Saturday, April 17, 2010

CRAWFISH

Coonass, or Coon-ass, is an epithet used in reference to a person of Cajun ethnicity
I am a true "coon-ass" in every way. I have lived in south east texas all my life (minus these last five years) and miss so much about that place. I miss real food, with real FLAVA!!! This bland stuff, isn't for me. I miss real BBQ. I miss the "fast paced life" every once in a while. I miss real CRAWFISH BOILS, with loud music and lots of people. I miss the lake. I miss the gulf! Most of all, I miss my family and I miss my friends. I am in hillbilly land. Don't get me wrong either, I love it here too. I like being a cajun hillbilly, not so much southern belle, but a TEXAS BABE (as my husband would say) My heart is in two places and it's hard at times. I have been in a funk for a while. I have been missing my mom & Ronnie, My dad & Rosa, my maw maw, MY SISTER who I feel like I haven't seen in wayyyyy to long and her sweet family. I miss my brother & Jodi and their little girl. I miss Kelley and AMBER and so many other dear friends. Today I miss CRAWFISH! It's crawfish festival time, and I am not there. ugh! so since I am not there, I wanted to put a recipe on here so I could imagine the taste as I am reading it over and over.



Mme. Lisa, la sp├ęcialiste chef de Cajun offers her own Crawfish Boil recipe.
You can’t go wrong with this recipe. It’s guaranteed to make you the Cajun chef you always wanted to be.

• 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 - mama’s secret)
• Add 1 small bottle of Zatarain liquid crab boil.
• Add about 10 – 15 bay leaves
• Add 1 cup Louisiana Pure Crystal 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 1 can of beer.
• Fire up your pot and start drinking your beer.
• 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 ice chest and again, rinse them off until the water is clear. Then set them aside.
• Husk your corn and break it in half. Then add it to your potatoes and cook for an additional 10 to 15 minutes.
• When you can slide your fork easily into your potatoes, lift your basket and insert your crawfish paddle across the top of your pot and rest the basket back down onto the paddle using the paddle for support while you 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 sack of Sal’s crawfish boil.
• Add the container of Tone’s Cayenne Pepper (that’s right, the whole container)
• Stir all the ingredients for about a minute.
• Add your crawfish.
• Bring to a rolling Boil.
• When you have achieved a rolling boil, cook for 5 minutes and turn the heat off.
• 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 the table or into a clean cooler for serving.
• Laissez Les Bons Temps Rouler!
**************(it means "let the good times roll!!!!)**************

2 comments:

Kelsey @ Seattle Smith's said...

Your blog makes me so happy hearing Jeremy Camp!!!

Walking With The Wheats said...

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