
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Patout's Boiled Crawfish
 Categories: Seafood, Chilies, Vegetables, Cajun
      Yield: 1 Party

MMMMM------------------------FOR THE BOIL-----------------------------
     40 lb Live crawfish
      1 c  Salt
    1/2 c  Ground white pepper
    1/2 c  Ground red pepper
    1/2 c  Ground black pepper
      5 lb Small white onions
     12    Ears of corn; shucked
      5 lb Small new potatoes

MMMMM--------------------------SPRINKLE-------------------------------
    1/2 c  Ground white pepper
    1/2 c  Ground red pepper
    1/2 c  Ground black pepper
      2 c  Salt

  Alex Patout describes Crawfish as "a delicacy made for
  sharing-- in fact, in Cajun country, boiling crawfish
  for only two people counts as a venal sin."

  Wash the crawfish well and pick out any fish bones or
  other debris. Fill a great big (40-quart) Stockpot a
  quarter full of water. Add the salt and peppers and
  bring to boil. Add the whole onions, the corn, and
  the new potatoes (it will be easy to remove them later
  if you put them in a cloth sack). Return to boil,
  cover, lower heat to medium, and let cook for 8
  minutes. Add crawfish, cover again and raise heat to
  high. After steam begins to escape from under the
  lid, cook 7 minutes more. Remove from heat and let
  sit for 4 minutes.

  Do *NOT* remove the lid until this point!

  Remove the onions, corn, and potatoes to a bowl and
  drain the crawfish. Place the crawfish in a large
  insulated container (an ice chest works well, as do
  the thick waterproof boxes chickens are shipped in,
  which your butcher may give you for free).

  Have your *SPRINKLE* ready and sprinkle over the
  crawfish and mix them well to coat. Cover and let sit
  for 7 minutes.

  Serve immediately with the onions, corn, new potatoes,
  and lots of French bread on a large table covered with
  plenty of paper. When everyone has eaten his fill, everyone
  "peels for the house."

  The peeled tails can then be used in cold crawfish cocktail
  or salad or for Fried Crawfish the next day.

  Serves 8-10

  NOTE:  Most of the salt is not added until after the
  cooking process because too much salt added during
  cooking makes the flesh of the crawfish adhere to the
  shell.

  From Alex PatoutÆs "Cajun Home Cooking" - Random House

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Honesty is the best policy - when there is money in it. -- Samuel Clemens

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