Boiled crawfish


4 quarts water
3/4 cup salt
1 1/2 fresh lemons, sliced
5 stalks celery, chopped
4 tbsp worcestershire sauce
4 cloves garlic, chopped
1 1/2 lg yellow onions, peeled and sliced
1 sm package commercial shrimp boil spices
Tabasco to taste
6 lb live crawfish, washed and soaked in salt water

How to prepare

Place all but the crawfish in a lg kettle and bring to a boil, covered. Simmer for 15 minutes so that you create a good rich stock and then add the crawfish. Cover and bring back to a boil. Boil for 7 minutes, no more, and then turn off the heat, leaving the lid on the kettle. The crawfish may be served after a few minutes or chilled in the refrigerator. From the “frugal gourmet-cooks american”

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