[Leica] Conflicted now crawfish NOT CRAYFISH

[jls at runbox.com (Jeffery Smith)]

If you decide to add corn on the cob to the boil (and I recommend it), 
you'll be drinking much more beer than you expected. Corn on the cob tends 
to soak up that cayenne pepper much more than anything else in the pot. 
Each bite of corn requires a swig of beer to relieve the pain on your lips. 
Oh, it hurts so good.

John Sinor, a columnist with the San Diego Union-Tribune, came to New 
Orleans for the 1984 World's Fair. He attended the fair for one day and 
decided that it sucked. He spent the next 5 days in the French Quarter 
eating as much boiled crawfish as he could fit into his already large body. 
He said that it was the closest thing to heaven he'd experienced. He also 
remarked that, at the end of the meal, someone needed to hose him off.


At 09:54 AM 10/22/2004, you wrote:
>In a message dated 10/22/2004 9:44:19 AM Central Standard Time,
>locke@straylight.ca writes:
>OK... Maybe I missed it but please explain to me  the culinary delights that
>Swedan and given the world?
>Volvos?   ...WONDERFUL!  SAAB (aircraft)  KICKASS! ... IKEA ...comfy.  ABBA
>...ok, we'll let that one go ....but FOOD???   C'mawn!
>
>
>
>
>I was being polite  ;>D
>
>Here's the  deal:
>
>
>This works best outdoors with a propane burner.
>
>Crawfish  Boil
>Ingredients:
>
>40 lb. bag live  crawfish
>Bay  leaves
>24  lemons
>Bag of small sweet  onions
>Cayenne  Pepper
>Louisiana Hot Sauce
>Zatarain's dry  crab boil
>24 ears of  Corn
>Five pounds small red  potatoes
>Vegetable  oil
>bag of  ice
>beer
>sml bot. Zatarain Liq. Crab boil.
>
>Small boat paddle to stir with
>washtub
>80 quart crawfish pot with  basket.
>
>Open first  beer
>Fill your 80 quart pot one inch above the halfway point of your  pot with 
>the
>basket in.
>Add 4-6 ounces of oil. (Helps the crawfish meat  come out of their shell
>easier -
>Add 1 small bottle of Zatarain liquid  crab boil.
>Add 10 ? 15 bay leaves
>Add 1 cup Louisiana   Hot Sauce
>Add 3 lbs onions cut in wedges
>Add your 2 dozen  lemons cut in half and squeezed into the water and then
>dropped  in.
>Add  5 lbs. #1 red potatoes (called Creamers or salt  potatoes)
>Open second beer,  Fire up your pot and Bring your water  to a rolling boil
>and cook the potatoes for 15 minutes.   While your  potatoes are cooking, 
>take
>your crawfish still in the bag, put them in the ice  chest with the drain 
>open
>and gently rinse them off with the hose. When the  water is running clear,
>dump the crawfish from the bag into the washtub  and  rinse until the 
>water is
>clear. Then set them aside. Husk your corn  and break it in half. Add it to
>your potatoes and cook for an additional 10 to  15 minutes.   Open next 
>beer.
>When you can slide a fork  easily into the potatoes, lift the basket to 
>drain
>the corn and potatoes. Then  dump the corn and potatoes into a container and
>cover for later. Put the basket  back into the pot.
>Add the  dry crawfish boil.
>Add the  container of Cayenne Pepper (that???s right, the whole container)
>Stir  all the ingredients for about a minute. Add your crawfish.
>Open next beer.
>When you have a rolling boil, (The pot, not you) cook  for 10 minutes and
>turn the heat off.
>Add your bag of ice and cover.  Let soak for 10 ? 15 minutes. Noww they are
>absorbing the spices that give them  the flavor.
>Open another beer and drink while waiting for the soaking  cycle.
>After your 10 ? 15 minute soak period, dump on newspapers in the   middle of
>the table.
>Enjoy
>
>
>
>Regards,
>Sonny
>http://www.sonc.com
>Natchitoches,  Louisiana
>Oldest continuous settlement in La Louisiane
>??galit??, libert??,  crawfish
>
>
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