Archived posting to the Leica Users Group, 2004/10/22
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]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. Now 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