| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Mike01 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Coriander seeds |
| 2 |
tb |
Cumin seeds |
| 2 |
tb |
Mustard seeds |
| 2 |
tb |
Dill seeds |
| 3 |
|
Bay leaves |
| 6 |
qt |
Water |
| 1/4 |
c |
Kosher salt |
| 3 |
tb |
Freshly-ground black pepper |
| 1/4 |
c |
Cider vinegar |
| 2 |
|
Whole Lemons |
| 4 |
tb |
Cayenne pepper |
| 1 |
sm |
Onion; spiked with |
| 10 |
|
Whole cloves |
| 3 |
|
Celery ribs |
| 5 |
lb |
Fresh live Louisiana crawfish |
INSTRUCTIONS
Combine the spice seeds and bay leaves in a piece of cheesecloth and
tie to form sachet. In a large pot combine water, salt, pepper,
vinegar, lemons, cayenne, onion, celery and spice sachet and bring to
a boil. Allow mixture to boil for 20 minutes. Add crawfish and cook
for 5 minutes. Remove from heat, cover and let stand for 15 minutes.
Drain and serve with hot sauce. This recipe yields 6 to 8 servings.
Comments: Boil may be cooled, refrigerated, and reused once.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C06 broadcast 04-01-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-13-1998
Recipe by: Michael Lomonaco
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