ST. PATRICKS DAY (33)
BREADS AND ROLLS (43)
QUICK BREADS (17)
|EVERY FEW MINUTES|
|BOILED CRAYFISH ALA EDDIE WEISHEIT|
4-6 lbs. salt
1 bag crab boil
4 oz. liquid boil
2 oz. cayenne pepper
Sm. "new" potatoes
Fresh corn on the cob
4-5 ribs celery
3 lbs. onions
2 heads garlic
Place all vegetables (except corn) in small handled strainer and place in boiling pot. Fill pot with water to second line of holes of strainer. Add 1 1/2 pounds salt, 1 bag crab boil, 4 oz. liquid boil and 2 oz. cayenne pepper.
Boil all ingredients until potatoes are almost cooked. Add corn and cook to desired doneness. Remove from water after corn has cooked. While above is cooking, wash crayfish in water. Do not use salt to purge.
Place cleaned crayfish in water to which you add 1 1/2 to 2 pounds of salt (dependent on size of crayfish; less salt if crayfish is small), 4 oz. liquid boil and 2 oz. cayenne pepper. Cover and stir periodically.
When water comes to boil, boil 7-12 minutes more. When you've tested for tenderness, take cover off, add a small amount of cold water and let set. Be sure to turn off fire. Taste for seasoning. Warm vegetables by placing strainer on top of crayfish in boiling water.
If you are boiling a second batch, use same water. Let water come to a boil, then add same amount of seasonings and start again.
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