I should credit my bud Ciphero for turning me on to the grea
t tradition of the Crawfish boil Living with a cajun for a number of years taught me the infinite pleasure of eating well. And this Spring has been no exception.
We are planning the final Crawfish Boil of the season–a late boil to end the Spring. There are few parties more communal than a Cajun Boil. Happy, full people standing around a table of crawdads, laughing and sharing a meal brings us all together. Admittedly, I think we’re pushing the limits in the oncoming Texas heat. Last week we hit 103, but there is still rampant enthusiasm for the event.
I also enjoy cooking for so many people. The boil is hard work for the cook–purging and cooking the bugs takes on a life of its own. This year, we’ve managed to put away almost 200 lbs of crawfish between three separate boils this spring.
Recipe for a boil:
3 whole cloves of garlic
4 lemons, halved
Place these under the crab pot.
I use iquid or powder boil. Remember that the first pot will be extra spicy unless you let it brew a while. Allow the boil to mix well, and come to a roaring boil.
40-60lbs of crawfish, preferably live. To purge, cover the bugs in water just over their bodies. Add a lb of salt. Stir gently. Crawfish will die if you leave them in the saline over a few minutes. Rinse the crawfish and put into the basket.
Add small red potatoes, cauliflower, mushrooms and Andouille sausage to the basket. Some folks also add hot dog for the little guys.
Add the basket to the boiling pot and let it boil for 8 minutes, then turn the fire off. This is when I add frozen corn cobs. These will cool the boil and cook quick.
Allow the whole thing to soak, but remember that the longer you soak, the spicier the meal becomes.
Remove from the pot, and laissez les bon temps rouler!